Around the world, lamb is seen as a traditional meat – especially for spring celebrations. It’s not, however, as habitual a choice in much of Canada. To sway some of you over to trying lamb, the Savour Manitoba team would like to share a few ideas on how to enjoy this local protein. Manitoba has a thriving local sheep industry that allows for delivery of fresh and frozen quality lamb. Because some of us are inexperienced in cooking this protein, our team has compiled a few recipes, cooking instructions, side dishes and tips to better guide those seeking to master cooking with lamb. From the impressive show-stopping crown of lamb to the tasty, simple chop, options abound. Enjoy as we Savour Manitoba lamb!
BEFORE YOU LEAP INTO LAMB RECIPES, CONSIDER A FEW THINGS:
1. Choose recipes that match your skill level. Rolled lamb with stuffing and an herb crust may be a step too far for a novice cook who has never tackled tying the knots required to properly use butcher’s twine. 2. Before you dive into cooking lamb for the first time, practise before you serve to a crowd — especially if you are trying to French a crown roast on your own (something good butchers will do for you, if you request the
service). It will help you understand better what to expect and allow you to get the timing right. This will also reduce unnecessary stress. 3. Consider recipes from local reputable sources. American or European ingredients can be different than those in Canada. Small flavour variances in simple ingredients, such as eggs, butter and flour, can affect end results.
LINKS TO CURRENT CANADIAN FOOD SAFETY ADVICE: canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal- cooking-temperatures.html For additional recipes and tips, go to mbsheep.ca/ Celebrity Chef links:
youtube.com/watch?v=VZR5I2_Gvg youtube.com/watch?v=Szv5Yx7xdyM
SAVOUR MANITOBA | SPRING/SUMMER 25 45
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