LAMB
We are on to our third lot of lamb and the feedback has been excellent. Basically those who have tried it have reordered. Please note that Helen Raven is the
breeder/grower, they are not organic, but grass finished and 'chemical
free'. This means that they have been grazing on conventional pasture
and have had no grain, drenches, antibiotics etc. Helen produces
excellent quality lamb, widely acclaimed as being superb, and the
Hampshire Down has a first class reputation for eating quality.
We have two different packs and they
contain: a leg roast, loin chops, premium chump chops, and cutlets. The
forequarters we have decided to do half as chops and half as rolled
roasts so there will be choices; some packs with fore quarter chops and
some with rolled roasts (bone in). Lean lamb sausages with Australian bush pepper
and native thyme will also be in the packs - gluten and preservative
free of course. Our butcher's brother is also a butcher on the south coast,
and we are assured that his south coast customers love the bush pepper
lamb sausages - so are they good? You be the judge and let us know.
The
lamb pack weights are approx. 4 to 5 kg packs (1/4 of a lamb) at $20 per kg,
and 9 to 10kg packs (a side of lamb) at $17 per kg.
Hogget cuts and prices are the same as for the lamb. The weights will as for the heavier of the lambs.Feedback
on the lamb has all been positive and comments have been coming in faster
than anticipated (our clients only got the lamb yesterday!). "Very
good, lean, tender and full flavoured", "Lean, soft meat, full
of flavour." (these were independent and so similar). We found the chump
chops 'sweet', tender and very lean. The sweetness surprized me, I'll
have to try more before I can articulate what I think it is. A few found the forequarter a bit fatty, but if so it is grass finished fat and has the right balance of Omega 6 and 3 fatty acids.
"Best lamb we've had in ages. Ran rings around the ....... we bought the other day."
"We'll take another side when it's available, please" J and S
"We tried some of your lamb at a friend's, and it was so good we just had to come and get some" unknown but friends of
MI, Kambah.
"We slowly cooked the forequarter roast, it melted in the mouth and the flavour was superb." P.J. Kambah
It's a sad fact that Australian lamb is being increasingly 'lot fed'. This an unnatural confinement feeding system is designed to maximise production and profits. A very good link as to why you should be eating pasture raised and finished lamb (and hogget), and why 'lot feeding' is bad for the animals health and yours, is here . This research is applicable to all ruminants and has important implications for your health.
© 2007 by Michael Croft and Mountain Creek Farm, All rights reserved.