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What's an Easter feast without award-winning organic lamb on the table?
At Hagen’s, we’re proud to partner with Jamie McTaggart of Bultarra Australian Saltbush Lamb to source certified organic, ethical and regeneratively farmed pasture-raised lamb.
Jamie is a proud father of 3 and sixth-generation northern pastoral livestock producer with a passion for animals and the land that informs the way Bultarra Australian Saltbush Lamb is run. Fully immersed in the industry, he’s not only Director of Saltbush Livestock and Saltbush Pastoral Services, but also Chairperson of the Dorper Sheep Society of Australia.
Since switching from Merino sheep in 2001, he has been raising award-winning Dorper lambs in Port Augusta West, South Australia, focusing on organic and regenerative farming principles and low-stress handling techniques.
Most commercial lamb, like most commercial beef, are confined in feedlots and finished on grain. But Bultarra Australian Saltbush Lambs are pasture-raised, free to roam and graze 24/7 on native Saltbush-based land unaltered by pesticides, cropping, or fertilisers.
The sheep themselves, and the resulting lamb available at Hagen’s, are completely natural, free from added hormones, antibiotics, fillers & preservatives.
Originating in South Africa, Dorper sheep are a smart choice for sustainable farming because they eat the water-efficient perennial Saltbush shrub, which grows easily in an arid climate. The sheep and land need very little intervention, and are highly resistant to drought. This makes them ideally suited to the natural environment of Port Augusta West, where the desert meets the sea. Their dark pigmentation also makes them resistant to sunburn!
From Jamie: “The drought in the early 2000s reinforced the value of the breed, which was still able to produce a top quality product in below average seasons.”
In addition, Dorper sheep don’t need shearing! They have a unique mixture of hair and wool that naturally sheds, making them very low maintenance — they don't require chemical drenching, nor painful crutching, mulesing, or tail docking that other breeds do to keep clean and prevent flystrike.
All of this contributes to a low-stress, chemical-free environment that is healthier for the animals and better for the land.
And because the lambs eat predominantly Saltbush, which is rich in protein and natural minerals, the shrub’s strong flavour imparts a distinctive taste to the meat that is totally unique and highly sought after by restaurants and customers alike.
What's an Easter feast without award-winning organic lamb on the table?
At Hagen’s, we’re proud to partner with Jamie McTaggart of Bultarra Australian Saltbush Lamb to source certified organic, ethical and regeneratively farmed pasture-raised lamb.
Jamie is a proud father of 3 and sixth-generation northern pastoral livestock producer with a passion for animals and the land that informs the way Bultarra Australian Saltbush Lamb is run. Fully immersed in the industry, he’s not only Director of Saltbush Livestock and Saltbush Pastoral Services, but also Chairperson of the Dorper Sheep Society of Australia.
Since switching from Merino sheep in 2001, he has been raising award-winning Dorper lambs in Port Augusta West, South Australia, focusing on organic and regenerative farming principles and low-stress handling techniques.
Most commercial lamb, like most commercial beef, are confined in feedlots and finished on grain. But Bultarra Australian Saltbush Lambs are pasture-raised, free to roam and graze 24/7 on native Saltbush-based land unaltered by pesticides, cropping, or fertilisers.
The sheep themselves, and the resulting lamb available at Hagen’s, are completely natural, free from added hormones, antibiotics, fillers & preservatives.
Originating in South Africa, Dorper sheep are a smart choice for sustainable farming because they eat the water-efficient perennial Saltbush shrub, which grows easily in an arid climate. The sheep and land need very little intervention, and are highly resistant to drought. This makes them ideally suited to the natural environment of Port Augusta West, where the desert meets the sea. Their dark pigmentation also makes them resistant to sunburn!
From Jamie: “The drought in the early 2000s reinforced the value of the breed, which was still able to produce a top quality product in below average seasons.”
In addition, Dorper sheep don’t need shearing! They have a unique mixture of hair and wool that naturally sheds, making them very low maintenance — they don't require chemical drenching, nor painful crutching, mulesing, or tail docking that other breeds do to keep clean and prevent flystrike. All of this contributes to a low-stress, chemical-free environment that is healthier for the animals and better for the land.
And because the lambs eat predominantly Saltbush, which is rich in protein and natural minerals, the shrub’s strong flavour imparts a distinctive taste to the meat that is totally unique and highly sought after by restaurants and customers alike.
Once you’ve got yours, here’s a few Hagen’s house recipes that perfectly bring out that flavour:
