The flavours of Spring Lamb

Springtime is here; the birds are chirping, the patio furniture and the warm sun comes out of hibernation and the BBQ is ready to grill. BBQ is one of the efficient and popular ways to cook your favourite meats. Steak, chicken, sausages and one of my favourites; lamb.

Sheep categorizes their meat by age:

Lamb: Less than 1 year old which explains their lack of fat and more tender meats creating a pale pink colour.

Hogget: Between 1 and 2 years old. The fat and meat ratio creates a versatile protein and gives a more pinkish-red colour.

Mutton: Over 2 years old and has less tender flesh, which has a darker red colour to indicate tougher meat.

Lamb is a popular choice amongst our common grocery stores. Lamb chops, rack of lamb, lamb kebobs and the list goes on. Lamb tends to provide an odour due to its revealed flesh, which gives an unappetizing smell and taste. Marinades are great to release their odour but need the right acids and oils for balance. This recipe is great for any cuts of meat; preferably lamb or other gamy meats.

Recipe for Marinade:

4 bunches of fresh basil

4 bunches of fresh parsley

5 cloves of garlic

1 roughly chopped of white onion

½ cup of white vinegar (great acid to remove odours from red meats)

1 cup of olive oil (great for marinades to coat evenly and absorb effectively)

3 tbsp. of salt/pepper

Note: Marinades work more effectively on the meat for 24 hours to distribute evenly and a longer-lasting flavour.

Wine Pairing:

Red wine is a common match with any red meats for its full-bodied and sweet flavour to balance savoury red meats. When it comes to lamb, a great wine pairing is the 2018 Peljesac wine. A Croatia red wine with a dark ruby-colour, full-bodied with a balanced flavour with a hint of bitterness.

Other red wine pairing suggestions:

Merlot: A full-bodied, soft, ripe and elegant red wine; great for wine beginners.

Pinot Noir: A light-medium bodied, pale-coloured with red fruit aromas with hints of vanilla and leather. For a better experience, have it slightly chilled.

Conant, Scott. “Skillet-Roasted Lamb Chops.” Food Network, Food Network, 15 Feb. 2018, www.foodnetwork.com/recipes/scott-conant/skillet-roasted-lamb-chops-4701119.

Fayed, Saad. “Learn the Difference Between Lamb and Mutton.” The Spruce Eats, The Spruce Eats, 21 Nov. 2019, www.thespruceeats.com/the-difference-between-lamb-and-mutton-2356034.

“Pinot Noir.” Pinot Noir Wine, Pinot Noir Wines - My Wine Canada, mywinecanada.com/types of-wine/pinot-noir-wine.

Staff, VinePair. “Merlot - What Is Merlot?: Wine 101.” VinePair, vinepair.com/wine-101/merlot/.