Ewe-Nique Farms is a multi-generational farm located near Champion, Alberta. Bert and Caroline Vande Bruinhorst and their children raise lambs and chickens in a picturesque environment. Their passion for farming and producing quality products leads them to maintain a meticulous operation. In the summer, their animals pasture on lush grass with a view of the Rocky Mountains, while in the wintertime they are fed dried forage and grain from their land.
The porterhouse steak of the lamb, loin chops are more economical than rack of lamb and every bit as tender and flavorful. And like a great steak, they are best when seared or grilled to medium rare.
The shoulder of the lamb, derived from the forequarter, is the most economical cut. It is most suitable for long, slow, moist cooking to tenderize it.
Organ meats like hearts are some of the most underrated cuts available. It is also rich in protein and essential vitamins and minerals like vitamin B-12, iron, copper, selenium, zinc and riboflavin.
Lamb liver is low in Sodium. It is also a good source of Vitamin B6, Pantothenic Acid, Phosphorus and Manganese, and a very good source of Protein, Vitamin A, Riboflavin, Niacin, Vitamin B12, Iron, Zinc, Copper and Selenium. Fry it up with some onions for a classic preparation.