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Quebec lamb

Locally produced meat, renowned for its flavour
When one of the most savoury meats available is also a Quebec product, it's a win-win situation for consumers.
That's the case with Quebec lamb. There are close to 1,250 ovine breeders in Quebec who produce tender meat of unrivalled quality.

You'll find it in the meat department.

Quebec lamb at a glance

  • Meat from young animals which guarantees tenderness
  • Subtle taste that's characteristic of lamb, but with a more delicate flavour than New Zealand lamb
  • High in protein and leaner than traditional lamb
  • Hormone and antibiotic free
  • Available in a variety of cuts

Gourmet tips for enjoying lamb

from Jacques Leboeuf, butcher at IGA online
  • Try Quebec lamb Mediterranean-style, by roasting a leg of lamb with garlic, lemon, and rosemary.
  • Replace traditional mint jelly with pesto made from mint or coriander. Freshness guaranteed!
  • Prepare ground lamb burgers with feta and grilled peppers, or lamb kebabs with Maghreb spices. Delicious in sandwiches.

For more pro tips, follow Jacques Leboeuf on Facebook and Twitter!

Cooking guide

The variety of Quebec lamb cuts offered lends itself to a host of cooking methods. It's a delicate meat that you won't bore of cooking.

Basic cooking advice

  • Lamb should be pink inside when served
  • Choose a quick cooking method for very tender cuts such as lamb chops
  • Marinate tougher cuts like legs and shanks
  • Lamb is sufficiently fat that it doesn't need to be dressed with fat or basted while cooking
  • Internal temperatures: rare is 63°C (145°F), medium is 70°C (160°F), and well done is 77°C (170°F)

For grilled meat lovers

The lamb chop is the perfect cut for the barbecue because it loves marinade and cooks quickly over high heat. Try a leg of lamb cooked with indirect heat and sprigs of rosemary scattered on the embers. It’s delicious!

Cut of meat How to barbecue
Fresh Rack of Quebec Lamb At medium-high over indirect heat (one burner lit and the rack of lamb placed over the unlit one), for about 15 minutes for rare meat and 20 minutes for medium doneness.
Fresh Quebec Lamb Chops With the lid open, over medium-high heat for 4 to 5 minutes per side.
Fresh Boneless Leg of Quebec Lamb At medium-high over indirect heat (one burner lit and the leg of lamb placed over the unlit one), for about 40 minutes for rare meat and 50 minutes for medium doneness.
Fresh Semi-Boneless Leg of Quebec Lamb At medium-high over indirect heat (one burner lit and the leg of lamb placed over the unlit one), for about 1 hour for rare meat and an hour and a half for medium doneness.
Slices of Leg of Quebec Lamb At medium-high over indirect heat (one burner lit and the lamb placed over the unlit one) for about 3 to 4 minutes per side for rare meat and 4 to 5 minutes per side for medium doneness.
Slices of Quebec Lamb Shoulder At medium-high over indirect heat (one burner lit and the lamb placed over the unlit one), for about 4 to 5 minutes per side for rare meat and 6 to 7 minutes per side for medium doneness.


Chef secret

To learn more about the indirect cooking method, watch Ricardo’s capsule on barbecuing meat.