Wednesday, June 23, 2010

Traditional Lamb

Recently we were contacted by producers Pip and Nigel from Brid River Lamb, Springfield in the heart of the lush North East. If you've been to Evandale market on the first Sunday of the month, you may have already tasted their famous lamb sausages.  Would we like to introduce their lamb to you, they wondered?  Their story is real. Nigel's been supplying lamb to the local Scottsdale butcher for 20 years and is a devotee of the traditional method of lamb production adopted by the Slow Food Movement. Lambs are grass-fed on quality pasture and air-dried during processing. "Modern production techniques and over-processing have taken away the quality and flavour of lamb," says Nigel. "We know our lamb tastes better because we put quality ahead of anything else." We'll be including their order forms and details in next week's hilbarn box for those of you who might be interested. 

1 comment:

Rach Morgan said...

You know, it was just the other day, I was talking to a friend and fellow 'hilbarner' how much we loved Hilbarn and I said: "now what we need is a meat version of hilbarn!" I am very interested!