Your bill will be adjusted for exact weights at the time of shipping
‘Lamb Brisket’, unlike beef brisket, is cut from the lamb ribs and are a top pick for people who enjoy fatter cuts. Our lamb brisket comes precut (bone is broken) and can be sliced into ribs for slow grilling. Alternatively, you may slow cook the brisket in the oven, then slice it into pieces and broil for a couple of minutes at the end to crisp them up. (See recipe at the bottom of this page)
*Please be advised: Beef and Lamb packages will also have a Mehardin meat label, in addition to a Tiferet label. The Mehadrin label will have a date over the bar code. This is the production/packaging date and NOT a best before date.
Our lamb is raised in the most natural way possible:
Raised without growth hormones or antibiotics
Have outdoor access
Their feed is:
Synthetic Fertilizer free
Pasture Raised Lamb
We only buy young lamb, which has a very mild taste unlike lamb that is older. Our lamb tastes delicate and fresh, with amazing superior flavour. We can proudly say that our lamb tastes better than what is served at many high-end restaurants.
Our lamb is grass fed, and graze from spring to fall on tranquil pastures far from industrial pollution. All our lamb is raised without Hormones, Antibiotics or GMO’s in their food. Because they eat their natural diet the quality and the taste of our lamb has been highly praised. Here are several of the many comments we often get from our customers:
“The lamb was spectacular. My kids went crazy for it. Made the chops and the brisket several times and not a drop left.” – Sarah (Toronto, ON)
“The lamb was wonderful, very tender, mild taste, everyone loved it.” – Marc (Montreal, QC)
Below is the photo of the farm.
Please read about our Farm visit here: https://tiferetorganic.com/lamb-visit/.
Roasted Lamb Brisket
Prep: 30 min, Cook 1.5-2h, Ready in 2.5 hours
1-2 tablespoons olive oil
1/2 teaspoons ground cumin
1/4 teaspoon OR less, freshly ground black pepper
1/2 teaspoon dried Italian herb seasoning
1/2 teaspoon ground coriander
1/2 teaspoon paprika
2 pounds lamb breast
2 cloves garlic, crushed
Preheat oven to 300 degrees F (150 degrees C).
Whisk olive oil, garlic, cumin, black pepper, dried Italian herbs, coriander, and paprika in a large bowl until combined.
Coat lamb breast in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
Tightly cover roasting pan with aluminium foil and bake in the preheated oven until the meat is tender when pierced with a fork, 1.5 – 2 hours.
Remove lamb from oven and cut into pieces.
Increase oven temperature to 450 degrees F (230 degrees C).
Line a baking sheet with aluminium foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
Increase the oven’s broiler to high and brown lamb for 4 minutes. Remove from oven.