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.
Toad in the Hole
This is a quick, easy and delicious recipe that works well for pork, mutton or lamb sausages. Ingredients: 1 ¼ C. sifted all-purpose flour. 1 tsp. salt. 1 ½ C. milk. 2 eggs. 1 ½ lb. sausage links. Method: Into bowl sift flour and salt; gradually beat in milk, then add eggs, while beating until smooth. Start heating oven to 425 degrees. In hot skillet fry sausages until brown on all sides, then remove from drippings and cut in half crosswise. Into 12”x8”x2” baking dish pour 2 tbsp. sizzling-hot sausage drippings. Arrange sausage...
read moreKogie’s Chops Chutney
This is another great recipe sent in from Kogie. Ingredients: 6-8 Loin lamb chops 2 tablespoons oil 1 large onion, sliced 8-10 fresh tomatoes ground and blended in liquidizer (one can use half fresh and half canned tomatoes) 1tsp salt 1.5 – 2 tsp masala (curry powder) ½ tsp coriander powder ½ tsp jeera powder ½ tsp tumeric powder fresh cilantro Method: 1. Rinse chops. Pat dry and add all the dry spices. 2. Mix well. In a large skillet, add oil, fry the marinated chops for about 10 min a side – chops must be browned. 3. Add sliced...
read moreKogie’s Mutton or Lamb Curry
This great recipe was sent in by Kogie. Ingredients: 1 kg of cut up pieces of Lamb – remove excess fat – rinse meat. Half thinly sliced medium onion. 3 tablespoons of oil 4 -5 medium sized tomatoes – liquidized or grated ½ tsp ground ginger and garlic 2 tsp curry powder ½ tsp ground coriander powder ½ tsp ground jeera powder 1 bay leaf 1 piece cinnamon 2 green cardamom 2 cloves 1 tsp salt ½ tsp turmeric powder fresh cilantro – 10 stems finely chopped for garnish 2 cups hot water 4 large potatoes – each one cup up into 4...
read moreVertical Roasted Chicken
Many people have been asking me for a beer can chicken recipe. I have roasted chickens in a vertical roasting pan, but have just used water or fruit juice, so I can’t personally vouch for this but it does sound yummy! This recipe is based on one from allrecipes.com and is for a 4 pound whole chicken. That’s more the size of commercial roasters, not ours which get bigger in their extra few weeks of life, strolling around the meadow. I would think the timing could be adjusted by using the roasting chart in the Roast Chicken recipe. A good...
read moreBuchanan Boys’ (and Girl!) Favourite Stuffing Recipe
We have made this recipe times 8 for huge family dinners using multiple chickens and lots of leftover stuffing and it still works just fine. Ingredients: ½ C. chopped onion. ½ C. chopped celery. ¼ C. butter or margarine. 3 C. bread squares or coarse crumbs. 1 tsp. salt. 1 ½ + tsp. poultry seasoning. few grains of pepper. ¼ C. + water. Method: Make crumbs, mix with seasonings. Brown onion and celery in margarine. Pour this over crumbs and mix. Add water and mix well. Sometimes I add some chopped up apple to this and that tastes great...
read moreRoast Chicken
We normally roast our chickens pretty simply, basted with butter and sometimes lemon juice as well. Here is a roasting chart for stuffed whole chickens, at 325 degrees: (For unstuffed chicken, roast about ½ hour less) 4 – 6 1/2 lb. chicken — 2 ½ to 3 ½ hours. 6 ½ – 8 lb. chicken – 3 ½ to 4 ½ hours.
read moreLynda’s Not So Secret Metchosin Day Mint Jelly
Anybody who has enjoyed our barbecued lamb served at Metchosin Day (held at Metchosin municipal grounds on the 2nd Sunday in September) will likely have been served this wonderful jelly from Lynda Dowling of Happy Valley Herb Farm. (www.happyvalleylavender.com). Ingredients: 3 ¼ C. water. 2 C. mint leaves. 1 box of “Certo” pectin powder. 1 tbsp. white wine vinegar. 4 C. white sugar. Method: Bring the water to a boil in a pot with a lid. Add mint leaves as soon as it boils and immediately add the lid. Remove from heat. Steep 20...
read moreRowanberry Jelly (“Saws Criafol”)
(This is a Welsh recipe for a tart jelly that is good with lamb, mutton or pork.) Ingredients: 3 lb. Rowan berries. sugar. 2 large, chopped apples. water. Method: Put the berries and chopped apples (no need to peel or core them) into a large saucepan, cover with water and boil for 40 minutes. Drain through muslin and let it drip overnight. Then boil up the liquid allowing 1 lb. sugar (2 cups) for every pint of juice. Boil fairly fast for about 1 hour. Bottle and seal as for jam. Makes about 5 lb. jelly. (From “A Taste of Wales in Food...
read morePork Hock and Beans
Ingredients: 1 uncured pork hock dry white beans (1 cup for for every two servings) 1 can diced tomatoes 1 chopped onion pepper/salt Method: Soak beans in water overnight. Drain, rinse with fresh water. Add beans, hock, diced tomatoes, onion and salt/pepper to slow cooker. Add water until everything is covered in 2 inches of water. Cook on slow for 6 hrs, high for 4 hours.
read moreCrock Pot Lamb Shanks
- 1 onion, sliced and separated into rings. - 4 lamb shanks. - 1 tsp. Worcestershire sauce. - 1 tsp. salt. - 1 tsp. pepper. - 1 tsp. olive oil. - 10 whole, peeled garlic cloves. - 1/2 pound of mushrooms – if large, cut in halves or quarters. - 1 C. red wine. - 1/2 C. strong beef broth. - 1 can (14 oz.) diced tomatoes. (approx. 1 3/4 cups) - 1 tsp. each of dried oregano, dried basil, dried thyme, (if fresh, use twice as much) plus 1 tsp. ground allspice. - 1 small bay leaf. Spread sliced and separated onion rings on bottom of crockpot....
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