Natural. Happy. Delicious.

'We were lucky enough to try a leg of saltbush lamb this week. We used the slow cook recipe with stock, wine, garlic and herbs. We cooked the 4.6 kg leg on 120deg C for 8 hours and used a temperature probe so when the meat temperature reached 70 deg C it was perfectly medium rare. The saltbush lamb was tender, with a fine texture and a subtle sweet smoky flavour. This meat stands on its own – forget the gravy and mint sauce – just serve with some roast vegies for a wonderful meal. Thank you Graham and Rosie – the Saltbush Lamb is fabulous – absolutely the best we have ever tasted!!'

The Crowe family, Willoughby NSW

right: Michael Frederick making gourmet saltbush lamb sausages

'Arcadia Saltbush Lamb' is a premium product. It is very tender and it has little need for extra salt as it has a naturally subtle salt flavour that is imparted through the salt bush. Having seen the lamb truly reared in a professional and caring manner, I feel confident to use salt bush lamb on my current restaurant menu and will continue to use it in future.'

Jody Jones of Source Dining, Albury NSW

'Garth, Jan & Graham, What an absolutely beautiful product, so tender and such good flavour! ...Thanks again for your hospitality today.' 

Bruce, Cleo & Eliza, Narrandera NSW