Lamb - Winnipeg Specialty Meats

Frenched Lamb Racks

To “French” a rack of lamb means to clean meat, cartilage and fat between the tips of the rib bones to make for a neater presentation. It also makes the rack a little easier to cut apart into chops and serve when fully cooked.

Federally inspected
Naturally raised
$50.00 per kg

Wine pairings: Bordeaux Blends, Sangiovese, Pinot Noir

Frenched Lamb Racks

Federally inspected
Naturally raised
$50.00 per kg

Wine pairings: Bordeaux Blend, Sangiovese, Pinot Noir

Lamb Loin Chops

A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb.

Federally inspected
Naturally raised
$30.00 per kg

Wine pairing: Barolo, Cabernet Sauvignon, Merlot, Pinot noir and Syrah

Lamb Shank Bone In

A meat shank or shin is the portion of meat around the tibia of the animal, the legbone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut.

Federally inspected
Naturally raised
$17.95 per kg

Wine pairings: Bordeaux, Cabernet or Cabernet/Merlot blend, a Rioja Reserva, a Chianti Classico or a northern Rhône red.

Lamb Shank Bone In

A meat shank or shin is the portion of meat around the tibia of the animal, the legbone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut.

Federally inspected
Naturally raised
$17.95 per kg

Wine pairings: Bordeaux, Cabernet or Cabernet/Merlot blend, a Rioja Reserva, a Chianti Classico or a northern Rhône red.

Lamb Shank Bone In

A meat shank or shin is the portion of meat around the tibia of the animal, the legbone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut.

Federally inspected
Naturally raised
$17.95 per kg

Wine pairings: Bordeaux, Cabernet or Cabernet/Merlot blend, a Rioja Reserva, a Chianti Classico or a northern Rhône red.