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in some of the most pristine seawater in the world
giving you a contrast in tenderness and flavour
We have removed the bone from our free-range Australian Lamb leg and marinated the leg in classic Greek-inspired flavours of lemon
or until the brisket reaches an internal temperature of 93–96°C and a probe or fork slides in with little resistance
This is the purest expression of South Australia's best olives
Lamb Neck Fillet Diced Free Range - 500g gyutan in some of the mostIn the field, the lamb neck gets a good work out bobbing for grass, it is rich in collagen and sinews that breakdown and become gelatinous and tender with slow cooking. This is the perfect cut for stewing and braising. There are not many places who still break down fresh lamb carcasses. We receive fresh whole lambs daily from our friends at Breakout River in Cowra. The result is incredible Free Range Australian boneless lamb neck fillet, diced for
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