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Delicious Queensland lamb provides the inspiration for some wonderful winter meals

Philip Johnson

AT A recent function, I had the pleasure of meeting Queensland farmer David Graham and his local lamb was the star of the show.

In the past I've tended to source lamb from other corners of the country, including Flinders Island, Tasmania and Western Australia, so it was refreshing to find a great Queensland product that happens to be some of the best lamb I've tasted.

Farmer Dave may be better known for his appearances on reality TV shows Big Brother and Dancing with the Stars, but for me his dedication to the farming industry during these arduous years is his greatest achievement.

Having revitalised his family's Goondiwindi farm, the key to his success has been to find a sheep breed hardy enough to survive Outback Australia, yet still be superb eating quality.

The Dorper breed proved the answer on the land, but this was not reflected in the sale price at market controlled mainly by the big supermarket chains.

As a result, Dave and a handful of other localfarmers decided to take their product direct to the public. With a few simple licks on the Farmer Dave website, you can have a selection of lamb cuts delivered to your doorstep.

We chose a hind-quarter pack for today's recipes, including boned and rolled leg and noisette, rump steaks, cutlets and two types ofsausages. Dave also sells his lamb at numerous farmers markets including the Powerhouse, Noosa, Mudgeeraba, Carrara and Marina
Mirage.

View Philip Johnson's archived cooking videos and recipes online at couriermail.com.au. Visit e'cco bistro at www.eccobistro.com