Sugar Creek Piedmontese

Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking. The foreshank (Front) comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that requires stewing or braising. The lamb shank is typically sold cut, with the center bone intact, and is cooked on the bone with little prep required. <h2>How to Cook Lamb Shank</h2>Due to its toughness and low-fat content,&nbsp;braising&nbsp;lamb shank is the ideal way to enjoy it. The braising liquid keeps the meat from drying out and the hours-long cooking over low heat gives the tough meat a chance to become tender and succulent. Lamb shank typically comes bone-in, and braising gives the bone marrow a chance to melt into the braising liquid, transforming it into a rich and full-bodied sauce. If you don’t want to braise, you can cook it for hours on low heat in the slow cooker to stew the meat. Be sure to keep the lid on to retain moisture. Similarly, it can be pressure-cooked with liquid. Lamb shank shouldn’t be pan-fried or sautéed or else it will be too tough to chew.&nbsp;&nbsp; Lamb shank often comes with a thin white membrane that can be trimmed away or left on to melt away during cooking. Most importantly, brown the meat before slow cooking or braising to add a deeper flavor. You can achieve this by searing the meat in the same pot that you are using for slow-cooking or braising.

Lamb shank is a tough cut from the lamb leg that becomes tender and juicy with slow and low cooking. The foreshank (Front) comes from the front legs and is smaller than the hind shank, which comes from the back legs and is much meatier. As with all hard-working muscles, lamb shank is full of connective tissue and collagen that requires stewing or braising. The lamb shank is typically sold cut, with the center bone intact, and is cooked on the bone with little prep required.How to Cook Lamb ShankDue to its toughness and low-fat content, braising lamb shank is the ideal way to enjoy it. The braising liquid keeps the meat from drying out and the hours-long cooking over low heat gives the tough meat a chance to become tender and succulent. Lamb shank typically comes bone-in, and braising gives the bone marrow a chance to melt into the braising liquid, transforming it into a rich and full-bodied sauce.If you don’t want to braise, you can cook it for hours on low heat in the slow cooker to stew the meat. Be sure to keep the lid on to retain moisture. Similarly, it can be pressure-cooked with liquid. Lamb shank shouldn’t be pan-fried or sautéed or else it will be too tough to chew.  Lamb shank often comes with a thin white membrane that can be trimmed away or left on to melt away during cooking. Most importantly, brown the meat before slow cooking or braising to add a deeper flavor. You can achieve this by searing the meat in the same pot that you are using for slow-cooking or braising.

Lamb Shanks

Hind Shank

Ground Lamb - is made from carefully selected trim from the entire lamb. We only use trimmed lean meat and back fat in our meat, making sure to remove any undesirable bits to create a juicy, delicious meat-to-fat ratio. A great ingredient to build on for quick dinners, ground lamb is super easy to work with and super versatile. It makes delicious kebabs, burgers, meatballs, and casseroles and lends itself well to replace beef in most recipes.Fat content will vary but typically lamb is a lean meat. Use as you would ground beef or ground pork. It is usually cooked by frying, grilling or in a complete dish. Unlike other cuts, ground needs to cook to around 160F.

Ground Lamb - is made from carefully selected trim from the entire lamb. We only use trimmed lean meat and back fat in our meat, making sure to remove any undesirable bits to create a juicy, delicious meat-to-fat ratio. A great ingredient to build on for quick dinners, ground lamb is super easy to work with and super versatile. It makes delicious kebabs, burgers, meatballs, and casseroles and lends itself well to replace beef in most recipes.Fat content will vary but typically lamb is a lean meat. Use as you would ground beef or ground pork. It is usually cooked by frying, grilling or in a complete dish. Unlike other cuts, ground needs to cook to around 160F.

Ground Lamb

1 pkg = 1 lb

Lamb Ribs are spareribs the of the lamb, cut from the rib cage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs. Good for Grilling Cooking Notes The key to cooking lamb ribs is to melt away some of the fat to cut through the richness inherent in this cut.

Lamb Ribs are spareribs the of the lamb, cut from the rib cage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs. Good for Grilling Cooking Notes The key to cooking lamb ribs is to melt away some of the fat to cut through the richness inherent in this cut.

Lamb Ribs

size may vary 1.25 lb - 2.5 lbs per pkg

Rack of Lamb Roast is 6-8 ribs to a rack depending on how it has been butchered off the lamb. A traditional rack has a cap on which is a layer of fat covering the loin. When turning it into a frenched rack the rib bones are cleaned and trimmed down to the loin. This cut is very tender and moist, needing only a brief over roast and serving it medium-rare.

Rack of Lamb Roast is 6-8 ribs to a rack depending on how it has been butchered off the lamb. A traditional rack has a cap on which is a layer of fat covering the loin. When turning it into a frenched rack the rib bones are cleaned and trimmed down to the loin. This cut is very tender and moist, needing only a brief over roast and serving it medium-rare.

Rack of Lamb Roast

size may vary 1.0 lb - 1.5 lbs per pkg

Lamb Kebob Meat This&nbsp;part of the animal works hard, so the meat from a lamb's shoulder is full of flavor. The meat is cut into 1-inch cubes.

Lamb Kebob Meat This part of the animal works hard, so the meat from a lamb's shoulder is full of flavor. The meat is cut into 1-inch cubes.

Lamb Kebob Meat

size may vary .75 lb - 1.25 lbs per pkg

Lamb Loin Chops look like mini-T-bone steaks with both the loin and filet sold as part of the steak. Lamb loin chops are a carnivore’s lollipop! They are great for both the grill, &amp; pan frying

Lamb Loin Chops look like mini-T-bone steaks with both the loin and filet sold as part of the steak. Lamb loin chops are a carnivore’s lollipop! They are great for both the grill, & pan frying

Lamb Loin Chops

size may vary .40 lb - 1.  lbs per pkg 

Leg of Lamb Steaks are delicious and easy to fix. Cut from the leg of lamb roast which comes from the upper portion of the back legs of an animal. If you want a simple, lean steak cut, go for a leg of lamb steak. These are good for grilling, or pan frying.

Leg of Lamb Steaks are delicious and easy to fix. Cut from the leg of lamb roast which comes from the upper portion of the back legs of an animal. If you want a simple, lean steak cut, go for a leg of lamb steak. These are good for grilling, or pan frying.

Leg of Lamb steaks

size may vary 1.0 lb - 1.75 lbs per pkg

Lamb Lollipop Chop are cut from the&nbsp;rib&nbsp;racks&nbsp;of lamb, from the loin or from the shoulder, while racks&nbsp;of lamb&nbsp;are always a portion of the&nbsp;rib&nbsp;section.&nbsp;

Lamb Lollipop Chop are cut from the rib racks of lamb, from the loin or from the shoulder, while racks of lamb are always a portion of the rib section. 

Lamb Lollipop Chop

Leg of Lamb Roast is a delicious dish. A leg of lamb roast is a cut of meat that comes from the upper portion of the back legs of an animal. It’s also known as a saddle or hindquarter and can be cooked in many different ways. If you want a simple, lean roast lamb cut, go for a leg of lamb ours are boneless. A boneless leg is easier to serve and carve too.

Leg of Lamb Roast is a delicious dish. A leg of lamb roast is a cut of meat that comes from the upper portion of the back legs of an animal. It’s also known as a saddle or hindquarter and can be cooked in many different ways. If you want a simple, lean roast lamb cut, go for a leg of lamb ours are boneless. A boneless leg is easier to serve and carve too. 

Leg of Lamb Roast

size may vary 3.0 lb - 4.75 lbs per pkg

<h3>Lamb Sirloin:</h3>Between the loin and the leg, the lamb sirloin is usually presented with the whole lamb leg, but can also be sold separate, boneless as a sirloin roast, or cut into sirloin chops. Tender and flavorful.Cook: roast, braise, bbq, grill (chops).

Lamb Sirloin:Between the loin and the leg, the lamb sirloin is usually presented with the whole lamb leg, but can also be sold separate, boneless as a sirloin roast, or cut into sirloin chops. Tender and flavorful.Cook: roast, braise, bbq, grill (chops).

LAMB SIRLOIN STEAK

size may vary 1.0 lb - 1.25 lbs per pkg

This pickup location is in the American Legion Post 397 parking lot.&nbsp;This is located right behind Bristol's Seafood GrillTuesday Pickup is a pre-order only pickup Times: 10 am to 10:30 We also offer home delivery for this area on Tuesdays.

Creve Coeur Pickup Locations

The Lake St. Louis Farmers and Artists Market at the Meadows. Winter ScheduleNovember 23Dec 7 &amp; Dec 21Time: 9 am to Noon

Lake St. Louis Farmers & Artists Market at the Meadows

SCP will deliver to your home on ﻿Tuesday's mid-day Fulfillment times will be from 11:00 am to 3:00 pm

St. Charles County Tuesday Delivery

Market Wagon delivery zone

Lincoln County Pickup Location

This is a Tuesday Delivery. Please call if your address is currently not in the delivery area. Orders over $300 will have free delivery

St. Louis County Delivery area (Brentwood, Chesterfield, Creve Coeur, Town & Country, Maryland Heights)

Lake St. Louis Thursday PICKUP ** PRE-ORDERS ONLY ** Location: 901 Civic Center Times: 6:00 pm - 6:30 pm

Lake St. Louis Thursday Pickup Location

The Boulevard Winter Pickup location Time: 11 - noon <ul><li> March 19</li></ul> This pickup location at: 33 The Boulevard, St. Louis, MO. We are in the parking lot.

The Boulevard Farmer Winter Pickup location  - Sunday

Winter Pickup Dates: Second and Fourth Saturday of the Month pickup Times: 10:00 am 11:00 am<ul><li> </li><li>March 9, March 23</li></ul>

Non-Fullment Dates

Boulevard Farmers' Holiday Market November 24Time: 9 am - 1 pm Google Crate &amp; Barrell, 1 The BLVD, Richman Heights, MO. The Market is on this street. Please call if you have questions 636-734-6620

Boulevard Farmers Market

closed

TGFM Holiday Market 2024At the Tower Grove ParkNov 16 &amp; Dec 14Time: 9 am - 1 pm

Tower Grove Farmers Holiday Markets

Welcome to Sugar Creek Piedmontese Store

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area.

Our current service areas can be found under our Service Location page.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!

You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until the cutoff hour for your service region.

Have a question? We have answers. Here are some common ones: What are your order cutoff times? Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area., Where do you deliver? Do you have pickup locations? Our current service areas can be found under our Service Location page., Why do I see a pre-authorization / payment hold on my statement? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!, Why do I see a pre-authorization / payment hold on my statement? You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery., etc.

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