Recipes


Below you’ll find a list of some of our favourite recipes… If you have any great recipes that you use at home that you would like to share, please email them to us at contact@parrybaysheepfarm.com!

If you would like to browse these recipes by category, just hover your mouse over the recipe link above and choose a category from the drop down menu.

 


Braised Lamb Shanks

Posted by on Aug 29, 2014 in Lamb Recipes, Recipes

Here is another recipe for lamb shanks, highly recommended by one of our former apprentices, Mike Rathjen: Braised Lamb Shanks. (originally from “Earth to Table, p. 250). Note from the chef: We feature lamb shanks on our winter menu at the restaurant. As a chef, I gravitate toward cheap cuts of meat, like lamb shanks. They are very flavorful, and I hope to inspire you to use a variety of meat cuts. Our lamb comes from Brenda and Shane Forsyth, who own a lamb farm. I have developed a relationship with them over my time as the chef at...

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Cumin Lamb Stir-Fry

Posted by on Aug 29, 2014 in Lamb Recipes, Recipes

This recipe comes highly recommended by our son, who says “Very good, quite different from typical lamb recipes here but pretty close to lamb I’ve had in China and at better restaurants in Richmond and Ottawa. Can’t get it like this in Victoria, I don’t think.” Fragrant, intense and full of fiery chile, this lamb stir-fry isn’t for the timid eater. For the most authentic flavor, it’s worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at...

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Joan J’s lamb or mutton skewers

Posted by on Jun 11, 2014 in Lamb Recipes, Recipes

One of our Facebook friends sent us this recipe for some skewers she made with some of our ground mutton. This would work well with ground lamb, too. As she says, she likes to “wing it” so the amounts aren’t exact, but in such a recipe they don’t need to be. I’m looking forward to trying this recipe myself soon – I hear they were delicious. Here is what she says to do: I didn’t use an exact recipe for the mutton or lamb skewers, just winged it. Basically I purchased the 1.2 lbs of mutton at the...

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Sofrito

Posted by on Mar 8, 2014 in Lamb Recipes, Recipes

This is a very quick and easy lamb stew from Greece. (This recipe serves 4 people, but I usually double it.) Ingredients: 2 T. flour 1 lb. boneless lamb meat, cut into bite-sized chunks. 1 tsp. salt 1 tsp. pepper 2 T. olive oil 4 cloves of garlic (or equivalent in crushed garlic.) a good handful of fresh parsley, chopped. 1 C. red wine vinegar. Directions: 1. Mix flour, salt and pepper together and dredge pieces of lamb in this mixture. 2. Heat the olive oil in a medium-sized skillet, medium heat, and brown the lamb evenly. Scrape the pan...

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PASTITSIO

Posted by on Mar 8, 2014 in Lamb Recipes, Recipes

This is a Greek lamb pasta type of dish that is delicious. (serves 8) Ingredients: 1 pound penne, cooked and drained. 2 pounds ground lamb. 2 medium onions, diced. 1/2 C. red wine. 1 six oz. can tomato paste. (small one) 1/2 tsp. cinnamon. 6 Tbsp. butter. 1/2 C. flour. 3 C. milk. 1/8 tsp. cayenne pepper (optional). 1/4 C. Parmesan cheese Directions: 1. Preheat oven to 375 degrees. Cook and drain the pasta and put aside. 2. Cook lamb in a large saucepan until it is no longer pink, breaking it apart as it cooks, then drain excess fat off and...

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Healthy Rhubarb, Whole Wheat and Oatmeal Muffins

Posted by on Apr 17, 2013 in Grain Recipes, Recipes

(My daughter made these the other day and they were really delicious) 2 cups chopped, fresh or frozen rhubarb 1 egg 1 cup milk 1 tsp. lemon juice 1/2 cup vegetable oil 2 1/2 whole wheat flour 2 cups brown sugar 1 cup rolled oats 1/2 tsp. cinnamon 1 tsp. baking soda 1/4 salt Directions In a bowl, whisk together the egg, milk, lemon juice and the vegetable oil. In another, large bowl, with a fork, mix together the whole wheat flour, brown sugar, rolled oats, cinnamon, baking soda and salt. Make a “well” in the center of the dry...

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Lamb Koftas

Posted by on Apr 17, 2013 in Lamb Recipes, Recipes

With only 5 ingredients, these lean meatballs couldn’t be any easier to make Method : 1. Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals. 2. Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and...

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Greek-style Roast Rack of Lamb.

Posted by on Mar 22, 2013 in Lamb Recipes, Recipes

Here is another recipe, generously shared with us by Erik Akis of the Times Colonist, for rack of lamb. Greek-style Roast Rack of Lamb The tender lamb in this recipe is flavoured Greek-style with lemon, olive oil, garlic and herbs. This recipe could easily be expanded to feed a larger group. Preparation time: 10 minutes Cooking time: About 30 to 40 minutes Makes: 2 servings 2 Tbsp olive oil 1 tsp finely grated lemon zest 2 Tbsp lemon juice 1/2 tsp dried oregano 1/2 tsp dried mint 1/4 tsp paprika 1/8 tsp cayenne pepper 1 large garlic clove,...

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Roast Rack of Lamb Provencal

Posted by on Mar 22, 2013 in Lamb Recipes, Recipes

Thank you, Erik Akis for letting us share this wonderful lamb recipe from your column in the Times Colonist. Roast Rack of Lamb Provençal French-style lamb seared, brushed with Dijon mustard and coated with garlicky/herb breadcrumbs. This recipe could easily be expanded to feed a larger group. Preparation time: 20 minutes Cooking time: About 30 to 40 minutes Makes: 2 servings 1 Tbsp olive oil 1 ( 8-rib) frenched lamb rack • salt and freshly ground black pepper to taste 1/2 cup fresh breadcrumbs (see Note) 1/2 tsp herbes de Provence (see...

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Bacon Jam – REALLY!

Posted by on Mar 2, 2013 in Other Recipes, Recipes

I wouldn’t have believed there was a recipe for this. I’m sure it would be absolutely delicious with Stillmeadow Farm bacon. (makes about 2 cups) 1 pound nitrate / nitrate free bacon, roughly chopped (this is a good time to use the less expensive end cuts) 1 onion, diced 1/4 C apple cider vinegar 1/3 C maple syrup 3/4 C brewed coffee Preheat your oven to 300? In a medium dutch oven, brown the bacon on medium low heat until it is nice and brown and has rendered it’s fat, about 20 minutes Remove the bacon from the pot...

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