Why More Canadians Are Starting to Prefer Local Lamb

For years, most lamb sold in Canada came from overseas, particularly Australia and New Zealand. As a result, many Canadians grew up thinking lamb had to taste very strong or gamey.

That perception has started to change, largely because more people are trying locally raised Canadian lamb for the first time.

Canadian lamb tends to taste milder

One of the biggest differences people notice with Canadian lamb is flavour.

Imported lamb often develops a stronger taste because of differences in production style, transportation timelines, and the age at which some animals are processed. Canadian lamb, like those from Ontario and Quebec farms, is often processed younger and moves through a shorter supply chain before reaching customers.

The result is usually a cleaner, milder flavour that appeals to people who normally think they do not like lamb.

Lamb is still relatively close to the farm level in Canada

Unlike chicken or beef, lamb production in Canada is still fairly small. Many farms operate with smaller flocks and more seasonal production cycles.

That means customers are often only a few steps removed from the actual farm where the lamb was raised.

That smaller scale is part of why many chefs and butchers prefer working with Canadian lamb.

Pasture and climate influence flavour

Like all livestock, lamb reflects its environment. The pasture, forage, and seasonal climate all influence how the meat develops.

Canadian lamb tends to produce a balanced flavour profile that works well for both slow cooking and grilling. It is rich enough to stand out from beef or chicken, but often milder than people expect.

Why more people are cooking lamb at home

Lamb used to feel like something reserved for holidays or restaurants, but that has changed in recent years.

More Canadians are using:

Ground lamb for burgers and meatballs
Lamb chops for grilling
Braising cuts for slow cooking
Lamb leg for family dinners

As people become more comfortable trying different proteins, lamb has started finding a place in everyday cooking rather than only special occasions.

Ottawa Valley Meats Lamb

Ottawa Valley Meats works with Canadian farms that raise lamb in smaller flocks using pasture-based systems suited to this region.

Because OVM sources locally, customers get access to lamb that reflects the milder flavour profile many local producers are known for.

For many people, it ends up being very different from the lamb they remember trying years ago.