Lamb and Goat

Our young Ontario goats are raised on free-range,  no-spray, organic pasture land.  Over the winter, they eat 100% non-GMO grass and hay, cut from the same naturally-grown pastures, plus supplemental fresh greens and whole grains.  And like all of our animals, they are treated with maximum care and kindness for a stress-free life.

They are raised without antibiotics or any other drugs, medications, or growth promoters.  Just all-natural, free-range goats, grown the way our great-grandparents did.  We think that this makes for the best-tasting goat meat you can find anywhere.

Goat meat is also known as chevon, capretto, cabrito, yagisashi, or kid.  The meat is savoury, and slightly sweeter than lamb.  Some other goat meats can have a bit of a gamey flavour, but ours comes exclusively from young goats, and is mild yet rich in flavour.  Goat meat benefits from moist slow-cooking at low heat, which makes it an outstanding meat for stews and curries.  Depending on the cut, it can also be absolutely delicious when grilled or barbequed.

You can choose a whole, half or quarter goat.  Like our sides of beef and pork, the price is based on the dressed weight / hanging side weight of your goat:

• Whole goat — 47 lbs dressed weight — $18.75/pound.
   
• Half goat — 23.5 lbs dressed weight — $19.45/pound.
   
• Quarter goat — 11.75 lbs dressed weight — $19.95/pound.

The above weights are based on the average dressed weight of a goat, which means the initial hanging weight of the sides before dry-aging and butchering.  The total weight of your goat cuts will be about 67% of the dressed weight, after butchering into individual cuts and removal of unnecessary bone and fat.  This works out to 31.6 lbs of cuts for a whole goat, 15.8 lbs for a half goat, and 7.9 lbs for a quarter goat.

We deliver our goat meat to you fresh-frozen in individually vacuum-sealed cuts.

Our young Ontario lamb is raised on free-range pasture, and like all of our animals, is treated with loving kindness for a stress-free life.

The flock is raised on no-spray organic grasslands, where they are free to roam all spring, summer and fall.  Over the winter, they eat 100% non-GMO grass and hay, cut from the same naturally-grown pastures.  They are raised without antibiotics or any other drugs or growth promoters.  Just all-natural, free-range lamb, grown the way our great-grandparents used to eat.

The tender meat is processed at a regulated, government inspected and family-owned local butcher shop.  Each side of lamb is dry-aged, then artisanally hand-butchered into individual cuts.  Then they’re vacuum-sealed so they’ll stay fresh in your freezer for up to a year.

You can choose a whole, half or quarter lamb.  Like our sides of beef and pork, the price is based on the dressed weight / hanging side weight of your lamb:

• Whole lamb — 50 lbs dressed weight — $14.45/pound.
   
• Half lamb — 25 lbs dressed weight — $14.95/pound.
   
• Quarter lamb — 12.5 lbs dressed weight — $15.45/pound.

The above weights are based on the dressed weight of a lamb, which means the initial hanging weight of the sides before dry-aging and butchering.  The total weight of your lamb cuts will be about 67% of the dressed weight, after butchering into individual cuts and removal of unnecessary bone and fat.  This works out to 33.6 lbs of cuts for a whole lamb, 16.8 lbs for a half lamb, and 8.4 lbs for a quarter lamb.

We deliver our lamb to you fresh-frozen in individually vacuum-sealed cuts.

Order 4 packages of goat shoulder chops and save 20%.

Goat shoulder chops are made up of an interesting group of small muscles from the shoulder.  Each of these little muscles has its own unique characteristics, and overall they are some of the harder-working muscles in the animal.  That makes for some of the most highly flavourful meat in the goat, and at the same time you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  Our preferred method is sous vide, or you can also braise your shoulder chops in a low oven.  You’re aiming for around a 125°F internal temperature, which will finish at a medium rare.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

1.25 pounds (568 g) per package, 5 pounds in total for 20% off, a savings of $32.80.  Fresh-frozen and vacuum-sealed.

Order 4 packages of lamb chops and save 20%.

These lamb chops are cut from the loin of our young, dry aged lamb sides.  The loin is home to some of the most tender and tasty meat on the lamb, and this cut is equivalent to the T-bone steak in beef.

Grill your lamb chops like a steak for best results — on the highest heat you can get, and bringing the internal temperature up to 130°F (54°C) for medium-rare.  For a gourmet touch, baste them in herb butter for the last minute of cooking.  Then let them rest for 10 minutes before serving.

4 packages for 20% off, a $28.80 savings.  1 pound (454 g) per package, fresh-frozen and vacuum-sealed.

Order 4 packages of lamb chops and save 20%.

Lamb shoulder chops are made up of an interesting group of small muscles from the shoulder.  Each of these little muscles has its own unique characteristics, and overall they are some of the harder-working muscles in the animal.  That makes for some of the most highly flavourful meat in the lamb, and at the same time you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  Our preferred method is sous vide, or you can also braise your shoulder chops in a low oven.  You’re aiming for around a 125°F internal temperature, which will finish at a medium rare.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

4 packages for 20% off, a $28.36 savings.  1.25 pounds (568 g) per package, 5 pounds in total.  Fresh-frozen and vacuum-sealed.

Order 4 packages of goat loin chops for 20% off, a $26.80 savings.

These goat chops are cut from the loin of our young, dry aged goat sides.  The loin is home to some of the most tender and tasty meat on the goat, and this cut is equivalent to the T-bone steak in beef.

Grill your goat chops like a steak for best results — on the highest heat you can get, and bringing the internal temperature up to 130°F (54°C) for medium-rare.  For a gourmet touch, baste them in herb butter for the last minute of cooking.  Then let them rest for 10 minutes before serving.

4 packages for 20% off, a $26.80 savings.  1 pound (454 g) per package, 4 pounds in total.  Fresh-frozen and vacuum-sealed.

Order 4 packages of goat shanks and save 20%, a $25.60 savings.

Goat shanks contain some harder-working muscles, which makes for some of the most highly flavourful meat in the goat — elevated even more by the shank bone at the centre.  To get the best results, you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  You can cook your goat shanks sous vide, or you can roast them in a low oven.  Aim for around a 130°F internal temperature, for medium rare meat.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

1 pound (454 g) per package, 4 pounds in total.  Fresh-frozen and vacuum-sealed.

Order 4 packages of lamb shanks and save 20%.

Lamb shanks contain some harder-working muscles, which makes for some of the most highly flavourful meat in the lamb — elevated even more by the shank bone at the centre.  To get the best results, you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  You can cook your lamb shanks sous vide, or you can roast them in a low oven.  Aim for around a 130°F internal temperature, for medium rare meat.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

4 packages for 20% off, a $22.68 savings.  1 pound (454 g) per package, 4 pounds in total.  Fresh-frozen and vacuum-sealed.

Order 3 packages of ground goat meat and save 20%.  Ground goat imparts a unique flavour to any recipe where you would usually use ground beef.  It also blends very well with other red meats.  A burger made with 1/3 ground goat and 2/3 ground beef has an incredible depth and richness of flavour that will delight your taste buds.

We make our ground goat from trimmings of our other premium cuts, and we leave just enough fat in to give it maximum flavour.  It comes only from our naturally pasture-raised, free range goats, grown on organic grasses with no animal by-product feeds, and no antibiotics, steroids, or synthetic hormones.

3 packages for 20% off, a $22.18 savings.  1 pound (454 g) per package, 3 pounds in total.  Fresh-frozen and vacuum-sealed.

Order 3 packages of goat meat cubes and save 20%.

Our goat meat cubes are cut from the trimmings of our other premium cuts of goat:  chops, roasts, and ribs.  They add great flavour to stews and curries, or you can skewer them for kebabs and throw them right on the grill.

Our young goats are naturally-raised without antibiotics or synthetic hormones, free-range on organic pasture grasses.  We dry-age each side of goat before our butcher breaks them down by hand into individual cuts.  We think it’s the best goat meat you can find anywhere.

3 packages for 20% off, a $19.20 savings.  1 pound (454 g) per package, 3 pounds in total.  Fresh-frozen and vacuum-sealed.

Order 3 packages of lamb cubes and save 20%.

Our lamb cubes are cut from the trimmings of our other premium cuts:  lamb chops, roasts, and ribs.  They add great flavour to stews and curries, or you can skewer them for kebabs and throw them right on the grill.

Our young lambs are naturally-raised without antibiotics or synthetic hormones, free-range on organic pasture grasses.  We dry-age each side of lamb before our butcher breaks them down by hand into individual cuts.  We think it’s the best lamb you can find anywhere.

3 packages for 20% off, an $18.24 savings.  1 pound (454 g) per package, 3 pounds in total.  Fresh-frozen and vacuum-sealed.

Goat leg roasts are cut from the shoulder above the shank.  They have similar flavour to a goat shank, yet they’re more tender and meaty, and are considered a premium roast of goat meat.

We recommend a reverse sear, roasting your goat leg in a low oven at 275°F (135°C), until it reaches an internal temperature of 130°F (54°C) for medium-rare.  Let it rest for 20 — 30 minutes, then pat it dry, and give it a very hot sear until it develops a mahogany-coloured outer crust.

2 pounds (908 g) per goat leg roast, fresh-frozen and vacuum-sealed.

Our lamb sausages contain only premium cuts of lamb, with just enough fat included to give them maximum flavour, and no other ingredients.  We keep them plain and simple, so you can add your own levels of salt and seasonings.

We recommend poaching your lamb sausages in boiling water, cooking them to an internal temperature of around 135°F (57°C).  Then poke just a few holes in them, and give them a pan sear or grill to give them a beautiful outer crust.

3 packages for 20% off, a $15.90 savings.  1 pound (454 g) per package, 3 pounds in total.  Fresh-frozen and vacuum-sealed.

Order 3 packages of ground lamb and save 20%.

Ground lamb imparts a unique flavour to any recipe where you would usually use ground beef.  It also blends very well with other red meats.  A burger made with 1/3 ground lamb and 2/3 ground beef has an incredible depth and richness of flavour that will delight your taste buds.

We make our ground lamb from trimmings of our other premium cuts, and we leave just enough fat in to give it maximum flavour.  It comes only from our naturally pasture-raised, free range lambs, grown on organic grasses with no animal by-product feeds, and no antibiotics, steroids, or synthetic hormones.

3 packages for 20% off, a $14.40 savings.  1 pound (454 g) per package, 3 pounds in total.  Fresh-frozen and vacuum-sealed.

A rack of goat gives you the most premium meat, equivalent to the prime rib on a side of beef.  You can roast the rack whole, then slice it into cutlets, to give you maximum flavour and juiciness.  For a gourmet presentation, you can also french the ribs by scraping the meat down the thin end.

Our young, pasture-raised goat meat will give you exceptionally tender and delicious results.  We raise our animals on organically-grown grasslands, with no antibiotics, steroids, or synthetic hormones.  We think it’s the best goat meat you can find anywhere.

Order your rack of goat meat direct from the farm.  1.5 pounds (0.68 kg) each, fresh-frozen in a vacuum-sealed package.

Lamb leg roasts are cut from the shoulder above the shank.  They have similar flavour to a lamb shank, yet they’re more tender and meaty, and are considered a premium roast of lamb.

We recommend a reverse sear, roasting your lamb leg in a low oven at 275°F (135°C), until it reaches an internal temperature of 130°F (54°C) for medium-rare.  Let it rest for 20 — 30 minutes, then pat it dry, and give it a very hot sear until it develops a mahogany-coloured outer crust.

2 pounds (908 g) per lamb leg roast, fresh-frozen and vacuum-sealed.

A rack of lamb gives you the most premium meat, equivalent to the prime rib on a side of beef.  You can roast the rack whole, then slice it into cutlets, to give you maximum flavour and juiciness.  For a gourmet presentation, you can also french the ribs by scraping the meat down the thin end.

Our young, pasture-raised lamb meat will give you exceptionally tender and delicious results.  We raise our animals on organically-grown grasslands, with no antibiotics, steroids, or synthetic hormones.  We think it’s the best lamb you can find anywhere.

Order your rack of lamb direct from the farm.  1.5 pounds (0.68 kg) each, fresh-frozen in a vacuum-sealed package.

Goat shoulder chops are made up of an interesting group of small muscles from the shoulder.  Each of these little muscles has its own unique characteristics, and overall they are some of the harder-working muscles in the animal.  That makes for some of the most highly flavourful meat in the goat, and at the same time you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  Our preferred method is sous vide, or you can also braise your shoulder chops in a low oven.  You’re aiming for around a 125°F internal temperature, which will finish at a medium rare.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

1.25 pounds (568 g) per package, fresh-frozen and vacuum-sealed.  Also available at a volume discount, 4 packages for 20% off.

To give your soup or stock a gourmet base, simmer these goat soup bones for up to 24 hours in a large stock pot.  The bone marrow will gradually infuse your stock with its unique flavours and multiple health benefits.  You can use it right away, or freeze multiple portions for future use.

Goat stock is an excellent source of collagen, glucosamine, chondroitin, gelatin, amino acids, minerals, and other compounds.  And besides the nutrient benefits, it will add a richness and depth of flavour to any soup, stew, risotto, or other dish that you use it in.

These bones come exclusively from our naturally-raised animals, grown on no-spray organic grasslands without antibiotics, steroids, or synthetic hormones.  They give you as pure and natural of a soup stock as you can get.

5 pounds of lamb soup bones, delivered frozen and vacuum-sealed.

Ground goat imparts a unique flavour to any recipe where you would usually use ground beef.  It also blends very well with other red meats.  A burger made with 1/3 ground goat and 2/3 ground beef has an incredible depth and richness of flavour that will delight your taste buds.

We make our ground goat from trimmings of our other premium cuts, and we leave just enough fat in to give it maximum flavour.  It comes only from our naturally pasture-raised, free range goats, grown on organic grasses with no animal by-product feeds, and no antibiotics, steroids, or synthetic hormones.

1 pound (454 g) per package, fresh-frozen and vacuum-sealed.

These lamb chops are cut from the loin of our young, dry aged lamb sides.  The loin is home to some of the most tender and tasty meat on the lamb, and this cut is equivalent to the T-bone steak in beef.

Grill your lamb chops like a steak for best results — on the highest heat you can get, and bringing the internal temperature up to 130°F (54°C) for medium-rare.  For a gourmet touch, baste them in herb butter for the last minute of cooking.  Then let them rest for 10 minutes before serving.

1 pound (454 g) per package, fresh-frozen and vacuum-sealed.

Lamb shoulder chops are made up of an interesting group of small muscles from the shoulder.  Each of these little muscles has its own unique characteristics, and overall they are some of the harder-working muscles in the animal.  That makes for some of the most highly flavourful meat in the lamb, and at the same time you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  Our preferred method is sous vide, or you can also braise your shoulder chops in a low oven.  You’re aiming for around a 125°F internal temperature, which will finish at a medium rare.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

1.25 pounds (568 g) per package, fresh-frozen and vacuum-sealed.

To give your soup or stock a gourmet base, simmer these lamb soup bones for up to 24 hours in a large stock pot.  The bone marrow will gradually infuse your stock with its unique flavours and multiple health benefits.  You can use it right away, or freeze multiple portions for future use.

Lamb stock is an excellent source of collagen, glucosamine, chondroitin, gelatin, amino acids, minerals, and other compounds.  And besides the nutrient benefits, it will add a richness and depth of flavour to any soup, stew, risotto, or other dish that you use it in.

These bones come exclusively from our naturally-raised animals, grown on no-spray organic grasslands without antibiotics, steroids, or synthetic hormones.  They give you as pure and natural of a soup stock as you can get.

5 pounds of lamb soup bones, delivered frozen and vacuum-sealed.

These goat chops are cut from the loin of our young, dry aged goat sides.  The loin is home to some of the most tender and tasty meat on the goat, and this cut is equivalent to the T-bone steak in beef.

Grill your goat chops like a steak for best results — on the highest heat you can get, and bringing the internal temperature up to 130°F (54°C) for medium-rare.  For a gourmet touch, baste them in herb butter for the last minute of cooking.  Then let them rest for 10 minutes before serving.

1 pound (454 g) per package, fresh-frozen and vacuum-sealed.  Also available at a quantity discount: 4 packages for 20% off.

Goat shanks contain some harder-working muscles, which makes for some of the most highly flavourful meat in the goat — elevated even more by the shank bone at the centre.  To get the best results, you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  You can cook your goat shanks sous vide, or you can roast them in a low oven.  Aim for around a 130°F internal temperature, for medium rare meat.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

One goat shank, 1 pound (454 g) per package, fresh-frozen and vacuum-sealed.

Our goat meat cubes are cut from the trimmings of our other premium cuts of goat:  chops, roasts, and ribs.  They add great flavour to stews and curries, or you can skewer them for kebabs and throw them right on the grill.

Our young goats are naturally-raised without antibiotics or synthetic hormones, free-range on organic pasture grasses.  We dry-age each side of goat before our butcher breaks them down by hand into individual cuts.  We think it’s the best goat meat you can find anywhere.

1 pound (454 g) per package, fresh-frozen and vacuum-sealed.

Our lamb cubes are cut from the trimmings of our other premium cuts:  lamb chops, roasts, and ribs.  They add great flavour to stews and curries, or you can skewer them for kebabs and throw them right on the grill.

Our young lambs are naturally-raised without antibiotics or synthetic hormones, free-range on organic pasture grasses.  We dry-age each side of lamb before our butcher breaks them down by hand into individual cuts.  We think it’s the best lamb you can find anywhere.

1 pound (454 g) per package, fresh-frozen and vacuum-sealed.

Lamb shanks contain some harder-working muscles, which makes for some of the most highly flavourful meat in the lamb — elevated even more by the shank bone at the centre.  To get the best results, you’ll need the right cooking technique to achieve the tenderness and dining enjoyment of a premium meal.

Low & slow heat is the best way to convert collagen fibres to gelatin.  This transforms harder-working muscles into falling-apart tender, richly-flavoured, melt-in-your-mouth meat.  You can cook your lamb shanks sous vide, or you can roast them in a low oven.  Aim for around a 130°F internal temperature, for medium rare meat.  After a rest, pat them dry with a tea towel, and give them a quick sear on a scorching hot grill.  Once you bring all surfaces to a deep mahogany colour, serve immediately.

One lamb shank, 1 pound (454 g) per package, fresh-frozen and vacuum-sealed.

Our lamb sausages contain only premium cuts of lamb, with just enough fat included to give them maximum flavour, and no other ingredients.  We keep them plain and simple, so you can add your own levels of salt and seasonings.

We recommend poaching your lamb sausages in boiling water, cooking them to an internal temperature of around 135°F (57°C).  Then poke just a few holes in them, and give them a pan sear or grill to give them a beautiful outer crust.

1 pound (454 g) per package, fresh-frozen and vacuum-sealed.

Ground lamb imparts a unique flavour to any recipe where you would usually use ground beef.  It also blends very well with other red meats.  A burger made with 1/3 ground lamb and 2/3 ground beef has an incredible depth and richness of flavour that will delight your taste buds.

We make our ground lamb from trimmings of our other premium cuts, and we leave just enough fat in to give it maximum flavour.  It comes only from our naturally pasture-raised, free range lambs, grown on organic grasses with no animal by-product feeds, and no antibiotics, steroids, or synthetic hormones.

1 pound (454 g) per package, fresh-frozen and vacuum-sealed.