Chef Gabriele Paganelli's lamb ragu is made in house in the classic Italian tradition. Ground lamb is added to his famous tomato sauce with celery, carrots, and onions and then slowly cooked resulting in a meaty and flavourful ragu.
We source our lamb from Beverly Creek Farm, located in Millgrove, Ontario. A family owned 'farm to table' business growing livestock, processing, and supplying fresh meat products with lamb being the focus. Humane handling is always a priority, animals are given space to move around, dry shelter from the elements, and green pasture when in season.
Price per 1L jar.