Agriculture Department of Western Australia
LAMBPLAN is Australia’s system for describing genetic worth of animals used in sheepmeat sheep industry. The system is based on estimated breeding values or “EBV’s”. LAMBPLAN EBV’s are calculated from raw data collected by breeders and accredited LAMBPLAN Operators.
WA Q Lamb
WA Q Lamb is an alliance between a group of more than 170 dedicated lamb producers from the state’s South West and North East regions, Hillside Meats Abattoir, Action Supermarkets and Andrews Meat, NSW.
Meat and Livestock Australia
Meat & Livestock Australia (or MLA as it is known), first and foremost provides services to its owners – Australia’s livestock producers – and offers support to the cattle, sheep and goat industries in strategic planning.
Sheep’O is a web site creation company, referral agency, online store, and classified advertising portal specialising in Sheep and Wool Industries in Australia.
Animal Health Australia
A not-for profit public Company established by governments and livestock industries. Animal Health Australia is an organisation dedicated to advancing issues of collective interest to stakeholders associated with the health of livestock. With an exclusive focus on national animal health issues, the Company develops appropriate and sustainable partnerships between Members and provides leadership in securing outcomes that position Australia as a world leader in terms of its health status and systems.
University of New England
The Animal Science web server is host to a number of web sites at the University of New England.
Roast Leg of Lamb with Bacon
75 grams Softened Butter
Juice Of 1 lemon
10 Rashers of Bacon
1 Small Bunch of Rosemary
2 50 gram tins of Anchovies
1 Leg of Lamb, 1.8kg, deboned
4 Large Garlic Cloves, peeled and sliced lengthwise into 3
1/2 Bottle White Wine
Preheat the oven to 220 degrees C. Cream the butter, anchovies, rosemary and garlic and smear all over the surface of the meat. Lay bacon on a board, overlapping to form a rectangle. Roll bacon around Lamb and tie at regular intervals. Place the Lamb in a roasting tin and pour the wine around evenly. Tuck in any leftover sprigs of rosemary and pour over the lemon juice. Put in the oven and roast for 15 minutes. Turn the oven temperature down to 180 degrees C. And roast the Lamb for a further hour, or more if you like your meat well-done. Baste from time to time with the wine juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving. Meanwhile, taste the juices and add salt if necessary. During the roasting process the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy. If you find it too thin, reduce over a warm hob to the right consistency.
Number of Servings: 8
Lamb with Port Sauce
You’ll look for an excuse to make this delicious lamb again. Smells good, looks good, and is good!
1 (2 kilo) boneless leg of lamb, rolled, tied, and trimmed of excess fat
4 to 6 cloves garlic cut in half
4 to 5 sprigs fresh rosemary
Salt to taste
1/4 teaspoon coarsely ground pepper
1 cup ruby port wine
Port Sauce (see below)
Fresh rosemary sprigs for garnish
To prepare leg of lamb, cut 1-inch slits on all sides of the lamb. Insert garlic halves into the slits and weave rosemary sprigs in the string used to tie the lamb (some butchers may use a mesh-like material). Sprinkle with salt and pepper. Place lamb into a deep baking pan; pour port wine over lamb. Cover and refrigerate at least 1 hour or overnight (best overnight).
Preheat oven to 325 degrees. Remove lamb from marinade and place onto a rack in a shallow baking pan; place in the lower half of the oven. Insert a meat thermometer into the thickest part of the roast. Bake, uncovered, 2 hours or until thermometer registers 145 degrees; basing with marinade very 15 minutes.
Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving. Transfer lamb onto a serving platter and drizzle Port Sauce over meat. Garnish with fresh sprigs of rosemary.
1 cup ruby port wine
1 tablespoon butter
Add wine to drippings in baking pan and heat over medium-high heat, scraping loose browned bits on the bottom of the baking pan. Bring to a boil, stirring frequently until sauce is reduced to the consistency of heavy cream. (If it is reduced too much, use more port wine to make sauce the desired consistency.) Remove from heat. Just before serving, whisk in butter until blended.
Number of Servings: 8 to 10
Rack of lamb with a Herb – Dijon nut crust
4 racks of lamb (6 to 8 chops per rack), fat removed and frenched
Salt and pepper
1/4 cup fresh thyme, finely chopped
1/4 cup fresh oregano, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup hazelnuts, toasted and finely chopped
Preheat oven to 375 degrees F. Season lamb racks with salt and pepper. In a large frying pan, sauté lamb racks in olive oil on both sides to sear. In a shallow pan, roast in oven for 15 minutes; remove from oven. Coat lamb racks with Dijon mustard.
In a medium-size bowl, combine thyme, oregano, rosemary, and parsley; pat mixture over the lamb. Pat hazelnuts over the herb mixture (this gives the crust effect). Return to oven and bake for 4 to 6 minutes. Remove from oven and slice between racks and serve on individual plates.
Number of Servings: 8
The original flock was established by owners Bill & Lynne Duffield in 1965. Through the years ewes, were purchased from such flocks as MSU and Culham. In 1991 the flock was closed to purchasing ewes from outside the farm. Rams to service this flock were purchased from test station sales in Canada and the USA such as Ontario, Alberta, Iowa, and Illinois.
Glenlea Suffolk Stud
Established in1995 with the purchase of ewes from some of the best studs in Western Australia the nucleus was formed. Numbers were soon increased with additional purchases of ewes from South Australia and Tasmania. Each time the best ewes available were purchased.
After several years of purchasing Suffolk rams to produce prime lambs stud principals John and Julie Philipps decided they would like to breed their own rams. Going with the principal that they still wanted Suffolks in 1991 they purchased an entire stud flock consisting of 27 ewes, 13 ram lambs and 15 ewe lambs from RW & MA Phair of Denmark WA. Today the stud mates approximately 150 ewes producing between 150 and 200 lambs annually.
Letts Suffolk Stud
Our first Suffolk Flock “Tanunda Downs” (Flock Book No. 1664) was founded in 1986 with 25 ewes. In early 1994 we amalgamated the Tanunda Downs stud with Letts Stud and all the Tanunda Downs stud sheep were transferred to Letts Stud (Flock No. 111).
The award-winning Solwaybank Suffolk Sheep flock is raised on the banks of the Solway Estuary in Scotland, and is one of the highest quality pedigree Suffolk flocks in the world.