General Announcement: The North American Lamb Company

Canada Gold Beef Ltd, owners of the Innisfail Alberta based SunGold Specialty Meats Ltd. (SunGold) and the Canada Gold Lamb Lot near Iron Springs Alberta, wish to announce the merger of their lamb operations with that of Fresh Canada Meats Ltd, the majority shareholder of Manitoba based Canada Sheep and Lamb Farms Ltd. Fresh Canada Meats is a wholly owned Canadian subsidiary of Integrated Foods Ltd, an integrated lamb producer and processor in New Zealand.

The newly merged entity, North American Lamb Company Ltd (NALC), will control lamb production and marketing for the group encompassing genetics, breeding, finishing, processing and sales. This merger is designed to form a truly Canadian integrated lamb supply chain to provide premium lamb products to domestic and international markets with year-round consistent supply and specification.

Inconsistency has plagued the Canadian sheep industry for as long as it has existed. Growing the lamb product demand in a diverse and growing market such as North America requires a consistent and reliable supply of sufficient scale to allow solid programs to be built with retail and food service partners. NALC is all about bringing together a disciplined, significant and resilient supply chain to benefit such retail and food service customers and ultimately the consumer through recognized branded product lines.

Canada Sheep and Lamb Farms is one of the largest sheep farming operations in North America producing lambs year-round from a breeding flock currently exceeding 35,000 ewes and ewe lambs and soon growing to some 50,000 plus head. This farming system is designed to produce significant numbers of lambs for finishing to market specification at the Canada Gold Lamb Lot. The Canada Gold Lamb Lot is a state of the art, one of a kind lamb feeding operation in the heart of Southern Alberta cattle feeding country with a licensed one-time capacity of 50,000 lambs. This lamb feeding facility has scope to finish some 200,000 market lambs per year.

SunGold is Canada?s largest federal lamb processing plant. Significant investments have been completed across many areas making it one of the premier lamb processing plants in North America. The plant utilizes many of the latest technologies in processing and value-added production and ships products domestically and around the world to a diverse set of customers.

The merger does not preclude NALC working with both established and new entrant lamb producers as well as other entities who wish to be involved in a unique lamb supply and value chain that is able to provide sustainable opportunities for those capable of disciplined business relationships.

It is an exciting time for NALC and the Canadian sheep industry. The merger is a natural evolution in the maturity of the Canadian lamb industry that has, in the past, suffered from fragmentation and uncertainty. The industry can now aspire to be one that is truly customer driven and achieve sustainable, long term future growth.

What does this mean for producers?

NALC is committed to create a controlled supply and value chain for North America to meet the disciplines of delivery in full, on time and in specification. This business model creates many opportunities for forward thinking producers to both specialise and scale up their lamb operations to create a sustainable future for themselves.

What does this mean for customers and consumers?

NALC is driven by the market need for a Canadian based year-round supply of consistent lamb products. For retail and foodservice customers this means they will be able to work directly with NALC on desired specifications and products including tailored genetics and lamb production programs.

For the first time ever, Canadian retailers and foodservice companies will be able to get the volume of Canadian lamb they want, when they need it and at the specifications they require. Consumers will benefit as well from greater availability, consistency and selection of branded lamb products.

Who are the parties involved in the merger?

Integrated Foods Ltd.

Alan Haronga, Chairman
Gary Alexander, Managing Director

Canada Gold Beef

Rick Paskal, Chairman
Dwayne Beaton, CEO

For further information please contact

North American Lamb Company Ltd

Gary Alexander – President & CEO
Phone: 855-493-6251
Email: g.alexander@nalcgroup.com

SunGold Specialty Meats Ltd

Miles Kliner – General Manager
Phone: 403-350-0067
Email: miles.kliner@sungoldmeats.com

Holiday Parsley, Sage, Rosemary & Thyme Stuffed Lamb Leg

SunGold Stuffed Lamb Leg

Prep Time:?30 minutes |?Total Time:?3 hours |?Serves:?6 to 8

Description:

Ask for a tunnel-boned leg of lamb of at least 5 pounds (2.5 kg). ?This is a specification SunGold commonly makes as it makes an ideal carving roast and can be stuffed with a variety of pairings.

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.

Ingredients List:

  • 5 lb (2.5 kg) SUNGOLD short cut, tunnel boned lamb leg
  • ? lb. (350kg) mildly seasoned lamb or turkey sausage
  • 2 stalks, celery, finely sliced
  • 1 small onion, finely diced
  • 1 crisp apple, cored and chopped
  • 2/3 cup (100g) toasted filberts (hazelnuts)
  • 1 cup (250 mL) moist fresh bread crumbs
  • 1 tsp (5 mL) ground sage
  • 1 tsp (5 mL) crushed dried rosemary leaves
  • 1 tsp (5 mL) dried thyme leaves
  • ? cup (125 mL) chopped fresh parsley or 1 Tbsp (15 mL) dried
  • 1 cup (250 mL) frozen cranberries
  • Butcher?s twine or white utility string

Preparation & Directions:

  • Pat any excess moisture from the lamb leg and trim interior of the boned tunnel of any large pieces so there is a smooth round opening.? Set aside.
  • Remove casing from sausage.
  • In a large skillet, over medium heat, brown meat, breaking up large pieces.
  • Add celery, onion and apple and cook until meat is cooked no longer pink.
  • Meanwhile, in a 300F (150C) oven toast filberts for 5 minutes, watch carefully to avoid burning.
  • Cool and rub filberts between 2 paper towels, or in a tea towel to remove skins.
  • Pre heat oven to 375F (190C).
  • In a food processor whir filberts to chop finely.? Add bread crumbs, sage, rosemary, and thyme.
  • Whir to combine.? Remove to a large mixing bowl.
  • Stir in sausage mixture, fresh parsley and cranberries.
  • Place roast on a plate so one open end is on the plate.
  • Firmly press stuffing mixture into the cavity, the stuffing will be very dense.
  • Tie with string once around the whole leg, and twice across the stuffing mixture.? Place any remaining stuffing in an ovenproof dish.
  • Place roast on a rack, with the stuffing exposed on both sides.? Extra stuffing can be baked during the last half of the roasting time.
  • Roast for 20 minutes per pound, (35 minutes per kilogram), an inserted thermometer should read 140F (60C).
  • Remove roast to a carving platter, cover with foil and let rest for 10 minutes.
  • Remove stuffing, keep warm.
  • Carve lamb across the grain.
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Stuffed Lamb Leg

SunGold Stuffed Lamb Leg

Prep Time: 30 min |?Cook Time:?2 hrs until 140F (60C) including resting time |?Serves: 6 ? 8 servings

Note: a meat thermometer is a must for this roast

Description:

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.

Ingredients List:

1 2-3 lb (1.5-2kg) boneless lamb leg
Butcher’s string
Parchment paper

Stuffing:

2 TB (25ml) butter
3 cups (750ml) finely chopped fresh mushrooms (mixture of white, crimini, shitake, if desired)
3 shallots, finely chopped
2 tsp (10ml) rosemary leaves, finely chopped
1 pkg 300g frozen spinach well drained, or, 1cup (250ml) cooked spinach
2 eggs, beaten

Preparation & Directions:

Stuffing:

  • Pat lamb leg dry and let stand at room temperature for 30 min
  • In a large skillet, melt butter and add mushrooms,shallots & rosemary
  • Cook, stirring over medium heat until liquid has absorbed and mushrooms brown slightly
  • Add cooked spinach
  • Stir egg into mushroom mixture, remove from heat to cool
  • Mixture should be compact and thick

 

To Stuff & Roast

Pre heat oven to 350F (180C)

  • Working on a clean surface place roast on top of piece of parchment paper at least twice the size of the roast (if butterflied fat side down)
  • Fill cavity of leg tightly with stuffing, if butterflied pat well onto cut surface
  • Roll butterflied roast with stuffing to form a large ?football? tie loosely with string to secure
  • Tightly fold parchment around roast, and tie with string, securing the ends so that the stuffing does not fall out while roasting
  • Place on a rack in roasting pan and roast for 1 hr
  • Cut string and open top part only of parchment and return roast to oven to brown for approx 20 -30 min
  • Check internal temperature often with a meat thermometer
  • When internal temp is 140F (60C) remove from oven and let stand for 20 min on a platter
  • Meanwhile strain pan juices and reheat
  • Remove parchment paper and slice on a platter and serve with pan juices

Serve Sugg:?Roasted vegetables, such as, leeks, squash, potatoes, carrots, etc

Curry Lime Kabobs

SunGold Curry Lime Kabobs

Prep Time:?15 minutes |?Total Time:?4 hours or overnight to marinate |?Serves:?4

Description:

Serve with a grated carrot salad, warm Naan and Raita (yogurt, cucumber and garlic dip) for a simple and unique dinner.

Use bamboo skewers for moist, medium rare results, as bamboo? does not heat up and cook the meat internally.

Ingredients List:

  • 1 lb (500g) 1 inch (2.5 cm) cubed ?SUNGOLD lamb sirloin or leg
  • 1 fresh lime, zested and juiced
  • 1 Tbsp (15 mL) Garam Masala, or mild Indian curry paste
  • 1 Tbsp (15 mL) canola oil
  • 8 soft figs, or dates, or apricots, chopped
  • 1 large red or yellow pepper, seeded and cut into 1 inch (2.5 cm) squares

Preparation & Directions:

  • In a blender or food processor blend lime zest, lime juice, masala, oil and chopped dried fruit until a smooth, soft paste.? If the fruit is very dry, a little water may be required.
  • Place meat in a large plastic bag with the paste, seal, and with your hands combine so that the paste covers the lamb cubes completely.
  • Place in the refrigerator to marinate at least four hours, or overnight.
  • Thread the lamb evenly between 8 skewers, alternating squares of sweet pepper between the marinated lamb cubes.
  • Heat a grill pan, or BBQ grill to medium high.
  • Cook until browned on all sides, about 8 minutes per skewer.

Western Style BBQ Sauce for Lamb Steaks

SunGold Western BBQ Sauce for Lamb Steak

Prep Time:?15 minutes |?Total Time:?40 minutes |?Serves:?4 to 6

Description:

This fresh bbq sauce has a bit more acidity which compliment’s 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.

Ingredients List:

  • 4 to 6 300g each SUNGOLD lamb leg or sirloin steaks, or 8 large loin chops
  • Salt and pepper
  • 1 cup (250 mL) home made or canned plain tomato sauce
  • 4 cloves garlic, minced
  • 2 Tbsp (30 mL) molasses
  • 2 tsp (10 mL) chilli powder
  • 2 tsp (10 mL) cumin
  • 2 tsp (10 mL) Dijon mustard
  • 2 tsp (10 mL) canola oil
  • ? tsp (2 mL) ground chipotle pepper, or red pepper flakes

Preparation & Directions:

  • Season lamb with salt and pepper and let rest while preparing the bbq sauce.
  • In a mixing bowl whisk tomato sauce, garlic, molasses, chilli, cumin, Dijon, oil and chipotle.
  • Set aside 1/3 of the sauce to serve with steaks once cooked.? This will prevent any cross contamination between the basting sauce and the steaks as they cook.
  • Over a medium high barbecue flame or grill pan cook steaks for 3 minutes on one side.
  • Turn and baste sauce on the cooked side, grill for 2 to 3 minutes, turn, and baste.
  • Continue turning steaks and basting lightly for 2 to 3 minutes, just until sauce begins to char and steak reach desired doneness, about 5 minutes per side for medium rare.
  • Remove from heat, and allow to rest a few minutes before serving.
  • Serve with warmed reserved sauce.

Garlic Infused Whole Lamb Leg

SunGold Garlic Infused Whole Lamb Leb

Prep Time:?30 minutes |?Total Time:?2 hours |?Serves:?6 to 8

Description:

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.

Ingredients List:

  • 6-7 lb (3 kg) SUNGOLD short cut semi boneless lamb leg
  • 1 head garlic, broken into cloves and cut into thin slivers
  • ? cup (50 mL) olive oil
  • Coarse salt and fresh grated pepper
  • 4 each sprigs of fresh rosemary, thyme, sage, savoury
  • Butcher?s twine or white utility string
  • Aluminum foil

Brown Butter Rice with Apricots and Pecans

  • 2 cups (500 mL) cooked brown rice
  • 1/3 cup (75 mL) butter
  • 3 ? 4 shallots, thinly sliced
  • 2 stalk celery, thinly sliced
  • 1 cup (250 mL) pecan halves, toasted
  • ? cup (125 mL) dried apricots, quartered
  • 1 tsp (5 mL) dried or fresh thyme leaves
  • ? tsp (2 mL) ground white pepper or fresh ground black pepper

Preparation & Directions:

  • Preheat oven to 350F (180C).
  • With a small sharp knife, make incisions of various depth into the muscle of the leg and insert a sliver of garlic.? Continue until all garlic slivers have been inserted ? approximately 20 or 30.
  • Rub leg with oil, salt and pepper.
  • Lay sprigs of fresh herbs evenly around the lamb leg.?Tie down to secure with string.
  • Place on a roasting rack in a shallow pan and roast for 1 hour.
  • Cover roast with foil and continue roasting until inserted meat thermometer reaches 140F (60C) for medium rare.
  • Keep roast covered and allow to rest for 15 minutes.
  • Carve across the grain, downwards toward the bone, to serve.

Brown Butter Rice with Apricots and Pecans

  • Prepare brown rice according to directions.? This can be done ahead and refrigerated.
  • In a deep large saucepan on medium LOW heat, slowly melt butter until it begins to foam.? Allow butter to bubble, watch the heat so the butter does not burn, but browns slowly.? The butter will separate into a golden clear liquid and darker milk solids.
  • Strain solids and return butter liquid to pan.
  • Add shallots and celery, and cook just until translucent and hot.
  • Stir in apricots, toasted pecans, thyme and pepper.
  • Cover and keep warm for 30 minutes before serving, to allow flavours to develop.

Cranberry-Orange Lamb Chops

SunGold Cranberry Orange Lamb

Timing:?20min for prep and cooking |?Serves:?4

Description:

A festive combination, for any occasion.? Fresh or frozen cranberries are readily available and the tart sweetness is a perfect partner for lamb.

Ingredients List:

8 SUNGOLD lamb loin chops
? cup (125ml) sugar
1 cup (250ml) fresh or frozen cranberries
1 tsp (5ml) grated orange rind
? cup (50ml) orange juice
2 tsp (10ml) Dijon mustard
Pinch allspice or nutmeg

 

Preparation & Directions:

  • In a small saucepan over medium heat combine all ingredients, excluding lamb, and simmer until thickened, about 10 minutes
  • Pre heat oven broiler.? Place chops about 4inches from broiler and cook about 4 min per side for medium rare.
  • Spoon a tablespoon of sauce over each chop, and return to broiler for 1 minute.
  • Serve with additional sauce over each chop

Sugg Serve:?wild rice and asparagus

Smoked Paprika and Lemon Rub for Lamb

SunGold Smoked Paprika Lemon Lamb Rub

Prep Time:?15 minutes |?Cook Time:?30 minutes |?Serves:?4

Description:

Simple, smoky and spicy is the perfect seasoning for BBQ or grilled lamb.? Lamb loin chops are thick and juicy, leg steaks and lamb sirloin would also be equally delicious.

Ingredients List:

  • 8 SUNGOLD lamb chops (steak, loin or sirloin)
  • 2 cloves garlic, finely minced
  • 1 Tbsp (15 mL) mild smoked paprika
  • 2 tsp (10 mL) lemon zest
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) Kosher or coarse sea salt
  • ? tsp (2 mL) ground white pepper
  • 2 Tbsp (30 mL) olive oil

Preparation & Directions:

  • In a small bowl blend garlic, paprika, zest, oregano, salt and pepper.
  • Add olive oil and stir to a thick paste.
  • Divide paste evenly between chops, and rub over the entire chop.
  • Allow meat to rest for 15 minutes.
  • Heat BBQ or grill pan to medium high.
  • Cook about 4 minutes per side for medium rare.

Peppercorn & Fresh Herb Crusted Sirloin

Description:

Follow the directions for indirect BBQ cooking for a unique presentation for thick lamb sirloins.? A savoury top crust of herb pesto matches perfectly succulent medium rare lamb touched by the smoked grill flavour. ??Alternately steaks can be roasted (not broiled) in a hot oven.

Ingredients List:

4 6oz (375g) SUNGOLD lamb sirloin steaks
2TB (15ml) roughly chopped fresh chives
4 cloves garlic, chopped
? cup (50ml) roughly chopped fresh parsley
? cup (50ml) roughly chopped fresh basil
1 TB (15ml) whole green peppercorns
2 TB (25ml) olive oil
1TB (15ml) fine bread crumbs
1 tsp (5ml) coarse or Kosher salt

Preparation & Directions:

  • In a food processor, or with pestle and mortar whir or muddle herbs, pepper, oil, crumbs and salt until a rough thick paste
  • Divide evenly and press onto the non fat side of the sirloin steaks
  • Cover loosely and refrigerate for 2-4 hrs
  • Take out of refrigerator and let sit for 30 minutes prior to cooking

TO GRILL

  • Place a flame proof drip pan under the grill on one side of a dual flame BBQ
  • Turn the other side onto med flame and allow grill to warm up (about 10 min)
  • Place steaks, fat side down, herbed side up, on the unlit side of the grill over drip pan
  • Do not turn steaks while cooking
  • Return lid of BBQ and grill, checking often, until internal temp with a thermomter reaches 140F (60C) (rare lamb)
  • Immediately remove from grill, and tent loosely with foil to rest for 5-10 min before serving

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Rack of Lamb for Two

SunGold Rack of Lamb

Prep Time Timing:?15 min Cook Time: 30 – 35 mins | Serves:?2

Description:

Try this flavourful classic rack of lamb for a special dinner for two. This recipe is an ideal choice for making a dramatic presentation and will create a perfect romantic meal for two.

Ingredients List:

1 SUNGOLD Lamb 8 rib rack
1TB (15ml) Dijon mustard
? cup (50)ml fine bread crumbs
2TB (25ml) chopped, fresh parsley
2 cloves minced garlic
1 TB (15ml) melted butter
Salt & fresh ground pepper to taste

Preparation & Directions:

  • Pre heat oven to 400F (200C)
  • Place rack bone side down in a shallow roasting pan
  • Roast for 15 minutes
  • Remove from heat and spread surface with theDijon
  • Combine bread crumbs, parsley, garlic and butter and press onto mustard coating
  • Sprinkle with salt and pepper
  • Return to oven and continue roasting for 15-20min until a thermometer registers 160F (90C) for medium rare, or desired doneness
  • Remove to a platter or cutting board and cover loosely with foil and let stand 5 min to rest
  • Carve between the bones to serve

Sugg Serving:?Rice pilaf and spinach salad