I can’t tell you how many people I’ve met who can’t seem to shake childhood memories of greasy, tough and overly gamey-tasting lamb. I feel really bad for them because they don’t know what they’re missing. Local lamb doesn’t taste like beef or pork, for sure. It has its own distinctive make up. But, locally raised lamb is not very strong smelling or strong tasting. It’s absolutely delicious. There are a number of different lamb recipes here on this website, so definitely check them out. The simplest is probably lamb that’s marinated in rosemary, lemon juice and garlic then grilled on a hot barbecue or oven baked. The flavours of the marinade infuse the meat giving you a taste experience like none other.

Otherwise, try something a little more out of the ordinary, but very special and tasty indeed. This recipe comes from Tidings writer, Gurvinder Bhatia’s mother. Give it a try, and see if it doesn’t leave you craving lamb even more.

lamb kebabs
Makes 6 large or 12 small kebabs

These lamb kebabs are a long Bhatia family tradition; recipe provided by Jagjit Bhatia. They can be served with naan as an entrée, or make smaller versions and serve with mint chutney as an hors d’oeuvre.

1 yellow onion
Peeled ginger root (size of your thumb)
1 green serrano chili pepper (can vary amount depending on how spicy hot you want it)
Cilantro (1/2 bunch, heavy stems removed)
1 red onion
1 lemon
360 g fresh lean ground lamb
1 tsp salt
1 tsp paprika
1/2 tsp garam masala
Chat masala (sprinkle)

1. Coarsely chop yellow onion, ginger root, serrano chili pepper, and 2/3 of the cilantro into food processor. Blend until chopped into small pieces, but not puréed.

2. Chop the red onion into long pieces and marinate in juice of half a lemon. Set aside.

3. Put mixture from food processor into a bowl with the ground lamb. Add salt, paprika, and garam masala. Now it is time to get dirty. Put a little vegetable oil on your hand and mix away.

4. Take a skewer and form some of the lamb mixture around it to make a long kebab shape.

5. Place the skewers on some oiled aluminum foil on a cookie sheet. Roll the kebab so that it is even width throughout.

6. Place under a broiler (high or 500˚F) for 10 minutes or until top is browned; then turn over for another approximately 10 minutes, until cooked through.

7. Put on a platter and sprinkle with chat masala.

8. Chop up remaining cilantro and sprinkle on top. Do the same with the marinated red onion.

9. Squeeze the rest of the lemon juice over kebabs and serve with mint chutney. You can also mix some yoghurt with the mint chutney to add some texture.

Find a bottle of Sula Shiraz from India and get ready to be surprised.