Best Frozen Lamb in 2026

Paleo Friendly Ground Lamb

100% Grass Fed Ground Lamb

Global Animal Partnership Step 4 - Pasture Raised

Meets standards for animal welfare, feed, and more, so you can know about what you're buying (and eating)

No added growth hormones or antibiotics, ever

No animal by-products in feed

This item has been rated by the Global Animal Partnership a Step 4 - Enriched Environment

All Natural

Quality Hog Casings from North America

Will Stuff 20-25lbs of Sausage

This item has been rated by the Global Animal Partnership a Step 4 - Enriched Environment

5 Pounds of Gyros Slices Flame Broiled & Carved

Fully Cooked

Restaurant-Style Authentic Gyros

3 Farm-Raised Rabbits

In its most show-stopping presentation, let us introduce you to these incredible grass-fed New Zealand Frenched Rib-Racks. Our juicy racks come from pasture-raised lambs that are allowed to graze on the lush fields of New Zealand. Lean, flavorful and all-natural, with a richness that you can’t find anywhere else

Our racks cook to tender perfection, whether you roast them or grill them, thanks to a layer of juicy fat. The bone is left in for a boost of intense flavor, but it’s Frenched for a touch of sophistication – it’s the perfect centerpiece for any meal. Cook it as a crown roast, or If you want a boneless Frenched rack of lamb, all you need to do is remove the bone

New Zealand lambs are smaller than what we’re used to in America, so you’ll need to serve about four ribs per person at the dinner table. What they lack in size they make up for in flavor, with a crowd-pleasing mildness that has no gamey taste, and that everyone will love. They’re also filled with fat marbling throughout, which makes them tender and juicier than most

Pre-flushed sheep casings for home made snack sticks

Use for breakfast links or slim jims. No soaking required. Just rinse.

18-20mm filled diameter. Each pack will fill 45-50 lbs of meat

The lamb leg is known to be one of the most flavorful cuts of lamb.

The best way to prepare lamb leg is by braising it, To ensure the best tasting lamb leg, it needs to be cooked over low heat for a long time in order to reveal its smooth texture, full flavor, and fall-off-the-bone juiciness.

These bone-in lamb legs have the chump off, shank on, aitch bone out, and knuckle tip removed at the rise of the shank meat.

BRAISED AND FULLY-COOKED LAMB SHANKS - Get the authentic French-style tender and juicy lamb shanks with pull-apart texture shipped to your door. They start with high-quality lambs that are pre-roasted and slowly cooked sous vide with herbs and seasoning. Each leg of lamb is carefully packed in a sous vide bag and ready to heat and eat in minutes.

READY IN MINUTES - Indulge yourself or blow your guests away with the classic French brasserie flavor of these magnificent lamb shanks. There is no lengthy roasting and low-heat pot-simmering of the lamb for hours. Just pull out the lamb shank package from your freezer and simmer it in a pot over LOW HEAT in simmering water for about 12-15 minutes. After that, let rest for 3 minutes and get blown away by probably the tastiest lamb shanks you've ever tried!

PAIR UP WITH OUR OTHER FULLY-COOKED MEATS - Feeling adventurous? Don't stop with our lamb shanks! Try our Beef Chateaubriand Tenderloin Roast, or Wagyu Beef Ribs. All are pre-roasted, fully-cooked sous vide and are ready to heat, fall of the bone, and melt in your mouth.

Flash Frozen

Lamb Racks: Today Gourmet Foods of NC

2 per vacuum pack, 2 packs total