St. Jacobs Mkt June
Stemmlers 2016-17


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Preview of Lamb


January 1 - December 31

Harvest Period

N/A - N/A

Sheep are one of the oldest domesticated animals in the world and have provided man with meat, milk, and clothing for over 15,000 years. The domestic sheep (Ovis aries), a woolly ruminant, is a descendant of the wild moufflon that is still found between the mountains of Turkey and southern Iran.

Selecting and Storing

To be labelled as lamb, the meat must come from sheep that are less than one year old. When purchasing fresh Ontario lamb, look for a product that is light to dark pink in colour and has a firm, fine-grained texture. Most large cuts of lamb will have a smooth covering of creamy white fat. For lamb purchased at farm-gate, there may be a thin paper-like covering called the "fell" overlying the fat.  This should be left on roasts to seal in juices while cooking but removed from other cuts to prevent meat from curling when cooked.

Fresh lamb can be stored in the coolest part of your refrigerator for up to 3 days.  For longer storage, wrap lamb in freezer paper or pack into freezer bags before placing in the freezer. Stored this way, lamb will keep well for up to 8 months for roasts, 5 months for chops and 3 months for ground lamb and organ meats.

Nutritional Information

Lamb is a nutrient dense meat that provides an excellent source of iron, protein, zinc, niacin, and the B vitamins.

A 3ounce (85g) serving of roasted lean lamb loin provides 247 calories, 18g fat, 0g carbohydrate, 0g fibre, and 20g of protein.

A 3 ounce serving of cubed stewing meat, roasted, provides 158 calories, 6.2g fat, and 24g protein.

How to Use

Lamb is a versatile meat that pairs well with many traditional Mediterranean herbs such as mint, oregano, parley, marjoram, and rosemary. However, any fruit (such as cranberries, grapes, currents, plums), Asian sauce (teriyaki, sweet and sour, hoisin etc) or curry also bring out the flavour of lamb.

Lamb is best served rare to medium as overcooking can diminish its flavour and texture. Roasts should reach an internal temperature of 150 F or 65 C.


Worldwide, there are more than a 1000 distinct breeds of sheep – more than any other livestock species.  Popular Ontario meat sheep include Dorset, Suffolk, Texel, Canadian Arcott, Katahdin and Hampshire breeds.