Roaming Alberta Meats

Your Trusted Connection To Alberta's Finest Meat Producers



Our Farmer

Ewe-Nique Farms

Our Family

Ewe-Nique Farms is operated by Bert & Caroline Vande Bruinhorst and our crew of blessings. We are thankful for our rural way of life and the busyness each new day brings. All our children contribute their talents and strong work ethics in their respective fields of raising healthy food for your table. Working and learning together has made the family farm a viable and enjoyable adventure!

Our Farm

Ewe-Nique Farms is located south west of Champion, Alberta on a quiet country road with a fantastic view of the Rocky Mountains. It is the place we call home and where we strive to provide our woolly critters (and all other animals) with living conditions that are expressions of their individual traits. In the summer they graze on lush, green pastures while enjoying the sunshine, guarded by Great Pyrenese dogs to keep the predators at bay. During the winter they are fed a dried forage and grain ration, on which the lambs are also finished. This provides a nice marbling in the meat, making Alberta Lamb so tender and full of flavour. We thank our loyal customers for supporting a local Alberta family farm!

Ewe-Nique Farms: Pristine Alberta Lamb

At Ewe-Nique Farms, our lambs are raised free ranging on our lush pasture with access to clean water all summer at our family farm in Sourthern Alberta.

Lambs are raised without artificial growth hormones or animal by product feeds, and are finished on a natural grain and hay ration.

Recipe: Grilled Lamb Chops by Giada De Laurentis

Morocco Lamb Shoulder Crockpot
The marinade we used on this roast comes from my friend Suzanne and it works quite well. A simpler marinade of rosemary, olive oil, garlic, pepper, and lemon juice would do the trick quite nicely too. One can also make tiny slices into the surface of the roast and insert slivers of garlic and herbs.

  • 2 large garlic cloves, crushed
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • Pinch cayenne pepper
  • Coarse sea salt
  • 2 tablespoons extra-virgin olive oil
  • 6 lamb chops, about 3/4-inch thick

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Cooking time: 1.5 hour(s): Prep: 5 min; Inactive: 1 hour & 20 min; Cook: 5 min
Number of servings: 6

Source: Food Network

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About Roaming Alberta Meats

Roaming Alberta Meats
Roaming Alberta Meats is based in Calgary. The company was started by Meaghan Riopel, entrepreneur and MBA/CMA graduate.

Meaghan had a personal desire to connect with farmers and understand exactly where the meat on her table was coming from. She works closely with her parents, Joan & David Hines…

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