Butcher - Lamb
Offering Local and American
Rack of Lamb
The most flavorful of the lamb, comes from the rib, best cooked in double chops or a full rack.
Lamb Loin Chops
A small version of the T-bone/Porterhouse, these little chops punch a ton of flavor, best cut thick (2”).
Leg of Lamb
A hard worked muscle but tender, best if roasted or grilled.
Lamb Shoulder
A missed cut that is full of flavor, best if braised slowly.
Lamb Shanks
Below the knee cap, an amazing cut to create a great stew/soup.
