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 have been using Milly Hill Lamb here at the Royal for the past 4 years, and why not. It is a great product with a consistent flavour and sweet taste. My brief visit to the Milly Hill farm in May gave me insights into their free range sustainable form of farming and now know why their lamb is of such good quality - their lambs are happy.

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