Leg of Lamb - Bone In

The Piedmontese Sirloin Fillet comes from the larger part of the T-bone, where the strip steaks come from. Cut from the top sirloin, this is the leanest, most tender part, similar to a fillet mignon. What makes this perfection option is its quick cooking time and tenderness without the hefty price tag.

Spain’s most prized possession in the form of a smooth, tan almond. Known as the “Queen of Almonds”, the Marcona is the most precious in Spain and is indigenous to the country.

Red Jacket 1/2 gallon of apple cider

Make your holiday feast unforgettable with our perfectly trimmed and tied Filet Mignon.  Tender, juicy, and ready to impress. This premium cut is the star of any celebration. Simply season, sear, and savor the ultimate in holiday indulgence.