COOKING TIPS
Our Free Range, Grass-Fed Lamb is easy to prepare. Try some of our suggested recipes, marinades or sauces. However, simply seasoning with salt and pepper will give you a wonderful flavoursome dish.
LAMB ON THE GRILL
Grilling is ideal for a variety of lamb cuts – loin chops, shoulder chops, rack and rib chops. A butterflied leg of lamb is also great grilled whole with the hood down, diced on kabobs and ground for burgers. Try marinading in wine and seasoning or add a spice rub just before cooking.
To keep the lamb tender and juicy, preheat the grill to medium or medium-high first to help seal in the juices, and cook just until medium-rare. It should still be soft and slightly springy when pressed.
BRAISING LAMB
Braising can result in “melt in your mouth” lamb in a flavoursome sauce. Ideal for diced leg of lamb, shoulder chops and shanks. Braising brings a wonderful aromatic depth to lamb and allows you to cook the whole meal in the one dish – and also be creative with your seasoning.
Cook in a moderate oven until tender and richly flavored. Lamb is usually braised at 350-375°F, but you can also cook it long and slow at 250-300°F for a real comfort dish.
STEWING LAMB
Stewed lamb dishes are a family favourite and a great comfort food – accompany with your favourite creamy mashed potato, polenta, rice or pasta. You can stew smaller cuts with creamy sauces, or tomato-based sauces for just a short time. Leg cuts and shanks should be cooked for an hour or two for that soft, melt-off-the-bone texture and rich flavor. Stewing is also great for traditional, Mediterranean and Asian flavors such as a Tagine.
SAUTÉING (AND STIR-FRYING) LAMB
Sautéing is quick, easy and perfect for cuts such as loin, shoulder strips, racks, and sliced leg of lamb. It also allows you to add lots of flavor with no effort by marinating the meat, adding a spicy crust or finishing in the pan with a splash of wine, stock or juice to make a rich flavorful sauce.
For a tender result always preheat your pan and keep the lamb medium rare.
BBQ LAMB
Perfect for the family or for entertaining and so quick and easy. Try barbecuing French racks, loin chops, boneless loins, tenderloins, or lamb steaks.
Simply brush the lamb lightly with oil to stop it sticking, and preheat the barbecue to hot. The meat should sizzle as it hits the heat. Turn the lamb once only to retain its tenderness. Press the centre of the lamb with the back of your tongs - rare is soft when pressed, medium is springy and well done is very firm. Keep the lamb juicy, tender and tasty by allowing it to rest before serving.
ROASTING LAMB
Lamb is usually roasted at 350-375°F until medium-rare or an internal temperature of 130-140°F. For a slow roasted rich flavour and melt in your mouth texture place in a slow oven, 250-300°F and cook for 3-4 hours sitting in a pan of flavorsome liquid.
Roasting is also great for rack of lamb, especially when you add a crust – just cook on a high heat (375-425°F) for 13-15 minutes or until browned. You could also sear first to help seal in the juices and create a crisper crust. Remember, whole legs and racks will continue to cook when taken out of the oven, so remove before reaching the desired doneness, and allow to rest for 5-10 minutes before serving.
TESTING ROAST LAMB FOR DONENESS
Whichever way you prefer, here's a handy guide to use when cooking our lamb:
| Preferred Doneness | Internal Temperature and Description | Approximate Oven Roasting Time | Touch Test |
|---|---|---|---|
| Very rare | 100-115°F Internal deep red color; very moist with warm juices | 18-20 min./lb. at 360°F Plus 8-10 min. resting | Very soft to touch |
| Rare | 120-130°F Internal appearance very red; very moist with warmer juices | 20-25 min./lb. at 360°F Plus 8-10 min. resting | Soft |
| Medium-rare | 130-140°F Internal appearance lighter red; very moist with warm juices | 25-30 min./lb. at 360°F Plus 8-10 min. resting | Soft, slightly spongy and springy |
| Medium (with a touch of pink) | 140-150°F Internal appearance pink red color; moist with clear pink juice | 30-35 min./lb. at 360°F Plus 8-10 min. resting | Slightly firm and springy |
| Well done | 150-165°F Internal appearance no pink or red, slightly moist with clear juices | 35-40 min./lb. at 360°F Plus 8-10 min. resting | Firm |
| Very well done | 170-180°F Internal stone grey color, dry with clear or no sign of juices. | 40-45 min./lb. at 360°F Plus 8-10 min. resting | Very firm to touch |
GRILLING VEGETABLES - TIPS AND TRICKS
Whether they are the main or side dish, part of a grilled salad or salsa, flavors and textures are enhanced on the barbeque. If the weather is bad, a cast iron grill pan on the stove works just as well as an outdoor grill.
Zucchini, squash, asparagus, peppers, and mushrooms are particularly suited to the grill and are perfect when marinated, drizzled with oil, or seasoned with salt and freshly ground pepper.
Start with a clean grill, cut or slice washed vegetables into consistent size pieces. Small vegetables and pieces do very well when speared on kabobs or wrapped in foil. Larger vegetables can be placed directly on the grill. Most vegetables can be cooked whole but if you are cutting them up, make the pieces of equal size so they cook evenly. You can coat the vegetable pieces in canola oil or vegetable oil before grilling them to enhance their flavor and stop them from sticking to the grill. Herbs can burn so you can season your vegetables with salt and pepper before grilling them and then toss them in herbs when they are done. Cooking times are fast for vegetables, so don’t leave them unattended.
