Welcome to Forsyth Farms!

cropped-topbar3.pngGood Food From the Farm
shanescow

Our products include lamb, beef and pork products, and homemade meat pies made with organic ingredients. The majority of the ingredients are from our farm, other farms close by, or organically produced. Most of the pies and pie pods are frozen and unbaked so you can bake them fresh in your own home.

Our farm is a family farm that has been operating in Grey County for thirty years.  The primary focus of Forsyth Farms is lamb and beef but we also raise a small complement of ducks, chickens and Berkshire hogs.  Our goal is to provide delicious,  healthy and nutritious food raised in a sustainable manner that will save the land for future generations.See our products page for the products that we carry regularly and order them on our order page for farmgate pickup or delivery to the GTA. We also do special orders and we would be happy to talk to you and answer any questions you may have about us and our farm.  Brenda and Shane Forsyth

Recipe of the Month

Lamb & spinach curry

Ingredients

  • ½ tsp cumin seeds
  • 2 tsp sunflower oil
  • 200g lean lamb steak, cubed
  • 1 red pepper, deseeded and sliced
  • 1 green chilli, deseeded and sliced
  • 2 tbsp mild curry paste
  • 225g can chopped tomato
  • 160ml can coconut cream
  • 100g bag baby spinach
  • ½ a 20g pack coriander, chopped (about 1 tbsp)

Instructions

  1. Dry-fry the cumin seeds for about 20 secs in a wok, then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
  2. Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy.
  3. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.
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