(4/100) THE FARM CONTINUED
It’s no secret we love a good lamb cutlet … reminds us of hot sunny days celebrating the end of shearing season or a brothers birthday party… always a special, good time and an appreciation of the rarity of this cut (just 16 single cutlets per animal).
Shout out to John Harbour’s institution in Ballarat who continually sources some of the best free range lamb in Victoria and who inspired us to include the lamb cutlet “tomahawk” on our Aussie meat board. A lamb tomahawk is a double cutlet with the bones French trimmed (🥩). Ask your butcher today for one.
At Daisy, we source our dry aged meat from @hgwalter family butchers. They are privately owned, independent and one of the few butcheries left that engage in whole carcass butchery.
