Food & Drink

Buying and Cooking Lamb Meat

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Dec 4, 2010
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Buying and Cooking Lamb Meat

I don't buy it often may be once a year if that, but is there a wide variety of brands? every store I shop at I always see the green packaging and the words from New Zealand as if there is only one supplier to our market and always from New Zealand.

The only recipe I've tried with it is lamb stew which is delicious but not worth the price premium from beef stew, imo. What other ways do you guys cook it? Roast?
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Jan 27, 2004
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I like to season with salt + pepper + rosemary. Then i smear dijon mustard all over it.
I let that sit at least over night. Or at the minimum a few hours.
Then I roast it or bake it.

Sometimes I lay a bed of veggies and potatoes on a big pan.
-onion
-celery
-carrots
-potato ballz

sprinkle salt, pepper, basil, red wine over the veggie/ballz mix. Put a few marinaded lamb chops from above on top... then I cover and let it simmer out for about 30ish minutes.
Oh yah... Sear the lamb chops first.

In the summers I do a super slow mo smoke of a lamb leg. It gets it super tender and tasty.
Deal Guru
Nov 15, 2008
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My favourite thing to do is grab the cheap lamb shoulder specials at Metro and make Madhur Jaffrey’s red split lentils with lamb dalcha

The skunky curry leaves really make this dish and they can be had to find fresh, but my Walmart carries them. You can freeze fresh leaves for later use no problem. Dried ones are no good.
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Dec 29, 2012
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I also buy the cheap lamb shoulder chops at Metro. I rub them with bbq sauce, sprinkle with steak spice, then put them into the Instant Pot for 20 minutes. I take them out and brown under the broiler on high for a few minutes each side. The pressure cooking strips quite a lot of the fat out which is more healthy.
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Sep 2, 2008
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You can get Ontario lamb as well. Currently featured in many flyers this week too. Check out metro and Highland farms.

Ontario will have a different taste than oz or NZ lamb...try it for yourself. I like to get the lamb chops that look like tiny t-bone steaks and cook them just like a rare to medium rare steak. Sometimes salt and pepper or sometimes with a very herbaceous marinade but you can do anything.
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Aug 16, 2010
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Another vote for lamb shoulder at Metro. I've never tried Ontario lamb before but find it's more expensive than New Zealand lamb. Shoulder at Metro can be had for under $5/lb which is cheaper than beef. Rack of lamb is great for the grill but expensive as hell so I very rarely get it except for special occasions. One of my favourite shoulder dishes to make is Rogan Josh.
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Sep 16, 2004
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I have used it in curry, stews with lots of pearl onions and in rice dishes.
I prefer goat though as it has less fat that potentially gets rancid as well.
On the grill is one way to get rid of most of the fat via cooking.
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Mar 3, 2011
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The highest quality of grade that you can get for lamb is either from New Zealand or Ontario, I prefer to support local so if the Ontario lamb is not on sale, I usually got with New Zealand.

If you are referring to brands, I am sure there are a bunch out there but you really only see a few different brands out there but mostly the same brand is most common.

I love my rack of lamb, roti and in currys. Sometimes if I'm lucky I can get it Shawarma as well but hard to come by.
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I also like making it the western chinese muslim style.

Cut into little bite size morsels.
Season with
-cumin
-salt
-pepper
-fennel seed
-chili powder
-a bit of masala mix bc i like when its red!

Leave that over night.
Skewer the meat.

Bbq over coals. I throw in my western cooking style and hot smoke it with apple wood chips.

Have this with cheap beer. No really... it goes best with a piss like domestic lager or ale. Frig even a buck a beer would work.
None of that hippy extra hop boo sheet. Because the meat is so pungent and theres so much spices... it just pairs better that way.
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Jun 24, 2006
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UrbanPoet wrote: I also like making it the western chinese muslim style.

Cut into little bite size morsels.
Season with
-cumin
-salt
-pepper
-fennel seed
-chili powder
-a bit of masala mix bc i like when its red!

Leave that over night.
Skewer the meat.

Bbq over coals. I throw in my western cooking style and hot smoke it with apple wood chips.

Have this with cheap beer. No really... it goes best with a piss like domestic lager or ale. Frig even a buck a beer would work.
None of that hippy extra hop boo sheet. Because the meat is so pungent and theres so much spices... it just pairs better that way.
Can I come to your house for dinner sometime? Every time you describe a recipe my mouth waters or my stomach growls.

Not just the bbq thread stuff, but also variety of ethnicity.
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Jul 7, 2017
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Try adding coriander and szechuan pepper (a citrus), all toasted + 5 spice, turmeric, mashed garlic. Was inspired by a roast leg of lamb I had in Richmond (Muslim Chinese style too, presumably) and European-style roast lamb (garlic rosemary, etc.) now tastes insipid by comparison.
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Dec 3, 2009
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One thing I did a few times with ground lamb, is brown it like beef taco meat. Instead of cooking with a chili powder-based taco seasoning, I made my own Moroccan spice blend to cook into the ground lamb. I had it in pitas with a range of vegetables...mostly tabule. That experiment worked out better than I thought it would.
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Aug 22, 2006
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Proper shepard's pie.
None of this cottage pie.

Also ew NZ. <3 domestic.
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Mar 11, 2004
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Milton, ON.
Lamb shanks from Adonis.
Jar of your fav Pataks curry sauce, mine is Rogan Josh.
Instant pot for 1 hour or slow braise it for few hours.
Heaven.
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Nov 28, 2016
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markopas wrote: The highest quality of grade that you can get for lamb is either from New Zealand or Ontario, I prefer to support local so if the Ontario lamb is not on sale, I usually got with New Zealand.

If you are referring to brands, I am sure there are a bunch out there but you really only see a few different brands out there but mostly the same brand is most common.

I love my rack of lamb, roti and in currys. Sometimes if I'm lucky I can get it Shawarma as well but hard to come by.
Why would Ontario lamb be better, than say, Saskatchewan lamb?
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WikkiWikki wrote: Why would Ontario lamb be better, than say, Saskatchewan lamb?
Probably a matter of availability. Sheep farming isn't exactly popular in Canada, I'd imagine even less so in the cold, great west.
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thriftshopper wrote: Probably a matter of availability. Sheep farming isn't exactly popular in Canada, I'd imagine even less so in the cold, great west.
But the quality of the meat wouldnt be better in Ontario.
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Sep 1, 2005
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This is really good way to cook lamb....from Vij's.

http://culinairemagazine.ca/vij-s-lamb- ... eek-curry/

If you want to try this dish and not cook it yourself, you can go to Pukka in Toronto as I think they copied the dish (or close approximation) and serve it. $32 for 4 chops!!! Not cheap which is why you should make it yourself.

http://www.pukka.ca/menus/
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Aug 22, 2006
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WikkiWikki wrote: But the quality of the meat wouldnt be better in Ontario.
It's the proximity to the center of the universe that does it. The secret sauce so to speak.
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It might have something to do with how the lamb is raised and fed.

NZ and Aus lamb is grass fed throughout it's life, and at 12mo. is when they are put to slaughter, I think Ontario lamb is also the same but based on our seasons and environment it has a slightly different taste.

US lamb is also environmental based on Colorado, Texas or New York - they are usually grass fed initially and then grain fed to fatten them up before slaughter which is why their meat is less desirable and marbled.

Also, a lot of the smell and taste comes from the fat, so the more of it that you trim away the the more milder in taste it will be.

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