We’d like to thank everybody who joined us for our Taste of Argentina wine makers dinner! Share your photos of the night with us below!

Join us April 19th for our first wine dinner of 2018! Transport your taste buds to beautiful Valleys of Mendoza Argentina where we will sample 4 wines paired with authentic recipes from the region! Wines will be provided by local owner/operation Nola from Chilled & Distilled Liquor here in Lloydminster TICKETS AVAILABLE at Sawmill Prime Rib & Steak House! (306) 825-0811‬

Come join us at The Sawmill for Easter Brunch Buffet on Sunday! Call (306)825-0811 to book your reservation today!

We want to give a big thank you to everybody who made it out to Chamber On Tap Lastnight! And to the Lloydminster Chamber for allowing us to host your event, we had a blast! A special thanks goes out to all our new Loyalty members who will now recieve 5% back in points on thier cards on both food and beverages, as well as $25 off thier birthday dinner for allowing us to host their party of 4 or more, we look forward to having you dine with us here at the Sawmill Prime Rib & Steak House!

Join us this Sunday for Brunch as we watch the RoughRiders devour the Ottawa Red Blacks! Kickoffs at 11am, buffet starts at 10!

We want to thank everybody for coming out to our New Zealand Wine Dinner! If you enjoyed some of the courses we prepared, Chef Jon has released some recipes posted below! Kiwi Avocado and Tomato Salad W/ Kiwi Dressing KIWI DRESSING - 4 Kiwi's peeled and quartered - 1 Tsp honey - 1 1/2 Tbs apple cider vinegar SALAD - 4-6 cups mixed greens of choice - 2 Avocados sliced - 1 Cup Cherry/Grape-tomato's halved - 1/4 Cup Pepita's - Salt/Pepper to taste Lamb Brochettes W/ Mint Pesto (recipe makes brochettes) Ingredients: -2 1/2 Lbs boneless leg of lamb 2 Tbsp lemon juice (1/2 lemon squeezed) 3 large garlic cloves, crushed 1 tsp salt 1/2 tsp ground black pepper 1/4 cup extra-virgin olive oil 2 Tbsp chopped mind 8 ounces pancetta, thinly sliced, or bacon* (about 15 slices) 2 cups mint pesto (jarred or homemade) Directions: Cut the lamb into 3/4-inch cubes. Combine the lemon juice, garlic, salt and pepper into a large bowl and whisk until blended. Add the oil and mint. Toss the lamb in the mixture to coat well, cover, and marinate in the refrigerator, tossing occasionally, for at least 4 hours. Soak 30 6-inch bamboo skewers in water to prevent burning. Thread 2 slices of lamb and 1/2 slice of pancetta onto each skewer; arrange on sheet pan. Roast the brochettes in a pre-heated 450 degree F oven until the lamb is nicely browned outside yet still pink and juice inside, 8-12 minutes. Serve the brochettes with mint pesto sauce for dipping. Note: If using bacon rather than pancetta, blanch it in a large saucepan of slowly simmering water for 5 minutes. The bacon will become opaque and firm. Drain and pat dry before using. Thanks again to everyone joining us on wine night, and we look forward to seeing you again! For Chef Jon to release more of his recipes, like and share our page!

Sawmill Oilers Challenge Giveaway! We're back with another giveaway!! This week we want to give you the chance to win a 6-pack of Sawmill Sesame Steak Sauce! Here's how to enter: 1) "Like" the Sawmill Prime Rib & Steak House Facebook Page 2) Comment with a selfie of you wearing your Oilers gear! We'll pick a winner for each location on Monday, October 23rd! Make sure you catch all the Oilers action every game day at any of our 9 locations.

Come join us any Sunday at Sawmill for Sunday Brunch from 10am-2pm! Excellent food, Good people, Great experience!