Outstanding Entrées

Serve the perfect Easter pièce de résistance.

Celebrate Easter with our holiday-worthy mains.

Every Easter table deserves stunning, delicious entrées. Treat your family to our Standing Rib Roast, Rack of Lamb or Spiral Sliced Honey Ham.

A true pièce de résistance, our tender, flavorful Standing Rib Roast makes an impressive main dish. We offer seasoned or unseasoned USDA Prime and Premium Choice cuts, both worthy of a standing ovation. If you prefer lamb, ours are mindfully sourced and full of flavor. And, of course, you can’t go wrong with smoky-sweet Spiral Sliced Honey Ham.

Read on for all the juicy details, including some of our favorite wine pairings and recipes.

The Best Easter Lamb

You can’t go wrong with tender, flavorful lamb. Ours are pasture-raised without antibiotics or hormones and fed a 100% vegetarian diet.

Roasted Lamb with Tart Cherry Sauce and VeggiesRoasted Lamb with Tart Cherry Glaze

Our French Cut Rack of Lamb is available seasoned (with black pepper, spices, minced garlic and kosher salt) or unseasoned. We also offer a savory, celebratory Leg of Lamb. Serve bone-in for full flavor or ask our butchers to trim it off the bone for easier slicing. Looking for a striking main dish? Try our Lamb Crown Roast.

Perfect Pairing >> Honig Napa Cabernet Sauvignon Full-bodied, luscious and balanced, this Cabernet is rich with flavors of red plum, blackberry, toasty oak and spice.

Featured Recipe >> Roasted Lamb with Tart Cherry Glaze Terrapin Ridge Tart Cherry, Apple & Rosemary Glaze makes it easy to add rich flavors and aromas to your lamb.

View recipe

A Leg Up on Lamb

Not sure how to prepare a leg or rack of lamb? We’ve gathered some of our favorite recipes, from roasted leg of lamb with harissa, garlic, herbs and spices, to simple yet show-stopping oven roasted rack of lamb with butter and garlic. If you really want to impress your guests, try our rack of lamb rubbed with ginger or with a crunchy pistachio crust and sweet, rich pomegranate sauce. Pro Tip: If you love lamb but would like to cut back on its potential gaminess, simply remove the excess fat.

Roast Lamb with Harissa
View recipe
Ginger Rubbed Lamb with Cucumber Raita
Ginger Rubbed Lamb with Cucumber Raita
View recipe
Rack of Lamb with Pistachio Crust and Pomegranate Sauce
Rack of Lamb with Pistachio Crust and Pomegranate Sauce
View recipe
Oven Baked Rack of Lamb
View recipe

Spiral Sliced Honey Ham

Our Spiral Sliced Honey Ham is sweet, savory and makes for a stunning centerpiece. Plus, it’s fully cooked, so all you have to do is heat and serve!

What makes every bite so delicious? We smoke our ham over hickory hardwood and double-glaze it with honey and brown sugar for deep, satisfying flavor. It’s also easy to slice and can be served cold or at room temperature.

To heat your ham, simply place it flat-side down on a foil-lined baking sheet, wrap with foil and cook at 325°F for 10-12 minutes per pound. Then, voila! You have the perfect traditional Easter entrée, ready to slice and serve.


Perfect Pairings >>

Fresh Pineapple Pineapple and ham go together like PB&J—only better. Dress up your ham by studding it with fresh pineapple rings, or garnish it with sliced pineapple. The sweet, salty flavor combination is irresistible. Bonus: We have fresh cored pineapple, cored and sliced pineapple rings and spears in our Produce Department, prepped for your convenience. If you’re craving something a little different, try our recipe for Grilled Pineapple with Chili Lime Rub.

Belle Glos Las Alturas Pinot Noir Deep garnet in color with rich, abundant fruit flavors, this Pinot is aromatic, fruity and rich. Delicious paired with our smoky, sweet ham!

Five-Spice Duck Breast with Soy Orange Glaze

Try something new this year!

Pekin Duck Breast The mild-flavored meat of the Pekin duck breed is rich in healthier unsaturated fats. It comes from birds that are allowed to roam free in temperature-controlled barns and fed a nutritious diet of corn and soybeans—never any antibiotics or hormones.

Five-Spice Duck Breast with Soy Orange Glaze Ready in just 25 minutes, this deceptively easy recipe fuses the complex flavor of Chinese five-spice blend with the vibrant citrus notes of orange marmalade.

Standing Rib Roast

Serve a truly memorable Easter entrée with our USDA Prime or Premium Choice Standing Rib Roast. Both are aged for a minimum of 14 days for maximum tenderness, and generous marbling imbues our Prime cuts with rich, buttery flavor.

We offer seasoned Premium Choice and unseasoned USDA Prime or Premium Choice cuts, so you can create your own rub or let us do the work. Our seasoned Premium Choice roast features a generous blend of garlic, kosher salt and freshly-cracked black pepper that forms a flavorful crust. It’s also Frenched, meaning excess fat is removed from the bones to create a clean, beautiful presentation. Don’t forget to take advantage of our expert butchers—they’ll happily prep it to your specifications.

Standing Rib Roast

Foolproof Prep Always start with a room temperature roast. Season your roast (be generous), and never cook it without using a meat thermometer. Remove your roast before it’s 100% finished cooking (aim for 120°F), let sit for 10-15 minutes so the residual heat can continue to cook the beef.

The Perfect Pairing >> Austin Hope Cabernet Sauvignon On the nose, black currants, ripe cherries and blackberries mingle with notes of mocha and spice. This wine is big and bold, perfect for rib roast.

A Delicious Way to Slice and Serve Remove the cradled bones for easy carving. Snip the butchers’ twine, pull bones away from the roast and cut through the small amount of connective meat where the bones are still attached. Lay your roast fat side up, and you’re ready to carve!

Serve with a simple au jus made from pan juices and a generous dollop of horseradish.