LAMB
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Morroccan lamb filet, spiced orange reduction
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LAMB
Lamb rack, cous cous, red wine jus
Since Western civilisation arrived in Australia some 220 years ago, Lamb (today’s term) or sheep has played a major stable of our Australian identity. Like that of our cousins across the ditch, Australia and New Zealand pretty much forged their economy literally off of the back of a sheep. Certainly within our brown land, the failure of the wool industry in the late eighties and early nineties forced those farmers who were still willing, to think outside of their box and create a new market.
The meat market has always been incredibly strong here and during our FOOD TO EAT filming we were fortunate enough to visit a man that holds that commitment to the sheep industry that seems to have been forged in our farming identity. Victorian Meat sheep on the Bellarine Peninsula, with stud master Terry English, breeds two breeds of fleece dropping sheep specifically for the meat production market. Not only do they act as a stud farm for the dorper breed, but also for their own stud bred wilti-poll (a hornless Wiltshire). They breed stock for larger market producers who them breed and grow the stock for the consumer. Through the technology used upon Terry's farm, they can trace their sheep from its initial tagging as a lamb to right through to the butcher.
The farm, set on approximately 80 acres, is a true testimate to sustainable and ecco friendly farming and we felt incredibly privileged to be taken around by one of the industries true visionaries.
Episode 2 also brings in an exciting guest chef. James McGann, who is a Michelin trained chef from England. He cooks an amazing lamb rack with red wine jus and then I follow it up with some sexy Moroccan infused lamb fillets. James will be joining us for 4 episodes in series 1 so please make him feel welcome.
The meat market has always been incredibly strong here and during our FOOD TO EAT filming we were fortunate enough to visit a man that holds that commitment to the sheep industry that seems to have been forged in our farming identity. Victorian Meat sheep on the Bellarine Peninsula, with stud master Terry English, breeds two breeds of fleece dropping sheep specifically for the meat production market. Not only do they act as a stud farm for the dorper breed, but also for their own stud bred wilti-poll (a hornless Wiltshire). They breed stock for larger market producers who them breed and grow the stock for the consumer. Through the technology used upon Terry's farm, they can trace their sheep from its initial tagging as a lamb to right through to the butcher.
The farm, set on approximately 80 acres, is a true testimate to sustainable and ecco friendly farming and we felt incredibly privileged to be taken around by one of the industries true visionaries.
Episode 2 also brings in an exciting guest chef. James McGann, who is a Michelin trained chef from England. He cooks an amazing lamb rack with red wine jus and then I follow it up with some sexy Moroccan infused lamb fillets. James will be joining us for 4 episodes in series 1 so please make him feel welcome.
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This episode sponsored by Victorian Meat Sheep
