Datenight Dinner (with Lamb)! Featuring Easy and Delicious Recipes For Spring and Summer.

Looking for a fresh idea for date night? Whether you’re celebrating a special occasion or just want to create a memorable evening, crafting a delicious lamb dinner is a surefire way to impress your significant other this season.

Pan-seared Lamb

This lighter take on a roast dinner for two will give you the same comforting flavours but with a much simpler way to whip it up! This meal only takes about 30 minutes to make, meaning less time in the kitchen and more time to spend with your special someone.

Pan-seared Lamb Chops

These pan-seared lamb chops offer a blend of tender lamb with a homemade sauce that’s sure to impress, especially exquisite for special occasions. Your partner will think you’ve been spent all day creating this special meal but don’t worry, we won’t tell them how easy it was. The step-by-step guide ensures even novice chefs can create a restaurant-quality meal in the comfort of their home.

Air Fryer Rack of Lamb

Air Fryers have been all the rage in the kitchen in the last few years. Try this Air Fryer Rack of Lamb recipe! It promises a succulent and delicious meal, ready in under 25 minutes, with minimal cleanup. Perfect for any night of the week, this dish combines the ease of air frying with the rich flavors of lamb, rosemary, thyme, and garlic, finished with a touch of olive oil.


Spicy Grilled Merguez and Red Onion Pizza by Sungold

Give casual date night a fun new twist with lamb! Grilling pizza adds a nice smoky flavour and chars the crust for a crisp and tasty finish. The best part about this recipe is that you can easily customize it to your loved one’s liking. Make sure not to miss out on the delicious Lamb sausage though because it’s bringing the spice back to date night.

This dish pairs really well with Indian Pale Ales, the bitter hops of IPAs will add an extra delicious kick to any spicy dish. If you like milder flavours, try it with a light lager instead. Read our Ultimate Beer + Lamb Pairing Guide for more information on enjoying beer with lamb this season.

Cooking a lamb dinner for two is not just about the delicious flavors; it’s about creating a memorable experience. With some simple planning, a touch of creativity, and a dash of love, you can transform your meal into a culinary adventure both you and your partner will appreciate for a lifetime.

Breaking Fast During Ramadan and Eid al-Fitr

We know many of you are celebrating Ramadan again and at Westfine Meats it is important to support Eid al-Fitr as our commitment to inclusivity, diversity, and respect for different faiths and traditions. 

Many abstain from food, drink, and other physical needs from sunrise to sunset with intention to strengthen one’s faith and practice self-discipline. Ramadan is also about family and togetherness. Muslims often end their fasts with their families, sharing meals and spending quality time together. 

Here are some delicious ways to prepare our nutritious Certified Halal Lamb to enjoy with friends and family in the breaking of fast and appreciating life’s blessing.

Lamb Shawarma with Romesco Dipping Sauce

After a long day of fasting, this homemade dish can be prepared quick and easy. Perfect as the main protein or an addition to your spread for a nourishing meal.

Skillet Lamb Chops

This recipe may take a little longer but the preparation is easy and cooked all in one pan. It uses our flavourful shoulder chops, great cooked low and slow. The finished result is a delectably tender, juicy protein. Change up the seasoning easily with this versatile cut.

Garlic Infused Whole Lamb Leg

Imagine this beautifully presented lamb leg at a table surrounded by loved ones breaking fast with you. Enjoy it with your favourite roasted vegetables and a Brown Butter Rice tossed with dried apricots and toasted pecans for a warming feast. You won’t only be feeding your bellies but also your heart with long-lasting memories.


Lamb and Quinoa Power Bowl with Tahini Dressing

This dish would be especially great for Eid with its fresh flavors for a wholesome start to your day. It tastes just as good served hot or cold, meaning you can prepare it ahead of time. The recipe has no fussy preparations and cooks in only 35 minutes, leaving you more time to spend celebrating.

We hope Westfine can make Ramadan and Eid even more special for you this year by bringing you the best quality meat, helpful tips, and recipes to create healthy and delicious meals now and for many years to come. Have a blessed Ramadan.

Crockpot Lamb Recipes for Cozy Winter Evenings!

As the colder months settle in, there’s nothing quite like the warmth and comfort of a hearty home-cooked meal. And what better way to spend a winter evening than with the rich and succulent taste of lamb? Sungold Meats has curated a collection of mouthwatering crockpot lamb recipes that are sure to impress your family and bring a touch of luxury to your cold-weather dining.

Moroccan Lamb Shoulder Crockpot

Moroccan Lamb Shoulder Crockpot

Eastern cultures have been slow cooking lamb for centuries with spices and fruit in hot clay pots called Tajines. The crockpot is the modern day alternative to recreate a Tajine in the household.
This recipe takes about 4 hours to cook with a 20 minute prep time. As it cooks, the lamb becomes a melt-in-your-mouth tender as it simmers in the crockpot, infusing your kitchen with the irresistible scent of a comforting winter classic.

Thyme and Balsamic Slow Cooker Lamb Shanks


Thyme and Balsamic Slow Cooker Lamb Shanks
Little effort for a lot of great taste! This recipe is packed full of flavour. For these lamb shanks, you quickly sear everything off in a pan, pile it into the slow cooker, and then you’re done! Your guests will be so impressed and never know how little effort it took to make this delicious meal!

Braised lamb shanks


Braised lamb shanks
Lamb shanks are an inexpensive cut of meat, making it perfect for the slow cooker. Pick a slow Sunday afternoon to try this recipe out. You want to take your time cooking, while enjoying a glass of wine or two waiting for its arrival.

Persian Braised Lamb Shanks

Persian Braised Lamb Shanks

Discover warm and fragrant Persian flavors with slow cooking. Cook your lamb shanks in persian spices, saffron, lemon juice and herbs makes a spectacular feast. The lamb, soft and juicy in an amazingly delicious sauce, can also be cooked in an oven or crock-pot.

Sungold Meats offers premium lamb cuts that enhance the culinary experience of every home cook. These crockpot lamb recipes are designed to not only keep you warm during the colder months but also to elevate your winter dining with the finest flavors and textures, with little effort! 

Visit Sungold Meats website to explore these recipes and more. Make this winter memorable with the delicious and heartwarming taste of Sungold’s premium lamb. 

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.