What happens when two chefs come together to raise sheep? You get the best tasting Lamb available in Alberta. Ray and Nancy Nolan are professional chefs by trade, they know what good lamb should taste like!
Lambtastic Farms is able to process lamb on a consistent basis throughout the year. During cold winter months and hot summer days, a 12,500 square foot heated, ventilated barn can house up to 1200 head of sheep, keeping them warm, clean and safe. Lambtastic's high ethical standards ensure all livestock are raised in a healthy environment. They are raised without the use of hormones or animal by-product feeds. Nutrition plays a major role in the well-being of the flock. The sheep have the opportunity to roam and live a natural life, feeding off the grasslands and sparkling waters. Their diet is supplemented with carefully regulated forage and mixed grain ration.
Make a flavourful stew or curry with the lamb stew meat from Lambtastic Farms. This stewing lamb meat is sourced locally from Lambtastic farm in Vulcan Alberta.
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.
The rich flavor, juiciness and tender texture of lamb kidneys adds robustness and depth to a dish. Common uses include chopped up in meat pies as well as quickly sauteed. Inexpensive, lamb kidneys are a good source of protein, are rich in iron, and are an excellent source of vitamin B-12.
Lamb liver is low in Sodium. It is also a good source of Thiamin, and a very good source of Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus, Zinc, Copper and Selenium. Fry it up with some onions for a classic preparation.