Ground Lamb
Our ground lamb, raised within the same regenerative practices as our cattle, consists of ground lamb—typically from the shoulder or neck—designed for slow-cooking in liquid until meltingly tender.
$38.50from
Low stock
The farm store
10 products
Our ground lamb, raised within the same regenerative practices as our cattle, consists of ground lamb—typically from the shoulder or neck—designed for slow-cooking in liquid until meltingly tender.
Low stock
Our lamb shank, raised within the same regenerative practices as our beef, is the lower section of a lamb's leg, specifically from the knee down to the ankle, offering a very flavorful, albeit tough, cut of meat. Because it is a hard-working muscle filled with connective tissue and collagen, it requires slow cooking.
In stock at the farm
Our lamb loin roast, raised within the same regenerative practices as our beef, is a tender, lean, and premium cut from the center of the lamb, often considered the most prized section alongside the rack. It is best roasted or seared to a pink, medium-rare finish.
Low stock
Our lamb leg steak, raised within the same regenerative farming practices as our beef, is a thick-cut, tender, and lean cross-section of the leg, offering a robust and slightly sweet, earthy flavor. Best served medium-rare or medium, it's ideal for grilling or pan-searing.
Out of stock
Our lamb loin roast, raised within the same regenerative practices as our beef, is a tender, lean, and premium cut from the center of the lamb, often considered the most prized section alongside the rack. It is best roasted or seared to a pink, medium-rare finish.
Out of stock
Our lamb loin roast, raised within the same regenerative practices as our beef, is a tender, lean, and premium cut from the center of the lamb, often considered the most prized section alongside the rack. It is best roasted or seared to a pink, medium-rare finish.
Low stock
Our lamb shoulder roast, raised within the same regenerative practices as our beef, is a flavorful, tender, and economical bone-in cut derived from the shoulder. They are characterized by rich marbling, a robust, slightly gamey flavor, and a higher fat content, making them ideal for slow-cooking, braising, or high-heat searing.
In stock at the farm
Our lamb shoulder steaks are raised within the same regenerative practices as our beef, is a flavorful, tender, and economical bone-in cut derived from the shoulder. They are characterized by rich marbling, a robust, slightly gamey flavor, and a higher fat content, making them ideal for slow-cooking, braising, or high-heat searing.
In stock at the farm
Our rolled lamb breast, raised within the same regenerative practices as our beef, is an economical, fatty, and flavor-packed cut from the belly or ribs (similar to pork belly) that is boned, rolled, and tied for slow-roasting. It thrives in low-and-slow cooking, which renders the high-fat content to create a delicious rich flavour.
In stock at the farm
Our stewing lamb, raised within the same regenerative practices as our cattle, consists of small, cubed pieces of lamb—typically from the shoulder or neck—designed for slow-cooking in liquid until meltingly tender.
Low stock