Our Calvinia lambs are free ranged on indigenous scrub – herbs only without supplementary grass lot feeding. Still – roasted in a clay wood fired oven.
Fine fresh bread crumbs, lemon thyme leaves, homemade cracked grain mustard are finger blended and packed onto the surface of the rack. Roasted in our wood oven, left to rest and sliced on roasted butternut with cumin, coriander and fennel seeds. Accompanied with baby glazed beetroot for earthiness and caramelised pear wedges for a hint of “plateland” sweetness. Served with a red wine sauce.