On the Plate: Alberta Lamb
|
|
|
Alberta producers take pride in their ability to raise the highest quality lamb. Our clean air, sparkling water, rich and hearty feed grains and forages create a pristine and world-class environment to produce premium quality meat.
The Alberta Lamb Producers (ALP)—our industry’s association—was formed to create a collective voice for the lamb industry, promote local farmers, and to foster responsible livestock care throughout the province.
The best chefs and retailers recognize Alberta Lamb for its large cuts, tenderness and delicious and versatile flavor. We invite you to support your local farmers and impress your family and friends by cooking a delicious meal featuring lamb tonight.
|
|
Cooking with Lamb
Unless otherwise specified, a roasting temperature of 325-350° F is recommended. For the best results use a meat thermometer.
| Rare |
140° F (60° C) |
| Medium |
150° F (65° C) |
| Well done |
160°F (70° C) |
It is important not to overcook lamb—fresh lamb is tender and juiciest when slightly pink in the middle.
Chops and steaks can be prepared on a BBQ, broiled or grilled. Leg of lamb and rack of lamb are best roasted. Other, more muscular cuts, such as shanks and stew meat should ideally be simmered or braised at a lower temperature for longer periods to allow them to become tender and infused with flavor.
Alberta Lamb cuts are generally larger, with a milder flavor, than imported lamb because Alberta Lamb is grain finished.
|
|
Celebrate our amazing bounty on Canada's Agriculture Day
|
|
|
Canada’s Agriculture Day is back!
Last year, the entire ag industry celebrated across the country, shared our pride, opened doors to new food conversations, and trended nationally on Twitter. And we can’t wait to do it again in 2022. Join us on Tuesday, February 22 as we raise a fork to the food we love.
Canada’s Agriculture Day is a time to showcase all the amazing things happening in the industry and help people to see the connection to where their food comes from and the people who produce it.
Here are just a few ways you can get involved:
- Post a photo, make a video, or write a blog. Share what you’re doing on social media using the hashtag #CdnAgDay.
- Encourage your friends to show-off their culinary talents using all-Canadian ingredients.
- Teach someone something new about agriculture. Share your knowledge and story with others.
These ideas are only suggestions – come up with your own ways to share your passion for ag and inspire others to join the conversation. It’s all about celebrating Canadian agriculture and food in engaging, fun and respectful ways. For more inspiration, visit AgDay.ca
Celebrating with Alberta on the Plate
Starting on February 12, Alberta on the Plate is going to be celebrating Canada's Agriculture Day with daily giveaways of gift certificates to some of our amazing restaurants that support local ag producers. On February 22, we'll also be giving away grand prize boxes that feature chef recipes, local ingredients, and some other goodies to help you celebrate local agriculture! Be sure to follow Alberta on the Plate on Facebook and Instagram to enter.
Bonus Entry: As a newsletter subscriber, you can receive a bonus entry into our Canada's Agriculture Day draws. Click here to enter
|
|
|
|
Chef Paul Rogalski launches
Wild Harvest cookbook
Chef Rogalski, co-owner at Calgary's Rouge restaurant, has launched a cookbook from his television series, Wild Harvest (co-hosted by Les Stroud, Survivorman). Wild Harvest Recipes features recipes from Season 1 of the series, which use wild ingredients that Les forages and Chef Paul transforms into stunning dishes. Available in digital or hard copy. Learn more...
|
|
|
Edmonton's Sweet Treats & Latte Festival February 5 - 27
Sweet Treats is all about Old Strathcona’s amazing coffee scene, and the delicious goodies that keep everyone coming back year-round! Enjoy feature treats and lattes at coffee shops, bakeries and restaurants around the neighbourhood. A few folks will also land themselves a limited-edition mug, paired with an Old Strathcona toque. Learn more...
|
|
|
|
Jasper's Beer & Spirits Week
February 7 - 13
Alberta Beer Festivals is hosting Jasper Beer & Spirits Week, running from February 7th to 13th, 2022. Brewed in partnership with The APRES Collective, it celebrates the craft community booming in Alberta. Whether sipping your apres beer after carving the hill all day or pairing craft beer with delicious food at the Jasper Park Lodge, an exciting mountain adventure awaits!
Learn more...
|
|
|
YYC Hot Chocolate Fest
February 1 - 28
Every February, cafés, restaurants, and chocolatiers compete for the coveted titles of YYC’s Best Hot Chocolate, Best Spirited Hot Chocolate, and special Cup That Runneth Over Award. Calgarians can sip a variety of hot cocoas and determine the blend that roasts them all! $1-$3 from every cup sold supports Calgary Meals on Wheels, thereby directly providing nutritious meals to Calgarians. Learn more... |
|
RESTAURANT SPOTLIGHT: JAM'S (Airdrie)
|
|
|
|
113 – 1700 Market Street SE, Airdrie | 587.254.0089
When Jam’s opened, it was all about Breakfast. Simple, beautiful Breakfast.
Now they have an extended menu with hours for lunch and dinner too! They feature local products and offer catering services as well. Love the sauces? Take some home, or find them at the Airdrie Farmers' Market. Read more...
|
|
MEET A CHEF: COLE GLENDINNING
(Flower & Wolf, Calgary)
|
|
|
Prior to taking the helm at Sheraton Suites Eau Claire in Calgary, Chef Cole Glendinning worked his way through top establishments across the country, including the Fairmont Jasper Park Lodge and the Fairmont Royal York. Cole and his brigade in the kitchen focus first on local produce, poultry and meats with a commitment to sustainable Canadian Seafood from Canadian waters. Cole’s culinary philosophy is “big, bold flavors cooked with talent and love focusing on great ingredients and great people.” When not in the kitchen, you can likely find Cole on the banks of the Bow River with his fly fishing gear, globetrotting in food centric parts of the world, or on the links trying to mimic the pros of the PGA! Keep reading... |
|
Lamb Shoulder Braised in Red Wine & Saskatoons
This delicious dish is perfect for impressing your special someone on Valentine's Day (or any day!).
Get the recipe
|
|
|
MEET A LAMB PRODUCER: RYAN & JANNA GREIR
|
|
|
|
Janna and Ryan Greir wanted to pursue a passion for farming that started at a young age, and decided to raise sheep because of their small size and gentle nature. Whispering Cedars Ranch was established in 2012 and currently sits on 93 acres near Strathmore, Alberta. Working together to grow their flock has provided Janna and Ryan with a rewarding adventure.
AOTP: How did you get into farming?
WCR: We wanted to pursue a passion for farming that started at a young age. Although neither of us grew up on a large farm, we were exposed to agriculture. Whispering Cedars Ranch was established in 2012 out of a love for the land and a dream that as we grew our ranch, we would also grow a family. Janna holds a Bachelor of Nursing, is a certified Alberta Pasteurizer, and attends food science courses through the University of Guelph. Ryan is a Powerline Technician and took Rural Finance and Entrepreneurship at Olds College.
Keep reading...
|
|
FEATURED PARTNER: ALBERTA LAMB PRODUCERS
|
|
|
Since 1972, Alberta sheep producers have strongly supported their provincial organization, started as the Alberta Sheep & Wool Commission and renamed Alberta Lamb Producers (ALP) in 2009. Presently, Alberta has a thriving sheep industry producing quality lamb with over 1550 producers and ranks third in Canadian sheep and lamb inventories (134 000 head).
ALP proudly works for every producer in our province to enhance advocacy, education, communication, research, and community-building for a stronger sheep industry.
Learn more...
|
|
|
|
|
|
