Elliot Agribusiness raise their lambs organically in Jackson, Queensland. Free ranged on natural grass pastures with supplementary access to organic feed, and specially selected before processing. No added hormones, no antibiotics. That husbandry shows up as clean, sweet flavour without the heaviness people sometimes expect from lamb.
The loin chop is lamb’s T-bone: a strip of loin on one side of the bone and a nugget of tenderloin on the other, which means you get two textures out of every chop. It’s the cut most of us grew up on, and a good one is a very different thing to a cheap one. Best cooked simply and fast. Get the pan or the barbecue properly hot, render the fat cap on its edge first if you can stand it up, then a few minutes each side and a good rest. Rosemary, garlic and lemon is the classic; harissa or a dry rub of cumin, coriander and paprika takes it somewhere else entirely. Serve with something green and something starchy and you’ve made dinner. Elliot Agribusiness run their lambs free range on natural grass pastures in Jackson, Queensland. With supplementary access to a special formulation of organic feed. No added hormones, no antibiotics, and specially selected animals — the reason these eat as tender as they do. Cooking: Bring to room temperature. Render the fat edge first, then 3–4 minutes a side over high heat depending on thickness. Rest 5 minutes before serving.
Cut from the rack, each cutlet is a small round of the most tender meat on the animal with the bone still attached, which is where the flavour lives and, frankly, the best way to eat them. They ask almost nothing of you. A hot pan or a hot grill, a few minutes a side, and a proper rest — that’s the entire method. Salt, pepper and olive oil is a complete seasoning. If you want to push it: rosemary and garlic crushed into the oil beforehand, or a spoonful of salsa verde or minted yoghurt on the side afterwards. Elliot Agribusiness raise their lambs organically in Jackson, Queensland. Free ranged on natural grass pastures with supplementary access to organic feed, and specially selected before processing. No added hormones, no antibiotics. That husbandry shows up as clean, sweet flavour without the heaviness people sometimes expect from lamb. Cooking: Bring to room temperature first. Sear over high heat, 2–3 minutes a side for pink in the middle, then rest for at least 5 minutes before serving.
Four ingredients: organic lamb, salt, pepper and garlic. No fillers, no binders, nothing else. Made from free-ranged Queensland lamb raised without added hormones or antibiotics. That’s the whole appeal. Nothing is padding out the mince, so what you taste is the lamb — properly savoury, with the garlic sitting behind it rather than in front. Because there’s no filler holding moisture, they want gentle heat and a bit of patience: medium in the pan or over the cooler side of the barbecue, turned regularly, until browned all over and cooked through. Rushing them on high heat splits the skins and dries them out. Good in a roll with tomato and mustard, but they earn their keep in a tray with potatoes, red onion and rosemary, or coiled and roasted whole with capsicum. They also make an excellent shortcut ragù — squeeze the meat out of the skins, brown it hard, add tomato. The lamb comes from Elliot Agribusiness Organic Farm in Jackson, Queensland. Free ranged on natural grass pastures with supplementary access to organic feed, raised with no added hormones and no antibiotics. Ingredients: Organic lamb, salt, pepper, garlic. Cooking: Cook over medium heat, turning regularly, until browned all over and cooked through. Ingredients: Organic Lamb, Salt, Pepper, Garlic.
