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Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...