The start of spring is a great time of year — the grass is green, the garden is about to blossom, the mornings are fresh, the birds are chirping, the days are getting longer and the grass fed lamb is at it’s best – there’s not too much to dislike about spring in Sydney.
At Millin’s, we kicked off the spring lamb season with a party, coinciding with our 5th birthday celebrations. We cooked up a delicious whole lamb on a spit and gave away close to 200 fresh lamb rolls.
September, when the new season Free Range Grass Fed Lamb becomes available is always an exciting time for us. We source our lamb throughout the year from Cowra, NSW which is situated along the banks of the Lachlan River. This area is classed as one of the most fertile valleys in the world and the lambs bred in the Cowra region have the reputation of being some of the best in Australia. The region has mild temperatures, steady rainfall and ideal pastures and fodder crops to support animals that are happy, healthy and completely free-range.
Why Spring Lamb?
Most people don’t realise that lamb quite seasonal. The peak in supply in early spring follows the traditional climatic breeding cycle of lambs being born in the cooler months. The lambs that are then sold the following spring are considered to be exceptionally sweet as they graze on freshly sprouted spring grass and their meat is also more tender as they’re smaller in size. The lamb takes on a lighter pink colour and creamy white-colour fat which adds to the flavour. There is no better time to sample some of the finest grass fed lamb our farmers have to offer than in Spring.
Millin’s Loves Lamb
Our daily fresh grass fed lamb is delivered by Breakout River Meats straight from the farm, the lamb is lovingly prepared into all sorts of wonderful cuts such as chops, cutlets, roasts, racks, rumps, chumps, mignons, noisettes, sausages, kofta, kebabs and my favourite, our Persian Pulled Lamb Shoulder.
With the weather starting to warm up, we change the focus of our cuts from the casseroles and slow cook cuts to the quicker frying, grilling and barbecue styles to keep up with the usual Aussie shift to outdoor meals and backyard barbecues.
Whether you’re entertaining or need just a quick dinner for the family, spring lamb is really a treat at the moment — the best and freshest you’ll get.
Our butchers are always here to provide any tips or help in any way we can to make sure your lamb experience is a memorable one. We’re also happy to take any special requests because we prepare our lamb straight from the whole carcass and can give you exactly what you’re after.
Lamb on a spit
We also have a spit for hire and can supply a whole lamb, prepared and bound to the rod, ready to go. Visit our Spit Hire page for more details or just give us a call. The spit is sure to be running hot this summer so make sure to book in your party soon.
Saving the best for last
To make even more of a celebration of spring lamb season, we’re also running a competition to go in the draw to WIN a whole lamb and spit hire with any lamb purchase before the 15th of October!
Make sure to drop by the shop or visit us online and have a look at our great selection of delicious lamb products all using deliciously sweet, grass fed NSW spring lamb. We really do want to share the love this lamb season!