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.