Greenvale Meats and the Grape Escape

The Grape Escape held in Halls Gap with the scenic backdrop of the Grampians mountain ranges was a two day event held on the 2nd and 3rd of May which showcases the regions local wine and produce. Over the past two or so months since we lauched Greenvale Meats we exceeded projections selling over 2.5 tonne of beef and this week we have just started to also offer lamb in the same way, that being boxing up the whole beast into portions so everyone recieves the same cuts.

Fast Ed is a TV Celebrety chef who stars on Better Homes and Gardens. Ed was providing the cooking demonstration and showcased our lamb in several dishes on the Sunday. Orgasmic noises came from Ed as he shoved piece after piece in his mouth. Not being backward in coming forward Amanda took this opportunity to get up uninvited to the stage and talk about our lamb to the welcome of Ed.

"...fantastic..." and ".. some of the best lamb I've tasted..." were two endorsments from Ed.

Vegetarians look away now.

Eight of our lambs were sent off last week and slaughtered and after a number of days hanging they were ready to be picked up and butchered. We took them back to Callemondah our property near Ararat where we have a small facility for cutting up the carcass. This was my first time at dissecting a full beast and after a couple it all seemed relatively straight forward.

We experimented with a couple of cuts, but generally ended up with, loin chops, a rack, a shoulder, a leg, shanks and some chump chops and the lambs belly or flank from each half a lamb.

With the bones cut from the belly I brought them back to Greenvale where several litres of Lambstock was made.  Some of the flanks were trimmed of the fat and this will be made into mince if I can ever find the parts for my mincer which are somewhere still in a box we are yet to unpack from our move.

I think next time Ill ask for the offal which had been discarded prior to us picking up the carcasses.