1.5-2 lbs (2 pieces)
Taken from the calf or shank bone of the lamb, this classic cut is best prepared in a flavorful braise, with ingredients such as red wine, tomatoes, garlic, and rosemary, or even prepared osso bucco style.
Interlaken, NY
Outryder Farm raises 100% grass-fed sheep using regenerative, rotational grazing practices that prioritize both animal welfare and land health. The flock is moved daily to fresh pasture, enriching the soil, improving biodiversity, and creating thriving habitats for wildlife. Spending nearly all their lives outdoors—aside from a short winter lambing season—the sheep enjoy a natural, low-stress environment. While not certified organic, Outryder’s sheep are raised on certified organic pasture and with farming practices rooted in organic principles.