2009 Lamb Price List - Commercial Accounts 

Lamb by the Cut

Cut to your specification with cryovac packaging delivered fresh or frozen. If you would like a cut not listed below, please contact us for pricing.

• Rack. . . . . . . . . . . . . . $12.50/lb.
• Loin. . . . . . . . . . . . . . $12.50/ lb.
• Shoulder (Boneless). . . .$8.25/ lb.
• Leg (Bone-in). . . . . . . . $8.75/ lb.
• Leg (Boneless). . . . . . . . $9.25/ lb.
• Shanks. . . . . . . . . . . . . .$7.50/ lb.
• Ground Lamb. . . . . . . . .$7.50/ lb.
• Sweet Italian Sausage. . .$7.50/lb.

Whole Lamb

For the creative chef who prefers to make their own cuts and save on plate cost. $5.50/ lb hanging weight.

• 2009 Pork Pricing
  
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