Posted on 30 July, 2012
AN ARMIDALE premium lamb business has beaten some of Australia’s largest producers to take out the nation’s most prestigious food produce award.

Milly Hill Lamb founders Peter and Sally Strelitz were awarded the Royal Agricultural Society of NSW President’s Medal at a ceremony in Sydney last week for their grass fed 20-23 kg stock.

The family-owned business was established in 2007 and initially supplied home-delivered premium lamb from their Milly Hill farm across the New England region.

Since then, the business has expanded rapidly, sourcing lambs from some 150 regional suppliers as well as the Stelitz’s own farm.

In addition to supplying local businesses such as Armidale City Bowling Club with their product, Milly Hill also provides lamb to several high-end restaurants in Sydney and Brisbane.

The business has branched out as far as the mid-north coast, opening a retail store and processing centre in Kempsey to deliver products to the capital cities.

Mrs Strelitz said she was surprised to have received the award considering the competition from companies such as King Island Dairy, Casella Wines and Angove Family Winemakers.

“I didn't think we had any chance against such big companies and I certainly didn't expect it,” she said. “It was a huge surprise and a huge thrill.”

Mrs Strelitz said the company’s success was due to an uncompromising approach to quality.

“Only prime lambs, which are renowned for their superior eating quality traits, are eligible under the Milly Hill brand,” she said.

“Any lambs failing to meet these specifications are deemed ineligible for our brand.”

Finalists were judged on the financial, social and environmental practice aspects of the business.

NSW Trade and Investment chief economist Scott Davenport, who visited each finalist on their farm, congratulated Mr and Mrs Strelitz on the award.

“Sally and Peter are to be commended for their transparency and close interaction with supply chain producers on quality standards and for working closely with fine dining chefs to produce new cuts,” he said.

 

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