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Lamb is
a delicious, versatile alternative to other meats. Historically, served
as a spring delicacy, lamb can now be enjoyed year round. From riblet
to roast, lamb's delicate flavour combines and compliments a wide variety
of herbs and spices, vegetables and/or fruits.
When shopping for lamb look for:
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Canadian Lamb which is meat from an animal less than
a year old. |
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Genuine Canadian Spring Lamb which is meat from an
animal less than 2-3 months old. |
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Young lamb which should be pink, firm and fine textured.
A cross section of the bone should be red, moist and porous. |
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Older lamb cuts should be lean and light red. Although
a cross section of the bone will appear drier it should still be hard
and red. |
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The colour of the fat will vary depending on the
breed, age and type of feed which was used. |
Lamb Is:
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Tender because the muscles in the meat have not been
well developed or used. |
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Best cooked at low temperatures, approximately 160°
C (325° F) and not overcooked. |
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Most appetizing when served piping hot or well chilled. |
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A good source of protein, iron and B vitamins
(niacin, thiamin and riboflavin). |
Saskatchewan Lamb
1500 dedicated producers raise lamb in Saskatchewan. Throughout
the province lambs graze on native wild herbs, prairie grasses and grain.
The clean air, fresh water and prairie sunshine all contribute to the
delicate flavour and nutritious quality of Saskatchewan lamb.
Cuts to buy:Detailed Cut Chart
Cooking Method:
Leg, Loin, Ribs, Shoulder, and Shank. Cooked by dry heat,
usually roasted. Chop from these cuts are broiled. Shoulder chops can
also be braised.
Breast, Shank and Neck. Cooked by moist heat methods,
simmering or braising.
General Cooking Tips
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Lamb should be cooked at low temperature i.e. not
higher than 160° C (325° F). |
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Frozen lamb does not need to be thawed before cooking.
The cooking time required depends on the cut and thickness of the
cut. |
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A thick cut of lamb requires more cooking time than
a thin cut of the same weight. |
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Lamb with an outside layer of fat requires more cooking
time than that with little or no fat. |
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Boned or rolled roasts require more cooking time
time per gram (pound) than roasts with bone in. |
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Refrigerator, 4° C (40° F) |
Freezer, -18° C (0° F) |
| Roasts |
2-3 days |
6-8 months |
| Chops |
2-3 days |
4-5 months |
| Ground Meat |
1-2 days |
2-3 months |
Variety Meats
(heart kidney) |
1 day |
3-4 months |
For Cooking Excellence:
Lamb should be cooked at low, moderate temperature not
higher than 160° C (325° F). Slow cooking ensures a tender, juicy, evenly
coloured and delicious final product.
Frozen lamb does not need to be thawed before cooking,
but will require approximately 1.5 times the recommended cooking time.
Roast leg, loin, and shoulder cuts at 150 - 190° C (300
- 375° F), rib roasts at 175 - 190° C (350 - 375° F).
Braise frozen thick chops, shanks, and neck slices only
slightly longer than comparable defrosted cuts.
Frozen chops and patties should be broiled further
from the heat to ensure that the meat does not brown on the outside before
it is fully cooked. The time required varies depending on thickness and
broiling temperatures.
Internal Temperatures:
To determine if lamb is done take the internal temperature
at the center of the roast with a meat thermometer.
| Degree of Cooking |
Internal Temperature |
| Rare |
60° C (140° F) |
| Medium |
65° C (150° F) |
| Well done |
70° C (160° F) |
For additional information please visit the Fresh Canadian Lamb
website.
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