I live in Astoria, Queens. I cook a lot at home. I wanted sheep meat close by—fresh, not funky, and at a fair price. (If you're typing “sheep meat near me” into every search bar like I was, this deep dive over at Hats of Meat lays out the mindset.) So I spent a month buying lamb from real spots near me. I cooked it all. I took notes. You know what? Some places surprised me.
Let me explain.
Real spots I tried
International Meat Market, Astoria
International Meat Market is my neighborhood butcher on 30th Ave. Old-school counters. Friendly folks. I asked for a 3 pound lamb shoulder, bone in. They cut it into stew cubes for me, clean and even. The color looked bright. The fat was creamy and not waxy. I slow-cooked it with onions and tomatoes for 3 hours. It turned spoon-tender and rich, not gamey. Price was fair for a small shop. They’ll French a rack too if you ask. Nice touch.
Costco, Long Island City
I grabbed a boneless leg of lamb, imported from New Zealand. Big pack, tight seal, no weird smell. I butterflied it, rubbed it with garlic, lemon, salt, and rosemary, then grilled it fast. Juicy in the center. Slices held up for next-day sandwiches. Great for feeding a crowd. Racks here are good too, but they sell out near holidays. If you'd rather slow things down and let sweet smoke do the work, here's a rundown of the best meats to smoke that have actually delivered for me.
H Mart, Flushing
If you want thin-sliced lamb for hot pot or quick stir-fry, H Mart is the move. I bought a one-pound tray of shoulder slices. I tossed the strips in cumin, chili flakes, and soy. Hot pan, two minutes, done. The lamb stayed tender and didn’t drip too much fat. Easy weeknight win.
Dickson’s Farmstand Meats, Chelsea Market
This trip felt fancy. I got ground lamb and a small rack. The grind had the right fat—juicy but not greasy. I made lamb burgers with feta and a little mint. Seared in a cast-iron pan, medium. They tasted clean. The rack baked with Dijon and herbs came out crisp at the edges and blush in the middle. It costs more here, but the flavor is steady.
Union Square Greenmarket – 3-Corner Field Farm
I bought two lamb shanks and a pack of merguez sausage. The farmer talked me through cook times (sweet, patient). I braised the shanks with garlic and a splash of red wine. Low and slow, three hours. The meat slid off the bone—silky and deep. The merguez had a gentle heat. I tucked it in pita with yogurt and pickled onions. I smiled through the whole meal.
What I cooked at home
- Slow-cooked shoulder stew with tomatoes, bay leaf, and a hint of cinnamon. Served with rice.
- Grilled butterflied leg, lemony and smoky, sliced thin for pita wraps.
- Thin-sliced lamb stir-fry with cumin and scallions. Two pans. Ten minutes. Done.
- Lamb burgers with feta and mint. Pan-seared. No grill needed.
- Dijon-herb rack, roasted until the crust set. Rested 10 minutes—don’t skip that part.
- Braised shanks, fall-apart soft, with mashed potatoes. My rainy-day fix.
What I loved
- Fresh smell. Good lamb smells clean and a little sweet. Every “yes” place had that.
- Color and fat. Bright red meat. Fat that’s firm, not waxy. That matters for taste.
- Friendly cutters. When butchers cut to size, dinner gets easier. And better.
- Thin-slice trays. H Mart made stir-fry nights simple. No knife work. No mess.
What bugged me (just a little)
- Price swings. Racks jump up around Easter, Passover, and Eid. I should’ve planned better. I watch protein prices the way some folks watch stocks; the breakdown of what I actually pay for buffalo meat shows the same ups and downs.
- Big packs at warehouse stores. Great value, but you’ll need freezer bags and labels.
- Mutton is tough to find. I did spot it at a halal shop on 74th Street in Jackson Heights, but it sells fast and tastes stronger. Not for everyone.
Tiny tips that helped
- Ask for shoulder “for stew” or “for kabobs.” The cut size changes the cook time.
- Dry the meat with paper towels before searing. It browns better. Way better.
- Season more than you think. Lamb loves salt, lemon, garlic, rosemary, and cumin.
- Rest the roast. Ten minutes on the board. Juices settle; slices stay moist.
- Freeze smart. Wrap tight. Label date and cut. Future you will thank present you.
For an easy cheat-sheet on every lamb cut—from shank to saddle—take a spin through the charts over at Hats of Meat.
Quick note on flavor
Lamb is sheep meat from a young animal. It tastes mild and a bit sweet. Mutton is from an older animal. Darker, stronger, and great for long stews—if you like bold flavor. I do, sometimes. My partner? Not always. We meet in the middle with shoulder cuts and bright herbs.
So, where should you go?
- Want custom cuts and help? International Meat Market, Astoria.
- Cooking for a crowd? Costco, Long Island City, for leg and racks.
- Need fast weeknight strips? H Mart, Flushing, thin-sliced shoulder.
- Want big flavor and small-farm care? Dickson’s Farmstand Meats or 3-Corner Field Farm at Union Square.
Honestly, finding good sheep meat near me wasn’t hard. And hey, if you’d rather not enjoy that perfectly roasted rack alone, MeetNFuck lets you link up with nearby folks who’ll appreciate your kitchen skills and turn that solo dinner into a fun, shared experience.
Maybe your lamb-hunting adventures pull you up to Connecticut for the weekend—if so, exploring the scene on Backpage Norwalk can match you with local food-lovers, giving you built-in company to taste-test your recipes and discover new markets around Fairfield County.
If you’re close to Queens or Manhattan, these spots worked for me. If you’re not, look for the same signs: clean smell, bright color, nice fat, and a cutter who listens. That’s how you win dinner.