To ensure quality for our customers, we sell only fresh American lamb. With a higher meat-to-bone ratio than imported lamb, American lamb offers more value for your dollar. Never flown across the ocean, American lamb requires less transport. From store to table, American lamb is always fresh and has sweeter, more consistent flavor! Try some of our holiday favorites:
Rib Rack of Lamb
This rack of lamb makes for an attractive and flavorful holiday presentation. It is often sold "frenched", which refers to exposing the top portion of each rib for easy carving. The racks are small and a good rule of thumb is two ribs per person. They can be roasted several at a time and also can be sold as a crown roast - the ultimate epicurean centerpiece for a holiday table.
Leg of Lamb
Available whole or half, boneless or bone-in, the leg of lamb is a delectable holiday favorite. While boneless is easiest to carve, roasting bone-in guarantees a more savory flavor. That's why, upon request, our butchers will de-bone the lamb, then place the bone back in and tie it. Now, when you're ready to carve, the bone can be easily removed for simple serving.
Pork Crown Roast
A Pork Crown Roast is an affordable option that makes a beautiful centerpiece that is sure to impress your guests around the table this year. Crown Roasts need to be custom cut and prepped so make sure to order ahead. Our friendly and knowledgeable butchers will help you calculate the right size roast for your special dinner.
Known as the "fillet mignon of pork," pork tenderloin is an exceptionally tender cut. Boneless and generally weighing in at about 2lbs. each, you may need to roast several at a time depending on your parties size. After roasting we recommend slicing them into medallions, layering them on each plate and lightly drizzling with a fine balsamic vinegar or a port wine reduction.
Available boneless or bone-in, pork loins are an exceptional value as a holiday roast. They can also be sold as a crown roast or frenched for a grand statement on the holiday dinner table.
In addition to being 100% All Natural, Caraluzzi's Pure Pork is a Heritage Breed of hog called Duroc. Duroc pork has a long history in America and ideal characteristics such as a higher PH Level which means the meat is a little darker in color than conventional pork and more firm & tender. The Duroc heritage breed makes Pure Pork more tender, juicy and flavorful, and is preferred by discerning chefs in the finest homes and restaurants. One taste and you’ll appreciate the quality and care that goes into Caraluzzi’s Pure Pork.