Summer recedes and fall ushers in earthy aromas and warming textures. September is upon us, and so is lamb season. Extremely tender, rich and juicy, lamb is a staple of the cooler months.
Our lamb is raised by nature – grass-fed and free range – yielding higher contents of Omega-3s, B vitamins, iron and zinc. This autumn, our Chef invites you to enjoy Mediterranean Braised Lamb Shank, made of the highest quality Australian lamb. Available September through November at Seasons 52.
Southern Australia’s pasturelands are flanked by the mountains of the Great Dividing Range and blessed with the cool, pure rainfall of the Great Southern Ocean, creating grassy hills where sheep roam freely and happily. Without a doubt, these unique conditions support the most prized growing regions from Victoria and Tasmania to New South Wales and South Australia.
Our Great Southern lamb is naturally raised at a collection of family farms throughout Southern Australia and Tasmania. Their breeders are united by a shared belief in the importance of free range farming. Meet Scott Anderson and his wife Anna, whose family ranch “Killara” is nestled at the foothills of the granite Patriarchs on Flinders Island in Tasmania. It is a place of rare serenity and sprawling beauty. Together, this husband and wife team steward 5,000 acres of lush pasture and 2,500 Coopworth ewes.
Great lamb starts with the best custodians of the land. Family farmers like the Andersons uphold a rich tradition of sheepherding, rooted in sustainability, that ensures a legacy for generations to come. Every Great Southern rancher is handpicked based on their commitment to the craft. From pasture to plate, the quality of this lamb is incomparable. We are so proud to share it with you this fall season.
The lush landscape of Tasmania provides an ideal environment for sheep to roam freely and happily.
Scott Anderson on his family ranch "Killara."
Great Southern ranchers pride themselves on being good stewards of the land.
US Chef’s Tour visits with True Aussie Beef & Lamb.