Ramadan is a month of fasting and spiritual reflection observed by Muslims all over the world. During this month, Muslims abstain from food, drink, and other physical needs from sunrise to sunset. It is a time to strengthen one’s faith, practice self-discipline, and engage in acts of charity and kindness.

Ramadan is also a time for family values and togetherness. Muslims often break their fast with their families and loved ones, sharing meals and spending time together. It is a time to connect with family, friends, and the community, and to appreciate the blessings of life.

Food plays a significant role in Ramadan, as Muslims break their fast with a meal called iftar. It is a time to gather with loved ones and enjoy delicious and nutritious food after a long day of fasting. Lamb is a popular choice for iftar meals as it is a great source of protein and essential nutrients. These five lamb recipes using our certified halal lamb are not only nutritious and flavorful but also perfect for celebrating Ramadan with family and loved ones.

Lamb Kofta with Veggie Couscous Salad is a delicious and healthy dish that is perfect for a Ramadan iftar. This recipe features juicy and flavorful kofta made with Sungold Meats ground lamb. The kofta is grilled and served with a fresh and colorful veggie couscous salad that complements the dish perfectly.

Curried Lamb Kabobs with Biryani Rice

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

These Curried Lamb Kabobs with Biryani Rice are a tasty and satisfying meal that is perfect for either suhoor or iftar and will give you the energy you need during the long day of fasting. The lamb kabobs are marinated in a delicious blend of spices and yogurt, giving them a juicy and tender texture. They are then grilled to perfection and served with biryani rice, a fragrant and flavorful rice dish.

Braised Lamb with Capers, Lemon, and Olives is a hearty and delicious dish that is perfect for a special iftar meal. The lamb is braised in a flavorful broth with capers, lemon, and olives, giving it a tangy and savory taste. It is served with couscous or rice, making it a complete and satisfying meal.

Lamb Kabobs with Mango Apple Salad is a quick refreshing meal that is made in 25 minutes perfect for after a long day. The lamb kabobs are marinated in a mixture of spices and yogurt, giving them a delicious and tender texture. They are then grilled to perfection and served with a sweet and tangy mango apple salad, making it a perfect balance of flavors.

Pistachio Lime Crusted Rack of Lamb is an elegant and sophisticated dish that is perfect for a special iftar meal. The rack of lamb is coated in a pistachio and lime crust, giving it a crunchy and flavorful texture. It is then roasted to perfection and served with a side of roasted vegetables, making it a delicious and complete meal.

Regarding environmentalism, there are a few things that everyone can do to help out. One of those things is by making environmentally-conscious choices about the food you’re purchasing. After all, the food you eat every day has a massive impact on the environment! If you’re interested in sustainable food, a great first step is supporting local farms. Locally-sourced food is a huge part of environmental sustainability and an easy way for you to help reduce your carbon footprint.

What Does ‘Local Farms’ Really Mean?

Supporting local farms means buying from food producers who are geographically close to you. If you’re in Alberta, then every time you buy Sungold Meats you’re supporting local farms: all of Sungold’s producers are working hard across the prairies of Alberta. 

Buying local produce and meats is really in your best interest:

• Local meats are fresher. Transporting food over long distances means a lot of food spoils along the way.
• Buying local offers you reassurance. You know the source of your food: you can be assured that the producers are humane.
• Local meats are affordable. By cutting out the middleman, Sungold can offer you some great deals on its products.

How Does Supporting Local Farms Help The Environment?

Reduce Emissions from Transport 

Supporting local farms means that you are buying your food from someone who is nearby, thus reducing the amount of transportation (and gas) required to transport that food to your table. A reduction in fuel used to transport the meat also means a reduction in the number of fossil fuels being used and subsequently released into the atmosphere as a greenhouse gas. 

Farmers as Stewards of the Land

Alberta has a long history of innovation and sustainability in farming. Alberta’s land supports many diverse farming industries, including livestock production, beef, wheat, canola, barley and sugar beets. This diversity provides stability and opportunities for Alberta farmers to innovate. Albertan farmers are stewards of Alberta’s land. Farmers who adhere to sustainable farm practices are concerned with improving soil quality, conserving soil and water, protecting air quality, and minimizing their use of fossil fuels and nonrenewable resources. Farming also ensures the land’s continued maintenance and use and protects it from new developments or growing urban sprawl. 

Support Animal Welfare

Sustainable farmers prioritize the treatment of their livestock. For example, all of Sungold’s lamb is  Halal-certified and all of our producers centre the humane treatment of animals in their practices. This means animal welfare is central at all animal life stages. From birth to harvest, every lamb is raised with love, care, and respect.

What are the benefits of supporting local farms?

Supporting local is all about supporting local workers and building community. The money that you spend on local food and goods goes right back into your community instead of going to a huge corporation’s pockets. This ultimately contributes to the local economy, creating more jobs and income. You’re not just supporting the environment, but your local community as well!

And, who can resist supporting family farms? You get to know the people behind your food, and you know that you’re buying your food from someone who cares about it as much as you do. Meet some of Sungold’s farmers: 

 

Polson’s Farm

Tees, Alberta

Nathanael and Christine Polson and their four children Karina, Natalea, Jenica and Wyatt have been farming since 2000. As any farmer knows, farming can be full of ups and downs and the Polsons are no strangers to that. Nathanael credits the support of his family and neighbours for the success and longevity of his farm.

Learn more about Polson’s Farm HERE.

 

Spring Creek Acres 

Ponoka, AB 

CJ & Jolanda Ten Haaf have been dedicated to lamb farming in Canada for the past 10 years, and believe in a prosperous future for Canadian Lamb farming. They know that consumers are looking for locally produced food, and are committed to providing that for Albertans. 

Learn more about Spring Creek Acres HERE. 

SunGold supports Local Businesses throughout Western Canada!

Sungold participates in many programs to help build and sustain buy local initiatives. Sungold strongly believes that in order to support our farmers we also need to support our local butcheries and family-owned restaurants. We work closely with over 50 small businesses to distribute our products to ethnic communities throughout Canada and to help support local businesses. 

Localize your food program

Localize program allows consumers to quickly gain in-store access to transparent information on product origins. In a time when consumers are demanding accurate and reliable information about the food products they buy and eat, Sungold strives to provide the best product to meet consumer needs. Sungold strongly believes that through authentic engagement we can empower consumers to make the best decisions both for their health and their lifestyle. 

Where can I Buy Locally Produced Lamb? 

One way Well, one way is by buying Sungold Meats! Sungold Meats are available at a variety of grocery stores across the province. As part of our commitment to sustainability, we make sure that every part of the Lamb gets used. We have everything from classic favourites like lamb legs, rack, and loins, to delicacies like sundries and offals. 

 Get your SunGold Premium Lamb at one of these fantastic locations near you!

 Sobeys | Safeway | Farm Boy | Co-op | CO-OP | Thrifty Foods | T&T | Sysco | Metro | Gordon Food Services

 

At CLP, we stand behind our Art, Science, and Design of Great Tasting Lamb. As a fully vertically integrated company, we breed and select the highest quality lambs finished on a grain diet to provide a slightly milder taste and a higher meat-to-bone ratio. We utilize innovative processing and packaging technologies to provide better yields and enhance the colour, tenderness, and juiciness of our product, maximizing quality and consistency.

The Art. 

The art comes from all the individual processes that must work in synchronization to build a successful product. We recognize that to achieve the perfect product we require the input and variety of experiences from our farms all the way to our customers. We rely on our farms to breed healthy and stress-free livestock, promote growth and maintain an environment that is sustainable. This can be especially difficult in the climate of Canadian winters when conditions are far from ideal. We also work extensively with producers across western Canada which we refer to as our“ Growth Group”. With this group, we aim to provide extensive support and create uniformity and consistency within our product offerings.

The Science.

Utilizing revolutionary technologies, we can ensure a humane crop cycle from farm to table. From the moment a lamb is born on one of our farms across Western Canada until they are processed, we ensure that our livestock is treated humanely and with the highest level of consideration for animal welfare. Inside our processing plant alongside our supremely talented team of meat artisans, we utilize state-of-the-art processing and chilling technology to stabilize meat PH levels. Necessary in delivering superior colour, tenderness, and juiciness consistently.

The Design.

As a fully vertically integrated company, we have oversight on every stage of the lamb production process. As such we have invested in a heavily monitored breeding program that allows us to build a flock of specific breeds to create a consistent and milder product. Alongside a strict grain-finished dieting program we can produce and select the highest quality lambs that will provide a slightly milder taste and yield a higher meat-to-bone ratio. Not only will you be tasting the best quality lamb, but you will also be getting the value of paying for more meat, not bone.

The Product. 

Delicious, ethical, halal-certified lamb is for everyone. We package and distribute our product with you in mind. We’ve made sure to offer cuts of lamb for people of all tastes and experience levels. We offer classic cuts of lamb, gourmet cuts, as well as our Lamb Tonight line for those who prefer quick and easy meal preparation without giving up on quality or taste. Regardless of what cut of lamb, you choose to try we are confident you will find our lamb easy and approachable in the kitchen. Impress your guests!

Classic Cuts of Lamb 

Did you know: Just 3-ounces of lamb fills you with half the daily recommended protein intake for adults? That 23 whole grams of protein in just one serving!

Gourmet Cuts: Lamb Offals 

Our products are made gourmet-dish ready. Lamb Offals are one of the most delicious parts of the Lamb and are often viewed as delicacies. These parts of the lamb are nutrient-dense and can make a nice side for your next gourmet meal. It’s five-star restaurant quality, but you can order and prepare at home. 

Image source: https://thetopmeal.com/lamb-heart-stew

Lamb Made Easy: Lamb Tonight 

Everyone deserves delicious lamb. If you’re new to cooking or have a lifestyle that is constantly on the go, we’ve thought of you too. If you want your lamb made easy and instant (while still remaining fresh and tasty), we’d recommend our pre-seasoned Lamb Tonight line. 

A commitment to sustainability. 

In our commitment to sustainability, we’re doing our best to ensure that nothing goes to waste. This means making use of the entire lamb. Lamb sundries can also be purchased either in vacuum packages or in bulk. 

A well-prepared rack of lamb is the ultimate entree for a romantic Valentine’s Day dinner date. Focaccia Crusted Rack of Lamb a little taste of gourmet cooking, encrusted with fresh rosemary and delectable focaccia bread – but it’s something you can easily do yourself.

Prep Time: 15 minutes | Cook Time: 35 minutes | Serves: 2

The perfect rack of lamb is only 40 minutes away, and is ready to serve you and your love at your Valentine’s Day dinner (with leftovers too). What’s more romantic than taking your partner out to a fancy restaurant? Cooking it yourself, of course. Nothing says “I love you” like the time, effort, and thoughtfulness that goes into preparing a fine dining experience at home. 

Whether you’re new to cooking lamb or you’re experienced and just looking for a new recipe to try, you’re in the right place. If you’re new to lamb, there’s no need to worry! We know lamb can seem intimidating at first, especially if you want to get it right for your date night. But, don’t fret, Sungold lamb is simple. In fact, our lamb is comparable to cooking grain-fed beef. We’ve put together this foolproof guide to your perfect rack of lamb – anyone can prepare this delicious gourmet meal. 

First step! Get your ingredients.

Roasting the Perfect Rack of Lamb

TIP: The first stage of a gourmet lamb meal is to, of course, prepare Sungold’s scrumptious Rack of Lamb. Rack of lamb is extremely tender and flavourful, so you’ll want to look for a quality cut of lamb with sophisticated flavor profiles. Sungold’s Rack of Lamb IS the premium option, it is grain-finished for a consistent flavor, texture, and tenderness. Only the best for your loved one!

1. Get prepped

First step is always to gather your ingredients. Pay close attention to quality! Go the extra mile and buy local – attention to detail shows your significant other how much you care. 

Ingredients List:

• SunGold Frenched Lamb Rack 8 bones (1 lb 5 oz/453g)
• 1 cloves garlic
• 1 cup (250 mL) cubed day-old herb or plain focaccia bread
• 1 tbsp (15 mL) chopped fresh rosemary
• 2 tbsp (30 mL) olive oil, divided
• 1/2 tsp (2 mL) each salt and pepper
• 2 tbsp (30 mL) prepared olive tapenade
• 1/2 tbsp (7.5 mL) Dijon mustard

After you’re done grocery shopping for the big day, lay out your ingredients in a way that’s easy for you to access.

Once you’re prepped and ready to go, preheat the oven to 400F (200C). Line a baking sheet with parchment paper.

2. Pulse rosemary, bread, and garlic in your food processor

In a food processor, pulse your garlic until ground. Add cubed bread and rosemary; and continue to pulse until ground. You’re looking for that sweet spot where the crumbs are crumbly and not too fine, but also not so big that they won’t bake to your rack of lamb. 

Drizzle with 1 tbsp (15 mL) olive oil to moisten crumbs and transfer the mix to the baking sheet you prepared earlier. 

Did you know: Rosemary has historically been used as a symbol of love. It’s the perfect herb for Valentine’s Day! 

3. Bake for 5 to 7 minutes until toasted

Once you’ve laid this delicious rosemary breading out on some parchment paper, throw it in the oven for five to seven minutes until it’s slightly golden brown. 

Make sure to let it cool completely before using it in step six.

4. Season lamb with salt and pepper

Lightly sprinkle the rack of lamb with salt and pepper in preparation for the skillet – to your personal fine tastes of course. 

7. Roast your rack of lamb

Put your breaded rack of lamb into the oven on a sheet of parchment paper. Roast for 25 to 30 minutes for medium-rare or until an instant-read thermometer inserted into the center without touching bone registers internal temperature of 145F (63C). Or, if you’re a fan of other preparations, cook to your desired doneness.

TIP: For Sungold lamb, we recommend medium-rare to medium for optimal flavor profile. In fact, the longer you cook lamb, the stronger the taste of lamb will be drawn out!

8. Voila! Your rack of lamb is complete

Pull your rack of lamb out of the oven. Next, let it stand for 10 minutes. This will ensure the juices and flavor stay within the meat and will reduce the amount of moisture that bleeds out at the time of cutting. (Also, so you don’t burn yourself). Next, cut between the bones at the bottom of the muscle (the thickest point) by fitting your knife between the bones to cut the perfect portion. This should be a gentle process and requires very little effort.

Nutrition Facts (Per 1/4 Recipe) 

• Calories: 290
• Fat: 19g
• Carbohydrate: 17g
• Protein: 13g

Pick the Perfect Side Dish for your Rack of Lamb

Your lamb is done, but it’s not a true fine dining experience without some sides to compliment your entree. You don’t want your date to think you only put in a half effort!   
Our personal favorite side for this dish is the Cherry Tomato Salad. But, there are plenty of other side dishes that would pair well.

Your lamb is done, but it’s not a true fine dining experience without some sides to compliment your entree. You don’t want your date to think you only put in a half effort!   
Our personal favorite side for this dish is the Cherry Tomato Salad. But, there are plenty of other side dishes that would pair well.

Pair Wine With Your Rack of Lamb

The final piece of your idyllic date night is a glass of red wine to go with your meal. Is it really Valentine’s Day without red wine at your candle lit dinner? 

So, how do you pair wine with a Focaccia Crusted Rack of Lamb? We’ve got a whole wine pairing guide for you to check out, but we’ll streamline the process for you. 
Pinot Noir is the best match for a rack of lamb. This dry, light-to medium-bodied wine has complex, fruity, flavors that have echoes of raspberry and cherry. While this wine is fruity, Pinot Noir isn’t extremely sweet, making it the ideal match for the full flavors of high quality lamb rack. Pinot Noir also subtly complements the flavor of the rosemary in the lamb’s focaccia breading. There couldn’t be a better match for this dish!

Bonus: Start Planning Your Next Gourmet Lamb Dinner

What’s the best way to celebrate a successful romantic date night? Start planning the next one! Cooking gourmet isn’t just about the food, it’s about the beautiful memories you create in the process. 
The Sungold blog is regularly updated with new recipes, tips, and tricks for preparing a delicious lamb meal. Find high quality cuts of premium lamb all year round at a grocery store near you.

You’ve picked out a lamb entree for your summer BBQ, but what comes next? It’s time to select a scrumptious summer side dish! It’s important to plan side dishes that really elevate your meal, and bring out the most of your lamb dining experience! You can do this easily with a couple of incredible accoutrements we’ve taste tested for you!

We’ve put together our top seven favourite side dishes that will pair perfectly with your next lamb meal. Adding a couple (or more!) will add a whole new level of flavour to your dish. This list showcases side dishes that we know pair well with our lamb recipes!

 1. Avocado Salsa 

Photo Source: https://cookieandkate.com/chunky-avocado-salsa-recipe/

Light, summery, and full of nutritious vegetables; Avocado Salsa is an easy side for your summer lamb entree. Minimum effort, maximum wow factor! This salsa is almost like a guacamole and summer salad hybrid. We searched far and wide, and our favourite rendition was definitely the one by Cookie and Kate. Their recipe includes just these six simple ingredients: 

1. Diced ripe avocado
2. Quartered cherry tomatoes
3. Chopped red onion
4. Chopped cilantro
5. Minced jalapeño
6. Fresh lime juice

All you need for preparation is a knife and a cutting board. Chop up all your ingredients and mix them together in a bowl. Next, toss with olive oil, salt, and pepper. Keep it in the fridge till meal time (but not too long so the avocado doesn’t brown). 

In our recipe book, we usually pair this side dish with our Grilled Mojo Lamb Steaks. But, this easy dish can be turned into a ton of different appetizers. Use it as filling for tacos or burritos, serve it as dip with a side of chips.

2. Mango Apple Salad 

The last recipe was very veggie-heavy, so if you’re looking for something sweet, fruity, refreshing, and just as easy to prepare, then this Mango Apple Salad might be the side dish for you. 

All you need is: 

• 1 1/2 cups (375 mL) quartered cherry tomatoes
• 1 ripe mango, peeled, pitted and sliced
• 1 Granny Smith apple, cored and sliced
• 3 tbsp (45 mL) lime juice
• 2 tbsp (30 mL) olive oil
• 4 tsp (20 mL) brown sugar
• 1/2 tsp (2 mL) salt
• 1/3 cup (75 mL) fresh basil leaves, torn
• 2 green onions, thinly sliced
• 1/3 cup (75 mL) chopped toasted cashews

Just toss together the tomatoes, mango, apple, lime juice, olive oil, sugar and salt. Stir in with the fresh basil and green onions. This little side dish will add beautiful color to your plate that will impress your guests!

In the past, we’ve suggested mango apple salad as a base for one of our Lamb Kabob recipes, but it is delicious on its own. It’s a perfect side for any of our summer recipes.   

3. Grilled Lemon Garlic Asparagus 

Asparagus is a match made in heaven with our Cranberry Orange Lamb Chops, but also makes a healthy and mouth-watering side to any lamb meal. We decided to dive into a grilled asparagus recipe, so that you can prepare it effortlessly at your grill alongside your main course this summer. 

All you need, is: 

• 2 pounds of asparagus
• 2 tbsp olive oil
• Kosher salt
• Freshly ground black pepper
• Three minced garlic cloves 
• One fresh lemon 
• Tin foil 

Here’s how you prepare it: 

1. Rinse, and trim the bottom of the asparagus 
2. Toss with salt, pepper, and olive oil 
3. Wrap in tin foil 
4. Leave on grill for 5-10 minutes until lightly charred and tender 
5. Toss with garlic minced and parmesan cheese 
6. Squeeze fresh lemon over your delectable asparagus 

4. Smoky Grilled Corn

In the theme of sides you can make on the grill, we found this irresistible Smoky Grilled Corn recipe through Cooking Light. It’s a leveled up version of the classic corn-on-the-cob that we recommend with our Lamb Surf and Turf. 

According to Cooking Light, you’ll need: 

• 2 1/2 tablespoons melted unsalted butter 
• 1 teaspoon kosher salt 
• 1/2 teaspoon chili powder 
• 1/2 teaspoon smoked paprika 
• 1/2 teaspoon ground cumin 
• 1/2 teaspoon pepper 
• 6 medium fresh corn ears 
• 3 tablespoons finely chopped fresh chives

Preparation is a super easy four-step process: 

1. Mix all of your ingredients, minus the chives and the corn, in a big bowl together 
2. Evenly brush the mixture across your six corn ears 
3. Place on the grill and cook for 10 to 12 minutes, until soft and lightly charred 
4. Sprinkle corn with your chopped chives 

4. Veggie couscous salad 

This is yet another vegetarian summer salad to enjoy on a hot, sunny day. Preparation is a bit more complex than our previous two salad recommendations, but the time spent is absolutely worth it. 

Couscous is considered a ‘superfood.” It’s packed with nutrients and is a great source of plant-based protein. In addition to being absolutely scrumptious, it’s so healthy for you – bonus! 

Ingredients: 

• 3/4 cup (175 mL) couscous
• 1 small carrot, diced and blanched
• 1 small zucchini, diced
• 1 cup (250 mL) halved grape tomatoes
• 1/2 yellow pepper, diced
• 1/3 cup (75 mL) diced red onion
• 1/4 cup (60 mL) finely chopped fresh parsley

Dressing:

• 3 tbsp (45 mL) yogurt
• 1 tsp (5 mL) lime zest
• 3 tbsp (45 mL) lime juice
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) honey
• 2 tsp (10 mL) harissa paste
• 1/2 tsp (2 mL) salt

Here’s what to do with your ingredients: 

1. Prepare couscous according to package directions
2. Prepare dressing: whisk together yogurt, lime zest, lime juice, oil, honey, harissa and salt.
3. Toss together couscous, carrot, zucchini, tomatoes, pepper, onion, parsley and dressing; transfer to serving dish.
4. Garnish salad with finely chopped almonds, pistachios or pine nuts.
5. Substitute pearl couscous for regular couscous if desired.
6. If you like, substitute mint for parsley.

The final step would usually be to top with our Lamb Kofta, but as a side suggestion we’ll make that optional. Serve it with any of your summer lamb favourites! 

5. Pea and Mint pesto 

Our Pea and Mint Pesto dip makes a creamy side for… pretty much anything. It’s an integral part of our Rack Lambsicles, but you can also use it as a dip for chips, veggies, naan, fries, potato wedges, or anything else you think could you use an extra kick of flavour!  

Here’s what you’ll need: 

• 1/2 cup (125 mL) frozen peas, thawed
• 3 tbsp (45 mL) extra-virgin olive oil
• 1 tbsp (15 mL) finely chopped fresh mint
• 1 tbsp (15 mL) finely chopped fresh parsley
• 1/2 tsp (2 mL) lemon zest
• 1 tbsp (15 mL) lemon juice
• 1 tbsp (15 mL) grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 tsp (1 mL) each salt and pepper

Preparation is effortless. Throw it all in a food processor, and blend until pureed. Serve with your choice of dish! Top with a sprig of mint to up the presentation. 

7. Seasoned Potato Wedges 

Okay burger lovers, it’s time for the side just for you. Seasoned potato wedges are the classic side to any BBQ burger. We picked out our favourite recipe, by myrecipes.com. 

According to their website, you’ll need: 

• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 large russet potatoes, each cut into 8 wedges
• 2 tablespoons unsalted butter, melted
• 1 teaspoon Dijon mustard
• ¼ cup minced fresh herbs, such as rosemary, thyme, chive, dill, and Italian parsley

Here’s how to bring this recipe to life: 

1. Heat up the grill to medium 
2. Toss the potato wedges in the oil, salt, and pepper 
3. Grill the potatoes over direct medium heat, until they are golden brown and tender 
4. Take the potatoes off the grill, put them in a bowl, and mix them with the butter and mustard 
5. Garnish with herbs 

Try it with our Lamb Burgers with Smoked Cheddar and Caramelized Onions, or any of our other lamb burgers! We won’t fault you if you want to pair this with every meal you make, though. It’s truly that delicious. 
There you have it! Our top 7 summer side dishes that will take your summer lamb dinner to the next level. Be sure to tag us on Facebook & Instagram with your delectable summer creations.

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.

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 

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? 

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!

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

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

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’ 

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.

As winter comes to an end, we are beginning to approach the best season of the year! Yes, you guessed it, grilling season is upon us! To get the most out of your meals, we’ve put together the ultimate guide to help you prepare your grill, and maintain it throughout the summer.

Psst..if you need some inspiration for the BBQ this summer, check out our recipes!

 

Start With A Thorough Cleaning

Before the grilling season starts, get ready to roll up your sleeves and show your grill some love with an extensive cleaning.

Start with your grill burners. Remove the cooking grids and sear plates and then detach the burners. Clear any blockages through the burner slots and brush the tops of the burners. Once the burners are cleaned, check all of the burner ports to ensure that they are open.

Next, use a spatula to scrape grease from the inside of the base, all the way down towards the drip pan. Remove the drip pan and use hot water mixed with soap. Finish, and replace the tin foil grease catcher.

Sear plates and cooking grids should be washed with hot soapy water to remove any discoloration or grease splatters. Once everything is dry, Use a soft cloth and, following the grain of the stainless steel, rub in some stainless steel protector.

Lastly, be sure to pull out the grease trap and dump out anything left from the previous year. For an easier clean-up next year, line your grease trap with some sturdy aluminum foil.

 

Inspect All Hoses and Feed Tubes

Once your cleaning is done, visually inspect all hoses and feed tubes on your grill. It is essential for a grill that has been sitting for many months without being used to have its hoses inspected before the grill is ignited. Taking this step is essential as hoses can catch fire if not inspected properly.

Begin by checking the hose from your propane to your burners, and make sure it’s intact and clean. If there’s any build-up on the hose, be sure to clean it off before starting your grill. Immediately replace your hose if it has any holes or tares.

Look for any scratching and punctures on your feed tubes. If anything is damaged, have it replaced right away.

 

Test Your Burners

Before you get to cooking, turn on your grill, light it up, and let it burn for a few minutes. Watch to make sure all the burners are firing and there are no leaks.

A leak test should be performed any time your grill has been in storage for a long period of time, or when you are changing any components on your grill. Follow these steps to perform a leak test:

 

1. Make sure all grill burner knobs are in the OFF position and the propane tank is turned to OFF before testing. Testing should always be done outdoors, in a well-ventilated area and away from any ignition sources.

 

2. Mix a 50/50 solution of water and liquid dish detergent. Put the mix in a spray bottle.

 

3. Then turn the propane tank valve ON to pressurize your system.

 

4. Spray the soapy solution onto the gas valve, hose, and regulator. Stand back and visually inspect all the places where the solution was applied. Soap bubbles will instantly form and grow if there’s a gas leak in any of the components. No bubbles means that there are no leaks. If bubbles DO form or you smell gas, turn the propane tank off immediately and contact an LP gas cylinder supplier.

A clean, well maintained grill makes delicious food! Here’s a few hot tips to help you keep that grill in tip top shape throughout the summer!

 

Summer Grill Maintenance

Every cookout:

 

• Preheat your grill completely every time you turn it on. This cleans and disinfects your gas grill.

 

• Brush cooking grates to remove residue and give yourself a clean cooking surface.

 

• Turn up the heat on your grill to maximum after you remove the last of the food. This burns off all the drippings and grease in your grill.

 

• Cover your grill as soon as it has cooled down. Protecting your grill from outside elements keeps it from rusting and becoming dirtier than it needs to be.

Every 10 cookouts:

 

• Clean cooking grates and barriers above the burners and below the grates.

 

• Brush out the inside of the grill into the drip pan below. Clean out or replace the grease drip pan.

 

• Put everything back and fire up the grill, letting it heat up for about 10 minutes or until there is little to no smoke coming out of the grill.

You are now ready to get grilling! Try out one of our delicious  lamb recipes to start your summer off right!

Being stuck at home during a long and chilly winter season will make just about anyone start to crave a warmer climate. We could all use a little bit of sunshine on our plate to remind us that winter doesn’t last forever!

To remind you of those blissful, BBQ smoke-filled summer days, we’ve gathered up 5 recipes that taste like summer! Put a little sunshine on your plates and create a wonderful warm escape with these must-try lamb recipes. Brush the snow off that grill (or pull out your smaller, indoor version) and get cookin’!

 

BBQ Lamb with Mediterranean Compound Butter

There really is no easier way to get started on creating a perfect summer meal than our BBQ Lamb with Mediterranean Compound Butter! This recipe will be your go-to for simple and delicious roasted BBQ lamb chops or steaks. The only seasoning required on the lamb chops is some oil, salt, and pepper.

Our Mediterranean Compound Butter will be jam-packed with all the flavor to give you a barbeque you will never forget. Simply stir unsalted butter, at room temperature, finely chopped fresh parsley, chopped fresh basil, chopped capers, finely chopped sun-dried tomatoes, minced clove garlic, lemon zest, dried oregano, salt, and pepper.

From here, you’re going to want to refrigerate for about 1 hour or until firm. Alternatively, you can freeze for 15 minutes. Feel free to make this compound butter ahead of time as it can be refrigerated for up to 5 days or frozen for up to 1 month!

Tips to get the most out of this recipe:

 

• For medium doneness, cook lamb to an internal temperature of 160F (71C) or 165F (74C) for medium-well
• Add any remaining butter to sauces, sandwiches, or pasta

Get the full recipe here.

 

Grilled Mojo Lamb Steaks with Avocado Salsa

 

Your March just got juicer! These Grilled Mojo Lamb Steaks are a version of the signature marinade of Cuba. It pairs beautifully with lamb as they keep the steaks juicy when grilled.

To create your flavor-packed juicy lamb steaks, whisk orange juice, lime juice, chopped fresh cilantro, minced clove garlic, a minced jalapeno pepper, packed brown sugar, dried oregano, ground cumin, salt, and pepper together. Let your lamb steaks marinate in this for at least 4 hours.

While you wait, you can get started on your avocado salsa. You will only need 1 avocado, some chopped red onion, lime juice, chopped cilantro, cumin, and a pinch of salt and pepper. After you grill your steaks, serve this yummy avocado salsa with your savory and juicy steaks!

Get the full recipe here.

 

Smoked Paprika and Lemon Lamb Loin Chops

 

Simple, smoky, and spicy is the perfect seasoning for BBQ or grilled lamb on a summer day! Our Smoked Paprika and Lemon Lamb Loin Chops recipe offers a thick and juicy cut, while leg steaks and lamb sirloin would also be equally delicious and work well with our paprika and lemon rub. The best part You don’t need to be a barbecue expert to make this simple and tasty recipe.

In a small bowl blend garlic, paprika, zest, oregano, salt, and pepper. Add olive oil and stir to a thick paste. From here, you’re going to want to divide the paste evenly between chops and rub over the entire chop. Allow the meat to rest for 15 minutes. Then, heat the BBQ or grill pan to medium-high. Finally, begin cooking each chop for about 4 minutes per side for a medium-rare chop or keep grilling until you reach your desired doneness!

Get the full recipe here.

 

Western Style BBQ Lamb Steaks

 

The fresh bbq sauce in this Western Style BBQ Lamb Steaks recipe contains a bit more acidity which complements the juicy smokiness of the 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 summer feast.

To create this western-style bbq sauce, you will need homemade or canned plain tomato sauce, minced garlic cloves, molasses, chili powder, cumin, Dijon mustard, canola oil, and ground chipotle pepper or red pepper flakes. Make sure to 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.

Get the full recipe here.

 

Chipotle Braised Lamb Tacos with Lime Sour Cream

 

These Chipotle Braised Lamb Tacos are the perfect balance of sweet and spicy. Served with a lime- spiked sour cream, they make a great meal that hits all the right spots during a lovely summer day spent outside!

Start off by seasoning your lamb with salt and pepper. Add onion, garlic, and cumin to pan; saute for 3 to 5 minutes or until onion is softened.  Then, add broth, barbecue sauce, honey, and chipotle peppers; bring to boil. For less-spicy tacos, use only 1 chipotle pepper. While your lamb is cooking in the oven, start on the Lime Sour Cream.

Stir sour cream, lime zest, lime juice, cumin, salt, and pepper together. After your lamb is done cooking, divide shredded lamb evenly among tortillas. Top with Lime Sour Cream, radishes, and cilantro. Serve with lime wedges,  grilled corn, rice, and beans, or coleslaw to take this meal to the next level.

Get the full recipe here.

Can’t get enough of these amazing summer lamb recipes Check out our other recipes here!