Every cut below is processed on our own floor in Boyd, Texas under USDA inspection and halal protocol. Tell us the cut and the pack size, and we will quote it.
A showpiece cut for any table. Each order comes as a pair of frenched racks, hand-trimmed with a minimum of 9 ribs per side, totaling 2.25–3 lbs. Roast the rack whole for a dramatic presentation, or slice it into individual chops for grilling or pan-searing as an elevated appetizer.
Cut individually from the rack, each chop carries a single rib bone and cooks fast — ideal for a weeknight dinner or an easy appetizer course. Grill, pan-sear, or broil for a tender bite with minimal prep.
One of the most versatile cuts we offer — each chop includes the tenderloin, strip loin, and flank strip, tied together for even cooking. Sold three to an order, these are built for the grill or a hot pan and deliver a rich, tender result every time.
Taken specifically from the center of the loin, this cut features the largest “eye” of meat and the most consistent marbling of any of our loin chops. Expect a tender, evenly cooked bite with rich flavor in every piece.
A whole roast built from two of the most prized muscles on the animal — the strip and the tenderloin — four of each, combined into a single roast weighing 3.5–5.5 lbs. Roast it whole for a striking centerpiece, or separate the muscles beforehand and sauté them individually for a more hands-on approach.
A single, boneless muscle taken from the loin, sold as individual portions rather than a combined roast. Compact and quick-cooking, each piece is well suited to a hot sauté or a fast roast — an easy way to serve an elegant, restaurant-style portion without carving a larger roast.
The classic centerpiece for a holiday table or weekend gathering. Weighing between 8–11 lbs, this bone-in leg holds up beautifully to slow roasting, developing deep flavor as it cooks and delivering a presentation worth the table’s attention.
All the flavor of the classic leg, without the bone — easier to season, carve, and serve. At 5.5–8 lbs, it’s substantial enough to feed a crowd and forgiving enough to satisfy guests who prefer their lamb anywhere from medium-rare to well-done.
Cut from between the leg and the loin, the top sirloin is a smaller, quick-cooking portion with a satisfying bite — a good option for cooks who want the tenderness of the loin area without committing to a full roast. Great seared in a hot pan or finished on the grill.
A shoulder cut for cooks who want flexibility. At a minimum of 3 lbs (typically 3–5), it takes well to low-and-slow roasting for a fall-apart texture, or to the grill for a quicker, char-forward result — either way finishing tender and full of flavor.
A hearty, bone-in shoulder built for slow roasting. Weighing 6–8 lbs, the fat renders down gradually over a long cook, basting the meat and leaving behind a tender, richly flavored roast that’s well worth the wait.
A substantial cut at 1–2 lbs each, the shank is built for braising. Long, slow cooking breaks down the connective tissue and works the marrow’s flavor into the surrounding meat, rewarding patience with a rich, fork-tender result.
Ground from our lamb cuts at an ideal 90/10 lean-to-fat ratio, this ground lamb is tender, naturally flavorful, and ready for burgers, meatballs, kofta, or anywhere you’d use ground beef with a richer, more distinctive taste.
This mix of lamb bones will simmer up into a delicious lamb broth. While there is some meat on these nicely cut bones of our pasture-raised lamb, add some lamb cubes for stew or kabobs if you are making a soup or stew where you want sizeable pieces of meat.
All Creed Farms meat is hand-processed under USDA/FSIS inspection and halal protocol at our facility in Boyd, Texas, sourced from trusted local Texas farmers.