[{"id":13132857372,"handle":"lamb-goat","updated_at":"2022-05-23T18:40:18+10:00","published_at":"2020-04-13T08:12:39+10:00","sort_order":"manual","template_suffix":"","published_scope":"web","title":"Lamb, mutton \u0026 hogget","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe lambs we source from regeneratively-managed farms in NSW and Victoria are entirely pasture-raised and arrives to us as whole bodies on the bone - no boxed meat. We know which farm everything we source comes from and we provide a clear line of sight, from the farm, to the abattoir, to us and to you. \u003c\/p\u003e\n\u003cp\u003eAll the farms we work with are regeneratively managed which means no synthetic fertilisers, pesticides, insecticides or growth promotants. All animals are raised outside on pasture and moved regularly to allow for landscape recovery and animal health. Stocking densities are adjusted according to what the season and land will tolerate and all farming practices provide optimum health and sustainability for the entire farm ecosystem from soil microbes to plants to animals and humans.\u003c\/p\u003e\n\u003cp\u003eSheep breeds include Texels, Australian Whites, Dorpers and Hampshire Downs.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMoorlands biodynamic Texels. Photo by Alan Benson.\u003c\/em\u003e\u003c\/p\u003e","image":{"created_at":"2018-04-17T16:53:34+10:00","alt":"","width":1000,"height":907,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2129\/0063\/collections\/Goat_head.jpg?v=1599881056"}}]
This is similar to a dish that the gorgeous folk at Fred's restaurant do with the lamb we supply them. We tunnel-bone the leg leaving just the shank. Then we lather the inside with our delicious, home-made salsa verde sauce and roll it up and tie it. The good folk at Fred's cook it hanging over their open fire a la ficelle.
You may not be going to Fred's and you may not have an open fire in your kitchen but you can still roast a damn fine lamb leg and feast like a boss.