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.
For additional information other than that listed here please visit
the Fresh Canadian Lamb website.
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 high 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:
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 small lamb roast requires cooking time per gram
(pound) than a larger roast, but less total cooking time. |
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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, etc.) |
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) |
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