Rump-Chump

products

Leg

This roast arrives "frenched," which simply means that butchers have done the work to strip the long, white bones for an elegant presentation. Rack of lamb is impressive to serve and deceptively simple to prepare. Season and roast.

Great slow roasted. Something to delight dinner guests – a hearty, scrumptious meal. Delivered frozen. Try the recipe on this site slow oven cook. You’ll be hooked on this economical cut of delicious Lamb. Cook with the bone in or bone it out to make a scrumptious tagine.

This fore rib cut makes an economical, tasty roast. Rub with olive oil and your favorite spices for a casual meal. Approx 2 small roasts per package.

Shoulder

The shank is the muscular bottom portion of the leg. It is the ultimate cut for slow braises that require rich, intense flavor, such as North African tagines. Long cooking causes the connective tissue to break down and yields succulent, fork-tender pieces.

Saratoga

One of the juiciest cuts available, the subtle and distinctive flavour of our Patagonian lamb rump are accentuated by the thin natural fat cover.

This generous cut is the perennial choice for holiday feasts. The whole leg—which comprises both the narrow shank and the plump sirloin—can be simply seasoned with salt and pepper or a spice rub and roasted with the bone in.

Saddle products are cut from the back area of the animal, and contain both loin and fillet cuts. These diminutive T-bone steaks contain a portion of the loin and tenderloin and are the leanest and tenderest cuts. Cooked quickly on the grill or under the broiler, they develop a caramelized crust and have a pink, juicy center.

Frenched Rack

Hind Shank

Saddle