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TAS Country : April 7th 2011
pril 8, 2011 15 FINISHING IN STYLE: Some of the lambs at the Windbourne property at Springfield. quietly de relish and chutney. Pictures: KAROLIN MacGREGOR ''Terry's fantastic, he keeps it all very calm and quiet when they get there so the lambs aren't stressed,'' he said. ''He doesn't use any water on the carcasses as well, which is another big thing for quality.'' The lambs are run on improved pastures in large undulating paddocks. Mr Brown aims to run the lambs off at between 40kg and 44kg live weight. The couple buy in store lambs from around the state, and Mr Brown said his preferred breed was Suffolks. ''I like the Suffolks because they're pretty good to handle generally and they don't tend to get over-fat as easily,'' he said. Mr Brown said finishing lambs to exact specifications was sometimes challenging. ''Terry doesn't trim anything off them, so I have to make sure when they go in they've got the right amount of fat on them,'' he said. During winter Mr Brown adjusts his stocking rate to ensure they can still turn off the required number of lambs each week. The lambs are mostly grass-fed, but Mr Brown also uses some specially grown fodder crops, including summer turnips and annual ryegrass. Ms Andrewartha said they tried to maintain a strong environmental focus in their farm management. Part of this has included fencing off the Brid River, which runs through the property, and re-vegetating with native plant species. The couple normally sell most of their Brid River Lamb as whole or half- carcasses. Ms Andrewartha said they had also started selling select cuts to customers at the Evandale Market. Among their most popular products are lamb sausages. Last week the couple spent three days at the Longford Revival Festival, where they cooked and sold hundreds of sausages. The sausages will also be on the menu when the couple attend Agfest as exhibitors for the first time next month. The sausages are currently being made at the McClennan's Butchery at Scottsdale. Ms Andrewartha said that, unlike many sausages, theirs included meat from the whole lamb, including prime cuts. ''We get a lot of comments about the quality from people at Evandale, people just love them,'' Mr Brown said. ''I think the main thing is we try to keep everything pretty simple.'' The couple sell their sausages along with home-made rhubarb relish and tomato chutney. Ms Andrewartha said rhubarb relish and lamb sausages was a winning combination: ''The flavours just go together so well.'' Mr Brown said they were also dabbling with the idea of lamb pate. The couple are planning to work in partnership with a retailer in Launceston to expand their Brid River Lamb sales and products. A website that includes general information about the products as well as recipe ideas is also bringing in more customers. To find out more about the couple's farm and products, log on to www.bridriverlamb.com
March 31st 2011
April 14th 2011