Description
Lamb shoulder is a cut of meat taken from the front of the lamb, near the rib and leg. It is a flavorful and relatively inexpensive cut of meat that is well-marbled with fat, which gives it a rich taste. Because of the muscle it is used, it is considered a tougher cut of meat compared to others, like lamb backstraps or leg. Therefore, it is best cooked by slow-cooking methods such as braising, stewing, or pot-roasting. This allows the connective tissue to break down and the meat to become tender. After slow cooking, it can be shredded and used in dishes like lamb stew, lamb curry, or sandwiches like lamb gyros. It is also used for the traditional Mediterranean and Middle Eastern dishes like lamb tagine, moussaka and kebabs.
Australian meat products have fertile volcanic soil. Volcanic soil is rich in nutrients, such as iron, calcium, magnesium, sodium, potassium, phosphorus, sulfur, silicon and other trace elements. The rich combination can act as a stimulant for plant growth,
In addition, the climate is mild and rainy, so the organic pastures bred are fresh and nutritious.
Breeding pastures with higher nutritional value than other Australian regions.
Allow our carefully selected livestock to roam and feed freely on 5000 acres of sustainable, green pastures.
Grow in a stress-free grassland environment. Breeding good meat quality.
In different seasons of spring, summer, autumn and winter, different pastures, different grains, and the bred livestock have different flavors. Tasting the beef and mutton bred on the Australian volcanic soil, in different seasons
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