Products

Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast or shanks. Readily available and the perfect substitute for ground beef in many recipes, ground lamb offers a long list of possibilities for quick and easy weeknight dinners: meatballs, burgers and sliders, shepherd’s pie, kabobs, and meatloaf. Add aromatic seasonings to impart delicious flavor and variety to any meal made with ground lamb.

Trimmed pieces from the shoulder are a quick and easy for stew. You can also trim and hand cut stew meat from leg, shoulder or shank roast.

Trimmed and cubed from the leg gives a tender chunk perfect for marinading and tossing on the grill.

Lamb shanks come in both foreshanks and hindshanks. Lamb shanks practically melt off the bone when they are slow cooked, and are a popular menu item across the country. Lean on fat but big on flavor, the meaty shank is perfect for braising in a slow, simmering broth.

One of the most readily available cuts in the case at the grocery store and butcher shop, loin chops are lean, tender and delicious! With their perfect 3- to 4-ounce serving size and attractive “T” shaped bone that runs through the meat, loin chops (sometimes called T-bone chops) are simple to prepare. Season with a dry rub, or marinate 4 to 6 hours, then grill, broil or panfry the chops for a delicious meal.

Also known as the sirloin chop, these are cut directly from the leg. Typically a leaner cut and thusly should not be overcooked.

Also known as the Lollipop chop, these are your Rack of Lamb cut into individual chops. Elegant and tender they make a fantastic presentation, perfect for hors d’oeuvres

Because of its impressive presentation, the bone-in-leg is perfect for any holiday celebration or special occasion. The bone adds both flavor and richness to the meat.

The BRT or boneless leg is the most versatile cuts of lamb from roasting whole to trimming into kabob meat or individual chops or smaller roasts, to butterflying and grilling. Leg is the leanest lamb cut. Our legs average around 4#.

Lamb shoulder comes from the upper front shoulder of the lamb. The shoulder of any animal bears a lot of weight and will be a tough cut that needs to be cooked low and slow in order to break down the connective tissue and make it tender. It is different from the “leg of lamb,” which comes from the rear leg, and is leaner and more tender. The shoulder has a higher fat content, is richer in flavor and is less expensive than the lamb leg. Because of the higher fat content, it is also more forgiving and stays juicier.

Lamb shoulder comes from the upper front shoulder of the lamb. The shoulder of any animal bears a lot of weight and will be a tough cut that needs to be cooked low and slow in order to break down the connective tissue and make it tender. It is different from the “leg of lamb,” which comes from the rear leg, and is leaner and more tender. The shoulder has a higher fat content, is richer in flavor and is less expensive than the lamb leg. Because of the higher fat content, it is also more forgiving and stays juicier.

An impressive presentation that is surprisingly easy to prepare at home, the rack offers versatility for entertaining. The rack of lamb is an icon of fine dining menus across the country. Serving a rack of lamb makes it easy to have an effortless, restaurant quality meal at home. There are 8 chops per rack and an American Rack weighs about 2 pounds.

Frenched Rack: a few inches of meat is removed from the end of the bones

Crown Roast: two frenched racks tied together to resemble a crown.

Similar to filet mignon, it is a decadent and tender cut from the loin. With the bone removed, a boned and rolled loin roast is quicker to cook and carve and has the added option of room for stuffing. The external layer of fat around this cut imparts flavour and helps prevent the roast drying out. One of the most desirable portions from the breakdown, but frequently overlooked.

Mild and sweet in comparison to larger animals, lamb liver is a great source of protein and packed full of health benefits. Lamb liver also contains iron, thiamine, folate, selenium, phosphorus, zinc, omega 3, and both B1 and B12 vitamins.

However, eating too much liver can be dangerous because it’s possible to get too much vitamin A. Most doctors recommend that people without vitamin deficiencies eat only one serving of liver per week.

I take pride in my animals, and I work every day to make sure they live healthy lives that result in a delicious product. Thusly, I do not want to see anything go to waste. These bones are both load bearing and non load bearing and smaller in nature due to the size of the animals. They make hearty and delicious bone broth. Not suitable for large dogs.

Availability varies, but can include “Spleen, Tongue, Testicles, Heart and Kidneys”. It has been proven that offal contains essential nutrients, such as vitamins (B1, B2, B6, and folic acid), proteins, minerals, and fat, as well as essential polyunsaturated fats and amino acids.¹