Why all the fuss about saltbush Lamb?

I was visited today by a supplier of saltbush lamb. He went through all the pros and cons of why it is so good.
Meat raised on saltbush combines a rare combination of low fat content, whilst producing a distinct, robust taste.


The meat has been shown to retain its marketable selling colour for longer and shelf life has seen to be slightly longer than meats not grazed in this manner.

The meat tends to present a nice minerally character without the fatty after taste on the palate. Saltbush meats have been found to have high levels of antioxidants. Combine this with low fat and cholesterol levels, and you have a meat for the 21st century.

"The saltbush plant is native to our land. The many species of this plant are drought resistant and are in plentiful supply on our station"

So he asked what can I do with these cutlets? well my first thought was it's cold tonight so lets make smoked lamb with Aussie green tea and lemon myrtle. Pair that with mushroom, pumpkin thyme and blood plum. The aroma from the smoking tea under the pale of blood plum vinaigrette and hot wooden log, simply take a skewer and dip it into the pale and as you go to eat the meal inhale the smokey scent of the skewer and fresh thyme.

Here is my SALTBUSH LAMB, mushroom, pumpkin thyme and blood plum