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OUR MEATS knife Lamb

Pasture raised – heart healthy and delicious.

Our lamb is all natural and pasture-raised on a high quality natural forage diets. As they graze on leafy greens and nutritious legumes, they develop Omega 3 fatty acids. These are considered the "healthy" fats that are easily metabolized but impart delicious flavor!

Collar Shoulder Ribs Loin Leg Leg
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Collar

Braise the collar on its own or add it to any slow cooked dish for an amazingly rich flavor.

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Shoulder

A more economical option than a chop from the rib, the shoulder chop shines on a grill. The rest of shoulder makes for a great roast or a slow moist cook which melts the fat and creates perfect flaky meat.

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Ribs

The most prized portion, serve it as a full rack or rib chops. Your mouth should be watering just reading this.

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Loin

Usually made into chops, it's like a tiny T-bone steak. Loin chops are very tender and great on the grill or under the broiler.

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Shanks

When properly prepared, lamb shanks practically melt off the bone. You can braise them, bake them, or put them in a stew.  

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Leg

The classic lamb roast. You can buy it bone-in or you can have it de-boned and butterflied. In the case of the latter, it’s very versatile and can be used for the grill, marinated, broiled, or even cubed for a stew. Plus, sirloin chops can be cut from the leg and are tender and meaty enough to broil or grill.

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Collar

Braise the collar on its own or add it to any slow cooked dish for an amazingly rich flavor.

img

Shoulder

A more economical option than a chop from the rib, the shoulder chop shines on a grill. The rest of shoulder makes for a great roast or a slow moist cook which melts the fat and creates perfect flaky meat.

img

Ribs

The most prized portion, serve it as a full rack or rib chops. Your mouth should be watering just reading this.

img

Loin

Usually made into chops, it's like a tiny T-bone steak. Loin chops are very tender and great on the grill or under the broiler.

img

Shanks

When properly prepared, lamb shanks practically melt off the bone. You can braise them, bake them, or put them in a stew.  

img

Leg

The classic lamb roast. You can buy it bone-in or you can have it de-boned and butterflied. In the case of the latter, it’s very versatile and can be used for the grill, marinated, broiled, or even cubed for a stew. Plus, sirloin chops can be cut from the leg and are tender and meaty enough to broil or grill.