“Australia grew up on the sheeps back”. Have you heard that one before??
Well thats as maybe. Two friends (Chefs) want to explore just where the lamb boundaires are.
Are you ready to chow down on a lamb feast showing where lamb really can go.
Craig Macindoe @chefmumu and Ben Cooper @jammin55 get together every 2 months and create an extravagant menu all based around one Animal. this time the lucky animal is lamb. We have already done Duckfest and Porkestra both of these meals have not only been great fun they have been a massive learning curve for both Ben and Myself.
Right on the day before spring starts and ready to herald the new season it seems only fitting to cook up some lovely spring lamb.
MUMU Grill only uses Saltbush lamb.
The reason for this is this. I believe that salt bush is a future driven way of farming Australia. It is a native perenial which is drought proof. It removes saline frpom the water table. It adds great mineral complexities to the lamb due to the deep root system. it creates lamb witha cleaner healthier fat.
What’s so good about Old Man Saltbush?
What’s so good about Old Man Saltbush? This is a native plant supplying lambs with a rich source of minerals and nutrients not readily available from other plants. It is a deep rooted perennial that assists with sustainable land management as it helps to prevent salinity. Lambs grazed on Old Man Saltbush require no drenching which means they are much healthier animals. Old Man Saltbush is environmentally sustainable as it allows a diverse array of native wildlife to co-exists with the lambs.
Lamb mint and Pinenut Filo Beautiful at the Bar
Mezzettes of Lamb
Green Pea Soup with Lamb and Fennel Dumplings
Mustard Crumbed Lamb Cutlet with Sce Gribiche
Slow Cooked (10 Hour) Lamb Neck with Wilted spinach and White Beans
Pressed Lamb Shank with Smoked Eggplant, Mint and Cashew Relish
Sheeps Milk Labna with Poached Seasonal Fruit, Almond Granola and Persian Fairy Floss