We take pride that Atlantic Veal and Lamb is a 100% vertically integrated company with total control of animal’s nutrition and well being, including feed production. Animal production consists of the most up to date, state of the art; USDA inspected slaughtering facility in the country. Quality.
http://www.atlanticveal.com/about-us/
Atlantic Veal and Lamb is proud of our systematic approach to quality, safety, and product integrity. Our QA/QC team has created a set of procedures which ensure that products satisfy customer requirements in a reliable fashion.
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Leg of Lamb. Leg of Lamb, or Lamb Leg, is usually used for roasting. The leg can be done on a grill, smoker, kettle BBQ or oven. cutting and filling the cuts with spices and covering the leg in olive oil is a typical way to cook the roast. Veal Chops. Veal Chops like any other chop come from the ribbed area of the calf.
http://www.kellysbutchershopanddeli.com/veal--lamb.html
Veal chops are the chops made from the veal. Veal is the meat of young cattle. Most of the veal comes from male calves of dairy cattle breeds.Veal chops has a delicate taste and tender texture. Where as lamb chops are the chops made from lamb. Lamb is the meat of domestic sheep. The meat of an animal in its first year is lamb,that of an older sheep is hogget and later mutton.
http://answers.ifood.tv/question/what-is-the-difference-between-veal-and-lamb-chops
Boneless Lamb Leg. 1  The lamb legs normally come from a sheep less than a year old. 2  A veal roast can come either bone in or boneless. 3  Like any other ground meat, Ground Lamb is taken from the parts on the lamb that may not be as presentable on their own as a single cut of meat.
http://www.kellysbutchershopanddeli.com/veal--lamb.html
What is the difference between beef and veal? Veal comes from young calves aged 6 to 7 months. When the calf reaches the age of one year they are called a cow/bovine animal. The veal is then called beef. The colour of the meat has become darker and the structure and taste has also changed. Veal has light colour, a fine texture, a smooth taste and is more tender.
http://www.petersfarm.com/contact/frequently-asked-questions/what-is-the-difference-between-beef-and-veal/
With the Easter holiday this weekend, lamb and veal retail activity sharply increased by 53.2%. The feature rate. followed suit with an increase of 19%, while the special rate also rose by 0.2%. Lamb retail activity index. showed an increase of 60.4%, and veal retail features saw a decrease of 19.1%.
https://www.ams.usda.gov/mnreports/lswlnvfeatures.pdf
Ground Lamb. Like any other ground meat, Ground Lamb is taken from the parts on the lamb that may not be as presentable on their own as a single cut of meat. Ground lamb is normally quite lean, but still fatty enough for fat soluble vitamins. Ground Veal.
http://www.kellysbutchershopanddeli.com/veal--lamb.html
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals.
https://en.wikipedia.org/wiki/Lamb_and_mutton
National Retail Report - Lamb/Veal. Advertised Prices for Lamb and Veal at Major Retail Supermarket Outlets ending during the period of 04/14 thru 04/20. (prices in dollars per pound)
https://www.ams.usda.gov/mnreports/lswlnvfeatures.pdf
what is veal lamb
Veal lamb is the meat of young cattle.