We take "lamb" kabobs from the loin of cull ewes. This means the slaughterhouse labels them as "mutton", but it's the muscle that goes into the top end lamb cuts - rack and loin chops. It's a premium product even when it comes from an older ewe. The slightly tougher nature of ewe meat makes it just right for holding onto a skewer without the chunk falling apart.
They're currently discounted because the slaughterhouse did not take the fascia off one side before cutting into chunks. To have a pleasant eating experience you'll need two minutes with a sharp knife removing the "silverskin" as it's very chewy if left on.
We deliver 100% grass-fed lamb to Long Island, including Roslyn and Floral Park.