All of our Lamb are locally pasture-raised humanely with utmost care. Our lamb are carefully selected weekly, in order for you to experience the freshest lamb, with its unique and lingering flavor.
Besides our traditional cuts, French Lamb Roasts are available. We also make our own Moroccan style Merguez sausage.
A leg steak is obtained from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat. Grilling, broiling, and pan-frying are suitable cooking methods. Lamb is very tender meat and does not require too much cooking. Therefore it is ideal for preparing a quick dinner.
For other lamb steak options, medallions or noisettes can be cut from the loin as well.
Cut from the rear muscles, lamb rump is a naturally tender, flavorful cut that you can roast, grill or pan sear. Can be boneless and kept whole or cut into steaks.
Côte Filet/ Loin chop / Porterhouse
Comes from the short loin that sits toward the back of the lamb, between the leg and the rack. Also, known as T-Bone steak. A portion of the loin and tenderloin create this lean, tender cut. Cooked quickly on the grill or under the broiler, they develop a caramelized crust and have a pink, juicy center.
If you like your lamb medium rare, ask for at least a 1inch cut.
Filet d'agneau/ Loin boneless
Bone is removed. Loin is tied into a roast from the shortloin that sits between the leg and the rack. The outer layer of fat around this cut provides flavour and helps to prevent the roast from drying out.
Filet/ Loin steak
Crosscut slices of the boneless loin are known as medallions or noisettes. They are best suited for rapid cooking methods such as sautéing, grilling or pan searing and are often served with a sauce.
Poitrine roti / Belly roast
Bones are removed from the breast and the meat is filled, rolled and tied to make a roast.
RIB / RACK
Agneau rôti de Palette / Chuck Roast
The chuck bone is removed and tied. This cut would be best lamb stew.
Stew meat can come from any part of the animal, but we recommend it come from the shoulder, as it becomes incomparably tender during stewing and braising.
Collier d'agneau / Neck chop
This is a bone-in neck that has plenty of connective tissue. It is a piece with multiple preparations: soups, stews, blanquettes. When boned, it can be great for stew, stir fry, or grilling, when thinly sliced.