Posted on 27 July, 2012
SHEEP farmers Sally and Peter Strelitz began supplementing their income in 2008 by delivering lamb in a box to family, friends and local butchers.

Shanks for the great lamb to farmers Sally and Peter Strelitz

Peter and Sally Strelitz (in the background) with children Sam, Zoe, Olivia and Amber. Pictures: Nathan Edwards, John Fotiadis. Picture: Nathan Edwards Source: The Daily Telegraph

Now their meat is on the menu at some of Sydney's top restaurants, including ARIA, The Ortolan On Bayswater and Universal.

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"We've used Milly Hill lamb for the last 3 years and it has never come off our menu since first using it. Good marbling of fat means the lamb is high in flavour and moisture content, making it the most consistent product we've ever used in terms of both quality and flavour."

Phillip Johnson

e'cco Bistro Brisbane