[{"id":13132857372,"handle":"lamb-goat","updated_at":"2024-04-18T11:25:05+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":"\/\/featherandbone.com.au\/cdn\/shop\/collections\/Goat_head.jpg?v=1599881056"}}]
Lamb rump is a lovely little roast that's perfect for two to three people. Super easy to cook - just put it in a baking tray and roast for 30-40 minutes on 180, then rest for 10 minutes.
Marinated so all you have to do is roast or bbq gently and slice. Choose between Harissa marinade (hot and spicy) or Rosemary & Garlic marinade.
The Producers
We buy whole lambs, mutton and hogget seasonally on a rotating basis from a number of farms. Your cut will come from whichever lamb is available when you order. The lamb we source is:
packed with the farm, breed and certification clearly labelled;
dry aged for between two to six weeks, depending on the cut;
lambs are 4 - 12 months old;
hormone and antibiotic-free;
grass-fed and finished on chemical-free pasture;
a mix of breeds including Suffolk, Texel and Dorper;
from NSW farms.
The producers we work with are entirely transparent about their processes and welcome all questions.
