Chops, Steaks, & Roasts
All chops and steaks will be cut the same thickness, and roasts will be cut to approximately the same weight. Select below how thick you would like your chops and steaks, and how large you would like your roasts. We recommend 1” chops, and including a few extras in each package, because sometimes one per person just isn’t enough! We recommend allowing ½ to ¾ pound per person when deciding what size roast you need.
Ribs can be left whole and served as an impressive rack of lamb or they can be sliced into chops. Lamb chops are everyone’s favorite and make a quick meal on the grill. If you would rather not have your lamb chops, we will add them to your ground lamb.
The lamb shoulder has more fat than the leg, and therefore requires slower cooking. A bone in roast will provide a more flavorful result. Select no more than two options below. If you prefer not to prepare cuts from the shoulder, select “Grind” and we will add these cuts to your lean trim.
Only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting. Please select no more than two options below.
Select below if you would like the Shank. If you would rather not have the shank, it will be added to your ground lamb.
Let our butchers know of any special cutting requests you have and we will do our best to accommodate them.