Cooking Tips
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)
For best results, avoid overcooking lamb—fresh lamb is tender and juiciest when slightly pink in the center.
Chops and steaks can be cooked on a BBQ, broiled, or grilled. The leg and rack of lamb are best roasted. More muscular cuts, such as shanks and stew meat, should be simmered or braised slowly to become tender and flavorful.
Alberta lamb cuts tend to be larger and milder in flavor than imported lamb, as Alberta lamb is grain-finished.
View and/or download our “How to Cook Lamb” illustrated guide.
For even more delicious tips and specific instructions, check out our favorite lamb recipes and cooking videos.
If you have looked at some of our delicious Alberta lamb recipes you will see just how versatile, easy and exciting Alberta lamb can be.
When shopping for meat cuts, the following diagram can serve as a helpful guide. While terminology may vary between butchers and retail meat counters, most are happy to work with you to help you find the perfect cut for your needs.
Cooking Videos
Whether it’s renowned local chefs such as Edmonton’s Tzin Chef Corey McGuire, Blair Lebsack from Rge Rd, or Paul Rogalski of Rouge in Calgary, they all agree on one thing; there is nothing more important than fresh, local tasty ingredients to make the meal!
Watch Chef JP Galli deftly demonstrates Peppercorn Lamb Sirloin at the Co-op Kitchen Theatre during the July 2016 Calgary Stampede.
In the video, Alberta Lamb is featured in three local recipes with world class flavor.
- Chef Paul Rogalski from Bistro Rouge in Calgary cooks a saddle of lamb.
- Chef Blair Lebsack from Rge Rd in Edmonton cooks a leg of lamb with mushroom remoulade, pickled horseradish, cold potato salad and potato chips.
- Chef Corey McGuire from Tzin Wine and Tapas in Edmonton cooks harissa red lamb chops with minted almond pesto.