Wholesale Lamb
Ovation grass-fed lamb is among the world’s finest. 100% pasture-raised in New Zealand and highly regarded for its clean, mild flavor, Ovation lamb is expertly butchered and extremely easy to work with in the kitchen.
Our full range of wholesale lamb cuts includes lamb racks, shanks, legs, shoulders, and striploins.
Wholesale Lamb: The Major Cuts & How to Cook Them
There are some similarities between cuts of lamb meat and beef, but there are also differences because of how the animals are butchered. Beef is first cut into sides vertically from neck to rump, then into primal cuts. Lamb, a much smaller animal, is initially divided around the middle into the foresaddle (front) and hindsaddle (rear). Here’s a list of lamb meat cuts to use as a guide when buying lamb meat in bulk.
Lamb Foresaddle Cuts
Lamb Shoulder Meat: Lamb shoulder is more tender than beef or pork shoulder because lamb is harvested younger. Lamb shoulder can be roasted as well as braised. Boneless lamb shoulders are easy to cut up for stew.
Lamb Ribs: The ribs are the source of lamb racks, highly prized for flavor, tenderness, and impressive presentation. Roast lamb racks whole or cut into chops.
Lamb Breast Meat: This is a heavily worked muscle, so braising is best to breakdown the cartilage and connective tissue.
Lamb Neck Meat: Lamb neck has a lot of flavor but also a lot of cartilage. It makes excellent stew meat but can also be deboned, stuffed, and rolled for raosting.
Lamb Hindsaddle Cuts
Lamb Loin Cuts: The tenderest lamb meat comes from the loin. Lamb striploin can be roasted whole or cut into medallions and pan-seared or grilled. Lamb tenderloin is very small. It's often cooked whole and served as medallions.
Lamb Sirloin: Lamb sirloin, sometimes called lamb chump, is adjacent to the leg. It can be cut into steaks or roasted whole.
Lamb Leg Meat: A whole, roasted, bone-in leg of lamb has starred in many a festive feast. Boneless leg of lamb can be seasoned all over, rolled and tied, and is just as grand.
Lamb Flank: Braising is the best method for cooking lamb flank, a flavorful but tough cut that is often used to make ground lamb.
Lamb Shanks: Lamb hindshanks are meatier than lamb foreshanks. Shanks are the most heavily worked parts of the animal, but braised low and slow for a long time, shanks achieve subline tenderness and yield a very flavorful sauce.
The Best Bulk Lamb Meat: Ovation Lamb from New Zealand
100% Grass-fed Ovation Lamb is pasture raised free range in New Zealand, among the purest, most pristine countries on earth. New Zealand's lush grasslands are ideal for raising lamb. We think Ovation lamb is the best lamb meat you can buy.
- Expertly Butchered
- No Antibiotics or Added Hormones
- GMO seeds are illegal in New Zealand
- Hand Selected for the Finest Quality
- Aged 96 Hours to the Height of Flavor & Tenderness
The Best Bulk Lamb Meat: Ovation Lamb from New Zealand
100% Grass-fed Ovation Lamb is pasture raised free range in New Zealand, among the purest, most pristine countries on earth. New Zealand's lush grasslands are ideal for raising lamb. We think Ovation lamb is the best lamb meat you can buy.
- Expertly Butchered
- No Antibiotics or Added Hormones
- GMO seeds are illegal in New Zealand
- Hand Selected for the Finest Quality
- Aged 96 Hours to the Height of Flavor & Tenderness
Frequently Asked Questions About Wholesale Lamb Meat
A whole rack of lamb has 8-ribs. A half rack of lamb has 4 ribs and the perfect portion for two people. You can cook lamb racks whole or cut them into chops with one or two bones each.
Lamb racks are cut from the primal rib. They are highly prized for tenderness and flavor. A whole lamb rack makes an impressively elegant presentation, especially when the bones are frenched (scraped clean of meat). A leg of lamb is cut from the upper part of hind leg. It's a large cut that is sold with the bone in or boneless. Lamb legs are often the centerpiece of a celebratory meal.
Lamb meat is best roasted, pan-seared or grilled to medium (an internal temperature of about 145°F). Braising is the best method for certain tougher cuts that have a lot of cartilage or connective tissue, such as lamb shanks.
Where to Buy Lamb Wholesale
Buy lamb meat in bulk online at Marx Foods. Our bulk lamb meat is 100% grass fed and pasture raised free range in New Zealand. When you buy lamb meat wholesale from Marx Foods, we ship via FedEx Overnight.
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