(with VIDEO) Marinated in bold Italian herbs and spices, this lamb porchetta is great served in sandwiches.
(with VIDEO) Serve this tasty stuffed lamb for any holiday and win rave reviews from family and friends.
This version of the signature marinade of Cuba pairs very well with lamb, keeping the steaks juicy when grilled.
Full of the flavors of the south of France, this lamb roasts along with veggies bathed in a yummy Provencal-style dressing - perfect for a weekend dinner.
Featuring SunGold lamb sirloin roast - this one-dish meal is sure to please. It's delicious served hot or cold.
Straight up roasted lamb leg, cooked to medium rare with garlic and herbs is beautifully presented at the table, ready to carve. Serve with your favourite roasted vegetables and Brown Butter Rice spiked with dried apricots and toasted pecans.
Serve with a grated carrot salad, warm Naan and Raita (yogurt, cucumber and garlic dip) for a simple and unique dinner.
This fresh bbq sauce has a bit more acidity which compliments the juicy smokiness of barbecued lamb particularly well. Whether you prefer leg steaks, lamb sirloin or chops, grill to desired doneness and serve with baked potatoes, corn and beans for a western feast.
SUNGOLD Lamb leg stew is already tender and cut perfectly for kabobs. This versatile marinade adds flavour, try with lamb chops, roasts and racks of lamb as well.
Always fabulously tender, Sungold Alberta lamb is a flavourful and memorable alternative to the seasonal turkey and beef roasts. Add favourite holiday vegetables such as Brussels Sprouts and little potatoes to roast along side during the last 30 minutes of cooking time.
A quick stew when made with tender leg or sirloin lamb cubes is packed with nutrients and mellowed by butternut squash and aromatic spicing.
Any occasion is perfect for a roasted lamb leg, and will always be remembered as amazing!
The 'Provencal' appears in the subtle combination of orange, fennel, herbs and lentils, all indicative of the region, with SUNGOLD LAMB being a favourite for dishes simple to the dramatic - this stew serves a bit of both!
A classic prairie winter stew. SunGold lamb, barley and white beans, simmered with carrots, parsnips, rutabaga and BEER! Satisfy the Canadian soul. Freezes well for quick fixes!
Ask the butcher to remove the bone 'whole' leaving the leg uncut, with a pocket for stuffing. Or purchase a butterflied, leg bone removed, roast - not as neat, but equally good. A rich stuffing of mushroom, spinach and herbs compliments lamb, a beautiful flavour match, perfect for special occasions.