Spring is when lamb is it’s absolute best. With so much of our production coming from Victoria and the southern production systems, where they have had an incredibly wet winter, the grasses have been just continually growing and making the lamb thrive in the environment.
Whilst what would normally happen when supply becomes more open to the wider market, prices drop, we haven’t seen as much of that this year. We really are competing on a global scale now for our homegrown products, and so much of the world loves what we produce, so we are definitely paying more for the select stuff we want to see in the shops.
This week marks the largest yarding we have seen so far this spring, so hopefully, this opens the markets up a touch more and that price relief continues to come through to us so we can pass it on to consumers. The thing with spring lamb is the flavours that come through in the meat. It is juicy, succulent and oh so tender. It’s like mangoes right now, they are just outstanding. When the product is at it’s best, is when it needs the least work and definitely makes the cook's job easy!
My favourite cuts over spring are racks of lamb straight on a low heat BBQ. All they need is a quick season with salt and white pepper. I like to cook to a medium so it still has plenty of juice in it. Another one that is super easy is a bone in shoulder done low and slow. Some basic mint and rosemary from the herb garden, a bottle of light flavoured pinot over it, but really if I cook it for four hours normally, three is plenty this time of year. The meat is much younger, and there is much less muscle to break down before it is super tender and all sorts of yum.
If you are feeding a family the loin and chump chops are a great cost-effective way of managing this, and a simple grill is the best way. Some nice Kipfler potatoes to roast or mash with it, and some peas. It’s like being a kid again.
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