Ganim Meat Provisions

Lamb Cuts in Stock (plus recommended uses!):

• Bone-In Leg—roast whole with garlic, rosemary, and lemon for a showpiece dinner; the bone adds flavor and keeps it juicy.

• Boneless Leg—butterfly and grill or roast it, or tie it up for easy, even carving.

• Shanks—braise low and slow in wine, stock, or tomatoes until they fall off the bone.

• Rack of Lamb—slice into rib chops and grill, or sear and roast with a herb or mustard crust; fast and elegant.

• Loin Chops—grill or pan-sear hot and quick!

• Shoulder Chops—marinate and grill, or braise them; they’re fattier and more flavorful than loin chops, but chewier.

• Stew Meat—simmer into stews, curries, tagines, or stifado, or thread onto skewers after marinating.

• Ground—burgers, bolognese, kofta, meatballs, shepherd’s pie, moussaka, and more!

• Bones—roast and simmer into rich stock or broth for soups, gravies, and sauces.

Note: We do not sell lambs whole.

Tanned Sheepskins:

• Available in black.

About Us

At Ganim Meat Provisions, our lambs are raised the traditional way—on pasture. They graze fresh grass across rotating fields throughout the spring, summer, and fall, and are fed hay during cooler months. A small grain supplement ensures balanced nutrition and healthy growth. Lambs are the only livestock on the farm, allowing us to focus completely on their care and the stewardship of the land they graze.