Mutton dressed as lamb? Only if it’s dry aged. We explore dry aged sheepmeat products at Haddon Rig in Central West NSW.
This video highlights the success story of Haddon Rig, an enterprise farm in Western New South Wales. George Faulkner, the owner, and Charlie Blomfield, the general manager, discuss their century-long legacy in wool production and their transition to meat production. They've invested in modern technologies like center-pivot irrigation to ensure consistent meat quality, even in challenging drought conditions. The farm's partnership with chefs and a local supply chain keeps the process local. They emphasize the superiority of their dry-aged lamb, improved by the unique climate, soil, and management practices, resulting in a high-quality, consistent product.