Lamb Products

Lamb can be part of a balanced diet, offering complete protein, iron, vitamin B12, zinc, and selenium. Leaner cuts like leg steaks or trimmed leg roast have less fat than shoulder, shank, or rib. We’re proud to raise lamb that’s both flavourful and nourishing for local families.

The healthiest choice comes down to the cut, portion size, and how you cook it. Grilling, roasting, or braising lamb with plenty of vegetables is a simple way to enjoy a wholesome meal at home.

Most people find lamb easy to digest, though everyone’s different. Our Ontario-raised lamb comes from Southdown, Suffolk, and Dorset sheep, all raised with care and respect right here on our farm.

The best cut depends on what you’re cooking. Leg offers plenty of lean, versatile meat—great for roasting, steaks, or kebabs. Rack and loin are tender and shine when roasted or grilled. Shoulder, shank, neck, and stew cuts have a richer flavour and are best cooked slowly for family meals.

For a simple meal, try leg steak with garlic, rosemary, lemon, or mint. Shoulder and shank pair well with root vegetables, herbs, and a flavourful cooking liquid—perfect for a slow Sunday dinner.

No single breed is best for every purpose. Here at Beverly Creek, we raise Southdown, Suffolk, and Dorset sheep, carefully chosen and well cared for to ensure quality meat. All our beef and lamb is Halal, and we follow strict handling and processing to meet those standards.

Tender cuts like chops, loin, rack, and leg steaks cook well when quickly seared over high heat. Depending on thickness, chops and steaks usually need about 3 to 5 minutes per side. Shoulder, shank, neck, and stew cuts are best slow-cooked and can take 2.5 to 4 hours to become tender and full of flavour.

Lamb pairs well with garlic, rosemary, mint, thyme, lemon, cumin, coriander, and paprika. Marinades add flavour and help soften the surface, but slow cooking really brings out tenderness in tougher cuts. Always marinate lamb in the fridge for best results.

Lamb is a red meat. Health Canada recommends cooking whole cuts to 63°C for medium-rare and ground lamb to 71°C. Refrigerate cooked lamb within two hours and use it within four days, or freeze for longer storage. There’s no need to rinse raw lamb – just pat it dry and be sure to clean all surfaces and utensils after preparing.