5 Lamb Camping Recipes For Summer

Summer is here and it’s camping season. It’s time to spice up your next camping adventure with some gourmet (but easy to prepare) meals. If you’re not sure what to try, we’ve adapted some of our favourite lamb recipes to be streamlined and easy for camping, but just as delicious as always. 

Before you leave, make sure to: 

  • Bring sufficient storage for your leftovers
  • Bring all the required cooking equipment
  • Pack dishwashing supplies 
  • OPTIONAL: Prepare your ingredients in advance (slice and portion your veggies) 

 1. Mediterranean Lamb Burger 

Our Mediterranean Lamb Burger is a backyard BBQ classic and an easy meal to throw together at the campground. The tasty grilled eggplant, sprinkled with goat cheese, basil pesto, and packed arugula tastes truly gourmet… even though you could throw it together in the back of your RV, or over a fire in the middle of nowhere. 

Tools you’ll need to pack: 

  • Fire pit cooking grate
  • Cooler for food storage 
  • Tupperware to hold ingredients 

Ingredients: 

  • 4 patties SunGold Lamb Tonight Our Favourite Lamb Burger
  • 4 slices eggplant
  • 4 hamburger buns
  • 4 slices tomato
  • 4 oz (125 g) goat cheese
  • 1/4 cup (60 mL) prepared basil pesto
  • 1 1/3 cups (325 mL) packed arugula

Process: 

  1. Start your fire and allow it to heat up.
  2. Place patties and eggplant slices on the cooking grate. 
  3. Turn patties and eggplant slices once, after 8 to 10 minutes or until grill-marked and burgers are cooked through.
  4. Throw buns on the grill and let them toast to golden brown.
  5. Assemble the buns, patties, and eggplants with sliced tomato, goat cheese, basil pesto, and arugula. 

To streamline even farther, prepare your topping portions in advance, or leave out the ones you deem a hassle to transport.

2. Lamb Shawarma with Romesco Dipping Sauce

Lamb kabobs are so easy to prepare on the go. Sungold Lamb Tonight Shawarma Lamb Kabobs come pre-made with skewers already included… so that’s one less thing to pack on your trip. If you’re able to do some prep for the romesco dipping sauce in advance, you’ll have a rich meal that serves four that takes under 20 minutes to cook when you’re actually out camping. So, here’s how to make some delicious Lamb Shawarma… 

Tools you’ll need to pack: 

  • Fire pit cooking grate
  • Pot to reheat romesco dipping sauce 
  • Tin foil 
  • Cooler for food storage 
  • Tupperware to hold ingredients 

Ingredients: 

  • 4 SunGold Lamb Shawarma kabobs (about 10 oz/300 g)
  • 2 tbsp (30 mL) chopped fresh parsley

Romesco Dipping Sauce:

  • 1/2 red pepper, halved and seeded
  • 2 plum tomatoes, halved
  • 1/4 cup (60 mL) extra-virgin olive oil, divided
  • 1 clove garlic
  • 1/4 cup (60 mL) blanched almonds, toasted
  • 1/2 cup (125 mL) cubed lightly toasted baguette or French loaf
  • 1/2 tsp (2 mL) smoked paprika
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tbsp (15 mL) sherry or red wine vinegar

Process: 

BEFORE YOU LEAVE (ROMESCO SAUCE): 

  1. Preheat broiler to high.
  2. Place pepper and tomatoes, cut sides down on foil-lined baking sheet; brush with 4 tsp (20 mL) olive oil.
  3. Cook for 8 to 10 minutes or until well charred.
  4. Let cool enough to handle; peel away skins and chop.
  5. In a food processor, chop garlic. Add almonds; pulse until finely chopped. Add paprika, hot pepper flakes, salt and pepper; process until fine.
  6. Add reserved pepper and tomatoes; process until chunky. Add vinegar; pulse until combined. With the machine running, drizzle in remaining olive oil until smooth. 
  7. Transfer to tupperware for storage.

AT THE CAMPSITE: 

  1. Start your fire and allow it to heat up.
  2. Transfer the romesco sauce from your tupperware into a small pot. Stir regularly and allow it to heat until warm. 
  3. Place the Lamb Tonight lamb kabobs on the cooking grate.
  4. Grill lamb kabobs, turning occasionally, for 8 to 10 minutes or until grill-marked and cooked through. Tent with foil and let rest for 10 minutes. Sprinkle with parsley.

Tip for the extra outdoorsy: If you want to immerse yourself even deeper in the outdoor cooking experience, try making the romesco sauce on your trip too! Swap out the food processor for a mortar and pestle, and bring a skillet to cook your vegetables in. It’s a lot more work this way, but it’ll definitely be a memorable and rewarding part of your trip. 

3. Charmoula Roasted Sweet Potatoes with Lamb Merguez

Charmoula Roasted Sweet Potatoes with Lamb Merguez sounds (and tastes) fancy, but it’s as easy to make as your regular camping meals. Think of the classic scene of roasting hotdogs over a campfire… but with some added spice. And some scrumptious roasted sweet potatoes. 

Tools you’ll need to pack: 

  • Fire pit cooking grate
  • Tin foil 
  • Tongs 
  • Hot dog skewers 
  • Cooler for food storage 
  • Tupperware to hold ingredients 

Ingredients: 

  • 1 pkg (400 g) SunGold Merguez Lamb Sausage, cooked according to package directions
  • 1/3 cup (75 mL) olive oil
  • 1/4 cup (60 mL) finely chopped fresh cilantro, divided
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 4 cloves garlic, minced
  • 1 tbsp (15 mL) paprika
  • 1 tbsp (15 mL) lemon juice
  • 2 tsp (10 mL) lemon zest
  • 2 tsp (10 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 lb (1 kg) sweet potatoes, scrubbed and cut into chunks
  • Lemon wedges

Process: 

BEFORE YOU LEAVE (SWEET POTATOES): 

  1. In a large bowl, stir olive oil with half of the cilantro, parsley, garlic, paprika, lemon juice, lemon zest, cumin, salt and pepper; toss with sweet potatoes until coated.
  2. Store coated sweet potatoes in tupperware. 

AT THE CAMPSITE: 

  1. Double wrap sweet potatoes in tin foil and place them in the hot coals. Allow them to bake for 25 minutes until golden brown and tender. Use tongs to gently remove them once they’re complete. 
  2. Skewer the Merguez Lamb sausage and heat over the flames until it’s cooked through.

*Again, you can do all of the ‘before you leave’ steps at the campsite, but this is just suggested for those who want to save prep time.*

4. Rapini and Garlic Penne with Lamb Sausage

Rapini and Garlic Penne with Lamb Sausage is another recipe that takes a bit more time and effort with the campfire. The steps are pretty much identical to the steps you’d take at home, but in the fresh air over a campfire. If you don’t want to tackle boiling water over a fire, then we recommend bringing your propane camping stove for this one. 

Tools you’ll need to pack: 

  • Propane camping stove 
  • Fire pit cooking grate
  • Cooler for food storage 
  • Tupperware to hold ingredients 
  • Pot to cook penne 
  • Skillet 

Ingredients: 

  • 1 pkg (340 g) SunGold Mild Italian Lamb Sausage, sliced
  • 1 box (375 g) penne pasta
  • 1 tbsp (15 mL) olive oil
  • 1 bunch rapini, trimmed and cut into 2-inch (5 cm) pieces
  • 1/2 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 1/2 cups (375 mL) tomato sauce
  • 1/3 cup (75 mL) grated Parmesan cheese
  • Pinch red chili flakes

Process: 

BEFORE YOU LEAVE (OPTIONAL): 

  1. Portion your rapini and mix it with finely chopped onion, garlic cloves, and salt and pepper.

AT THE CAMPSITE: 

  1. Start your fire and allow it to heat up OR set your propane camping stove to medium high.
  2. Cook pasta according to package directions.
  3. Drain, reserving 1/3 cup (75 mL) pasta water.
  4. Meanwhile, heat oil in a large skillet set over medium-high heat; cook sausage for 2 minutes or until it starts to brown.
  5. Add rapini, onion, garlic, salt and pepper to skillet; cook, stirring, for 3 to 5 minutes or until vegetables start to soften.
  6. Stir in tomato sauce; bring to boil.
  7. Reduce heat to low.
  8. Simmer for 8 to 10 minutes or until sausage is cooked and rapini is tender.
  9. Add pasta and pasta water to skillet; toss until pasta is well coated.
  10. Stir in 2 tbsp (30 mL) grated cheese.
  11. Transfer to a serving platter; sprinkle chili flakes and remaining Parmesan cheese over top.

5. Lamb Donair with Seasoned Ground Lamb

To close out our list, we’re giving you another extra easy-to-make recipe. Lamb Donair with Seasoned Ground Lamb is a sweet, garlicky, protein-filled pita sandwich that will power you up for your summer hikes. 

Tools you’ll need to pack: 

  • Fire pit cooking grate
  • Cooler for food storage 
  • Tupperware to hold ingredients 
  • Skillet 
  • Bamboo skewers 
  • Potato masher 

Ingredients: 

  • 1 pkg (350 g) SunGold Our Favourite Seasoned Lamb
  • 1 1/4 cups (300 mL) shredded lettuce
  • 1 cup (250 mL) chopped tomatoes
  • 1/4 cup (60 mL) finely chopped white onions
  • 4 large Greek-style pitas, warmed

Donair Sauce:

  • 3 tbsp (45 mL) evaporated milk
  • 3 tbsp (45 mL) granulated sugar
  • 4 tsp (20 mL) white vinegar
  • 3/4 tsp (3 mL) garlic powder
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) mayonnaise

Process: 

BEFORE YOU LEAVE (DONAIR SAUCE) 

  1. Mix together evaporated milk, sugar, vinegar, garlic powder and salt until smooth; stir in mayonnaise.
  2. Refrigerate for at least 1 hour.

AT THE CAMPSITE: 

  1. Start your fire and allow it to heat up. 
  2. Using potato masher, mash ground lamb for about 1 minute or until mixture comes together; divide into 8 portions.
  3. Shape each portion into an oval patty, about 2 inches (5 cm) long and 1/2 inch (1 cm) thick.
  4. Heat a nonstick skillet over medium heat; fry patties for 3 to 4 minutes per side or until golden brown and cooked through.
  5. Fold patties, lettuce, tomatoes and onions into pitas.
  6. Drizzle with Donair Sauce.
  7. Thread bamboo skewers through each pita to hold them together.
  8. Serve with remaining sauce on the side.

Why bring Lamb Tonight on your next camping trip? 

Sungold’s Lamb Tonight products come conveniently packaged and pre-seasoned, which shortens your prep time – and allows you to spend more time adventuring! Of course, if you’re someone who likes to experiment with outdoor cooking, Lamb Tonight products work as a solid, nutritious base for fancier experimental meals.

The Ultimate Beer + Lamb Pairing Guide

There’s nothing like an ice cold beer on a hot summer day! No meal is really complete without the right beer pairing to go with your SunGold lamb recipe.

Want to know the secret? Finding the right beer pairing is all about balancing flavours. You want both your lamb and beer to stand out, so the key is to avoid matching flavours that are too similar. 

We get it – the beer industry has really exploded over the last few years. It’s hard to choose when there’s so much to choose from! Luckily, we’ve done the hard work for you and paired the perfect brews to your favourite SunGold recipes

Ready to get started? Hit the guide below! 

Belgian-Style Blonde Ale

Belgian-style Blonde Ale complements pasta dishes well. The fruity, slightly spicy flavour profile and high-carbonation provide an almost citrusy zap that sits perfectly with pasta dishes. 

Dish suggestion: Rapini and Garlic Penne with Lamb Sausage 

Image of prepared Rapini and Garlic Penne with Lamb Sausage

Our light and tasty Rapini and Garlic Penne with Lamb Sausage can be seriously elevated by the zesty profile of a Belgian Blonde. This beer is the ideal partner to the dish’s combination of mild Italian lamb sausage, garlicky goodness and parmesan cheese! Plus, a Belgian Blonde never hurts while you’re cooking, either! 

Beer Suggestion: New Limburg’s Belgian Blonde

Our beer suggestion is New Limburg’s Belgian Blonde. Why? They’re a microbrewery out of Simcoe Ontario that specializes in Belgian-style beers. Who’s a better choice than the Belgian beer experts themselves? 

Image of New Limburg’s Belgian Blonde in both a bottle and a glass

Dark Lager

Dark lagers are dark in colour and rich in flavour. The roasted malt results in a flavour that is neither hoppy nor bitter, but is often described as chocolatey. Dark lagers are rich, but not to the point of overpowering – which makes them a nice compliment to red meat.

Dish suggestion: Slow Cooker Lamb Goulash 

This dish (and beer) is for those cool and stormy summer nights! Classic Goulash is not complete without a dark beer next to it. Our Slow Cooker Lamb Goulash combines lamb shoulder, fresh vegetables, and smoky spices that will leave you wanting more! The best part? Throw everything in your slow cooker and leave those flavors to build all day long!

Slow Cooker Lamb Goulash on a table next to sour cream

Beer suggestion: Fahr’s ‘Munich’

In following the German Goulash theme, it’s only appropriate to recommend a popular Canadian-German beer. Brewed out of Alberta (but authentically German nonetheless), Fahr’s ‘Munich’ contains notes of chocolate, coffee, and dark fruit that will complement your lamb dish perfectly. 

Porters

There are many different types of Porters, but they all have a few things in common: Dark, rich, and slightly (delicious!) bitter flavours. The notes of this beer can contain hints of licorice, caramel, toffee, chocolate, or coffee. These brews are often described as ‘smokey’ or ‘roasted.” Porters are often dark red or black in colour. 

Dish suggestion: Charmoula Roasted Sweet Potatoes with Lamb Merguez

Charmoula Roasted Sweet Potatoes with Lamb Merguez prepared with salad and lemon

Porters do well paired with grilled or smoked sausages, and are nicely balanced with gently sweet flavours. That’s why we chose our Charmoula Roasted Sweet Potatoes with Lamb Merguez as the ideal porter companion. The flavours of sweet potatoes and grilled lamb sausage are rounded out scrumptiously by the smokey, dark profile of a porter. 

Beer suggestion: Medicine Hat Brewing Company’s Brick and Mortar Porter 

Medicine Hat Brewing Company’s Brick and Mortar Porter exists somewhere between an English-style, and a robust porter. It’s smooth, sweet, and has little hints of chocolate, coffee, and caramel. 

Indian Pale Ale 

If you’re someone who loves hot food, pair a spicy dish with an Indian Pale Ale! It’ll really add something extra to the spice. The bitter hops of IPAs will add an extra delicious kick to any spicy dish you make.

*Fans of milder flavours, you might pair this dish with a light lager to offset the spice.*

Dish suggestion: Spicy Grilled Merguez and Red Onion Pizza

Spicy Grilled Merguez and Red Onion Pizza next to onion and a pizza cutter

A few parts smoky, a few parts spicy, this do-it-yourself pizza is a great option to share with family and friends over a couple of IPAs. This recipe calls for our Lamb Tonight Merguez Lamb Sausages, which are pre-seasoned, gluten free and super convenient! 

PRO TIP: Grilling this pizza adds a nice smoky flavour and chars the crust for a crisp and tasty finish.

Beer Suggestion: Legend 7 Brewing’s ‘Temptation’ 

Legend 7 Brewing’s ‘Temptation’ in a bottle and poured into a glass in front of a miniature pirate ship

Source: https://www.colehofstra.com/calgary-beer-photography/

Our IPA of the day is Legend 7 Brewings ‘Temptation.” In addition to coming in a really cool looking bottle, it’s got some delicious flavour profiles. It can be described as floral and piney with a ‘well-balanced’ bitterness. 
If you’d like to learn more about drink and lamb pairings, check out our Ultimate Lamb and Wine Pairing Guide, as well as some of our Favourite Drinks Paired With Your Favourite Lamb.

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
  • Butchers 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
  • Butchers 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.