Here at EatLamb.ca, we are proud to provide top quality lamb to you and your family, since 1979.
All of our products are produced using the best quality imported Charollais Sheep genetics available in the world. Charollais sheep are known for their feed efficiency, growth rate, and lean meat. Our lambs are not fed corn or soybean meal, which ensures no genetically modified feeds enter the food chain. The lambs are then finished on a barley based ration, creating a white fat desired by high end restaurants.
We are proud to produce lamb with integrity and respect. In doing so, means we:
The Ribbink family have proudly provided the very best quality lambs to markets in Ontario, Quebec, and various markets across the United States for the past 35 years.
We believe the four corner stones of producing a uniquely exceptional red meat are environment, nutrition, genetics, and management. Over the years, we have continued to improve upon each pillar, resulting in our animals consistently receiving the top prices at the public auction markets. We are now able to offer our products direct to you, the consumer, with the assurance you are receiving the best quality, safest, antibiotic and drug free lamb, that has not been exposed to genetically modified feeds.
Our lambs are processed in licensed, inspected facilities, and delivered directly from our farm to your location.
Allan and Cody are the farm managers, operators and labourers, as we do not require employees.
Allan is also involved in the community, locally and nationally. He is a founding board member of two not-for-profit community based organizations, as well as a Director of Canada’s major wool marketing co-operative.
Cody is a professional sheep shearer offering services to customers in South Western Ontario. He also owns a flock of purebred Charollais sheep which provide the genetics used in our market lamb program.
Marlene has a professional career away from the farm, however she still manages to find time to maintain farm records as well as manage the household.
Here at EatLamb.ca, we truly are a family farm.
Lamb is the meat from young sheep that are less than one year old, and is known as the most easily digested red meat. It is the richest source of CLA (Conjugated Linoleic Acid), part of the Omega-6 group, possessing a unique and potent antioxidant activity. CLA cannot be manufactured in the human body.
Lamb is not marbled like beef, therefore, the majority of fat can easily be trimmed after cooking.
Packages are boxed and shipped via UPS Standard with delivery within 5 business days after receipt of payment. Unfortunately, we cannot deliver to P.O. boxes due to the nature of our product.
Shipping fees include handling and packing fees as well as postage costs. Transport fees vary according to total weight of the shipment. We advise you to group your items in one order as we cannot group two distinct orders placed separately, and shipping fees will apply to each of them.We ship your products using styrofoam cooler boxes, which are 1 1/4" thick. We do not use gel packs as we prefer to eliminate the risk of the packs exploding during shipping. You can rest assured that your products are frozen and vacuum sealed when packaged, and will remain frozen during shipment. IMPORTANT: Please ensure prompt receipt of your products to ensure they remain frozen after delivery.
Yes, they are environmentally friendly. They are made using Expanded Polystyrene Foam (EPS). EPS is a valuable resource that can be remanufactured back into recycled content foam packaging or made into an amazing array of durable polystyrene products. And no ozone depleting CFC’s have ever been used to manufacture our EPS foam packaging. Please take care to properly dispose of the boxes.
There are three safe ways to thaw lamb: in the refrigerator, in cold water, and in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Stew meat and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer.
Once the raw product thaws, it will be safe in the refrigerator before cooking 3 to 5 days (for roasts, steaks, and chops). During this time, if you decide not to use the lamb, you can safely refreeze it without cooking it first.
To thaw lamb in cold water, do not remove the packaging. Submerge the lamb in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of lamb may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.
When thawing lamb in cold water or in the microwave, plan to cook it immediately after thawing. Never thaw on the counter or any other location at room temperature. Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness.
Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40 °F, where bacteria multiply rapidly.
It is safe to cook frozen lamb in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen lamb in a slow cooker.
Marinate lamb roasts, steaks, or chops in the refrigerator up to 5 days. Once the meat has been properly thawed, you can conveniently slice the existing packaging and pour the marinade into the package. Lamb cubes or stew meat can be marinated up to 2 days. Boil used marinade before brushing on cooked lamb. Discard any uncooked leftover marinade.
At EatLamb.ca, we only provide the best quality lamb on the market. We pride ourselves on the standard of our product.
Both are sheep, but have distinct differences, mainly in age. As you may know, the age of an animal can affect how tender their meat is and the flavour. Lamb is a sheep that is typically under one year of age. There is little fat on lamb and the meat can vary in color from a tender pink to a pale red. Mutton is meat from a sheep that is older than a year, ideally 3 years of age. It is an intense red color and contains a considerable amount of fat. Its flavour is very strong and many have to "acquire" the taste before enjoying mutton. Lamb has a much more subtle taste, easily enjoyed by many.
Marinated some lamb chops in olive oil, garlic and rosemary. Threw them on the grill, cooked to medium rare and they turned out perfect. Even the hesitant lamb eater loved them. No comparison to what I usually get in the grocery store. Bigger, thicker and the flavour was absolutely fantastic. Almost time to order another box!!
-February 22, 2016
My family recently tried some lamb steaks from EatLamb.ca. My 3 kids, husband and myself absolutely loved them! What was very obvious instantly was the superior quality and freshness of the meat. When you know where your meat is coming from, it feels like the right thing to do for your family.
-February 26, 2016
I’ve known the Ribbink family for many years and also know that when they do things, they do them right. Their lamb has always been top notch and I am very happy you can now enjoy what I have known about for years. When you take your first bite you will be very happy that you ordered your lamb from eatlamb.ca.
-February 29, 2016