Veal & Lamb
Special order yourself as much veal or lamb as you need!
Boneless Lamb Leg
The lamb legs normally come from a sheep less than a year old. This piece of meat, without the bone, can be used for many different lamb including meals.
Boneless Veal Roast
A veal roast can come either bone in or boneless. The boneless roast may be tied to hold them together through cooking. A veal roast can be expensive so be weary and make sure to buy from a good butcher.
Like any other ground meat, Ground Lamb is taken from the parts on the lamb that may not be as presentable on their own as a single cut of meat. Ground lamb is normally quite lean, but still fatty enough for fat soluble vitamins.
Like any other ground meat, Ground Veal is taken from the parts on the calf that may not be as presentable on their own as a single cut of meat. Most veal comes from male calves and has a tender texture.
Lamb Chops, cut perpendicularly to the spine contain a rib with loin meat attached The most common kinds of chops are pork and lamb. Being made up of loin meat chops are normally quite tender.
Similar to the Lamb Chop; The Lamb Loin is very tender meat. The difference between the two is the loin by itself is a boneless piece of meat. Being cooked as either a roast or made into boneless chops the Lamb loin is versatile.
A Lamb Shank or shin is the portion of the "shin" on the lamb with the meat still attached. Lamb shanks are traditionally used in pot made meals like stew, soup or used to add lamb flavor to a dish.
Lamb Stew Meat
Lamb Stew Meat is made from tough cuts of lamb cut into small pieces. The meat can be: seared, simmered or stewed in a pot slowly with flavored liquid to make it very tender. The liquid will turn into a sauce/broth very rich in flavor.
Leg of Lamb
Leg of Lamb, or Lamb Leg, is usually used for roasting. The leg can be done on a grill, smoker, kettle BBQ or oven. cutting and filling the cuts with spices and covering the leg in olive oil is a typical way to cook the roast.
Veal Chops like any other chop come from the ribbed area of the calf. Since veal contains less fat, the meat can become tough if you are not careful. Veal Chops are often breaded and fried or eaten with a sauce.
Veal Cutlets come from the loin area of the calf, one of the most tender meats. Like pork cutlets they may be tenderized, or braised. broiling is a typical cooking method, but one must be careful not to over cook them.
Veal Roasts are normally tied in butcher twine to hold together as roasted. Veal Roast has a more subtle flavor to it. If cooking in an oven, first use the top rack to brown the meat then move it down to the center to continue cooking.
Veal Sirloin can come in either steak or roast form. Like full grown beef, Sirloin comes from the back side of the calf just before the back legs. Sirloin is rather lean and does not shrink very much during cooking.