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Royal Rd
Mathoura, NSW 2710
Australia

+61419390127

On the flood plains of the Murray River in southern NSW our Dorper lambs are raised to suit the particular needs of our customers.

Our breed, the Dorper, is a robust South African meat producing sheep that is naturally fast growing so there's no need for chemicals, drenching or lot fed finishing. 

Dorpers are renowned for their fine muscling and even fat distribution, delivering mouth-watering succulence and rich flavour. To guarantee tenderness we dry age for at least seven days.

When you choose our lamb you'll know you're working with full-flavoured meat that's tender, aged and ready-to-go. A perfect product on the plate.

Although we only process to order, our sustainable farming practices and breed selection means we can guarantee you constant lamb supply under almost any conditions. We're always looking at ways to make sure we're running our business as cleverly and humanly as possible.

Here at Plains Paddock, we've thought a lot about how we produce our lamb and we're confident there's no better way.

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Recipes

So you've just purchased some Free Range Dorper Lamb.  Here are some of Anna's favourite recipes for the different cuts of Plains Paddock Lamb.


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Lamb Saag

Recipe, Photography & Styling by Mish Lilley www.mishdelish.com

Ingredients

1 heaped tsp coriander seeds
1 heaped tsp cumin seeds
1 heaped cup raw cashews
1 tbs ghee or olive oil
1 large onion, sliced thinly
3 cloves garlic, finely chopped
1 long green chilli, add more for a hotter curry
1 small piece fresh ginger, finely grated

1 tsp garam masala
1 tsp turmeric, ground
3 tomatoes, chopped
300 mls chicken stock
1 - 2 tsp salt
1 bunch coriander, chopped
750 grams Plains Paddock diced lamb leg
2 bunches silverbeet, about 700 grams

Method

Gently toast cumin, coriander and fenugreek seeds in a small frypan until fragrant (be careful not to burn). Pound spices with a mortar and pestle and set aside in a bowl.

Whiz the cashews in a food processor until fine and set aside.

In a large pot, heat the ghee on a medium heat and gently cook the onion for 5 minutes. Add the garlic, chilli, ginger, milled spices, garam masala, turmeric and saute gently for a further 4 mins.

Add the ground cashews, tomatoes, stock, salt and coriander then add the lamb and cook for 1 hour, gently stirring from time to time.

Chop the silverbeet leaves and add about half of the chopped silverbeet into large pot with boiling water to reduce volume, then add the rest of the silverbeet and cook for 5 mins. Drain the silverbeet and puree with a stick blender. Add the pureed silverbeet to the curry and stir through.

Serve with paratha bread or basmati rice.


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Lamb neck soup

Ingredients

1kg lamb necks, either as chops or whole
2 cups pearl barley
Soupy veggies: 
onion (a must), carrots, celery
and whatever else is in the fridge...
all chopped down to soup size

1 litre chicken stock

 

Method

Using a heavy-based soup pot, brown off seasoned necks and put to side (but keep those good pan juices in the pot – that’s where the flavour is). Fry off veggies in the same pot. Rinse pearl barley add to veggies, add lamb necks, stock and enough water to cover meat and veggies. Boil then simmer for an hour. Serve with fresh parsley and remove the bones (or warn you guests to look out for them).

 

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Family Roast with a twist

Ingredients

1 butterflied lamb leg 
4 tbs redcurrant jelly
2 tbs hot mustard
1 cup of lemon juice
125g butter
1/2 cup tomato sauce
4 tbs brown sugar

 

Method

Place leg in moderate oven (180-190C), fat side up for 20 mins. Meanwhile, add other ingredients to a saucepan on a medium heat and stir until smooth. Take lamb out, coat in half the sauce, place on the oven tray fat side down and roast for another 30 mins. Remove and rest for at least 20 mins. Spread more sauce on the meat and carve. I serve it on a rice pilaf (cook Basmati rice in chicken stock using the absorption method and mix with softened onions and silverbeet, cook and serve with browned slivered almonds sprinkled on top to serve).

 


It’s so important to support our farmers, and when they provide such a quality product, like Anna of plains paddock lamb, it’s good for business too.
— Brian Edwards executive chef Melbourne

Anna’s favourite sandwich of all time

Ingredients

Leftover roast lamb leg
1 loaf of your favourite toasting bread
Butter (favourite is Myrtleford Butter)
Good mayo 
Good chutney (Rosella is always a good place to start)

 

Method

Toast bread, carve lamb, butter toast, spread mayo and chutney and be generous with the lamb. Add salt and pepper to taste. Try stopping at one.

 

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Backstrap Greek style

Ingredients

Back straps, marinated in lemon,
extra virgin olive oil, salt & pepper

A good quality feta
Greek salad ingredients:
lettuce, olives, tomatoes, red onion, dressing
Fresh pita, heated on the barbecue at the last minute

 

Method

Cook backstraps on a hot grill. Rest once cooked. Make a Greek salad while its cooking. Carve rested backstraps, mix in with salad, serve on a warmed pita bread with dressing. This is a delicious, quick, easy summer lunch.

 


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San choy bao

Ingredients

1 onion
2 sticks celery
3 carrots
3 mushrooms
dried chilli
500g lamb mince
kecap manis
dark soy
iceberg lettuce
peanuts for garnish

 

Method

Fry up finely diced onion, carrots, mushroom and chilli. Add mince and cook until brown. Add a bit of water and a few shakes of Chinese 5 spice soy and kepac manis. Celery also adds a bit of crunch if you want to add that in. Simmer the mix for 10 min, serve in iceberg cups with fresh coriander on top.

Kids love this. 

 

Slow Cooked Lamb Shoulder

Ingredients

lamb shoulder whole or off bone
Greek oregano
salt, & pepper
garlic
verjuice
stock

 

Method

Remove from fridge, bring up to room temp, slash across, rub in a wet mix of dried greek oregano, EVOO, verjuice, salt and pepper. Add stock and more verjuice to the pan, cover lamb shoulder and place in oven at 110 degrees, forget about it for 5 hours, turn up heat to 150 cook uncovered for 40 mins, tear meat off bone with tongs and enjoy.