Sally Jones is a lamb producer running a flock of around 4,000 Dorper lambs on her 12,000 acres of land west of Griffith in NSW. Sally is passionate about land, water and soil health - focusing on regenerative and sustainable farming practices to maintain optimum health of her land and animals. Sally has been working with local Griffith chef Luke Piccolo for four years supplying him with lamb for the restaurant and working together to continually improve the product.
Sally Jones, a sheep farmer in the Murrumbidgee irrigation area of Riverina, has embraced sustainable and high-productivity farming. Her family's history of sheep farming, rooted in their English heritage, led her to focus on sheep and lamb production. Sally prioritizes soil health, meticulously studying soil and water chemistry and their interactions, allowing her system to evolve with a diverse range of plants. She emphasizes the importance of sheep in recycling nutrients and their contribution to a healthy environment. Her meat-only sheep breed, the Dorper, naturally sheds wool, making them easier to manage and less stressful, both for the sheep and herself.
Sally's dedication to sustainable farming practices and her commitment to producing nutritious, pleasurable food have led to a successful partnership with restaurants like Limone, where her lamb is highly valued for its natural sweetness and quality. Her ongoing efforts to improve her methods and product benefit both her customers and her sustainable farming ethos. Sally's approach results in healthy, diverse, and delicious lamb, reflecting her commitment to a low-input, high-productivity system and her dedication to the environment.