Weaning is finished!!

October 26th, 2010

Time to trim your hooves!!

Time to trim your hooves!!

Hey everyone! We finished our weaning on October 3 and now the lambs are being finished on our second cut alfalfa/grass pasture. Most of the alfalfa is too mature but there is some nice grass in there. Our average weaning weight was 83 lbs and we had 41% of our lambs over 90 lbs. Not too bad for a June lambing. They are basically the same weaning weights as last year and were born a month later…We used our new corrals which made the day go really smooth, and we had lots of help from our good friends the Nosyk’s. Here are some pictures, enjoy!

New Corrals

New Corrals

New Corrals at Weaning

New Corrals at Weaning

Weaning Time!

Weaning Time!

New Corrals!

New Corrals!

Weighing the Ewes and Lambs....

Weighing the Ewes and Lambs....

Hellooooo...Its time to Wean!

Hellooooo...Its time to Wean!

Keep it moving ladies...

Keep it moving ladies...

Lambing Update

June 21st, 2010

may 071

Well…It was an interesting year lambing…It started on May 22 and finished around June 14. We ended up with around 110 lambs total. A large majority of them were born when we got the late spring snowfall and rain which made it a little hectic trying to keep the little ones warm and dry.  Now they are all out on fresh green grass and are growing bigger every day!

may 045

Speaking of rain, the first cut hay crop looks great this year because of the almost 6 inches of rain that fell at the end of may and June! Here are some pictures of our lambing this year!

may 069

may 005

may 067

may 072

Slow Cooked Lamb Shanks & Coconut Lamb Soup

June 20th, 2010

I have been having a lot of fun making different baby friendly recipes for Shelby. This was a recipe I came up with to introduce her to lamb. It was a huge hit (with her and us)! The soup I made out of the leftovers was so yummy it is worth making the shanks just for the soup the next day!

Meal 1: Slow Cooked Lamb Shanks

2 lamb shanks
2 large yams, peeled & cubed
4 medium potatoes, peeled & cubed
1/2 red onion, sliced
2 parsnips, peeled & cubed
2 cloves garlic
2 cups water
fresh parsley
Worchester sauce

Place all vegetables into a slow cooker & nestle the lamb shanks on top. Pour in water and season as desired with parsley, rosemary, coriander and worchester sauce. Cook on high for approx 4 hours or low for 6 hours. Serve shanks with veggies on side with rice or fresh bread.

Meal 2: Coconut Lamb Soup

leftover veggies and broth
1/2 cup red lentils
1/2 cup pearl barley
1 can coconut milk

in large pot, add coconut milk to leftover veggies & broth. Warm up. Rinse lentils & barley and cook in seperate pot approx 20 minutes (until barley is soft). Rinse lentils & barley under cold water to remove starch. Add to soup mix and serve!

Lamb Meatballs with Greek Yogurt

February 10th, 2010

Serve with Steamed Green Beans and Quinoa

For Meatballs

  • 1 lb Ground Lamb
  • ¼ finely chopped white onion
  • 1 Tbsp Fresh Chopped Mint
  • 1 Tbsp Fresh Chopped Cilantro
  • 1 Clove Crushed Garlic
  • 1 Tsp Ground Coriander
  • ½ Tsp Cumin
  • ½ Tsp Cinnamon
  • 1 Tsp Salt
  • ½ Tsp Pepper
  • 1 Egg

Mix all ingredients together.  Form approx 1” meatballs.  Heat oven to 375 F.  Cover baking sheet with foil and put slatted rack on top.  Cook meatballs on slatted rack (so fat drips out) for about 15 mins or till no longer pink.

For Yogurt

  • ¾ cup Greek Yogurt
  • 2 Tsp Fresh Chopped Cilantro
  • 2 Tsp Fresh Chopped Mint
  • 1 Tsp Cumin
  • zest and Juice of ½ a lemon
  • Salt and Pepper

Green Beans

Steam fresh green beans.  Toss in butter, salt, pepper and toasted slivered Almonds.


Put 3 cups of boxed chicken broth in pot.  Add 1.5 cups quinoa.  Cover and cook like rice till all liquid absorbs.  (Do not stir till done).  Add other ½ of lemon juice and zest from yogurt. 

 Put quinoa on plate, layer green beans on top and then the meatballs on top of beans.  Spoon yogurt all over and enjoy.

Submitted by Kirstin Kotelko


February 9th, 2010

We are now taking bookings for our 2010 lamb crop!  They will be available in mid-November. This is your chance to enjoy grass-finished Katahdin and Dorper lambs which are some of the best tasting lambs you will ever eat!

Book early as we sold out very quickly last year!!

Bale Grazing Update

February 9th, 2010

I just wanted to update everyone on our bale grazing for this year. It seems to be going quite well. So far I have been going through about 3 bales a week on 85 ewes and 3 cows. However, the wire panel feeders I was trying to use got destroyed by the cows and ewes so my wastage is fairly high right now. I ordered some collapsable bale feeders which should reduce my wastage. We move the sheep once a week and keep them separated from the next set of bales with electric netting.

Bale grazing works really well as it redistributes the nutrients over the soil and negates the need for cleaning out corrals, etc. It also reduces my labor as I only have to spend about 1 hour a week moving sheep.

The water system was built by my buddy Erik and I. I fill it every night and it has a heater in it. It is well insulated and does not require much energy to operate. The reason for the water trough system is the lack of water in the dugout this year which resulted in our winter water system off the dugout to be inoperable.


Mojito watching his flock

Mojito watching his flock


Sheep Eating the new bale

Sheep Eating the new bale


Sold Out!

January 5th, 2010

We are now all sold out of our 2009 fall lamb!

We would like to thank all of our customers for their support and feedback. It was great to see this year everone from seasoned lamb diners to first time buyers, trying out our lamb. It has been exciting to recieve all the positive feedback and hear the different recipes people are trying out.

On the ranch we are gearing up our production for 2010. If you would like to reserve your lamb for next fall, please make sure to contact us at vicky@tangleridgeranch.ca or shayne@tangleridgeranch.ca

Lamb Pitas with Tzatziki Sauce

November 30th, 2009


Lamb Pitas

This is one of our favorite recipes as it is so easy to prepare. In no time you have a fresh, healthy meal that the whole family can enjoy!


  • 1 lb Tangle Ridge Ground Lamb
  • 2 cloves garlic
  • 1/2 tsp rosemary
  • 1 tsp basil
  • salt & pepper to taste
  • 6 pitas
  • cucumber (sliced)
  • cherry or grape tomatoes (halfed)
  • bean or alfalfa sprouts
  • feta cheese (crumbled)
  • tzatziki sauce

Brown the ground lamb in a skillet. While browning, season with garlic, rosemary, basil & salt & pepper.
Cook until no longer pink inside and drain any excess fat.

Wash and prepare all veggies.

To make your pitas, cut pita in half and carefully open up. Spread the tzatziki sauce on one side of the pita. Fill with cooked lamb, cucumbers, tomatoes, sprouts & feta. Enjoy!

Moroccan Spice Rub

November 30th, 2009

This is a recipe that Shayne has adapted from the “Joy of Cooking” book. It is our absolutely favourite rub for lamb. Fantastic for either leg of lamb or frenched rack.


  • 2 tbsp olive oil
  • 2 tbsp chopped parsley
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp crushed red pepper flakes
  • 2 minced garlic cloves 

Mix all ingredients in an small bowl. Coat meal well on all sides. Let the meat marinate for 30-60 min.

Makes enough for 1 large rack of lamb. Double the recipe for leg of lamb.

Lamb is now available!

November 17th, 2009

Our pasture finished lamb is now available!

All of this year’s lamb is back from the processor and looks and tastes absolutely delicious! If you are interested in purchasing Tangle Ridge lamb, please contact us as soon as possible. We have a limited supply this year, and would hate to disappoint anyone. Remember, leg of lamb makes a fantastic traditional Christmas dinner!