LCBO_Food_&_Drink_-_Spring_2020

FORCES OF NATURE

5 2 SPRING 2020 FOOD & DRINK

Sheep peacefully graze through the long

grasses among fruit trees: an idyllic scene.

And even more so when you know they

are there to enhance the environmental

sustainability of a farm. At Woolleys’ Lamb

in Norfolk County, that’s just what Carrie

Woolley (her real name!) and Brett Schuyler

are doing at their family farm. The vegetation

among the cherry and apple trees and in

other pastures is maintained by the sheep,

reducing the need to mow with fuel-powered

equipment. Letting the grass and weeds

grow for the sheep to eat, instead of mowing

them, also creates pollinator habitat in the

orchards, plus the manure from the sheep

naturally fertilizes the crops. The sheep

graze outdoors year-round, making the meat

produced 100-percent grass-fed.

Keeping to the sustainability theme, all

butchering is done five minutes away from the

farm and from there the meat is delivered di-

rectly to local shops and to customers through

a delivery company, Niku Farms (this page),

keeping transportation to a minimum.

Woolleys’

Lamb

This Norfolk County farm is home to

some of the finest, and woolliest, lawn

mowers you’ll ever see.

NIKU FARMS

Online ordering with

direct delivery from

Ontario farms to select

areas. Grass-fed and/ or

pasture- raised lamb,

beef, bison, pork and

chicken. Order one type

of meat or mixed boxes.

nikufarms.com

We’ve curated a roundup of

recipes using various cuts of lamb

at lcbo.com/fdspring20. FOOD IMAGE BY VINCE NOGUCHI; PORTRAIT BY JEFF TRIBE

LAMB LOIN CHOPS

REIGN AS THE MOST

POPULAR CUT, SAYS

CARRIE WOOLLEY,

WITH LEG STEAKS

AND ROASTS NEXT.

THE MOST UNDER-

APPRECIATED CUT,

SHE SAYS, IS LAMB

RIBS. AVOIDING

OVERCOOKING IS

THE MOST IMPOR-

TANT TIP FOR

PREPARING LAMB.

Seared lamb chops

& pearl onions

with mashed peas

& mint tahini