The most time is spent on raising sheep. Having raised goats in the past, we were ready to take on sheep, but they are certainly different!
Our Rideau Arcott sheep and lambs are housed in an open barn that provides shelter from the weather and safety from any predators, and they are free to roam around our pasture land. When they come inside the shelter, there is plenty of clean bedding to lie down to stay warm and dry. There are water troughs inside to allow ample fresh water when they are thirsty. They eat our own grass and hay, and also get a specific amount of grain. The feed has no growth hormones, antibiotics, or medications to ensure naturally paced growth in our animals. With unlimited amounts of fresh air and sunshine, and with constant care, they are calm and content.
The Sheep are bred at different times to provide us with Lambs throughout the year. Lambing is a busy time, making sure that all the ewes are good mothers and care for their young. New lambs are cared for by their mothers at the beginning, until the time comes for them to be weaned. All our extra lambs, because yes we have extra when a ewe has 4 or 5, are bottle fed by us. When they are weaned and separated from their mothers, free choice of grain, hay, and grass is given.
When the time comes that the lambs are 100 - 120 lbs., it is time to ship them. Some are sold as a group, and some go directly for butchering for our local clientele. Customers are happy to know where their food comes from and so we are happy to accomodate local customers every year. CONTACT US NOW To BOOK A DATE FOR BUTCHERING A LAMB FOR YOU!
We also keep a certain amount of our best ram lambs and ewe lambs for selling for breeding purposes. We have over 300% at lambing so if you require a good breeding ram or breeding stock, please contact us. We have RAMS AVAILABLE NOW!
150 grams boneless lamb sirloin cubes
1/4 red onion, diced
1 small zucchini, diced
1 large tomato, diced
1/2 cup fresh or frozen saskatoons
1 clove garlic, minced (add this last)
Saute all above ingredients until the onions and garlic are starting to brown.
Ingredients, White Wine Sauce:
1/4 cup dry white wine
2 tbsp. cold butter
Grated Asiago cheese for garnish
1/4 cup chicken stock
Salt & pepper to taste
Fresh chopped herbs
Deglaze the pan with wine and stock. Add the other ingredients. Toss in 4 cups of cooked rigatoni, season to taste and garnish with the grated Asiago cheese.
500gr. boneless leg of lamb
1/2 cup extra virgin olive oil
Juice & zest of one lemon
8 - 6 inch wooden skewers (pre-soaked)
2 cloves minced garlic
Fresh ground black pepper
Cut lamb into 1 inch cubes and thread on to wooden skewers. Place lamb skewers in shallow pan. In separate bowl combine all other ingredients and mix well. Pour marinade over skewers, cover and refrigerate until needed, allow 1 hour minimum. Grill on preheated grill until medium-rare.
1 kg of ground Alberta Lamb - shoulder meat is perfect
1/2 cup fresh white bread crumbs
1 tsp. of chili garlic (sriracha)
1 small onion finely diced
Salt & fresh ground black pepper to taste
1 egg - lightly beaten
1 tsp. of minced garlic
Mix all ingredients well in bowl. Form 8 patties and cook on preheated BBQ - medium heat. Serve on a fresh crusty roll warm off the BBQ - all, caramelized onion, mango chutney, mayonnaise, leaf of lettuce, and fresh tomato slices.
2 peeled and diced fresh ripe mangos
1 tsp. minced fresh ginger
1 tsp. minced fresh shallot
Fresh chili to taste
Salt & pepper to taste
1 tbsp. honey
Juice of 1 lime
Mix all ingredients and allow flavours to marinate for one hour.
2 Alberta Lamb Racks - Frenched or trimmed
1/4 cup Dijon mustard
1/4 cup horseradish
Salt & pepper
2 cups fresh white breadcrumbs
Fresh herbs, chopped
Heat frying pan with a little oil, sear seasoned lamb racks on all sides. Remove from the pan and slather loin area of rack with a mixture of Dijon and horseradish. Dip the racks into a mixture of the herbs and breadcrumbs. Place them on a baking sheet and bake at 400 degrees until rare or medium rare, 120 degrees on a meat thermometer. Allow to rest in a warm place for 10 - 20 minutes. Slice between the ribs, 3 or 4 pieces per serving.
1 sprig rosemary chopped
1/2 bunch thyme chopped
1 cup chopped flat leaf parsley
8 cloves garlic, finely chopped
100 grams sliced shallots
1/2 bottle of good red wine
20 ml olive oil
2 litres of lamb stock
3 bay leaves
Marinate the lamb overnight with the garlic, herbs and red wine. Preheat the oven to 300F, place the drained shanks in a heavy pot with a lid, brown for 10 minutes then add the saved red wine, bay leaves and the lamb stock. Cook covered for at least two hours; they are ready when the bones moves freely in the shank. Leave overnight in the liquid. The next day scrape off the fat and slowly reheat.
6 Alberta Lamb Shanks
Salt & ground black pepper
8 cloves garlic
1 large piece fresh ginger, peeled & sliced
500ml each dry red wine & chicken stock Lamb spice mix (see below)
1 yellow onion, diced
2 tbsp tomato paste
Trim lamb shanks if necessary. Season with spice mixture and salt and pepper. Arrange in a roasting pan and place in a 400F oven for 20-25 minutes. Add sliced ginger, onion, and whole garlic cloves, and allow to roast for an additional 10 minutes. Deglaze the pan by pouring the red wine over the shanks and stirring the bottom of the pan to release any of the caramelisation that has occurred. Add tomato paste and chicken stock. Cover the pan with aluminum foil and return to a 350F oven for 2 hours. Remove shanks from braising liquid and allow to cool. Strain the braising liquid, refrigerate and skim any fat from the surface. To serve: place shanks and braising liquid in a shallow roasting pan, cover and reheat at 350F until heated through. Adjust sauce with salt and pepper.
Lamb Spice Mix: 2 tablespoons cumin seeds; 1 tablespoon each cardamom pods, coriander and chili powder and 1 teaspoon each chili flakes and cinnamon.