Canadian Ground Lamb
- Always cut-to-order by an artisanal butcher
- Free delivery on orders over $250
The Quick Facts on Our Ground Lamb
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100% Canadian lamb, raised in Western Canada
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Approx. 1 lb per package
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Halal certified and hand-cut to order
Our ground lamb in Toronto is packaged fresh for the perfect balance of lean meat and full-bodied flavour. Each batch is hand-trimmed and ground in-house at our Toronto butcher shop, then packed in convenient one-pound portions—ideal for home cooks, chefs, and meal preppers alike.
Looking to buy ground lamb in Toronto? Order online for same-day local delivery or in-store pickup at The Butcher Shoppe. We proudly serve customers across Toronto and the Greater Toronto Area (GTA) with fresh, high-quality halal lamb.
Our Ground Lamb Goes Great With…
Our Toronto ground lamb is a versatile staple that works in bold, globally-inspired dishes and cozy comfort meals alike. Here are a few flavourful pairings that elevate every bite:
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Tzatziki sauce: A cooling, tangy yogurt sauce with cucumber, garlic, and herbs—it’s a classic Mediterranean complement to rich lamb mince.
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Spiced couscous: Infused with warm spices like cumin, coriander, or cinnamon, couscous makes the perfect base for lamb dishes with Middle Eastern or North African flair.
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Roasted eggplant: Earthy and smoky, roasted eggplant softens the dish and adds depth to your plate, especially in stews or wraps.
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Charred flatbread: A warm, slightly crisp flatbread is perfect for scooping, wrapping, or serving family-style.
How To Prepare Ground Lamb: Our Suggested Preparation
Our fresh ground lamb in Toronto shines in dishes from every corner of the world. Here are two standout ways to cook it at home:
A rich, comforting dish layered with North African spices, sweet apricots, and tender ground lamb.
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Start with onions: Heat olive oil in a large pot over medium-low heat. Add diced onions and cook slowly, stirring every few minutes, until deeply caramelized (about 15 minutes).
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Form and sear the lamb: While the onions cook, shape the ground lamb into three large meatballs. Push the onions to the edges of the pot and sear the meatballs in the center for 3–5 minutes per side. Once browned on both sides, break the meat into smaller pieces.
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Add aromatics and spices: Stir in minced garlic, grated ginger, and ras el hanout. Cook for 2 minutes, then add harissa and tomato paste and cook for 2 minutes more.
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Build your chili: Add crushed tomatoes, chicken stock, salt, pepper, sweet potatoes, chickpeas, chopped apricots, and chopped cilantro. Bring to a boil, cover, and reduce to a simmer for 30 minutes or until the sweet potatoes are fork-tender.
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Finish and serve: Stir in lemon zest and more cilantro just before serving.
A comfort food favourite reimagined with hearty lamb, root vegetables, and a rich, beer-infused gravy.
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Brown the lamb: In a large Dutch oven, heat oil over medium-high heat. Add the ground lamb and sear in batches, browning well on all sides. Remove and set aside.
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Sauté the base: In the same pot, cook diced carrots, celery, and onion for about 4 minutes. Season with salt and pepper, then add minced garlic, dried rosemary, thyme, and bay leaves. Cook for 2 more minutes.
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Deglaze and simmer: Stir in tomato paste and cook for another 2 minutes. Pour in stout beer to deglaze, scraping up any browned bits. Simmer for 3 minutes, then add beef stock. Return the lamb to the pot and simmer gently, covered, for about 2 hours.
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Make the mash: While the lamb simmers, boil diced Yukon gold potatoes and celeriac until soft. Drain, then mash with butter, salt, and pepper until smooth.
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Thicken the filling: Once the lamb is tender, remove it with a slotted spoon and shred with two forks. Bring the braising liquid to a boil, then stir in a cornstarch slurry (cornstarch + water) and cook for 2 minutes until thickened. Return shredded lamb to the pot and stir to combine.
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Assemble and bake: Spoon the lamb mixture into a 9x13 baking dish. Top with a layer of frozen mixed vegetables, then spread the potato-celeriac mash evenly over top. Bake at 400°F for 20–30 minutes, until golden and bubbling around the edges.
How Our Ground Lamb Ships
Every order of our ground lamb in Toronto is hand-cut and freshly ground by our team of expert butchers. We vacuum-seal each portion to preserve freshness, flavour, and texture, then pack your order in insulated, temperature-controlled packaging for safe delivery.
We offer fast, reliable delivery throughout the Greater Toronto Area, along with convenient in-store pickup for local customers. Your ground lamb will arrive fresh and ready to cook — simply refrigerate if you’re using it soon, or freeze it to enjoy later without compromising quality.