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"