Lamb

“If left together, lamb ribs roasted is one of the easiest and most delicious ways to prepare a rack of lamb.”

In the style of traditional European butcher shops, Gwen will offer a wide variety of rare meats sourced seasonally for special occasions or during that time of the year when the animal is at its prime. Whether it’s a Thanksgiving turkey or an in-season guinea fowl, we can’t wait to help you unveil a feast to remember or to simply try a new recipe with a product you’ve never cooked before. We share recipe advice, tips and more so you have the confidence to serve and impress yourself and your guests.

SHANKS

Cook long and slow in a braise

SADDLE

Best bone-in, resembling a
t-bone/porterhouse

RACK

Lightly seasoned and quickly cooked over high heat

RIBS

Lends well to long slow braises and stews

PORTERHOUSE

Also referred to as loin chops.

BLADE CHOP

Chops work very well marinated and grilled

NECK

Great cut for stewing or braising

LEG ROAST

Boneless, lamb leg is great grilled over low heat