Lamb
Highest Quality Lamb Meat
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Wahl Lamb - Tangent, OR
"Wahl Lamb is dedicated to environmentally sensitive practices in pastures and water supplies, and to humane treatment of our animals. We believe that the lambs we raise are not only healthier themselves, but are part of a healthy diet for us. No antibiotics, no hormones, ever. Breed's include Suffolk, Cheviot, Hampshire, and East Fresian"
| title | avg lbs | product description | pcs per pkg | cooking methods |
|---|---|---|---|---|
| "Barnsley Lamb Chops aka Saddle chop" |
Coming Soon | A cross-section taken from right across the lamb's loin. This produces a double-sided chop with a bone in the middle and a little fillet underneath. | 2 Each | "Grilling Pan-sear Roasting" |
| "Breast/belly, boneless" |
2.5-3.5 lbs | From the lower chest area of a lamb. It is known for its rich flavor and the presence of a substantial amount of meat and fat. | 2 each | "Braising Roasting Stuffing" |
| "Breast/Riblets, bone-in" |
Coming Soon | From the lower chest area of the lamb. This cut includes both meat and bone, and it is known for its rich, meaty flavor and versatility | 2 Each | "Braising Grilling Roasting" |
| Carcass, whole | 55 - 85 lbs | Harvested between 7 - 12 months. Various sizes available starting at 50 lbs. carcass. Most lamb carcass weigh between 55 - 85 lbs. Please contact us for larger animal availability. | 1 each | "Caja China box In-ground pit In-house butchery Smoked Spit-roasted" |
| Fat | 4-5 lbs | Often used as a cooking fat or oil in various recipes. It can be rendered (melted) to create lamb fat, which can then be used for sautéing, frying, or roasting | 1 each | "Frying Roasting Sautéing" |
| Ground lamb, 5lb | 5 lbs | 80/20 - generally 50:50 shoulder and lean trim | n/a | |
| "Heart PRE-ORDER" |
Coming Soon | Used in traditional dishes in many cultures, such as haggis in Scottish cuisine and anticuchos in Peruvian cuisine. | 2 each | "Braising Grilling" |
| "Kidney PRE-ORDER" |
Coming Soon | "Used in a variety of culinary traditions: British Cuisine - Steak & Kidney pie Scottish Cuisine - Haggis Middle Eastern Cuisine - Kebabs French Cuisine - Rognons de Veau Indian Cuisine - used in curries or stir-fries Chinese Cuisine - stir-fry dishes, cooked with veg. and aromatics. Mediterranean Cuisine - Riñones al Jerez" |
"Frying Grilling Pate" |
|
| "Leg, bone-in" |
10.5 lbs | A classic and versatile cut of meat that can be prepared in various ways. | 1 each | "Grilling Roasting Stewing" |
| "Leg, boneless" |
7.5-8.5 lbs | A classic and versatile cut of meat that can be prepared in various ways. | 1 each | "Grilling Roasting Stewing" |
| Liver | 2.5 lbs | "Used in a variety of culinary traditions: Middle Eastern Cuisine - kebabs or ""kibbeh"" Indian Cuisine - stir-fries, curries, and spiced dishes Turkish Cuisine - ""Arnavut Ciğeri"" British Cuisine - traditionally used in ""Liver and Onions,"" a classic comfort food. French Cuisine - ""Foie de Veau"" North African Cuisine - a common ingredient in tagines Greek Cuisine - ""Sikotaria"" Chinese Cuisine - stir-fries and hot pot dishes Peruvian Cuisine - ""Anticuchos"" " |
1 Each | "Frying Grilling Pate" |
| "Loin, boneless" |
4-5 lbs | A tender and highly prized cut of meat taken from the back of the lamb, specifically from the area behind the ribcage. Tenderloin attached. | 2 each | "Grilling Roasting Stuffing" |
| "Loin chops aka Lamb T-Bone" |
6.5 oz each | The T-bone consists of two main sections divided by a central T-shaped bone. The larger portion of the T-bone contains the lamb loin, often referred to as the "strip" or "loin section." The smaller section contains the lamb tenderloin, sometimes called the "filet." | 4 each | "Grilling Broiling Pan-sear Roasting" |
| Lamb neck | 2.25 lbs | A beloved ingredient in many culinary traditions, especially in dishes that benefit from slow, long cooking processes. Its intense flavor and tender, melt-in-the-mouth texture when prepared correctly. | 1 each | "Roasting Stewing" |
| Racks | 7.5 - 8.5 lbs | 8 bone, chine off. A premium and elegant cut of meat that come from the rib section of the lamb. They are highly regarded for their tenderness, flavor, and presentation, making them a popular choice. | 1 each | "Grilling Roasting Searing" |
| Ribs, Denver | 3.5 - 4.5 lbs | A specific cut of pork ribs that come from the pork spare ribs. They are sometimes referred to as "Western-style ribs." Denver ribs are characterized by their rectangular shape and the removal of the sternum bone and the cartilage, leaving behind meaty, rectangular slabs of ribs | 2 each | "Grilling Roasting Smoking" |
| "Saddle bone-in" |
Coming Soon | Comes from the upper back of a lamb. It is a highly sought-after and versatile cut, prized for its tenderness, flavor, and presentation. | 1 Each | "Grilling Roasting Searing" |
| Shanks, front | 2.75 - 3.5 lbs | A flavorful and often underrated cut of meat that come from the front legs of a lamb. They are known for their rich taste and succulent, tender texture when cooked slowly. | 2 Each | "Braising Roasting Stewing" |
| Shanks, hind | 2.75 - 3.5 lbs | Hind lamb shanks tend to be slightly more tender than front lamb shanks. This is because the hind leg muscles are used less frequently than the front leg muscles, resulting in meat that may have a finer texture and require slightly less cooking time to become tender. | 2 each | "Braising Stewing" |
| Shoulder, bone-in | Coming Soon | A flavorful and versatile cut, the bone adds depth to the cooking process | 1 Each | "Braising Roasting Smoking Slow-cooking" |
| Shoulder, boneless | 5.5 - 6.5 lbs | The meat from boneless lamb shoulder is flavorful and relatively tender compared to cuts from other parts of the lamb. While it may still have some connective tissue, it is generally more tender than bone-in shoulder cuts. | 1 each | "Braising Grilling Roasting" |
| Stew meat, 1# | 1 lb | Primarily composed of lamb shoulder meat, on occasion leg meat may be added or substituted. | 1 each | Stewing |
| Triple Chuck Chop | Coming Soon | A Sean So creation! A lovely three-inch portion of the lamb chuck with frenched forward rib bones attached. | 1 Each | "Grilling Broiling Pan-sear Roasting" |
| "Tongue PRE-ORDER" |
Coming Soon | A unique and lesser-known cut of meat, when properly cooked, lamb tongue has a tender, almost buttery texture. It's known for its melt-in-the-mouth quality. | 4 Each | "Braised Grilled Sauteed Stewed" |