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