Sheepwheat on sale now

[malleefarmer]

Dont know any details $100 per kilo at butchers in sydney. Yep marbled lamb dont know breed of sheep or anything perhaps clever marketing

[Sheepwheat]

Upping my prices now. Lol

[farmaholic]

That's alot of fat!

[woodland]

Crazy question......... does lamb normally marble like beef does or is this an anomaly? I know very little about sheep as there’s more moose around here than them.

At $100/kg your target audience is pretty select I would imagine. Random thoughts as I deliver hay today.

[Sheepwheat]

Crazy question......... does lamb normally marble like beef does or is this an anomaly? I know very little about sheep as there’s more moose around here than them.

At $100/kg your target audience is pretty select I would imagine. Random thoughts as I deliver hay today.

In my experience, and with our lamb, there is little marbling, certainly not even close to that. But lamb doesn’t need marbling anyway, it is the most tender, melt in your mouth, cut with a fork every time, red meat going.

We find people are willing to cough up the cash for lamb, once they’ve had it, they always come back for more. Not to the extent of 100 a kg though! That is crazy. We sell our processed lamb for very strong prices though with no trouble at all.

[grassfarmer]

That's weird - never seen lamb marbled like that. Do they have Wagyu sheep in Australia?

[sumdumguy]

Ever tried shishliki Mallee?

[malleefarmer]

Agree on all counts never seen marbling in lamb. Was wondering if its photoshopped.

Shisliki must be similar to many greek marinated lamb dishes. Had to do a search

[grassfarmer]

Agree on all counts never seen marbling in lamb. Was wondering if its photoshopped.

Shisliki must be similar to many greek marinated lamb dishes. Had to do a search

You can google images that show lamb with quite a bit of marbling - mind you with your new search engine you might just come up with pictures of well marbled duck!

[Sheepwheat]

Shishliki or shashlik is a Russian/Ukrainian dish made by layering onions an lamb cubes alternately and letting it sit for four or so days. It is a very bare bones recipe, generally no seasonings other than some pepper and in some cases lemon, (in our view an abomination!), and it is amazing what comes of it when grilled.

We have some in restaurants selling as appetizers.

Hard to describe flavour unless you taste it. Even then I can’t really describe it as it is so unique and tender beyond belief.

Too bad lambs aren’t 120 lbs of solid meat!