A recipe is a story that ends with a good meal.
Pat Conroy

Many of us don’t even realize we have our very own butcher right in the heart of Mission, Second to None Meats began in 2004, with Bob the operations manager, along with partners Tom and Paul Froehler.

With 100+ years experience in the meat department, Second To None is a hidden gem on 4th with everything you need and more for the holidays and summer bbqs!

Today we are sharing a delicious Lamb recipe for the upcoming holidays, and then we will get to know the store a little bit better!

Rosemary Leg Of Lamb


1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon minced rosemary
1 leg of lamb (7 to 9 pounds)


Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan.
Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with pan juices. Let stand 15 minutes before slicing. Yield: 10 servings.

Purchase your lamb here.

Now that we have your attention and maybe have your drooling, let’s find out more about the 4th Street Butcher, that is more then just meat!

We love it in here! And have a feeling it will easily become an addiction, because you carry so much more then meat.

You also have ready to bake pizza, free range eggs, spices, fresh vegetables and pet food! So you are really a one stop shop!

How long have you been on 4th street?

Second To None Meats: 15 years

What was the inspiration behind the shop?

Second To None Meats: Bob’s family started him young at the age 16 working in retail food services, where he obtain experience in produce, and grocery. Bob, managed many meat departments in major grocery outlets until breaking out to become one of the founding partners in Second to None Meats.

Wow, so he is a man that knows what he is doing. What’s something we might not know about Second To None Meats?

Second To None Meats: Everything in the store is free range, naturally raised, with no hormones.

That’s amazing, and you guys are so easily accessible for inner-city dwellers and people on their way home after work! and of course your favourite part about 4th Street?

Second To None Meats: Dealing with the clients, they can be extremely fun.

Last but not least, what’s your favourite piece of meat to purchase?

Second To None Meats: Steaks!!!

Folow them socially on Facebook!
Photography by Olivia George.