Lamb

Lamb is made from the meat of young sheep.

Lamb Medallions

Description

A delicious way to prepare lamb striploin and tenderloin.

Source

Rob Wagner of New Hamburg

Yield
4 Servings
Preparation time
4 hours
Cooking time
3 hours
Total time
7 hours
Ingredients
2 pounds lamb medallion roast (Wellesley lamb ideal)
  lemon peel (from one lemon)
  lemon juice (ideally from the lemon you just peeled)
2 cloves garlic
  olive oil
  salt (to taste)
  pepper (to taste)
Instructions
  1. Combine the lemon juice, zest, oregano, olive oil, garlic, salt and pepper into a really coarse paste that barely holds together
  2. Put the lamb in a glass dish along with the paste as a marinade; roll the lamb through the paste
  3. Cover the lamb in any lose paste and place in the fridge for about 2—4 hours; rolling it through the paste occasionally
  4. Remove from fridge about half-an-hour before the next step
  5. Start the barbecue and warm it until it is about 300˚F (149˚C)
  6. Put the lamb on the barbecue, discarding any remaining marinade and turning off all but one burner
  7. Maintaining a constant temperature, slowly roast the lamb, turning occasionally to get the outside nice and crisp
  8. Check with a meat thermometer (about 140˚F / 60˚C for medium) and remove when ready
  9. Let the lamb rest for 10 minutes
  10. Slice roast into medallions and serve with greek salad, couscous and grilled pitas
Notes

A lamb medallion is a striploin and tenderloin tied together, without the t-bone that normally goes between them.

Product categories
Lamb

Butterflied Leg of Lamb with Pomegranate Molasses Marinade

Description

A sweet, unique way to prepare lamb leg.

Source

Cathy Taylor of Waterloo

Yield
10 Servings
Preparation time
5 minutes
Cooking time
40 minutes
Total time
45 minutes
Ingredients
1 lamb leg (butterflied)
4 tablespoons oregano (fresh, chopped)
2 tablespoons rosemary (fresh, shopped)
1⁄3 cup pomegranate molasses
2 tablespoons dijon mustard
2 tablespoons honey
1 tablespoon sea salt
  black pepper (to taste)
1⁄2 cup olive oil
Instructions
  1. Mix everything except the leg of lamb and olive oil in a blender until fairly smooth. Slowly add olive oil while processing until blended
  2. Make small slits in lamb (all over) with a small knife
  3. Marinade lamb with blended ingredients for about 24 hours (overnight) in fridge
  4. Grill at medium-hot for 20—25 minutes, or until the internal temperature is 125˚F (about 53˚C)
  5. Tent with foil and let rest for 15 minutes (the internal temperature should rise to about 135˚F or about 58˚C)
  6. Slice and serve on a large platter
Product categories
Lamb

Gyros Roast

Description

A Greek-inspired method of preparing lamb leg.

Source

Sueanne Taylor

Yield
8 Servings
Preparation time
15 minutes
Cooking time
1 hour, 45 minutes
Total time
2 hours
Ingredients
1 lamb leg (about 3+1/2 pounds)
2 1⁄2 pounds beef round (boneless)
1⁄4 cup oregano (leaves, dried)
2 teaspoons dill weed (dried)
2 teaspoons thyme (ground)
1 1⁄2 teaspoons salt
1 teaspoon black pepper
  olive oil (to taste)
Instructions
  1. Pound lamb and beef round steak on both sides with meat mallet until each piece of meat measures about 12 × 14 inches
  2. Combine herbs, salt and pepper, crushing with back of spoon until fine in texture, but not powdered
  3. Place lamb on cutting board; brush top lightly with oil and sprinkle with one third of the herb mixture
  4. Pound herbs into surface of lamb with meat mallet
  5. Lay round steak on top of lamb, brush top lightly with olive oil and sprinkle with one half of the remaining herb mixture
  6. Pound herbs into surface of beef with meat mallet
  7. Roll up meats as tightly as possible, starting at the short end; tie securely in several places with string.
  8. Brush outside of roast lightly with oil; rub remaining herb mixture into surface of meat
  9. Place roast in centre of the cooking grate and cook until internal temperature is about 66'C (150'F), about 1+1/2 hours, turning every 45 minutes. The outside of the meat should become very dark and crusty.
  10. Remove meat from cooking grate and let stand 10—15 minutes before slicing. Slice thinly.
Product categories
Beef
Lamb

Mint-Rubbed Leg of Lamb

Description

A sweet way to prepare leg-of-lamb.

Source

Better Homes and Gardens, via Razzle Dazzle Recipes

Yield
4 Servings
Preparation time
2 hours, 5 minutes
Cooking time
2 hours, 45 minutes
Total time
4 hours, 50 minutes
Ingredients
1 lamb leg
8 cloves garlic
2 tablespoons mint (dried, crushed)
1 tablespoon black pepper (coarsely ground)
3 tablespoons honey
  salt
Instructions
  1. Trim excess fat from meat
  2. Cut 1/2-inch wide slits into lamb leg and insert each half-clove deep in each slit
  3. Combine dried mint, pepper, and salt; rub over entire surface of lamb leg
  4. Drizzle honey over lamb leg and rub to coat
  5. Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap
  6. Refrigerate for about 2 hours
  7. Remove plastic wrap
  8. Roast, uncovered, in a 325˚F (162˚C) oven for 2—2.5 hours, or until a meat thermometer registers 140˚F (60˚C) for medium-rare or 155˚F (68˚C) for medium; remove from oven when done
  9. Cover meat loosely with foil and let stand for 15 min
  10. Garnish (mint sprigs recommended). Serve with Scott's mint jelly or Crosse and Blackwell's mint sauce.
Product categories
Lamb
Occasions
Easter
Passover

Easter Roast Leg of Lamb

Description

A more-traditional way of roasting a leg of lamb.

Source

Lucy P.

Yield
4 Servings
Preparation time
10 minutes
Cooking time
1 hour, 20 minutes
Total time
1 hour, 30 minutes
Ingredients
1 lamb leg
2 cloves garlic
1⁄4 cup olive oil
1 tablespoon thyme (chopped, fresh)
1 tablespoon rosemary (chopped, fresh)
1 teaspoon salt
1 teaspoon black pepper
Instructions
  1. Preheat oven to 425˚F (218˚C)
  2. Make 8—10 small cuts in the lamb and insert garlic slices
  3. Rub olive oil over the leg
  4. In a small bowl, mix together the thyme, rosemary, salt and pepper
  5. Transfer herb mixture to a large plate
  6. Roll leg of lamb into the herb mixture until well coated
  7. Place leg of lamb in roasting pan and roast for 20 minutes
  8. Reduce heat to 350˚F (176˚C) and roast for another hour or until a meat thermometer reads 130˚F (54˚C — medium-rare)
  9. Allow to cool slightly before carving. Serve with potatoes.
Product categories
Lamb
Occasions
Easter
Passover

Absolutely Spectacular Lamb

[The] lamb was absolutely spectacular. That was the best piece of lamb I've ever eaten.

It could've been eaten with just a fork, how tender it was. I stuffed it with goat cheese and fresh rosemary.

This dish was my most fabulous food creation I've ever made.

Thank you very much for [the] excellent and personalized service at your store. You are a very entertaining butcher, I have to admit. You kept me very interested at your store.

Thanks to Nancy as well for her help and excellent service.

It was my first time at your store and I was impressed with inviting and warm atmosphere around.

Elena

Lamb

If you are looking for top quality lamb, then we have it! We carry fresh Ontario, and Alberta lamb. Australian and New Zealand lamb is also available upon request.

We sell the following cuts:

  • Rob's Famous lamb sirloin steaks (plain or seasoned),
  • Frenched rack of lamb,
  • Ground lamb,
  • Lamb legs (bone-in long-cut, bone-in short-cut, semi-boneless, rolled, or butterflied; seasoned or plain),
  • Brady's Own Lamb Merguez sausage,
  • Brady's Own Lamb Merguez burger,
  • Loin chops,
  • Shanks,
  • Marinated Lamb Shish Kebabs (available upon request), and,
  • Shoulders (boneless).

All the lamb that we sell is certified Halal.

Our Specialty Products

Rob's Famous Lamb Sirloins

Our lamb sirloins are by far our most popular item! We have them available plain, but we highly recommend trying our marinated lamb sirloins, which have been prepared with Brady's Own Mint and Rosemary seasoning!

Quality Meat, Preparation Advice and Outstanding Service

We were introduced to Brady's Meats about 1½ years ago. Among our favourites are Rob's Famous Lamb Sirloin steaks, Brady's Famous Marinated Top Sirloin steak and the striploin grilling steaks. We have never had meat that equals the consistent quality that we have been experiencing since shopping here. We highly endorse all your meat products as well as preparation advice, and your outstanding customer service.

Ruth and Nyle Diefenbacher
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