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

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

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

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

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

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

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

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

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

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

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

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

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

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

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

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