What a great way to impress your patrons, by grilling an 8oz portion. Add a touch of carrots and green beans you are sure to make a tidy profit.

When you think of winter menu immediately leg of lamb roast should come to mind. Getting at least 10 portions out of a leg of lamb should not be difficult. This item can be prepared with or without the bone. I would recommend our butcher de-bone the legs for you and wrap in cotton netting. All you need for ingredients is salt pepper and plenty of garlic cloves. You would then roast in the oven.
Begin by putting several holes in the leg with a knife and stick in garlic you do not need to go very deep. Rub with salt and pepper. Then sprinkle oregano and squeeze one lemon over top. Potatoes would go very well with this dish, add in the pot with the leg of lamb. Cook for three hours at 400 F.

Now with the holiday season in full effect. What a great way to amaze your guest filet mignon, by adding a 6 or 8 oz portion of beef tenderloin as a dinner special. Adding some asparagus with a side of mashed potatoes is sure to entice the patron to order this amazing dish. You may even want to create a mushroom sauce that will be sure to get their taste buds going.

Welcome to the brand new website for P & F Meat Market.  We are constantly looking on how to create value for our chef partners.  With this integrated website we feel to be more in stride with the constant trends in taste.  In the near future we will be excepting orders through the net.  You will still be able to call in orders and leave them on the answering machine.  All you have to do is give a description of the item you are looking for, how you will like it packaged and quantity.  We will take care of the rest.