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We sell lamb direct from the farm in either half or whole portions. The lamb is cut and wrapped and ready for the freezer.
Our lamb is pasture raised and is all natural with no chemicals or antibiotics given to the animals. We pride ourselves on selling a lamb that is both flavourful and of the highest quality.
Price is $5.00 per lb. plus cut and wrap.
Lamb is a very nutritious and digestible.
How to Serve Lamb
Lamb should be cooked until lightly pink and juicy. Lamb should never be overcooked. Although my favourite herb is mint when it comes to lamb, rosemary and curry are also great ways to prepare lamb. Here are a couple of great recipes to try using lamb.
RECIPES
Grilled Lamb
6-8 lamb chops
Olive oil
Tbsp. Fresh Rosemary - rubbed
2-3 cloves garlic - minced
Salt & Pepper to taste
Rub fresh rosemary then add to garlic, with salt and pepper. Add enough oil to make a runny paste. Brush over chops and grill until done. Lamb is excellent done on the BBQ. |
Lamb Stew with Dumplings
1 ½ lbs. lamb stew meat trimmed
Oil
¼ cup Flour
1 onion
3-4 med. Potatoes - chopped
3 carrots - chopped
1 small turnip - chopped
2 cups vegetable broth
Salt & pepper
1-2 Bay leaf
1 tsp. mint
Heat oil in skillet and add cubed lamb, toss with flour, add onion and brown. Add broth and vegetables. Add seasonings. Simmer 1 hour until vegetables are tender. Drop dumpling dough by the spoonfuls and cook.
Dumpling Recipe:
1 ¾ cups flour
3 tsp. baking powder
½ tsp. salt
Tbsp. parsley
1/4 cup shortening
1 cup milk
Mix dry ingredients together and cut in shortening. Stir in milk and blend well. Drop by spoonfuls into hot stew. Cook 10 mins. Uncovered, continue to cook 10 mins. More covered. |
This last recipe is my absolute favourite when I have guests.
It is both impressive and easy.
Herb Crusted Rack of Lamb
1 rack of lamb
1/8 cup FRESH parsley
1/8 cup FRESH oregano
1/8 cup FRESH rosemary
1/8 cup FRESH thyme
1/8 cup FRESH mint
1/2 cup fresh breadcrumbs
1 ½ Tbsp. minced garlic
1/4 cup plus 2 Tbsp.
1 Tbsp. Dijon mustard
Salt & pepper
Preheat oven to 4500 F.
In the food processor place your fresh herbs and chop. Don’t over chop. Add breadcrumbs, 1/4 cup oil and garlic, blend til slightly crumbly.
Heat 2 Tbsp. oil in skillet, season rack of lamb with salt and pepper and brown on all sides in the skillet. Remove from skillet and place in roasting pan. Brush with mustard and gently pat the herb mixture over the mustard. Place in oven and cook until internal temperature reaches 1300 F. Make sure your crust doesn’t burn. When done, slice between bones and serve. |
This is very nice accompanied with mint jelly and baby roasted
potatoes and carrots.
Breeding Stock
We also sell healthy top quality breeding stock when available. These ewe and ram lambs would be available in the fall once they are old enough to be evaluated for conformation.
Price:
Registered Lambs $250.00
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