NorthumberLamb is preferred by many of the best restaurants and chefs throughout the province. Consistent high quality and standards make it the most sought after by consumers. Lamb sales have increased over the past several years as more and more people discover the taste of great Nova Scotia lamb.
More and more recipes are appearing in magazines and newspapers and because of the demands of you, the consumer, it is more readily available at finer restaurants, butcher shops and grocery stores than ever before.
Remember to ask …
“Is this NorthumberLamb?”
PURCHASING LAMB
When purchasing fresh Nova Scotia 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 90 g serving.
Serving size depends 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.
Where to Buy
NorthumberLamb Lamb products are available at Sobey’s locations in Nova Scotia, New Brunswick and Prince Edward Island and at select restaurants and retailers. Ask for NorthumberLamb by name!