Purchasing Lamb

When purchasing fresh Ontario lamb, look for a product that is light to dark pink in colour, has a firm and fine-grained texture. Most large cuts of lamb will have a smooth covering of creamy white fat. For lamb purchased at farm-gate, there may be a thin paper-like covering on the fat. This is called the "fell" and should be left on roasts to seal in juices while cooking but removed from other cuts to prevent meat from curling when cooked.

Lamb is an excellent source of protein, iron and B vitamins, thiamine, riboflavin and niacin. Because lamb is a non-marbled meat, it makes the fat easy to trim for the fat-conscious consumer. Lamb is lean - a leg roast contains less than 185 calories per 90g serving.

Serving size depends of course on appetite but as a general rule for each serving you should buy 100-175 g of boneless lamb or 225-350 g bone-in.

Storing Lamb

Fresh lamb can be stored in the coolest part of your refrigerator for up to 3 days when covered loosely with wax paper. For longer storage, wrap lamb airtight and freeze. Lamb keeps well in the freezer - up to 8 months for roasts, 5 months for chops and 3 months for ground lamb and organ meats.

Cooked lamb should be wrapped or covered and stored in the refrigerator within one hour after cooking and can be stored for up to 4 or 5 days.

Spices, Sauces & Seasonings

Ontario Lamb is known for it's versatility and delicate flavour. While it's very good served on its own - it also allows you to use a variety of seasonings and flavours. Spices such as garlic, rosemary, marjoram, basil, mint, thyme, ginger and oregano create flavour sensations. They can be sprinkled on meat before cooking or added to gravies and sauces. Flavourings such as lemon pepper, onion and curry are popular with lamb creations. You may want to consider making slits in tops of roasts before baking and insert slivers of garlic, mint leaves or sprigs of parsley. The Ontario Sheep Marketing Agency has a fantastic recipe for lamb roast prepared this way.

Lamb can be served with traditional mint sauces but consider the possibility of red pepper jelly, sweet and sour, souvlaki and teriyaki, barbeque sauce, maple syrup, cranberry sauce, grape, currant or mint jelly with your lamb dishes.

Consider garnishing with broiled peach or pear halves, pineapple, tomatoes or mushrooms. Use your imagination!

Cooking

Lamb is one of the best meats to cook from a frozen state because it does not get tough or dry.

While cooking times vary for lamb, it should be roasted at 160° C. Internal temperature of lamb roasts should reach 65° C for medium and 75°C for well done. It is important not to overcook lamb - fresh lamb is tender, juicy and delicious when slightly pink in the middle.

Serving

Serve lamb piping hot on warmed plates to best enhance lamb's delicate flavour. When using lamb in salads or serving cold, let it stand at room temperature for 2-4 hours, slice and serve.

Best of all, lamb can be served with white or red wines.