The Brand to Demand.


Using bone-in stew excites the tastebuds with flavour!
More effort to enjoy, but you will benefit with taste!

1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
5 lbs bone-in stewing lamb (OR 3 lbs boneless stewing lamb)
2 tbsp vegetable oil
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, cut into eighths
1 tbsp dried parsley flakes
2 tsp dried rosemary, crushed
1/4 tsp garlic powder
4 large carrots, cut into half inch chunks
4 medium potatoes, peeled and cut into one inch pieces
1/2 lb fresh button mushrooms, halved
1 1/2 cups frozen peas

In a large resealable plastic bag, combine flour, salt and pepper; add lamb and toss to coat. In a Dutch oven, brown the lamb in oil; drain. Transfer to a large oven-safe dish if you want to use the oven method of cooking. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours, or bake, covered at 325° for 2 hours. Add carrots, potatoes and mushrooms; cover and cook 1 hour longer or until meat is tender. Add peas; heat through.

Serves 10

Experience the added flavour that charcoal cooking creates!
If not – a traditional gas or propane BBQ will suffice.

5 – 6 lb leg of lamb
1 1/2 cups dry red wine
1/4 cup mint jelly
1/2 tsp garlic powder
1 tsp freshly ground black pepper
2 tsp dried rosemary

Place leg of lamb on a rack in a BBQ safe pan. Pour dry red wine over meat. Add water to pan up to the bottom of the rack. Combine mint jelly, garlic powder and pepper; spread evenly over top and sides of leg. Sprinkle with rosemary. Grill, in pan, over indirect coals, keeping the temperature moderate (300°) for 3 hours, or until meat reaches desired internal temperature. Let rest 10 minutes before carving.

Serves 12

Enjoy at home today! The reason is all in the name!

1 1/2 lbs ground lamb
2 eggs (beaten)
1 cup milk
2/3 cup crushed cracker crumbs
2 tbsp dried minced onion
1 tsp salt
3/4 tsp sage
1/2 tsp pepper

In a large bowl, combine all ingredients. Mix well. Press mixture into 9” x 3” loaf pan. Preheat oven to 350°. Bake for 1 1/4 hours. Let rest 5 minutes; drain; invert onto serving platter.

Serves 6

Enjoying a day outside with friends and family?
Why not serve a whole lamb, carefully tended on the grill for the afternoon!

1 small whole lamb, approx. 35 lbs

Mop Sauce
2 cups dry red wine
1 cup lemon or lime juice
1/2 cup balsamic vinegar
3 tsp freshly ground black pepper
3 tsp Kosher salt

Prepare a spit (if available) and start coals on a large grill. Combine all ingredients except lamb. Cook lamb over indirect coals, with the lid of the grill down. Use a basting mop to baste every 15 minutes with the prepared Mop Sauce. Replenish coals as needed. When meat reaches desired internal temperature, carefully remove onto large cutting surface. Let rest 10 minutes; carve.

Serves 20