Subscribe
View Cart
0 items

Home
Shop
About
Producers
Blog
- Behind the Scenes: stories, recipes & more
- Newsletter and Farm Updates
Contact
- Delivery Areas
Accounts
Consulting
Deliveries

grain free lamb facts

12/04/2023 by Shirley Harring Leave a Comment

all hand sourced sheep are grain free, totally 100% grass fed

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Comment *

Name *

Email *

Website

Δ

Customer Service

Behind the Scenes: Stories, Recipe, and More
How Does It Work?
Food Service & Hospitality
Customer Service | FAQ
Delivery Details
Terms and Conditions
Privacy Policy
Contact Us

Instagram

Peking Duck should not be confused with Pekin duck

Peking Duck should not be confused with Pekin ducks.

Recipes for Peking Duck—note the “g” on the end of the name—
call for cooks to utilise a Pekin duck—notice the absence of a “g” at the end of the name.

Pekin duck is the world’s most popular breed of meat duck. Noted for their white feathers and yellowish bills, this breed of ducks originated in China and has a mild flavour and tender texture.

#PekingDuck #PekinDuck #HandSourced #FoodFacts #StopDuckingUp

Instagram post 17973374087755447

Instagram post 17973374087755447

Wild harvested venison burgers infused with bush h

Wild harvested venison burgers infused with bush herbs and a whole lot of love.

Venison is leaner than beef and contains less saturated fat than other red meats. Venison is also grass fed, which means the low fat content in venison is likely to have high levels of conjugated linoleic acid, which helps us fight against heart disease and cancer.

Who else loves experimenting with unique ingredients like bush herbs? What's your favorite way to prepare venison? 🍔

DEBATE! Debate has broken out in our house. My hus

DEBATE! Debate has broken out in our house. My husband insists on washing the rice after it's cooked. My son insists on washing the rice before it's cooked. Who is right?

The memories of Mum’s Bolognese splattered acros

The memories of Mum’s Bolognese splattered across the ceiling still haunt me every time I reach for my pressure cooker. I can still see her standing there, bewildered, as bits of mince rained down around us and sauce dripped from the ceiling. Despite that chaotic scene, I have come to rely on this device. When you’re trying to manage meals, family, work, a farm, and the myriad of other demands life imposes, it becomes an indispensable part of the routine. Tonight, it’s Massaman curry gracing the table in about half an hour from go to woah. I know it’s supposed to be beef, but it's actually wild shot venison... shhhhh..... let’s keep that between us.

This is a bit exciting! Coming September 24 - to b

This is a bit exciting! Coming September 24 - to be notified when they are available, sign up to our newsletter here, or visit the website. https://bit.ly/3WL12lN #GuineaFowl

My favourite part of a chicken is, hands down, the

My favourite part of a chicken is, hands down, the wing. Whether I’m nibbling on one I've snitched of a whole roasted chicken, or feasting on a messy pile of saucy, sticky wings, they’re oh-so-satisfying to a dark-meat and crispy-skin lover like me.

These Sommerlad heritage wings are our family Friday night go-to favourite. There’s something so moreish about their crispy skin and tender meat. Movie, wings, and a wine and I am good to go :)

Did my Canberran friends see this? Roast Sommerlad

Did my Canberran friends see this? Roast Sommerlad chicken with sunchokes, fried bread, mandarin jus, and mizuna, at @ParanormalWines, ACT. Go. Visit. Eat this. Stat. (Tell 'em I said Hi!)

Subscribe

Want to join the Public Wholesale list?
Looking for Food Service updates?
Want to come on a Farm Tour?
Curious Farmer?
Simply want to read our newsletter?

© 2024 Hand Sourced | Website by Belle Web Design & Development | Back to Top
Certificate of Accreditation 124202000 under the Food Production (Safety) Act 2000