Flavorful, well-marbled, and freshly ground lamb has a deeper flavor than beef and can stand up to seasonings and spices better than any other meat. It is the basis for many dishes from the Middle East and Mediterranean.
Our favorites are Lebanese kibbeh (ground lamb and bulgur wheat meatballs), Turkish kofta kabobs (herb-flecked ground lamb balls on a skewer), and Greek moussaka (a sort of eggplant and lamb lasagna).
These tasty cubes of moist, meaty, earthy lamb are irresistible. We carefully select and trim them very lean for the most succulent flavor, especially for skewering and grilling.
While alternating meat and vegetables on skewers looks pretty, it can ruin a carefully marinated kabob. Since the meat and veggies cook at different rates, you'll achieve better results by arranging them on separate skewers.
These big, flavorful chops let you feed a crowd without breaking the bank. Cut from the lower part of the shoulder, they have a neat round bone, which is easy to cut around. Braise these chops in white wine and tomatoes, and sprinkle with fresh marjoram for a Mediterranean meal. Or marinate in yogurt and tandoori spices, then grill or broil with onions and tomatoes for lamb Punjabi-style.
These hearty chunks of boneless meat stand up to long, slow cooking to make a super-tender and smooth stew. Our combination of chuck and round creates the perfect balance of flavour, convenience, and economy.
We cut, season, and skewer juicy, meaty lamb cubes for you, making your time at the grill fast and easy. Simply fire up your grill or broiler and rotate the skewers for even cooking. They're delicious with a couscous-vegetable side.
These tender pieces of lamb chuck are loaded with delicious, deep-flavored meat and silky texture. Lamb brings out the most in highly flavored sauces and slow-cooking vegetables. Braising makes for a thick, rich pot liquor and the supple meat falls off the bone with just a few gentle tugs of the fork.
Rich, flavorful marrow bones are one of the great secrets of top restaurants. Beef bones, with their natural marrow filling, liven up any kind of stew, soup, or stock with beautiful flavor and smooth texture. For a treat, scoop out the marrow after you have cooked with the bone, then spread it on crusty bread.
Big, full flavor and lots of juiciness. This is a smooth-textured, economical cut that reaches its maximum flavor when cooked to a mellow medium doneness. Our butchers bone the meat, roll it, and tie it, for a scrumptious roast that serves up to five people. Friday night dinner at home doesn't get any better than this.
Rich, flavorful, and juicy, with just a hint of earthiness and a velvety texture. These are the Rolls-Royce of lamb chops. Leaving the bone in lends a flavor boost that stands up to seasonings and marinades. But lamb loin chops are great with just a little salt and pepper. Quick cooking methods such as broiling, grilling, and pan-roasting bring out the best in these fine chops.
Flown in from the sheep-rich plains of Australia, this cut is well-marbled and full of rich, boldflavor. Lamb purists roast this rack to pink perfection. This roast arrives "frenched," which simply means that butchers have done the work to strip the long, white bones for an elegant presentation.Rack of lamb is impressive to serve and deceptively simple to prepare. Season and roast. It's that easy.
Benefits : Lamb is commonly included as a meat consumed in Mediterranean diets, which have repeatedly been shown to help lower risk of cardiovascular disease.Grass-fed lamb is a significant source of omega-3 fats, whose adequacy in the diet is associated with decreased risk of inflammation and heart disease.
Stir until well combined. Pour the olive oil and lemon mixture all over the lamb shanks. Cover the roasting pan with foil, and roast in the oven 2 ½ hours. The lamb shanks are ready once the meat is falling off the bone.
Robust, rich and earthy, this is a new favorite among lamb lovers. Perfect for family-style entertaining. The butterflied leg — which means the bone is removed from the whole leg — spells convenience with a capital 'C'. It's easy to stuff or grill. No cut of meat is more dramatic or comes off the fire with more crust than a butterflied leg, and it's quicker to cook than the bone-in version.
A nice lean cut, full of rich flavor, tender juiciness, and satisfying earthiness. We like to braise the bone-in leg slowly so the meat pulls apart in succulent strands. Keep it simple with just a coating of garlic and olive oil or spice it up with aromatic rubs or marinades.
Filled with deep, rich flavor, tender juiciness, and a satisfying earthiness, this is the classic lamb roast. There are so many ways to cook it and everyone swears the way they do it is the best. Whether you keep it simple with just a coating of garlic and oil or spice it up with aromatic rubs or marinades, this is a lamb roast to savor and share.
In a class of its own, lamb roast exudes deep, sensual aromas and flavors. Earthy, elegant, and sublime. This top round roast has been deboned for your convenience. Serve medium rare — soft, juicy, and dark pink. We like to roast this cut with a simple, generous rub of fresh rosemary, lemon juice, minced garlic, and extra-virgin olive oil, and serve with roasted fingerling potatoes and shallots.
Our master butchers have removed the bone from this leg of lamb, then rolled and tied it to make a classic leg roast. Rub with aromatic herbs, marinate in complex sauces, or simply coat with garlic and olive oil, sear, and then roast. For a classic touch, garnish with fresh mint leaves.
This cut is well-marbled and full of rich, bold flavor. Lamb purists roast this rack to pink perfection. It's frenched, which simply means our butchers have done the work to strip the long, white bones for an elegant presentation. Rack of lamb is impressive to serve and deceptively simple to prepare. Season and roast. It's that easy.