At the Weinrich household, lamb is our favorite. It's less common in the US than it deserves to be — partly because most Americans have only encountered imported product that doesn't reflect what lamb can actually taste like. Our lamb is mild, clean, and richly flavored. If you already love it, we think you'll consider ours some of the best you've had. If you're new to it, this is a good place to start.
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Grill or sear. Fast, high heat. Best cuts for weeknight cooking.
Oven cooking. Leg, shoulder, saddle. Sunday dinner territory.
Braise or stew. Shank, neck, breast. Time makes them extraordinary.
Rack, frenched rack, tenderloin. Special occasion cuts.
Where the cuts come from
High heat, fast cook. These cuts are tender enough to grill or sear and are best served medium-rare to medium. Our heritage lamb has enough fat and flavor that simple seasoning is all you need.
The classic lamb chop. Tender, mild, and well-marbled. Our pasture-raised lamb has a cleaner, less gamey flavor than imported — these chops are a revelation for people who thought they didn’t like lamb.
The T-bone of lamb. Two muscles separated by a bone — loin on one side, a sliver of tenderloin on the other. Very tender. One of the most satisfying quick-cook cuts we offer.
Slightly less tender than loin chops but very flavorful — more affordable and excellent for everyday cooking. Cut as a steak, it’s one of the best values on the animal.
Slightly firmer texture than loin cuts but full of flavor. Slice against the grain after cooking for maximum tenderness. An underappreciated cut that rewards a hot pan and a little patience.
Oven cooking at moderate heat. Leg, shoulder, and saddle are the classic roasting cuts — impressive on the table and straightforward in the kitchen. Allow resting time and slice across the grain.
The centerpiece roast. Large, lean, and impressive. Available bone-in for presentation or boneless for easier carving. Our lamb’s clean flavor makes it ideal with simple herbs and garlic.
More marbled and flavorful than the leg — many experienced lamb cooks prefer it. Works beautifully roasted or taken low-and-slow until it pulls apart. Our heritage breeds have outstanding shoulder flavor.
Also available
| Half Leg | Upper or lower portion of the leg. A smaller roast for households that don't need a full leg. | Best for: roasting |
| Boneless Leg | Rolled and tied for even cooking and easy carving. A practical choice for dinner parties. | Best for: roasting |
| Saddle of Lamb | The entire loin section roasted whole — both sides together. A traditional presentation for special occasions. | Best for: roasting whole |
Low heat, long time. These cuts have more connective tissue that breaks down into rich, silky gelatin when braised or stewed. The most flavorful cuts on the animal — and often the most affordable.
The definitive braising cut. Rich in collagen that melts into the braising liquid over 2–3 hours, producing a sauce that is extraordinary in its depth. One shank per person. One of our most popular cuts with restaurant chefs.
Deep, complex flavor. Sliced or as a whole roast. A favorite of French and North African cooking traditions. Requires patience but repays it generously.
Special occasion cuts. These require a little more technique or budget but deliver a dining experience that’s hard to match.
The showpiece cut. Roasted whole and sliced into individual chops at the table, it is one of the most impressive things you can put in front of guests. Our rack is exceptional — the fat cap on pasture-raised lamb browns and crisps beautifully.
The rack with the rib bones cleaned for presentation — the result is elegant and visually striking on the plate. Ask about availability; we french racks on request.
Smaller than pork or beef ribs but rich in flavor. Excellent smoked low-and-slow or braised then finished on the grill.
The most tender muscle on the animal. Often included with loin cuts rather than sold separately. When available alone, cook it fast and serve it pink.
Everyday cooking cuts. Ground lamb and stew meat are accessible entry points that work across many cuisines and cooking styles.
| Ground Lamb | Trim from across the animal. Our ground lamb is noticeably darker and more richly flavored than standard ground lamb — a reflection of the breed and the pasture diet. Makes exceptional burgers, meatballs, kofta, and meat sauce. | Burgers · Meatballs · Sausage · Meat sauce |
| Stew Meat | Cubed cuts from shoulder, leg, or trim. Consistent sizing makes for even cooking in soups and stews. A practical choice for weeknight braised dishes. | Soups · Stews · Tagine |
Organ meats are nutrient-dense and underutilized. Ask us about availability — not all are stocked at all times.
| Liver | Mild compared to beef liver. Excellent pan-fried with onions. | Pan-fry · Pâté |
| Heart | Lean, dense muscle with strong flavor. Slice thin and cook hot. | Grill · Braise |
| Kidneys | Stronger flavor. Soak in milk or cold water before cooking to mellow. | Sauté · Braise |
| Tongue | Rich and tender when braised. Peel after cooking. Underrated. | Braise |
Lamb stock is one of the finest bases for soups and sauces. These cuts are an excellent value and available while supply lasts.
| Soup Bones | For making broth or stock. Roast first for a darker, richer result. | Stock · Broth |
| Marrow Bones | Less common than beef marrow but available. Roast and serve with toast. | Roast |
| Riblets | Trimmed rib sections. Good for stock or slow-cooked as a snack. | Stock · Slow cook |
Ready to try our lamb?
Available at our farm store in Traverse City, select local retailers, and through our wholesale program.
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