Lamb

Lamb is made from the meat of young sheep.

A hidden treasure in Waterloo

I was directed here by a colleague for baby back ribs for my crock pot and was told that Brady's Meat and Deli had the best meat in Waterloo. I went there and Rob Brady was the one that helped me with my selection, I chose a decent size of the ribs and then also his famous lamb sirloin marinated by him as I read from reviews that they're highly recommended. The ribs were excellent, they fell right off the bones and with the sauce I bought from Brady's they were so mouth-watering. And the lamb, oh boy, the best lamb I've ever had. I BBQ'd them and they were so tender even though I accidentally caught it on fire for a few seconds, I thought it would've been burnt and tough to chew but it turned out to be more than I expected! Also the cherry tomatoes they offer on the vine are so sweet, you can tell they were grown very well just by the quality of them. Highly recommend Brady's for everyone, it's a hidden treasure in Waterloo! Will always be a loyal long-term customer as long as I am living in Waterloo.

Janice

Accepting donations for displaced vendors through St. Jacobs Farmers' Market Relief Fund

In the early morning of September 2nd, 2013, the main building of the St. Jacobs Farmers' Market was destroyed by a fire destroying the stalls of many market vendors including Brady's Meat & Deli.

Brady's was fortunate enough to have a retail location, but many of the other vendors in the building did not. The Kitchener and Waterloo Community Foundation has set up a St. Jacobs Farmers' Market Vendor Relief Fund. Brady's does not need any of the relief funding, but we are accepting donations at our store to help the other vendors whose only location was in the market building.

Best Meats I've Ever Tasted

Hands down, the best lamb, beef sirloin, beef striploin, and prime rib I've ever eaten have come from Brady's. I've tried meat from several other butchers and restaurants, and none of them comes close to the flavour, tenderness, and consistent high quality that is status quo at Brady's.

On top of the quality of the meat, the service and friendliness of Rob Brady and the entire staff makes shopping here like visiting friends.

Thanks, Rob, for all the great meals.

Fred McLeod

Lamb Sirloin

My wife and I just finished the best lamb we ever had! Your marinated lamb sirloins were juicy and meaty. I wish I knew how good the lamb was going to be because I would have ordered more. It's an hour and a half drive from my house to the St. Jacob's Market. Thanks again and do you deliver?

M. Parsons

Rob's Famous Lamb Sirloin

Description

How to cook our very own marinated lamb sirloin.

Yield
1 Servings
Preparation time
1 minute
Cooking time
16 minutes
Total time
17 minutes
Ingredients
1 rob's famous lamb sirloins (marinated or plain)
Instructions

Barbecue:

  1. Sear for 1 minute on a really high heat.
  2. Grill the sirloin(s) for 5—7 minutes per side on medium heat.
  3. Let the meat rest for 1—2 minutes before serving
Notes

Most people can eat 1—2 lamb sirloins, depending on the size of the cut.

Product categories

Whole Haggis

Description

How to cook a whole haggis.

Yield
6 Servings
Preparation time
5 minutes
Cooking time
1 hour
Total time
1 hour, 5 minutes
Ingredients
3 pounds haggis
Instructions
  1. Keep Haggis refrigerated until ready to begin heating
  2. Put enough water in a pot to cover the Haggis by approximately 4 inches (about 9 cm)
  3. Bring water to boil
  4. Place the Haggis in the water
  5. Reduce heat to less than a simmer. Do not let the water boil again!
  6. Allow the Haggis to cook for approximately 1 hour; it should float to the surface of the water when it is nearly ready (use a probe thermometer to ensure that it reaches an internal temperature of 74˚C (165˚F))
  7. Keep the Haggis piping hot until you are ready to serve — leaving it in the water with the stove turned off should be fine
Product categories
Occasions

Sliced Haggis

Description

How to cook sliced haggis

Yield
1 Servings
Preparation time
1 minute
Cooking time
5 minutes
Total time
6 minutes
Ingredients
1 sliced haggis
Instructions

Pan-fry the sliced haggis on medium heat until it reaches an internal temperature of 71˚C (167˚F)

Product categories
Occasions

Vikram Vij's Marinated Lamb Popsicles with Fenugreek Cream Curry

Description

A unique appetizer — grilled individual lamb-rack chops with curry sauce, eaten like a popsicle by holding the bone.

Source

Don Genova's Vij's Lamb Popsicles Recipe

Yield
7 Servings
Preparation time
30 minutes
Cooking time
2 hours
Total time
2 hours, 30 minutes
Ingredients
2 lamb rack, single (frenched)
1⁄4 cup white wine
1⁄4 cup yellow mustard (grainy)
5⁄6 teaspoon salt
2 tablespoons garlic (crushed)
3 tablespoons canola oil
1 tablespoon tumeric
1 liter whipping cream
1 tablespoon green fenugreek flakes (dried; also known as Kasuri Methi)
1⁄2 teaspoon cayenne pepper
1⁄4 teaspoon paprika
Instructions
  1. Cut the racks of lamb into the "popsicles" by slicing the chops in between the bones
  2. Mix the white wine, mustard and 1/3 tsp salt together in a large bowl, then add the popsicles, turning to coat them on all sides
  3. Cover and set aside in the refrigerator for a couple of hours
  4. In a separate bowl, mix together the whipping cream, 1/2 tsp salt, paprika, cayenne, fenugreek flakes and lemon juice
  5. In a medium-sized, heavy pot, sauté the crushed garlic in the canola oil
  6. Once the garlic is golden in colour, add the turmeric, stir and heat for one minute
  7. Add the whipping cream mixture, stir and heat on low to medium heat for a few minutes (the water in the whipping cream will evaporate, thickening the sauce; but if your heat is too high, the cream will separate!)
  8. If making the sauce a day ahead, let the garlic mixture cool completely, then add to the cream mixture and refrigerate
  9. Thicken the sauce close to serving time by heating gently
  10. Grill the popsicles just before you are ready to serve your meal
  11. You can either pour the cream curry over the grilled popsicles or use it as a dipping curry for them
  12. Serve them over some sliced, cooked potatoes that have been lightly sautéed in oil with a couple of handfuls of washed spinach thrown in, just until the spinach wilts slightly
Notes

Submitted by Tina of Waterloo.

Product categories
Occasions
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