Chef's cuts ~ 5kg

$129.90

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Less like a budget box, more like an assortment of unpopular cuts & mid-week staples. This box combines the lesser used cuts from the young lambs as well as including mutton from our cull ewes. We aim to showcase the deep flavour that can come from carefully cooking this older meat.

A premium cut will be included, perhaps a backstrap or tenderloin. As well as some diced shoulder or minced leg meat. Think neck or shanks for a soup or ragu. Perhaps you could marinate & skewer the ribs for cooking over charcoal or maybe it’s time to get your dumpling on with that mince.

If you’re a keen cook then this is the box for you. We also include an 850ml container of lamb stock. A 230g jar of rendered lamb fat, perfect for roasting delicious potatoes & a jar of Persian spice mix for you to use how you like. Amazing in braises with diced shoulder or use to make Lebanese meatballs.

This box is great value for someone who loves to teach themselves new recipes & is passionate about nose to tail or honoring the life of the ewe.

DELIVERY ~ If your postcode is listed below, you're eligible for delivery of a lamb box. If your postcode is not on the list but is very close to one on the list, RING ME! I will work it out with you & put it on the list. Deliveries to Melbourne, inner north, inner south & south east will be Saturday 17th October. If you’re not going to be home please leave an esky or chilly bin outside the door for me to pop your box into.

Deliveries to the central highlands, where all the beautiful people live, will be Sunday 18th October. Again, If you’re not going to be home please leave an esky or chilly bin outside the door for me to pop your box into.

Check if we deliver to your postcode

Less like a budget box, more like an assortment of unpopular cuts & mid-week staples. This box combines the lesser used cuts from the young lambs as well as including mutton from our cull ewes. We aim to showcase the deep flavour that can come from carefully cooking this older meat.

A premium cut will be included, perhaps a backstrap or tenderloin. As well as some diced shoulder or minced leg meat. Think neck or shanks for a soup or ragu. Perhaps you could marinate & skewer the ribs for cooking over charcoal or maybe it’s time to get your dumpling on with that mince.

If you’re a keen cook then this is the box for you. We also include an 850ml container of lamb stock. A 230g jar of rendered lamb fat, perfect for roasting delicious potatoes & a jar of Persian spice mix for you to use how you like. Amazing in braises with diced shoulder or use to make Lebanese meatballs.

This box is great value for someone who loves to teach themselves new recipes & is passionate about nose to tail or honoring the life of the ewe.

DELIVERY ~ If your postcode is listed below, you're eligible for delivery of a lamb box. If your postcode is not on the list but is very close to one on the list, RING ME! I will work it out with you & put it on the list. Deliveries to Melbourne, inner north, inner south & south east will be Saturday 17th October. If you’re not going to be home please leave an esky or chilly bin outside the door for me to pop your box into.

Deliveries to the central highlands, where all the beautiful people live, will be Sunday 18th October. Again, If you’re not going to be home please leave an esky or chilly bin outside the door for me to pop your box into.

Check if we deliver to your postcode

This is not the big bold Aussie lamb you may be used to & I aim to make sure you’re aware of this style of farming before you purchase a box. The lambs or kids are weaned between 8-12 weeks of age depending on their weight & condition. We aim to send the lambs for slaughter at 4-6 months of age, again depending on their condition. This is much more in line with the European way of eating young lamb, to then be able to milk the ewe or doe for the remainder of the season. This sized lamb is perfect for the spit, hence the cultural & traditional uses at times of very special celebrations or religious ceremonies. Whilst it’s uncommon for most of us to want to throw a lamb on a spit, wanting smaller, more manageable cuts is what I’ve been hearing. I’ve found that this size suits smaller households & the lighter, more delicately flavoured meat suits many more palates. It’s for this reason I’m pursuing this carefully considered way of rearing the livestock.

Producing meat & dairy along side one another is very complex, we don’t pretend to know everything, we just think there’s a better way than the status quo. We offer all our stock free choice minerals as well as blocks at different times of the year. When they are not drinking milk from their mothers, lambs are reared on fresh pasture & high quality legume hay. We strive everyday to improve our land to support this vision of healthy & happy livestock. Regenerating the pasture is our passion.