The sizzlers: local lamb and pork

Published in MapleLine Magazine: Nov.4, 2009

Subscribe to Bi-Weekly ENew Bulletins >

by Mary P. Brooke

Down on the farm, not so far away, there is the bleating of sheep and the oinking of swine. It’s the sound of Tom Henry’s Sea Bluff Farm in Metchosin (operated with his wife Violaine Mitchell, and with neighbours John and Lorraine Buchanan of Parry Bay Farm – altogether 50 years of farming experience).

“We provide lamb almost year round,” says Henry, who is pleased to see it sold seasonally in both a large local grocery store chain (Fairway Market) as well as being featured at Sooke Harbour House and on the fine-dining menus of some Victoria restaurants (Cafe Brio, Camille’s, Heron Rock Bistro, and sometimes Spinnakers). The Village Butcher in Oak Bay sells the lamb in individual cuts. In Sooke, the pork from Sea Bluff farm is available at Farmer’s Daughter in town centre.

When it comes to lamb or pork for Christmas dinner, Henry reminds cooks everywhere to pre-heat the oven to 400 degrees Farenheit, put in the roast, and then turn the oven down to regular cooking temperature (as this sears the meat). Fresh pork can be cooked without pre-freezing, says Henry, as nowadays pigs are grain fed and consume no meat; freezing pork prior to cooking has long-time been a precaution to eliminate the possibility of trichinosis infection. “Pork from pigs who have grazed outdoors in fresh air has a zing to it,” says Henry, who is also editor of the national Small Farm Canada magazine.

A recent expansion for Sea Bluff Farm is to sell directly to individuals; orders can be phoned in. MM

MapleLine Magazine. - Never miss an issue. Subscribe to this quarterly magazine that examines current news issues through the lens of Sooke. Phone: 250-642-7729 or toll-free 1-877-595-6925. subscriptions@maplelinemagazine.com

This article was first published on page 13 in MapleLine Magazine (Holiday 2009 issue / Nov.09-Jan.10).