Level up burger night with Greek lamb patties and a cool, tangy spread of feta tzatziki sauce.

Rolled and netted, boneless leg of lamb is extremely easy to cook. Seasoned with oregano, garlic and lemon zest, the Meditteranean flavors of this rub pair perfectly with rich, pasture-raised lamb.

Pasture-raised, juicy and tender — this elegant cut is ideal for entertaining. Rubbed and roasted whole, carve it tableside for a stunning presentation.

Part of the strip, part of the tender ― these mini T-bones offer the best of both worlds. Marinated or seasoned simply, these petite cuts cook quickly on a hot grill.