FILE - QUEBEC LAMB
LAMB IS DELICIOUS, ESPECIALLY WHEN IT IS FROM HERE!

Spring 2018  - Magazine Chef & Co.

Lamb meat stands out with its many possibilities and the easiness with which
it can be cooked.

Many people take advantage of an outing at the restaurant to enjoy lamb. Though at home, Quebecers consume this red meat less spontaneously than beef, although many people from other cultures regularly cook lamb and with good reason... It’s so good, especially when it’s from here! Put it on your menu and please your guests.

 

 

GREAT TASTE, GOOD FOR HEALTH, A FANTASTIC DOUBLE OF GASTRONOMIC DELIGHT!

Compared to an equivalent portion of red meat from another source, lamb provides a much more interesting range of vitamins, minerals and nutrients. In addition to having significant nutritional features, lamb meat is also fine, tender and juicy. Easy-to-digest by the body, lamb is made up of young, tender and pink fibers. Lamb has remarkable nutritional values that make it indispensable to a person’s diet.

 

QUEBEC LAMB IS RAISED WELL!

You are probably aware of New Zealand, Australia lamb plus the one raised here. The difference between the three lies in their farming methods. Furthermore, these methods, as well as the various species, have an influence on the taste and the texture of the meat. However, the age when the animal is slaughtered plays a decisive role in taste. For example, in New Zealand, lambs are slain on average at six months, whereas in Quebec, they are put down on average at four months, making its taste softer. To find a more pronounced lamb meat taste, choose older animals. Although state-of-the-art conservation methods have been put in place to avoid freezing meat, travel from New Zealand or Australia is long. By opting for Quebec lamb, obviously raised by us, you are guaranteed to put fresh meat on your guests’ plates.

 

LAMB: NOT ONE, NOR TWO, BUT THREE CATEGORIES APART!

Lamb not only has a unique taste, but it comes in three categories.

 

Sucking lamb: from 45 to 64 lbs. Paler in colour, fed mainly on milk. Less pronounced taste. Perfect for discovering!

Light lamb: from 65 to 79 lbs. Three to six months.

Heavy lamb: more than 80 lbs. Less than a year. Its size makes it possible to make a wide variety of cuts.

 

LAMB CUTS

Front and side: ideal for preparing a comforting stew or braised lamb.

 

Shoulder: the most versatile part of the lamb – roasted, stewed, sautéed…

 

Rack: the most sought-after piece to serve spectacular plates with the bone.

 

Loin: remove the nerves and debone it. Then roast it on the grill.

 

Leg: the leanest part of lamb. For optimum tenderness, cook the leg for a long time and accompany it with mashed potatoes, root vegetables or polenta.

 

Others: skewered or stewed cubes as well as ground meat for a delicious burger or shepherd’s pie.

 

Lamb is a versatile and an easy-to-prepare meat... Practical to vary your menu!

 

LAMB TARTAR, WHO WOULD HAVE EVER BELIEVED IT?

Serving lamb in tartar is another way of preparing it. As it is rather rarely found on Quebec menus, this is an opportunity to stand out and pique the curiosity of the most carnivorous epicureans. And, ideas that are never lacking, because lamb marries well with both sweet and tart tasting foods. So, be creative with Dijon mustard, roasted hazelnuts, fresh mint, black radishes, figs or ground cherries. In short, dare to leave the beaten path!

 

WINE AND LAMB PAIRING!

Good food rhymes with good wine. Instinctively, the most seasoned palates would opt for a red wine with character. Of course, white lovers will have less choice, but will find enough varieties to stand up to the marked taste of lamb. Think of serving a wine from the Chablis region, whose dominant grape is Chardonnay. On the red side, the selection is almost infinite. Aromatic wines, opulent with fleshy and generous tannins know how to vibrate in unison to reveal all the fleshy charm of lamb. Australia, Chile, Italy, Spain and of course, France, are particularly successful in terms of intense and persistent wines.

 

WHERE TO FIND QUEBEC LAMB?

Do not hesitate to contact staff of the Éleveurs d’ovins du Québec to help you with your research.

Or visit agneauduquebec.com to find the point of sale closest to your location.

 

 

 

 

FILE - QUEBEC LAMB
A WAVE OF FRESHNESS SWEEPS OVER QUEBEC LAMB!

Fall-Winter 2017-2018  - Magazine Chef & Co.

The image of Éleveurs d’ovins du Québec (Quebec lamb breeders) has completely been refreshed. This is an opportunity for you to do the same and add the elite red meat to your menu. Demand exceptional quality, freshness, a unique taste. Ask for Quebec lamb.

 

“Quebec lamb is a remarkable quality meat. Nearly 900 farmers produce it with care for people here. They treat their animals well and have a worldwide unique traceability system.” Fineness and tenderness, these are all qualities that make Quebec lamb the elite of red meat.

 

STOP BEING SHEEPISH! SET YOURSELF APART AND OFFER EXCEPTIONAL MEAT.

Fine, tender and juicy, lamb meat has remarkable nutritional features. For example, for an equivalent portion of another red meat, lamb provides a much more significant range of vitamins, minerals and nutrients.

 

THE DIGESTIVE EFFORT OF SHEEP MEAT IS AS GENTLE AS A LAMB!

• Quebec lamb is composed of young, tender and pink fibers, a winning combination which allows the digestive effort to be reduced and maximizes the degradation and the assimilation of the nutrients it contains.
• A portion of 100 g of lamb provides 40% of the daily recommended intake of protein.
• Lamb and sheep are excellent sources of phosphorus, zinc, iron, vitamins B2 and B12. The mono-unsaturated fats contained in the lamb are good for cardiovascular health.

 

ONE SHEEP, TWO SHEEP, THREE SHEEP... LOTS OF WAYS TO PREPARE IT!

There are certainly not as many cuts of lamb as possibilities to prepare it, but one thing is certain, regardless of the part you choose, it is simple to cook.

 

LAMB CUTS

The front and side: these parts are ideal for preparing a stew or braised lamb. To add to your menu if you’re a fan of comforting cooking.

 

Shoulder: perfect for roasts in a sauce or a great sauté once carved. It is pure delight when cooked for a long time to make it fall apart in shreds!

 

Rack: it usually comes with the bone or bones. Nothing like it to create spectacular dishes.

 

Loin: preferably, remove the nerves and debone before cooking. Then roast it on the grill. You’ll be asked for more!

 

Leg: is the leanest part of lamb, especially the shin. Cook it slowly in liquid for optimum tenderness.

 

Others: cubes on skewers, ground meat, cubes to simmer; soon there will be brochettes, a burger and slow-cooked lamb on your menu!

 

Offal: feet, liver, kidneys... easy-to-cook and very tasty.

And why not try lamb bacon!

 

QUEBEC LAMB AND LOCAL PRODUCTS BLEND SO WELL!

Do you have a microbrewery in your neighbourhood? Leg of lamb prepared with flavoured beer is simply divine. How about a cheese store? An excellent medallion of lamb loin accompanied with cheese in herb crust will delight gourmets. And what about a maple flank, which is then braised? It’s time for year-round sweetness at home. Prepare lamb the Japanese, Mexican, Greek, or Moroccan way... with Quebec products. Just add local red wine as a marinade and wild garlic from here for a delicious recipe with Mediterranean flavours.

 

Where to find Quebec lamb? To find a Quebec lamb distributor, contact info@agneauduquebec.com or call 450 679-0540, ext. 8484. Or visit agneauduquebec.com to find the point of sale closest to your location.