- What is Baumè Lamb?
- Baumè Lamb Breeds
- Baumè Lamb Cuts
- Feeding Program
- Quality and Accreditation
- How To Buy
World first – incredible flavour
Following on from the success of our Baumè Beef, the Baumè Luxury Meats Company have developed an ultra-premium, wine fed range of Prime lamb products.This is a world first in the production of Prime Lamb.
Baumè Lamb utilizes premium quality wine from Preston Vale Vineyard, mixed with the daily feed ration. Preston Vale Prime lambs are gradually introduced to this special diet once they have left their lush free range pastures and moved to our Feedlot for finishing.
Innovation leads to quality
Innovation leads to quality. For 30 days before processing, the Baumè Lambs are fed up to 500ml of wine per day along with their GrowSafe daily feed ration.
Baumè Lamb has a unique flavour which is enhanced by the inclusion of wine in the lambs diet. The wine used to produce Baumè Lamb, has been produced with grapes that have been allowed to linger a little longer on the vine, increasing the “baumè” or sugar levels of the wine.
Extra tenderness and flavour exhibited by the Baumè Lamb product makes this a unique and delicious dining experience, to be savoured by discerning diners.
The Baumè Lamb product is destined to be eaten in only the finest restaurants and dining rooms around the world.
Prime Lamb – Dorper Breed
Our lambs are chosen due to their prime meat production qualities and low maintenance requirements, fertility, and ability to maintain good condition in dryer summer conditions.
The Preston Vale sheep breeding program was developed using selected breeding stock from other registered stud breeders utilizing Lamb Plan. The program has now expanded to 3,000 head of breeding ewes, producing an outstanding prime lamb product.
Baumè Lamb is sourced from the very best of Preston Vales’ stock and thrive on the clean open pastures and rolling hills of the vineyard. They are carefully selected for market using Aus-Meat weight and grade measurement.
French Rack and Lamb Cutlets
This cut has become highly desirable because of its great presentation, reliable consistency and ease of preparation. For the rack allow three bones per serve. Score the fat and apply the flavourings. This can be as simple as rosemary and garlic, be a Moroccan spice mixture or even a curry paste.
Another option is to remove the skin and fat and replace this with a well flavoured crumb crust. It is also very good to barbecue or roast this trimmed rack and then cut into cutlets after cooking.
The cutlets are just perfect when a small choice meat course is needed to accompany a choice vegetable component, especially when teamed with spring vegetables. They also make perfect party food as the long bone is a natural handle.
But our favourite way of serving them is to remove all of the fat, flatten them by gently beating out with a heavy object, or even the blade of a knife, and coating them with day old bread crumbs flavoured with lemon rind, garlic, parsley and finely grated parmesan cheese. Fry these in good olive oil and serve with a tomato salad.
Easy Carve Leg
This cut is perfect for either the traditional roast or as part of a more different dish. Either way because the main bone has been removed and the leg retied the stress of carving has been removed.
Roast it traditionally and serve with mint sauce or try the French version by cooking on a bed of either potatoes, onions and herbs or perhaps white beans. Roasted vegetables are the traditional accompaniment and left-overs are perfect for sandwiches or as part of a salad the following day.
Another popular finish is to smear with a curry paste and then serve with a well flavoured pilaf and a cooling Raita.
Rumps and Rounds
What a perfect roast for two. Small, compact and perfect for that dinner for one or two-with perhaps some left over for a sandwich the next day.
This cut is best left medium rare and most importantly left to rest in a warm place for at least ten minutes-otherwise the juices will run out when cut, leaving you with a disappointing result.
Once the lesser lights of gastronomy shanks now enjoy their own stardom. Braise them with the traditional tomato, herb and garlic mix and serve them with creamy mash and your favourite green.
Alternatively prepare them as a glorious Moroccan tagine, redolent with a multitude of spices and heady with exotic aromas. Serve with couscous flavoured with dried fruit, pine nuts and herbs.
Or luxuriate in the sheer comfort of a lamb shank soup, rich with barley and vegetables and finished with a final scatter of gremolata (garlic, lemon rind and parsley).
Shoulder and Forequarter Chops
The shoulder is the cook’s favourite cut; so full of flavour and succulence. It will come to you boned and rolled into a net. You may either roast it as is or untie it, fill with your favourite stuffing or flavourings and tie it back up again with kitchen string.
It is better to roast the shoulder at a lower temperature than you would the leg and for slightly longer to achieve maximum succulence and tenderness. Alternatively untie it and cube and braise to a succulent excellence. When teamed with onions, anchovies, herbs and a little white wine the resulting flavour is exquisite.
The shoulder is also the best cut for a curry and when minced makes the best lamb burgers, especially when teamed with tomatoes, cucumbers and feta cheese.
The chops are such old favourites. Gently braised with onions, tomatoes and herbs they cook to a gentle succulence. When this is served with soft polenta it becomes a great dish. But they are also happy with the grill or barbecue.
Marinate them for extra flavour and tenderness and gently grill or barbecue them for a delicious result. Because they can sometimes be quite large, it is a good idea to cut them in half for both a better presentation and for ease of sucking the rich and delicious meat from the bones.
Lamb Feeding Program
On reaching their optimum live weight our best Lambs are transferred from our free range pastures to the Preston Vale feed lot. Here they are introduced to our special feed mix of GMO free, hormone free and GrowSafe accredited grains.
The feed is mixed with a blend of premium Preston Vale wine which produces our unique Baumè Lamb, the first of it’s kind in the world!
Once in the feedlot our Baumè Lambs are carefully monitored for live weight gain and feed consumption, as well as overall health and well being.
The quality of our products is critical to the success of our business
We use world’s best practice to ensure that our production supply chain maintains the quality and integrity of our products.
Baumè Lamb is naturally produced on clean, free range pastures and finished using Growsafe certified grains and feed products after transferring to our NFAS accredited feedlot.
Our business only uses products that are safe and clean and we follow the code of practice and industry standards set out by these organisations: Feedlot, Growsafe, Aquis, Aus-Meat and MSA
Happy Lambs = Happy Consumer
Outstanding flavour and texture are just some of the consumer benefits of Baumè Lamb. As well as the nutritional benefits of Baumè Lamb our sheep are humanely and sustainably grown.
How to buy Baumè Lamb
Baumè Lamb is sold via local distributors throughout the world. Check our distribution map to find a supplier near you. However, if you cannot find a distributor close to you then contact us directly to discuss your requirements – firstname.lastname@example.org.
Interested in becoming a distributor?
We are currently looking for importers/distributors in most major international markets for our unique and innovative Baumè Beef and Baumè Lamb products. Please check our distribution map to see if your region or country currently requires a local distributor. If so then contact us to discuss this opportunity further – email@example.com