Roast lamb anyone

[Sheepwheat]

Yeah that mutton story is exactly a problem we have had and have worked to overcome. I ate mutton as a kid. Tallow on the roof of the mouth and tongue too. There are still a few ppl who flat out refuse to even try our lamb, because they had a bad mutton, or not great wool lamb experience in the distant past. Usually these are people of a certain age. Another thing is of course the cost, lamb is certainly a premium priced product. Not for everyone. I don’t even pretend it is anymore. Lol I’ve had shishliki for example, and racks at ‘fine’ dining restaurants, that is tough and fatty, and tallowy and so on, doesn’t help lambs reputation using what I believe are culls and trying to pass it off as lamb.

Canada imports fully 60% of the lamb we consume. Good luck finding Canadian lamb in stores indeed. The way we raise our lamb, (We don’t push them very hard, so there is a large difference in finishing times),we almost always have fresh lamb available year round. We have many cuts and products year round as we have to keep an inventory for our buyers.

We deliver all over the place, and are getting a fair number of contacts around the province, and finding it just as you say. Hard to find lamb. In our small way, we are trying to make it easier to find and access Saskatchewan lamb. In spite of roadblocks, we are making progress a step at a time.

[malleefarmer]

Interesting very interesting.

My self i prefer lamb/mutton just as it cuts it two teeth, anything from 14 to 16 month more flavoursome.

A hogget is a sheep with two teeth i like it in sort of the transition from lamb to sheep.

One of our main exports is mutton cracker ewes there called usually 5 yrs old plus they go arabic country’s.

Latest food fad here is “chocolate” mutton which is actually aged hoggettt they hang it for long while 60 days until skin goes brown in cool room.

One of your target consumers sheepwheat should be greeks doubt canada is overly populated with greeks, but lamb mutton is there staple they love it along with seafood of course and indians the sub continent indians not red pheasant type.

If you hit big smoke vancouver or something and go to a greek restaurant the menu might excite you from a supplier perspective

Have a good night 7pm here having pork tonight, actually to becexact speck. You might havevtomgoogle it

[malleefarmer]

PS i do like agriville when even off topic threads such as this dont denergrate into a sheeps lives matter thread, or orange sheep bad or sheepcause cl8mate change.

Agree wholeheartedly with ya tweety. Tis a great site 75% of the time

[malleefarmer]

One more comment sheep wheat why dont you grow em out to 70 kg live guessing your season to short you runninto snow and extra feed costs

[jamesb]

Interesting very interesting.

My self i prefer lamb/mutton just as it cuts it two teeth, anything from 14 to 16 month more flavoursome.

A hogget is a sheep with two teeth i like it in sort of the transition from lamb to sheep.

One of our main exports is mutton cracker ewes there called usually 5 yrs old plus they go arabic country’s.

Latest food fad here is “chocolate” mutton which is actually aged hoggettt they hang it for long while 60 days until skin goes brown in cool room.

One of your target consumers sheepwheat should be greeks doubt canada is overly populated with greeks, but lamb mutton is there staple they love it along with seafood of course and indians the sub continent indians not red pheasant type.

If you hit big smoke vancouver or something and go to a greek restaurant the menu might excite you from a supplier perspective

Have a good night 7pm here having pork tonight, actually to becexact speck. You might havevtomgoogle it

Actually in Saskatchewan , Regina and Saskatoon most of the high end restaurants are Greek run and do the greek style lamb dishes.

[Sheepwheat]

One more comment sheep wheat why dont you grow em out to 70 kg live guessing your season to short you runninto snow and extra feed costs

That or smaller, is what most of our ewes weigh! It would take a long time or never to get a lamb to 70 kg, particularly the katahdin breed. They’re just a smaller framed sheep to begin with. Otherwise, the bigger the merrier for sure. These lambs are finished at 22 to 25 kg hanging. After that it would be putting on the fat.

There are enough Greeks here, but from what I have seen, they are cheap for the most part, kind of like the muslims. If it isn’t cheap, they eat beef. I refuse to sell for cheap. Lol Tried a few Greek places in Regina. They use Aussie lamb on their menu. Somehow, they can ship your lamb over here, and still be priced much lower than us.

Our criteria is fairly narrow. High end restaurants with high priced menus, Restaurants where local products matter, for example. That eliminates piles of places and people.

Interesting to me regarding ages you prefer. We can’t legally sell lambs over a year as lamb. It would have to be labelled mutton. As soon as you label something as mutton in western Canada, whether it’s flavour is divine or not, people immediately wont buy. And as I said before, our market here is so immature, there aren’t any in between options yet.

[Sheepwheat]

Also, the Greek restaurant owners we met with, are extremely unwilling to change, and they don’t give a rip about local. We weren’t even pitching lamb to them as in the cuts they serve currently, we never step on toes. We offered something they and nearly no one else has on menus. But they kept saying we’re happy with our lamb, we’re happy with our lamb. We just couldn’t get the point home that we aren’t trying to change your menu, we are offering something extremely different to add on.

Was like a brick wall. Lol. Oh well, I hope they enjoyed their hundred dollars worth of samples.

It’s all good.

[Sheepwheat]

Actually in Saskatchewan , Regina and Saskatoon most of the high end restaurants are Greek run and do the greek style lamb dishes.

I wouldn’t say most, but a few of them are Greek, yes.

[Guest]

Lol. We were in Nipawin on Friday. Before we tasted this latest thing. We left samples of racks, shanks, and ground at two places. Not going to say which places until they place an order. I’ve learned a thing or two in this gig. 😏

well if you get a restaurant or store handling it near us let me know
or maybe i will drive out and visit some of you southerners (partners , FJ, you , etc.), (since i can't go to the beach)when we get done with this massive crop lol

[newguy]

Also, the Greek restaurant owners we met with, are extremely unwilling to change, and they don’t give a rip about local. We weren’t even pitching lamb to them as in the cuts they serve currently, we never step on toes. We offered something they and nearly no one else has on menus. But they kept saying we’re happy with our lamb, we’re happy with our lamb. We just couldn’t get the point home that we aren’t trying to change your menu, we are offering something extremely different to add on. ers

Was like a brick wall. Lol. Oh well, I hope they enjoyed their hundred dollars worth of samples.

It’s all good.

a couple Greek brothers have a couple restaurants in weyburn.They bought my daughters lambs that she raised.