Our whole lambs are Manitoba lamb and are dry aged for a minimum of 21 days before cutting. Our lamb legs will usually have over 30 days age on them. All cuts can be customized to your liking. We will bone, butterfly or stuff the legs for you. Our lamb shoulder, when aged for 21 or more days, makes the most amazing stews and curried dishes. We bring in Alberta Lamb loins and age them over 25 days. They are as delicious as the Manitoba lamb. We also have Frenched New Zealand Lamb racks that we give over 21 days aging.