Recipes

Below are recipes that you can try with NorthumberLamb! If you would like to read on how to cook lamb, click here.

Strawberry Lamb Curry

Strawberry Lamb Curry

Lamb Cut: Shoulder, Rack, Loin, Leg & Foreshank/ Breast
Prep Time: 45 minutes
Servings: 2

Oriental Lamb Meatballs

Oriental Lamb Meatballs

Lamb Cut: Shoulder, Rack, Loin, Leg & Foreshank/ Breast
Prep Time: 45 minutes
Servings: 4

Spicy Lamb Pizza

Spicy Lamb Pizza

Lamb Cut: Shoulder, Rack, Loin, Leg & Foreshank/ Breast
Prep Time: 25 minutes
Servings: 4

Lamb Cranberry Stew

Lamb Cranberry Stew

Yields 6 servings, 1 cup each
Lamb Cut: Shoulder
Prep Time: 25 minutes
Servings: 6

Lamb Rub

Lamb Rub

Lamb Cut: Rack & Leg
Prep Time: 5 minutes
Servings: 7

BBQ Lamb Chops

BBQ Lamb Chops

Lamb Cut: Shoulder & Loin
Prep Time: 30 Minutes
Servings: 4

Cooking Lamb

Click the desired cooking method to find out more information.

General Information

Spices, Sauces & Seasonings

Nova Scotia Lamb is known for its 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.

Lamb can be served with traditional mint sauces but consider the possibility of red pep-per jelly, sweet and sour, souvlaki and teriyaki, barbecue 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.

Lamb can be served with white or red wines.

Broiling

Cut
Approximate Thickness (Inches)
Approximate Weight (Ounces)
Distance From Heat (Inches)
Approximate Cooking Time (Minutes)
Shoulder Chops
3/4 – 1
5-9
3-4
7-11
Rib Chops
1
3-5
3-4
7-11
Rib Chops
1 1/2
4.5-7.5
4-5
15-19
Loin Chops
1
3-5
3-4
7-11
Loin Chops
1 1/2
4.5-7.5
4-5
15-19
Sirloin Chops
3/4 – 1
6-10
3-4
12-15
Leg Steaks
3/4 – 1
11-18
3-4
14-18
Cubes for Kabobs
1-1 1/2
4-5
8-12
Ground lamb patties
1/2 x 4
4
3
5-8

Braising

To braise means to cook food very slowly in liquid in a covered container. The secret is to go slowly! You can braise on top of the stove or in a slow, 250 degree oven. Its all-over heat gives a deeper, richer flavor and even cooking. Don’t drown the food in liquid but use enough to cook in a moist environment. The best cuts of meat for braising are lean, tough cuts such as shanks. Keep in mind that there is very little moisture in the meat. Don’t think about “cooking” as much as “encouraging” the meat to tenderness. The cooking liquid can be water, wine, stock, or a combination.

Check for doneness with a pair of tongs. When the meat is done, it will pull away from the bone with no resistance. Let the braised meat cool in the braising liquid. As meat cooks, it relaxes and releases its juices. If it remains in the braising liquid as it cools, the juices will stay in the meat.

 

Cut
Approximate Weight or Thickness
Approximate Cooking Time
Neck Slices
3/4 inch
1 hour
Shoulder Chops
3/4 to 1 inch
45-60 minutes
Breast – Stuffed
2-3 pounds
1 1/2 – 2 hours
Breast – Rolled
1 1/2 – 2 pounds
1 1/2 – 2 hours
Riblets
3/4 – 1 pound each
1 1/2 – 2 hours
Shanks
3/4 – 1 pound each
1 – 1 1/2 hours
Stew Meat
1 1/2 inch pieces
1 1/2 – 2 hours
Another
11
11

Roasting

Roasting should be done in a 325F oven. No need to preheat first.

 

Cut
Approximate Weight (lbs)
Thermometer Should Read (Degrees F)
Approximate Cooking Time (Min. Per Lb)
Leg
7-9
140F (rare), 160F (medium), 170F (well)
15-20, 20-25, 25-30
Leg
5-7
140F (rare), 160F (medium), 170F (well)
20-25, 25-30, 30-35
Leg, Boneless
4-7
140F (rare), 160F (medium), 170F (well)
25-30, 30-35, 35-40
Leg, Shank Half
3-4
140F (rare), 160F (medium), 170F (well)
30-35, 40-45, 45-50
Leg, Sirloin Half
3-4
140F (rare), 160F (medium), 170F (well)
25-30, 35-40, 45-50
Shoulder (Boneless)
3.5-5
140F (rare), 160F (medium), 170F (well)
30-35, 35-40, 40-45

Nutritional Information

Per 100g serving. All calculations are based on uncooked lamb.

 

Lamb Cut
Energy
Protein
Fat
Poly-
Unsaturates
Mono-
Saturates
Saturates
Cholesterol
Carbohydrate
Sodium
Potassium
Loin
Chop
237 Cal
18 G
19 G
1.2 G
6.6 G
8.4 G
34 Mg
0 G
72 Mg
261 Mg
Leg Of
Lamb
148 Cal
19 G
8 G
0.6 G
2.9 G
3.5g
61 Mg
0g
62 Mg
265 Mg
Shoulder Chops
214 Cal
18 G
16 G
1.2 G
5.9 G
6.8 G
38 Mg
0 G
58 Mg
313 Mg
Ground Lamb
146 Cal
20 G
7.7 G
0.6 G
2.9 G
3.2 G
60 Mg
0 G
53 Mg
308 Mg

 

Cut
Calories
Kilojoules
Protein
Fat
Lamb* Leg
148
620
19
8.0
Lamb Loin
237
990
18
19.0
Lamb Shoulder
214
890
18
16.0
Lamb Ground**
146
610
20
7.2
Chicken*** Breast
176
735
21
9.7
Chicken Thigh
245
1024
16
20.0
Chicken Drumstick
189
790
18
13.0
Beef*** Sirloin Steak
162
675
19
8.9
Beef Prime Rib Roast
260
1085
18
20.0
Beef Inside Top Round
133
560
22
4.2
Beef Lean Ground Beef
215
900
19
15.0
Pork*** Leg Inside Round
131
550
21
4.6
Pork Loin Centre Cut
182
760
21
10.0
Pork Shoulder Butt
243
1015
18
18.0

 

*The fat trim for the lamb cuts was not specified.

**Ground lamb prepared with meat from the loin and shoulder would have different profile

*** All Chicken is with meat and skin. All Beef and Pork are 1/4″ trim.

Source: Canadian Nutrient File, 1997 & Maxxam Analytics 1998