Johnson FreshMeat Direct
Our Margra Lamb Picanha is a specialty cut with serious personality. Sourced from the top sirloin cap of the rare desert-raised Margra breed, this lamb delivers bold flavor, a generous fat cap, and a satisfying bite that’s more rustic than refined—perfect for those who love hearty, primal cuts.
Though it carries the name “Picanha” and mimics the iconic Brazilian beef cut, this lamb version eats closer to a Denver leg: a bit firmer, more marbled, and with a fat cap that’s rich but slower to render. The result? A robust, flavorful cut that shines with proper technique—especially grilled whole, sliced thin, or cooked sous vide to soften the texture before a quick sear.
What you’re getting:
A dual-muscle cut: top sirloin cap and a portion of the leg, offering variety in texture
Heavily marbled, with a fat cap that adds richness but requires proper cooking to break down
100% grass-fed Margra lamb, hormone-free, antibiotic-free, and raised ethically in Rajasthan’s arid terrain
This isn’t a delicate rack—it’s a butcher’s cut for those who love working with fire, flavor, and a bit of challenge. Best served sliced across the grain, paired with bold flavors like cumin, garlic, chimichurri, or pomegranate molasses.
Pro tip: Score the fat, cook low and slow, then finish hot to crisp things up. Or sous vide first, then sear hard for max tenderness and char.
Whether you’re a grill master or a chef looking to feature something unique, Margra Lamb Picanha offers a bold story on the plate—one part tradition, one part technique, and all flavor.
