To get the most out of its flavor,
cook lamb shoulder on the bone.
Can be cut into the blade and
the arm chop. Great for lamb stew!
Roast, Slow-Cook, Stew
Lots of muscle, so lots of flavor! Aiming to impress a crowd and leave everyone feeling full? Roast a full leg of lamb for quite the showstopper. Available at our Butcher Shop boneless or bone-in. Pro-tip: Ask our team to 'butterfly' the boneless leg, then take it home and toss it on the grill!
Extra tender and delicious. While it can look intimidating, fear not: a rack of ribs is actually easy to prepare and makes for a memorable showstopper. This is also where you find rib chops. Want to really impress your dinner guests? Ask your butcher to tie the rack into a traditional "crown" shape.
Grill, Pan Fry, Roast
The lower section of the animal's front leg. When cooked slowly with low, moist heat, you get remarkable tenderness and flavor. Usually a more cost-friendly cut of meat.
Braise, Roast, Slow-Cook
One of the most prized, tender, and delicious cuts of lamb. This area contains loin chops and the tenderloin. Great with your favorite dry rub.
The breast is full of cartilage and connective tissues, so this is one to cook slow and low with moist heat.