Recipes

We are always looking for great Dorper lamb recipes! 
If you have a recipe you would like to add to our website, please forward your recipe to us via the contact page.

Cooking with Dorper lamb carcass is generally a little easier than most lamb as the meat is juicier and has a pleasant mild flavour, no tallow taste to stick to the top of your mouth.

Lamb Burgers

  • 1-2 lbs of lamb burger

  • Montreal steak spice to taste. 

  • Let stand for a bit.
     

Make patties and press a hole in the center. Place a piece of blue cheese in the center and form a pattie around the blue cheese. BBQ and enjoy!

 

Roast BBQ Lamb 

  • Tandoori Sauce

  • Fresh leg of Dorper lamb

Red Wine and/or water    Gently rub the entire fresh leg with tandoori sauce, anywhere from 30 mins. to 12 hours before putting on the BBQ.  Place lamb on grill with tray of red wine and/or water under grill and above heat.  We use a couple of bricks and place a second grill above the BBQ, putting the leg on the top grill and the tray of water on the actual BBQ grill.  Gently roast for about 3 hours at 350 F. or until an internal temp of 165 F. is reached.  No turning or basting is required. 

 



Slow Cooker Lamb Roast

Thaw roast and rub down with a coating of olive oil.  Coat roast with generous pinches of Rosemary, Basil and Garlic powder and some Montreal Steak Spice (don't be shy with this stuff).  In the slow cooker, add one cup of water, one packet of Lipton's onion soup and a small amount of oxo or beef boillon if you so desire.  Turn the slow cooker on low and cook for at least 7-9 hours.  Does not hurt the roast to go from breakfast to supper time in the cooker as long as the cooker is on low.  Also, save and strain the juice in the cooker.  Best lamb gravy in the world!

Honey and Chutney Chops

  • 60 ml (1/4 cup) fruit chutney

  • 45ml (3 Tbsp) honey

  • 60ml (1/4 cup) fresh lemon juice

  • 2ml (1/2 tsp) lemon rind

  • 30ml (1 Tbsp) finely chopped fresh thyme or 10ml (2 tsp) dried

  • 2 cloves crushed garlic

  • 5ml (1 tsp) mustard powder

  • 2ml (1/4 tsp) mild curry powder

  • Salt and freshly ground black pepper to taste

Basting: Mix all the ingredients together

  • Lamb - 6 lamb loin chops
     

​Instructions:  de-bone chops.  Roll each de-boned chop and secure with wooden skewer.  Place under heated oven grill on a rack over oven pan.  Grill for about 15-20 minutes while turning and basting frequently with sauce until golden brown.  Serve immediately. 

Chops can be kept in a rack or with the bone in rack if prefered.  Could be used with any other cut of lamb.  Could be done over coals if preferred.

Prep. time: 10 minutes.  

Cooking time: 20 minutes


From Charlotte Milne, Secretary
South African Dorper Sheep Association

Grilled Butterflied American Lamb Leg

  • 3 pounds butterflied American Lamb leg 

  • Salt and pepper, to taste 
     

Lay lamb leg open on a cutting board.  Trim off visible fat.  Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.

Preheat grill to medium-high.  Grill the lamb leg to medium-rare (remove from heat when thermometer reads between 130°F and 135°F), or to desired doneness.  Rest the meat, lightly covered, for at least 10 minutes before serving.  Slice meat across the grain into thin slices. 
Serve lamb with the Mint-Pistachio Pesto, grilled vegetables and a salad.


From Premier1Supplies    2031 300th Street, Washington, Iowa 52353, US

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