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.
Gigot d'agneau/ Leg bone in
Bone-in leg of lamb is prepared by removing the rump located near the rear of the animal. A thin layer of fat remains to keep it moist and juicy during cooking. A whole bone in leg of lamb roughly can weigh anywhere from 6-8 pounds.
Gigot d'agneau/ Leg boneless
Bone is semi removed from the leg for easier carving and roasting. Leg can be butterflied in order to fill with a stuffing or herbs and tie into a roast or for quicker cooking.
Jarret / Shank
Sits above the knee joint and below the leg. Slow cooking at a low temperature with stock and/or wine will provide the best flavor. The meat will literally fall off the bone.
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- Roast
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/ Belly / Breast
Lamb breast is the lower part of the body of the animal also known as Lamb Riblets when ribs are separated from the rack. Inexpensive but very tasty. Can be roasted, grilled or slow cooked
Poitrine roti / Belly roast
Bones are removed from the breast and the meat is filled, rolled and tied to make a roast.
RIB / RACK
Côtes d’agneau/ Rack of Ribs (Lamb Rack)
A rack of lamb is to lamb what prime rib is to beef. It is tenderer and loaded with flavor.
Côtes d’agneau/ Rack Chop (Lamb Chops)
Attained from the loin and cut from the rack, the chop is made up of eye of loin muscle , a rib loin and a cap of fat. During cooking, the cap helps the chop retain moisture and conveys a rich flavour into the meat.
Agneau rôti de Palette / Chuck Roast
The chuck bone is removed and tied. This cut would be best lamb stew.
L'épaule d'agneau/Shoulder Bone-in
This cut is prepared from the front quarter by removing the neck, breast and shank. It is a well-exercised muscle that has plenty of connective tissue, there for it is best to slow roast, braise or stew.
L'épaule d'agneau roti / Shoulder Bone-less
Bone is removed from a shoulder. Boneless shoulder can be tied or untied. Ask the butcher for a small pocket that will allow for stuffing. It is a wonderful cut to slow cook for stew, roast, grind for burgers or cut into cubes for kabobs.
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.