Enter your personal information here.
We'll use your phone number and email address to get in touch with you when your meat is ready.
We'll be delivering your meat to you when it is ready, so enter the address where you want to receive your meat.
Indicate whether this cut sheet is for a whole or half share. If you're buying a whole share but want to make different choices for each half, go ahead and submit two cut sheets (one per half).
Here you have options for the classic "leg of lamb" which can be a great centerpiece for holiday meals. A whole leg roast is going to be the largest option, while the leg shank roast would be the smallest.
Bone-in roasts will be larger/heavier. The bone lends flavor and richness to the meat as it cooks. Some meat is lost in the process of removing the bone.
Loin chops are great for grilling. Lamb chops (all cuts) are smaller than pork chops so if you usually plan for one pork chop per person, you may want two lamb chops per person.
If you want a real showstopper, opt for the crown roast. This uses both racks of ribs, so it's only available if you're getting a whole share.
Rib chops are also great for grilling. Lamb chops (all cuts) are smaller than pork chops so if you usually plan for one pork chop per person, you may want two lamb chops per person.
Shoulder roasts are best done low-and-slow and can be great for pulled lamb. Bone-in will be larger and more flavorful.
Shoulder aka blade chops have more connective tissue than loin chops, which gives them great depth of flavor. My favorite way to cook these is braising.
Shank roasts from the forelegs tend to be slightly smaller and more tender than shank roasts from the hind legs. They are perfect for braising and slow-cooking.
Denver-style ribs are similar to pork spare ribs. They benefit from low-and-slow cooking to produce fall-off-the-bone meat.
If you don't want the shank roast(s) or riblets, this meat will be used for ground lamb.
These are some less-common cuts you might want to receive. If there's anything you want to request that hasn't been covered yet, put that in the notes box here.
For the standard wrapping option, your meat will be wrapped first in plastic, then in white freezer paper, and stamped on the outside with the item name. Vacuum packing will allow you to see the meat within, and will help keep your meat fresher for longer.