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Thanksgiving Leg of Lamb: A Small Gathering Option


It’s a well-known fact, that not everyone likes turkey! Just kidding.

Even we shepherd’s agree that turkey is a pretty big favourite, particularly around celebrations such as Thanksgiving when you have a large ‘gobble’ to feed.

But what if this year, your family was on its own? All the extra cousins, nieces and nephews decided to enjoy Thanksgiving with the in-laws.

Even with a small bird (and a small turkey, is still pretty large) a modest family is still looking at a week of left-over turkey disguised in sandwiches, stir-fries, pastas, soups – to name a few.

Looking for a turkey-dinner alternative?

Consider Pomegranate Roasted Leg of Lamb from Relish.com. It’s not one of our recipes, but when we were searching for lamb recipes on the internet, this one kept coming up.
It combines the Mediterranean flavours of rosemary, balsamic vinegar and pomegranate into a delicious basting sauce. Apparently, pomegranate contains triple the heart-boosting polyphenols of red wine or green tea.


The recipe is just two steps, although it does require a lot of basting.
There you go – tasty, interesting flavouring, easy to cook and good for you – this recipe qualifies as a Valensbrae Great Lamb Recipe.

And it’s single-family size so you won’t be eating it all week!
Valensbrae now sells lamb by the individual cut. Check Out Our Price List.
Have a great Thanksgiving everyone!

Pomegranate Roasted Leg of Lamb

Pair with: Pinot Noir or Chardonnay


  • 1/2C fresh pomegranate juice
  • 3T balsamic vinegar
  • 3 garlic cloves, finely chopped
  • 1T Olive oil
  • 2T chopped fresh rosemary
  • 2T coarsely grated onion
  • 1t salt
  • 1t black pepper
  • 4 to 4 1/2pounds leg of lamb
  • Pomegranate seeds, optional

Preheat oven to 350F.

Whisk together all ingredients (except lamb and pomegranate seeds) in a small bowl. Place lamb on roasting rack in roasting pan. Roast 80 to 90 minutes (20 minutes per pound), basting with pomegranate mixture every 15 minutes, until a thermometer reaches 145F for medium-rare, 160F for medium or 170F for well done.

Remove from oven, tent with foil, and let stand 10 minutes. The internal temperature will rise approximately 10 degrees. Sprinkle with pomegranate seeds and serve with pan juices.

Valensbrae Sheep Farm – Pasture-raised Ontario lamb. Seasonal farm gate sales of lamb cuts sold as individual cuts or by the whole or half lamb. See our price list for details. In addition to Dorset & Shetland sheep, Valensbrae Farm has pot-bellied pigs, Red Sexlinks layers, honey bees and two llamas Ben & Jerry.

A family-run operation led by Ted Stark.
1527 Regional Road 97 | Puslinch | 905-659-7253 | [email protected]