Hopkins Southdowns
Rack of Lamb
Recommended
Preparation:
Roast
Hopkins Southdowns Products
We take pride in our wide selection of quality cuts that we have to offer. The lambs we raise are Southdowns and Southdown crosses. Southdowns are meat sheep, known for their tenderness and great flavor. All of our lambs are processed through the program offered by Rhode Island Raised Livestock Association. The lambs are slaughtered at Rhode Island Beef & Veal in Johnston, RI. They are then transported via refrigerator to truck to Westerly Packing Co. in Westerly, RI for cutting, cryovac, freezing and labeling. Both facilities are USDA inspected. The retail cuts are then brought back to the farm where we distribute them at farmers markets, online via Market Mobile, and at the farm. All of the photos below are our very own retail lamb cuts.
Rib Chops
Recommended
Preparation:
Broil, Grill, Panbroil,
Panfry or Roast
Whole Boneless
Shoulder
Recommended
Preparation:
Braise or Roast
Spare Ribs
Shoulder Chops
Stew Meat
Shank
Whole Bone In
Leg of Lamb
Whole Boneless
Leg of Lamb
Leg Steak
Loin Chop
Recommended
Preparation:
Braise, Broil, Grill
or Roast
Recommended
Preparation:
Broil, Grill, Panbroil
Panfry
Heart, Kidney,
Liver
Recommended
Preparation: Braise
Recommended
Preparation:
Roast
Recommended
Preparation:
Grill, Broil,
or Panfry
Recommended
Preparation:
Roast
Also available:
Half Boneless Leg of Lamb
Recommended
Preparation:
Broil, Grill, Panbroil,
or Panfry
Whole Neck
Neck bones are
also available
Whole
Lamb
Belly
Variety Meats
Half Bone In
Leg of Lamb
Recommended
Preparation:
Roast
Whole
Bone In
Loin
Lamb
Bones
Ground Lamb
Square Cut
Shoulder
Whole Carcass
