Originally published in the Journal de Montréal on July 1, 2006.
In the Quebec of days gone by, lamb was mostly reared for its wool, and was therefore only slaughtered at an advanced age for consumption, which resulted in flesh that was tough and leathery with a distinct flavour.
Nowadays, lamb is mainly reared for its flesh and it can thus be slaughtered at a much earlier stage to obtain meat with a finer texture and a more delicate flavour. As its fat solidifies very quickly on the plate, I advise you to serve it on a very hot plate.
A few of our recipes that feature lamb meat:
- Lamb and Vegetable Stew
- Lamb Chops Marinated with Mint
- Lamb Moussaka
- Lamb Souvlaki
- Lamb Tagine with Fennel