A rack of lamb is to lamb what prime rib is to beef—tender and loaded with flavor. It is an investment, but if the occasion is right it makes a fantastic meal. The secret is to keep it simple, sear the lamb quickly over a hot fire, and then drop the heat to let the centre roast. This will create the perfect caramelized crust while keeping the middle tender and juicy.
Lambtastic Farms is what happens when two chefs come together to raise sheep. Their mission uses their food and taste knowledge to raise their animals with sound management and ethical practices – a recipe for the tender and succulent premium Alberta Lamb. Flocks are fed alfalfa, mixed hay and grain rations that are planted and harvested by Ray and Nancy themselves. The sheep are never fed by-products or growth hormones. They roam Southern Alberta’s spacious fields to feed on natural grasslands and drink from sparkling waters.