Recipe of the Month

Bandit Style Lamb
Quick, easy meal for two using leftover lamb!!
 
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb
  • Brown Eggs and Lamb

Where does YOUR food come from?

Brown Eggs and Lamb is a locally owned and operated food retailer located just South of beautiful Gull Lake in Central Alberta.


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Alberta Lamb

Alberta Lamb

If you have tasted lamb before, you may have tried the imported lamb which can leave a bad taste in your mouth! In Alberta we only raise the best.

 At Brown Eggs and Lamb we raise a Suffolk Dorset cross. It is ideal for our Alberta climate as it grows quickly and has superior muscling for a high quality leg of lamb.

At our farm we pasture our ewes in the summer with our faithful llamas for predator control, and we keep our yearlings at home in smaller paddocks, as they are more vulnerable to predators. Each fall we shear all the wool to make socks and a variety of other items. For info on the different wool products we sell.

Alberta Lamb is a nice alternative to Alberta Beef: lamb is easier to digest, and is offered in smaller portion sizes. Lamb rewards your taste buds when treated with the subtlety of mediterranean spices; the zing of North African flavours; the gentle mint of Northern Europe; and many other cultural styles.  Lamb is truly a versatile partner on the gourmet dance floor!

A recent endorsement we received from a satisfied customer:

"Great lamb!
The rain stopped and we had a wonderful lamb roast a couple of weeks ago.  Everyone said it was the best tasting lamb ever!  Already looking forward to next year.  Thanks!
John Hull Architect"

To see the different cuts of Alberta lamb available.

We are open daily from 12:00 noon - 7:00 p.m. during the high season.   After the September long weekend - December 30, we are open from 12:00 noon until 6:00 p.m. and closed Sunday and Monday.   We will be closed the 24th through to the 26th;  open the 27th to 30th from noon to 6, and closed 31st, January 1st and 2nd.  We wish you a very blessed Christmas celebration and all the best for the year 2017!

Brown Eggs

Brown EggsAt Brown Eggs and Lamb our eggs are fresh and homegrown making them food less travelled. All of our chickens are free-run, happy chickens that are not restricted to cages and have access to the outdoors. Brown eggs also come from more docile, less stressed-out birds. Our chickens eat a healthy vegetarian diet and are well fed.


Brown eggs are essential in cooking many kinds of food and are part of a healthy, balanced diet. Eggs are high in protein, vitamins, and minerals. Eggs keep very well in the fridge and are portable for lunches, snacks, and picnics, etc.


For more ideas on how to cook eggs click here.

Flour

All our flour is home-ground in a stone mill from various grains sourced locally (within 100km). Our flour contains no additives, and no nutrients are removed during the process of making it.

Some of flours we carry are:

  • rye flour
  • whole wheat flour
  • barley flour (lower in Gluten)

Cal`s World Famous Pancake Mix contains half whole wheat flour and half barley flour. Just add eggs, milk, and oil to prepare and serve!

Flax Seed is also available.

Gold Forest Grains--organic
  • quick oats.
  • regular oats.
  • dehulled whole barley.
  • sturgeon river cereal.
  • heritage park wheat flour. 

Produce

 

Innisfail Growers

  • Pickles and preserves
s4 greenhouses, Lacombe

  • Tomatoes of various sorts.
  • Cucumbers.
  • Peppers.
  • Beans.
  • Lettuce.

Germane Gardens, Rimbey
  • Gayle and Darian Rondeel supply us weekly with the most robust and fresh veggies from their market garden; whatever is in season!


Gwen Glover

  •  Dried echinacea

Dairy

Bles-Wold Yogurt Inc.
  • Probiotic yogurt.
  • Greek yogurt.
  • Hi-protein yogurt drinks.


Rock Ridge Dairy: Pat & Cherylyn Bos

  • Goat's Milk.
  • Goat's Milk Feta.
  • Chevre.
  • Organic cow's milk.

The Cheesiry
  • sheep jerky.
  • pecorino, La Bianca, and Fresco sheep's milk cheeses.


Pinocchio Italian Ice Cream

  • gelato, assorted flavours.
  • sorbetto, assorted flavours. 

Meats

Sunken Bridge Meat
  • smoked pork chops and bacon.
  • great assortment of sausage.
  • jerky and pepperoni sticks.

Canadian Rangeland Bison and Elk Inc.
  • bison smokies and burger.


Northwinds Trout Ltd.

  • fresh and smoked fillets.
  • chowder.
  • garlic rings.

Klein Farm
  • free-range whole and half chickens.
  • breast.
  • thighs.
  • drumsticks.
  • sausage.
  • ground breast.



Other products

Cutie Pies
  • Sweet and savory single-serving pies made right in Lacombe.

John Luymes
  • Honey
  • Beeswax candles

Auntie Jean's Fudge

Three Farmers Camelina Oil 

 Carstairs Woolen Mills

  • Wool Products
    • Duvets
    • Pillows
    • mattress covers
    • Socks
    • Blankets
    • Wool roping
    • Felt
    • Felting needles
All wool supplied by Brown Eggs and Lamb


West of the Fourth Weaving


T & J Country Soaps
  • goat's milk based soap bars.
  • naturally forulated using herbs and essential oils for both oily and dry skins.
  • herbal ointments.

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Welcome to the Frontpage
About Us PDF Print E-mail
Written by Administrator   
Tuesday, 28 June 2011 16:47
about_img_1

At Brown Eggs & Lamb we started raising chickens when our kids were young to give them an opportunity to be responsible for something and to learn about business and money in a fun way. Over the years the interest and demand for eggs was surprising and we wanted to oblige our customers so we continued to expand to where we are today. We now have 300 chickens and if we run out of our own eggs we sell Bentley Colony eggs.

When we started raising sheep we started with six of them, one for each member of our family. Over the years people would stop in and ask if we sold lamb, so out of this demand we started raising more lamb.

Over the years Cal has worked in construction as well as farming and now has a plumbing business,  which has aided in making things streamlined and efficient. Laura has a background in theatre and music, worked as a real estate agent and taught at a business college.

Last Updated on Wednesday, 26 September 2012 20:40
 
Alberta Lamb PDF Print E-mail
Written by Katie   
Monday, 27 June 2011 01:26
Alberta Lamb

If you have tasted lamb before, you may have tried the imported lamb which can leave a bad taste in your mouth! In Alberta we only raise the best.

 At Brown Eggs and Lamb we raise a Suffolk Dorset cross. It is ideal for our Alberta climate as it grows quickly and has superior muscling for a high quality leg of lamb.

At our farm we pasture our ewes in the summer with our faithful llamas for predator control, and we keep our yearlings at home in smaller paddocks, as they are more vulnerable to predators. Each fall we shear all the wool to make socks and a variety of other items. For info on the different wool products we sell.

Alberta Lamb is a nice alternative to Alberta Beef: lamb is easier to digest, and is offered in smaller portion sizes. Lamb rewards your taste buds when treated with the subtlety of mediterranean spices; the zing of North African flavours; the gentle mint of Northern Europe; and many other cultural styles.  Lamb is truly a versatile partner on the gourmet dance floor!

A recent endorsement we received from a satisfied customer:

"Great lamb!
The rain stopped and we had a wonderful lamb roast a couple of weeks ago.  Everyone said it was the best tasting lamb ever!  Already looking forward to next year.  Thanks!
John Hull Architect"

To see the different cuts of Alberta lamb available.

We are open daily from 12:00 noon - 7:00 p.m. during the high season.   After the September long weekend - December 30, we are open from 12:00 noon until 6:00 p.m. and closed Sunday and Monday.   We will be closed the 24th through to the 26th;  open the 27th to 30th from noon to 6, and closed 31st, January 1st and 2nd.  We wish you a very blessed Christmas celebration and all the best for the year 2017!

Last Updated on Wednesday, 21 December 2016 20:41
 
Recipe of the Month PDF Print E-mail
Written by Katie   
Monday, 27 June 2011 00:10

Sweet & Sour Kabobs
(Excellent alongside baked yams or chinese fried rice)
6 servings

Last Updated on Tuesday, 15 April 2014 02:20
Read more... [Recipe of the Month]
 

Box 5386
Lacombe, Alberta T4L 1X1

Ph. 403 782 4095
info@browneggsandlamb.com