Canadian Lamb Burgers (Box)

We make our lamb burgers from the shoulder muscle because that cut carries the right balance of meat and fat. Too lean and the burger dries out — shoulder keeps it juicy.

Cook over medium-high heat for 4–5 minutes per side until the burgers reach an internal temperature of 160°F (71°C). Let rest 2–3 minutes before serving so the juices settle.'

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.