Lamb

Ground fresh daily from Colorado lamb — some of the finest domestic lamb available, raised on high-altitude pastures that produce clean, mildly flavored meat. Our ground lamb is an essential ingredient for kofta, lamb burgers, moussaka, shepherd's pie, and Middle Eastern meatballs. Ground in-house, never pre-packaged.

Cut Details
Origin: Colorado | Domestic
Ground in-house daily
Fresh never frozen

Butcher's Tip: Cook ground lamb to an internal temperature of 160°F. The natural fat content keeps it moist — a lamb burger cooked to medium is outstanding. Season boldly: cumin, coriander, allspice, and garlic all complement lamb beautifully.

Merguez is a North African fresh lamb sausage — deeply spiced with harissa, cumin, coriander, and fennel, and packed into a natural lamb casing for a thin, intensely flavored sausage that is one of the great grilling sausages in the world. Made in our shop from fresh ground lamb.
A longtime favorite of the Hell's Kitchen neighborhood and the New York Middle Eastern and North African community.

Cut Details
House-made in-store
Fresh ground lamb | Natural casing
Fresh never frozen

Butcher's Tip: Grill or pan-fry over medium-high heat, turning frequently, to an internal temperature of 160°F. Serve with couscous, harissa, grilled flatbread, or alongside roasted vegetables. Do not overcook — they dry out quickly.

Shoulder or leg trimmed and pre-cut into braising-ready cubes in our shop. Well-marbled lamb pieces selected for their collagen content and ability to stay tender through long, slow cooking. Ready for the pot — no prep needed. Perfect for Irish stew, Moroccan tagine, Greek stifado, and navarin.

Cut Details
Shoulder or leg | Pre-cut cubes
Fresh never frozen

Butcher's Tip: Brown in batches before adding liquid — crowding steams instead of sears. Braise at 300°F for 1.5–2 hours to an internal temperature of 195°F+ until fork-tender. Bold spices — cumin, cinnamon, coriander — work beautifully with lamb stew.

The T-bone of the lamb world. Lamb loin chops are cut from the short loin and deliver two distinct muscles on either side of the bone — the tenderloin and the top loin — in a single, elegant chop. Tender, flavorful, and impressive on the plate, they are one of the most popular cuts in our shop and a fixture of the New York lamb tradition.
Custom thicknesses available on request. Note: Final weight is determined at time of cutting in store.

Cut Details
Primal: Loin | Bone-in
Custom cuts available
Fresh never frozen

Butcher's Tip: Bring to room temperature 20 minutes before cooking. Season with salt, pepper, and fresh rosemary. Sear in a hot pan 3–4 minutes per side to an internal temperature of 135°F for medium-rare, 145°F for medium. Rest 5 minutes.

Braised lamb shanks are one of the most satisfying dishes a butcher can inspire — the shank bone presented upright, the meat falling from the bone in a pool of deeply reduced braising liquid. Our bone-in lamb shanks are cut from well-raised lamb and sized for individual portions — one shank per person, one of the great dinner party dishes.
Note: Final weight is determined at time of cutting in store.

Cut Details
Primal: Shank | Bone-in
Individual portions
Fresh never frozen

Butcher's Tip: Sear on all sides until deeply browned. Braise covered at 325°F for 2.5–3 hours with red wine, tomato, stock, and aromatics to an internal temperature of 195°F+ until the meat pulls from the bone. The sauce reduces to a glossy, intense accompaniment.

Lamb shanks cut down into smaller, braise-ready pieces by our butchers — ideal for stews, tagines, and preparations where bite-sized pieces of shank are preferred over a whole presentation. All the collagen and flavor of the whole shank in a more practical format.

Cut Details
Primal: Shank | Cut into pieces in-house
Ideal for tagine and stew
Fresh never frozen

Butcher's Tip: Brown in batches before braising. Cook at 300°F for 2.5–3 hours in spiced stock and aromatics to an internal temperature of 195°F+. Excellent in North African tagines with preserved lemon, olives, and harissa.

New Zealand lamb — raised on lush, temperate pastures — is among the most prized in the world for its exceptionally mild, clean flavor and fine texture. Smaller than domestic racks and consistently tender, New Zealand lamb is the standard in fine dining globally. Frenched in our shop to order.

Cut Details
Origin: New Zealand | Grass-fed
Primal: Rib | Frenched in-house
Fresh never frozen

Butcher's Tip: New Zealand racks are smaller — typically 6–7 ribs per rack. Roast at 425°F to 130–135°F for medium-rare (12–15 minutes). The mild flavor pairs well with both classic herb crusts and bolder spice preparations.

Australian lamb is renowned worldwide for its clean, mild flavor and consistent quality — the result of vast open pastures and grass-fed rearing practices. Our Australian rack of lamb offers a slightly leaner, more delicately flavored alternative to domestic lamb, frenched in-house for a classic presentation.

Cut Details
Origin: Australia | Grass-fed
Primal: Rib | Frenched in-house
Fresh never frozen

Butcher's Tip: Australian lamb is typically smaller than domestic — adjust cooking time down slightly. Roast at 425°F to 130–135°F for medium-rare. Pairs beautifully with mint, za'atar, and preserved lemon.

A whole leg of lamb deboned in our shop — easier to carve than the bone-in leg and ideal for stuffing, butterflying for the grill, or tying into a uniform roast. All the flavor of a whole leg in a format that makes the table experience smoother.
Custom preparation available. Note: Final weight is determined at time of cutting in store.

Cut Details
Primal: Leg | Boneless | Deboned in-house
Ideal for stuffing or grilling butterflied
Fresh never frozen

Butcher's Tip: For roasting: tie at 1-inch intervals and roast at 350°F to an internal temperature of 135°F for medium-rare. For grilling butterflied: pound to an even thickness, marinate, and grill over high heat to 135–140°F. Rest well before slicing.

Cut from the shoulder, lamb shoulder chops are the most flavorful and economical chop in the case — more marbled and complex in flavor than loin or rib chops, with a firmer texture that rewards both quick searing and slow braising. They carry more connective tissue than loin chops, which means they're outstanding in a braise as well as on the grill.

Cut Details
Primal: Shoulder | Bone-in
More marbled than loin chops
Fresh never frozen

Butcher's Tip: For grilling: marinate 2–4 hours and cook over high heat to 145°F internal. For braising: sear first, then braise at 300°F for 2–2.5 hours until completely tender. Either way, robust flavors — garlic, cumin, oregano — suit this cut well.

The best of both worlds — the shank bone left in for presentation and ease of carving, the aitch bone removed for effortless slicing. Our semi-boneless leg is prepared in-house and arrives oven-ready with no trimming required. The go-to preparation for holiday roasting.

Cut Details
Primal: Leg | Semi-boneless | Oven-ready
Prepared in-house
Fresh never frozen

Butcher's Tip: Stuff the cavity left by the removed bone with garlic, herbs, and lemon zest. Tie securely and roast at 325°F to an internal temperature of 135°F for medium-rare. The shank bone serves as a natural handle for carving.

The lamb shoulder deboned in our shop — easier to stuff, roll, and portion than the bone-in version, with the same extraordinary flavor and collagen content. Tie it into a neat roast, stuff it with herbs and garlic, or braise it whole for a crowd.

Cut Details
Primal: Shoulder | Boneless | Deboned in-house
Ideal for stuffing and braising
Fresh never frozen

Butcher's Tip: Butterfly, stuff with herbs and garlic, roll tightly, and tie before roasting or braising. Roast at 325°F to 195°F+ for a falling-apart result, or braise covered with wine and stock for 3.5–4 hours.

The lamb shoulder is a deeply flavored, heavily marbled cut that rewards low, slow cooking with extraordinary tenderness and richness. Bone-in, it self-bastes throughout cooking and produces a more gelatinous braising liquid. The foundation of Greek kleftiko, Moroccan slow-roasted shoulder, and Middle Eastern lamb preparations.

Cut Details
Primal: Shoulder | Bone-in
Ideal for slow-roasting and braising
Fresh never frozen

Butcher's Tip: For slow-roast: rub generously with garlic, lemon, cumin, and herbs. Roast covered at 300°F for 4–5 hours to an internal temperature of 195°F+ until the meat pulls easily from the bone. Uncover for the last 30 minutes to brown.