Our humanely-raised, grass-fed Australian lamb is the product of a clean, natural and free-range environment with no antibiotics or hormones ever used.
Our humanely raised Australian lamb is a cross between Border Leicester-Merino, Dorset, and White Suffolk breeds. The young lambs are raised to six months of age in a clean, natural and free-range environment, where they graze on rye grasses and clover in spacious pastures. They are never given antibiotics or growth hormones. These idyllic growing conditions and the low-stress environment ensure a clean, mild-tasting meat that is never gamey.
Lamb shoulder is an under-appreciated cut that deserves more attention. It is lean, and full-flavored, especially on the bone. The hard-working shoulder muscles make this cut slightly tougher than the better-known and tender lamb rack or loin. But it has its own delicious secrets tucked into the cartilage and bone. When slow braised with moisture, the shoulder reveals rich gelatin and juices that create a sticky sauce in the pan, and fork-tender lamb meat with deep flavor.
"The ingredients in cassoulet vary from region to region in France. The dish almost always contains goose fat, garlic sausage and duck confit plus a lot of garlic and beans. "
"This recipe for wild boar ragout is even better the day after it is cooked. Chef Mario Batali, of the recently opened Eataly in New York, says he also makes it with lamb and venison."
"This five ingredient stew gets deep, rich flavor from long and slow braising and a generous dose of dark Guinness Stout."
"Alice Waters uses reconstituted dried apricots in a light but luscious stew with coriander, cinnamon, saffron and ginger. She finishes it with fragrant rose water."