LAKE HOUSE
DAYLESFORD, VICTORIA
Alla Wolf-Tasker is a legend. A woman recognised not only for her talent but her drive to always achieve perfection. She is a powerful advocate for the use of local produce in Victorian cuisine. When she chooses to not only buy our product, but promote it on her menu, you understand she is true to her word. The dish of Green Hills Farm spring lamb we had on her Spring/Summer menu captured the essence of the flavour of our lamb and took it new heights, served with sweetbreads and globe artichoke.
King Street, Daylesford, Victoria
Phone (03) 5348 3329
SHOP LIKE LAKE HOUSE…
Lamb Shoulder is probably one of the most versatile cuts you can get. Perfect for slow roasting in oven, smoker or BBQ, the final meat will be incredibly flavoursome and tender. Any leftovers can be used in salads, sliders, pies and even ragu.
For easier carving and slightly less cooking time, choose the Boneless option. Boneless shoulder is also perfect for curries and casseroles when you are looking for deep flavour. It is slightly more per kilo however you aren’t paying for the weight of bone.
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury
The lamb backstrap is essentially the rack or loin off the bone. It is lean and amazingly tender with a lovely subtle flavour. The backstrap is perfect for a quick cook on the grill to rare or medium-rare and then sliced. Great in Summer salads.
Weight of Backstrap: Around 200g but often closer to 250g
Trimmed or Untrimmed
Feeds: 1-2 people
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury