Spring is the time to celebrate lamb.
Spring lamb is the most tender and juicy meat of all. To assist you in getting the best from each cut of meat, we have included information about the different cuts, where they originate and what cooking method brings out the full flavour and tenderness of the meat.
Enjoy your own tried and trusted recipes or experiment with some of the following ideas to turn your lamb dish into something spectacular.
250 grams diced lamb bacon pieces. Using our traditional recipe, use it as a garnish, or the hero. Cook before consumption.
Grass fed Australian White lamb, hand cured with Murray River Salt and wood smoked by an artisan small good producer near Daylesford.