Description

The meat from a young sheep, generally under one year old.
Also called "lamb" or "genuine lamb." Spring lamb is usually
marketed at a weight ranging from 70-80 pounds. This lamb is
free of any antibiotics and growth hormone. When your spring
lamb is ready in March, just in time for your Easter feast, you
will receive cuts including chops, leg of lamb, two Frenched
racks, Denver ribs, tenderloins, ground lamb and cubed meat
for kebabs and stew. Your cuts from spring lamb can be
roasted, broiled, sautéed, or grilled. Cut and wrap fees are
included!
*Generously donated by Julia Elgorriaga