Expand your menu with premium lamb and pork selected for outstanding quality, flavor and tenderness. From elegant lamb racks and rib chops to juicy pork chops, heritage pork and artisan bacon, this collection offers steakhouse-quality proteins for every meal.
Allen Brothers sources exceptional cuts that deliver the rich flavor and consistency discerning home cooks expect. Whether you're preparing a holiday feast, hosting a dinner party or elevating a weeknight meal, these premium selections make every occasion memorable.
Discover versatile cuts that are equally suited for grilling, roasting, pan-searing and slow cooking, allowing you to bring restaurant-quality results to your own kitchen.
Explore our premium selection:
Lamb: Tender racks, rib chops, loin chops and other premium cuts with rich, distinctive flavor.
Pork: Heritage pork chops, premium bacon, ribs and specialty cuts selected for exceptional taste and tenderness.
From backyard grilling to holiday entertaining, our lamb and pork collection delivers the craftsmanship and quality that have made Allen Brothers a trusted name among chefs and home cooks alike.
Frequently Asked Questions
Baker’s Bacon is produced in small batches using heritage-breed pork and traditional curing and smoking techniques. Different varieties feature preparations such as dry curing, real-wood smoking, and slow sous vide cooking.
Rib chops are cut from the rack and have a single bone with a small, round eye of tender meat. Loin chops come from further back and look like miniature T-bones with a strip and tenderloin on either side of the bone. Both are tender and cook quickly.
Frenching means the rib bones are cleaned and trimmed of excess fat and meat for an elegant presentation. It does not affect flavor. Allen Brothers racks come fully frenched and ready to season and roast.
It depends on the cut and origin. Allen Brothers lamb, particularly Australian-sourced cuts, is milder than many people expect. Rib cuts like chops and rack are the mildest. Leg and shoulder cuts have a slightly stronger flavor. Cooking to medium-rare also keeps the flavor clean.
Both are premium heritage breeds. Duroc is known for higher marbling and a sweeter, richer flavor. Berkshire (Kurobuta) has a finer grain and slightly more delicate taste. Both far outperform conventional pork. Preference comes down to personal taste.
Duroc is a heritage breed with 2 to 3 times more intramuscular marbling than standard commercial breeds like Yorkshire. This means juicier, more tender, more flavorful pork with a deeper reddish-pink color. It is the difference between a premium steak and generic grocery store meat.
Cook to 145F internal, then rest 5 minutes. The USDA confirms pork is safe at this temperature, resulting in slightly pink, juicy meat. Overcooking to 160F will dry out even well-marbled Duroc.
