Kitchener Market


Lamb Roast with Maple and Whiskey

Courtesy of Charles Quality Meats
– Saturday market vendor

Lamb roast

(Serves 10, takes 1 ½ hours)


  • 1 Ontario lamb shoulder roast, 4 lbs., deboned
  • 2 Cloves of garlic, chopped
  • ¼ cup whiskey
  • ½ cup maple syrup
  • ½ tsp. fresh thyme
  • ¼ tsp. clove
  • Salt and pepper to taste
  • 8 Dried apricots
  • 3 tbsp. olive oil


  • Preheat oven to 425 degrees. Rub the inside of the roast with garlic, 3 tbsp. whiskey, and 3 tbsp. maple syrup. Add salt and pepper, and sprinkle with clove and thyme.
  • Spread the apricots along the inside of the roast, then close and tie it.
  • In a pan, heat the olive oil to medium-high. Salt and pepper the outside of the roast, then brown the sides and ends.
  • Transfer it to an oven proof dish and baste with maple syrup and whiskey.
  • Place in oven, basting it regularly with the drippings, for 1 ½ hours, or until the internal temperature reaches 170 degrees F. Let the finished roast sit for 5 minutes before slicing.
  • Serve with baby potatoes and roasted root vegetables.