LAMB

 

Lamb Loin Chops 9Q per 5oz Chop.

Miniature T-bone chops, cut from the lower portion of the loin. This superb cut brings you supreme tenderness with just the right amount of marbling. We cut our chops thick, so they can be grilled, pan-roasted or oven-broiled. We recommend serving two chops per diner.

 

Lamb Sirloin 10Q for 80z

This unique cut of lamb is the sirloin tip. It unrolls into a flat, fairly lean steak and is tender enough to grill or broil.

 

Rack of Lamb 50 Q (1.7 pounds serves 2-3)

The sweet, delicate meat of a rack of lamb is sure to please your guests. Each rack includes 8 ribs, with the bones "frenched" or cleaned and trimmed at the ends. Cook simply, present proudly, and then carve easily into eight individual chops.
 

Leg of Lamb (boneless) 15Q pound for 5-6 pound leg serves 8-10

The most versatile cut of lamb, and the easiest to carve and serve. Rolled and tied for a classic presentation. The meat is lean yet naturally tender. Try cubed for kabobs or stewing or stuffed with a savory blend of breadcrumbs, mushrooms and herbs. We also like to serve the leftovers cold on crunchy sourdough bread sandwiches.