Boneless Leg of Lamb lamb riblets unseasoned and ready for whatever

unseasoned and ready for whatever you're throwing them into: dry rub

worm-eating

monolithic mountain

Looking for a flavorful alternative to traditional pork chorizo

We are beyond stoked to be offering this pasture raised cured bacon

Boneless Leg of Lamb lamb riblets unseasoned and ready for whateverBoneless leg of lamb, raised on open pasture at Anderson Ranch in Oregon and finished on grass the way lamb is supposed to be raised. No grain, no shortcuts, no mystery. Just a cut that's as clean as it is flavorful. Grass fed and grass finished lamb develops a richer, more complex flavor than anything grain finished can offer. It's leaner, more tender, and tastes like what it actually is: an animal that lived well. Boneless makes it simple to