If you love lamb and you cured meats, then we know that you’ll love our Lamb Rashers. As the name suggests it’s Lamb thats been smoked and cured and turn into rashers. There are many types of rashers throughout the world and now we have our very own Aussie Lamb Rashers.
Our Artisan method uses a dry salt cure and wood smoke just like a traditional pork rashers. It has a similar appearance to a streaky rashers and can be used in recipes as a replacement for rashers or prosciutto or to add a modern twist to a new idea.
We love how it always finishes with a lovely crispy crunch when it is cooked. It really is the best of Lamb and the best of Rashers.
We have spent months refining the traditional techniques of salting, smoking and curing so that every mouthful celebrates the lamb flavour and texture while maintaining all of the delicious smoky flavour that we love.
Using natural flavours, sourced predominantly from Australia, each release is hand crafted by our chief flavologist. We’re certain that you won’t find an identical flavour anywhere else.
In 2016 our Lamb Rashers releases included a variety of hand crafted flavours including Lamb Rashers™ Maple, Lamb Rashers™ Sriracha, Lamb Rashers™ Lemon & Pepper, Lamb Rashers™ Starward Whiskey & Spiced Apple. However we will never tire from the original Lamb Rashers™ Murray River Salt, Wood Smoked release.
LAMB RASHERS ORDER ONLINE – HOME DELIVERED OR PICK UP
If you live in Melbourne Metro, Sunbury, Macedon Ranges or central Victoria you can order online and we will home deliver Deliveries are on Fridays.
WHERE TO FIND LAMB RASHERS
You’ll find our LambRashers™ on menus, in restuarants with creative chefs who pride themselves on unique dishes and in cafes which celebrate regional produce and craftsmanship.
Please enjoy the new rashers, Australian Lamb Rashers. Here are some recipe ideas to get you started
The Australian Lamb Rashers Story
It all began with a Farmer and a Cook, who met through a mutual friend.
The farmer, Toni Barton, breeds Australian White Wagyu Lamb, some 80km north of Melbourne. Toni’s farm has provided excellent quality produce to her growing customer base for nearly 4 years.
The cook, Jon Bell, having lived in Australia for 14 years after moving here to play baseball from America, is a member of the Full Metal Kettle BBQ Comp team. Jon knows nothing better than flavour combinations and smoking techniques that have broken the mould of traditional flavours.
Toni launched lamb rashers with her Australian White Lamb and with Jon’s flavour profiles. Demand continued to grow and today they sell to customers, restaurants and retail outlets.
Lamb Rashers Recipes & Cooking Guide
For the experienced chefs and adventurous cooks you are only limited by your imagination for ways to include Lamb Rashers in your next dish, your guests will be impressed that you have sourced such a unique product. And we can assure you, that they’ve probably never tried it before.
We have a library of our best lamb rashers recipes to give you some inspiration.
Please visit our online store where you can buy lamb rashers, or find a premium restaurant or boutique cafe on our where to try page. We are regularly adding more distributors to our list so check our where to buy page to keep up to date with new stockists.
Grass fed Australian lamb, hand cured with Murray River Salt, natural citrus and local honey and wood smoked by an artisan small good producer near Daylesford.
100g pre-sliced strips of lamb bacon. Ideal for Lamb & Fetta Pizza, Nachos, Salads or as a convenient lamb bacon recipe addition.
Available in Murray River Salt, Maple, Sriracha or Lemon & Herb
Grass fed Australian lamb, hand cured with Murray River Salt, natural citrus and local honey and wood smoked by a local artisan small good producer.
Grass fed Australian White lamb, hand cured with Murray River Salt & natural Maple and wood smoked by an artisan small good producer near Daylesford.
Grass fed Australian White lamb, hand cured with Murray River Salt and wood smoked by an artisan small good producer near Daylesford.