Certified Suffolk Lamb

Milk fed lamb is a true luxury product and using Suffolk cross lambs to produce this product elevates it to a whole new level. It is currently a highly seasonal product available from approximately May to October each year.

The Suffolk breed is without peer in terms of meat quality and milk fed suffolk is truly an amazing product.

One of the most famous regional food products in France is Pauillac lamb which historically was milk fed lamb grazed within the vineyards in the Haut-Medoc wine growing region in France.

These days the Pauillac lamb is a 60-75 day old milk lamb grown to 10-14kg. With the phenomenal growth rates offered by suffolk lambs we are achieving these weights before 55 days which results in an even sweeter softer product that the famous Pauillac variety.

In 2008 we finally launched this product as a retail option after showing to some of Australia's top chefs in 2007. Fans of our milk fed lamb include Cheong Liew and Simon Bryant at the Adelaide Hilton as well as Chui Lee Kuk and Peter Gilmore in Sydney.

What is Milk Fed Lamb?

Milk Fed Lamb is a 6 -8 week old Suffolk cross Lamb which has grown to weight on a predominately milk fed diet, average weights are 10-14 kg.

Milk Fed Lamb is milder in flavour and is a unique seasonal product that is well suited to the flavours of the fruits, herbs and vegetables in season at this time of year.

Milk Fed Lamb has a minimal creamy fat cover, enough to prevent drying out during the varied cooking methods which can be employed but not so much as to require trimming or to flavour your dish with the Lamb fat that some people find disagreeable. For that reason Milk Fed Lamb is highly recommended for those people who say they do not like the flavour of Lamb, it really is a different product altogether than the usual Lamb available year round in Southern Australia.

How can I use Milk Fed Lamb?

Milk Fed Lamb is available in all the traditional cuts associated with Lamb. As a whole Lamb on the spit it is truly one of the treats of the season. Obviously we don’t all have families that require that much meat on a Sunday lunchtime! Also available as a Full bone in or boneless leg and half leg. Bone in or boneless shoulder, tiny loin chops and petite racks, boneless loin roast or a saddle to roast on the bone. A leg pair makes a great spit roast for up to 12 people a whole lamb to feed up to 25.

General cooking methods are the same as for the traditional grass finished Lambs available year round. Perhaps a slight reduction in roasting temperatures is a safe bet and the slightly longer cook at lower temperature per kg gives a lovely sticky gelatinous texture to the meat.

Milk Fed Lambs are enjoyed throughout Mediterranean Europe and have been for centuries. Spain, Provence, Calabria, Puglia and Greece all have special dishes based around Milk Fed Lamb. They all seem to share a common theme in that they keep it simple! Generally speaking strong and assertive flavours are not employed at its most simple salt is the only seasoning, this makes good sense as the flavour is mild and seasonally unique, something to savour and enjoy for what it is!

Suggestions for Cooking Milk Fed Lamb

As stated above keep it simple, especially if trying for the first time, allow the natural sweetness of the meat to shine through.  A simple rub with salt, lemon zest and a little rosemary or oregano is really more than enough, a baste with lemon juice or vinegar at the final 10 minutes of cooking will give a lovely glaze and final seasoning to the meat. A traditional method for larger gatherings is to have the meat (leg, shoulder, flaps) roasted together in a large oven tray with just enough olive oil and white wine to moisten, baste every 20 minutes with juices until done, rest and serve. Allow your accompanying dishes to carry any robust flavours (the bitter greens, fennel, orange etc of winter all suit)

As an elegant and small roast or grill the loin and rack of Milk Fed Lamb offer a great alternative to fillet steaks or cutlets of the more traditional Lamb. A Milk Fed rack of Lamb is about right for two a makes a light meal. A saddle roasted on the bone or a boneless loin is about right for four.

The flaps and shanks of Milk Fed Lamb can be slow roasted or braised and are sweeter and stickier than the traditional Lamb, top the finished dish with a Gremolata like you would with Veal Osso Bucco for a fresh zingy finish.

Recommended Roasting Times

• Legs and Shoulders, Bone in Saddle approx 25 mins per 500g @ 180/170 degrees
• Full rack approx 15 minutes @ 190/200 degrees
• Boneless Shortloin/Loin, seal in hot pan and transfer to hot oven 20 mins per 500g @ 190 degrees.
• Flaps and Shanks can be slow roasted or braised as for Veal or Spring Lamb recipes.