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By Cooking (19 items)

Lamb Loin Chops- Boneless

Price: $9.49

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Lamb Shoulder Roast- Boneless and Tied

Price: $30.00

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"The shoulder roast is a tasty item and a great value. A perfect choice for a slow broiled treat. You can slice it in boneless cutlets, cut it in strips for a stir fry or cut it in 1.5 inch cubes for a lean stew. "

Butterflied Leg of Lamb

Price: $49.00

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"Our ""butterflied"" boneless leg of lamb, marinated or rubbed with herbs like rosemary or lemon thyme, is a great cut to grill, barbecue or roast. "

Leg of Lamb

Price: $49.00

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"A staple of family gatherings, the best leg of lamb comes from our premium, all-natural American Lamb grass fed and finished on grain. We cut it shorter (4.5 - 5 lbs. bone in) by removing the sirloin and the shank (American cut). This makes it easier to roast as the cut is more homogeneous than a whole leg. Ideal for a roast or on the grill; bone-in, boned and rolled or butterflied, or even cut into kebobs. Lean, luscious and very tender, always cook on the rare side. Will serve 10-12 people and makes great cold cuts."

Lamb for Stir Fry

Price: $10.50

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"Cut from the leg, these savory boneless lamb chunks add rich flavor to curries and stews. Best utilized for stir fry entrees. If you can, prepare this item a day ahead and reheat. The flavors will deepen, and the fat can be skimmed off the top. "

Rack of Lamb

Price: $56.00

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"Trimmed and frenched, the sweet, tender meat of a frenched lamb rack is sure to please and impress the guests. The rack includes 8 ribs which are trimmed and cleaned at the ends. Will roast or broil very simply. Wrapped separately, each trimmed rack weighs approx. 1.25 - 1.75 lbs., depending on the time of the year. Or, if you prefer, cut it in 4 double rib chops. "

Butterflied Leg of Lamb

Price: $49.00

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"Our ""butterflied"" boneless leg of lamb, marinated or rubbed with herbs like rosemary or lemon thyme, is a great cut to grill, barbecue or roast. "

Lamb Boneless Stew

Price: $10.00

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"Cut from the leg, these savory boneless lamb chunks add rich flavor to curries and stews. Cook slowly and partner with potatoes, eggplant or lentils. If you can, prepare this item a day ahead and reheat. The flavors will deepen, and the fat can be skimmed off the top. "