We visit Margan Estate in the NSW Hunter Valley to learn about the paddock to plate process of their estate reared lamb and one acre kitchen garden.
Origins
Margan Estate, located in the Broke Fordwich wine subregion of Australia's Hunter Valley, was founded in 1996 by Lisa Margan and her husband, Andrew. Initially established as a wine brand, it later evolved to include wine tourism operations, such as a tasting room, private dining, and a restaurant. Their unique offering includes an extensive one-acre kitchen garden, orchards, free-range chickens, beehives, olive groves, and estate-reared lambs, all of which play a pivotal role in their farm-to-table approach.
Sustainable Farming and Grass-Fed Lambs
Margan Estate practices sustainable farming methods, raising grass-fed lambs on their property. They emphasize a nose-to-tail approach, utilizing as much of the animal as possible. The restaurant's menu is inspired by what is harvested from their garden and estate each week. This approach ensures a strong connection between the restaurant and the dining room, allowing guests to appreciate the farm-to-table experience.
Challenges and Respect for Livestock
One challenge of using their own livestock is the need to respect the animals and ensure every part is utilized, given that they were once living creatures cared for on the property. To address this, they incorporate various cuts of lamb into the menu, preserve and cure parts, and even hang the meat in a custom dry aging room for up to ten days. This commitment to minimal waste and maximum use is essential in honoring the animals they rear.
Creative Lamb Dishes
Margan Estate's chef, Lisa Margan, creates a variety of innovative lamb dishes. Some of these include: Rack of Lamb, Lamb Breast Salad, Lamb Spare Ribs, Lamb Leg Tartare, Rolled Saddle of Lamb.These dishes showcase the versatility and creativity in utilizing different parts of the lamb in their agri-dining style cuisine.
Environmental and Sustainability Benefits
Raising their own lambs on the property not only provides a visual connection to the dining experience but also offers environmental benefits. The lambs serve as natural lawn mowers and contribute to manuring the land, creating a closed-loop environment. This sustainable approach significantly reduces Margan Estate's carbon footprint, and it ensures the lambs lead a content and swiftly-ended life.