“Flinders Island Saltgrass Lamb is a unique Australian product, and the closest thing I have tasted to the highly prized ‘L’agneau de pré-salé’ from Normandy in France.
The animals roam free with no stress or constraint on this beautiful island, and the resulting meat is tender and flavoursome, with a very special, lightly herbaceous background taste.”
Jacques Reymond, Jacques Reymond Restaurant, Melbourne
The wild winds of Bass Strait – known as the “Roaring Forties” whip over the lush pastures of Flinders Island. So strong are these gales that the trees near the coast grow on an angle away from the wind.
The cleanest air in the world is carried by these winds – purifying the landscape – one that is free from pollution and foreign matter.
Large antarctic swells magnify in Bass Strait, often creating ferocious and wild conditions.
This stretch of ocean is one of the most famous and legendary in the world.
Trace ocean elements and minerals are released into the air by the spray from stormy waves, and carried over the pastures of Flinders Island by the strong gales of of the Roaring Forties.
The precious ocean elements and minerals that are carried by the blowing winds are gently seasoned onto the pastures of Flinders Island.
In particular, iodine is found in higher quantities in the soil of the island than almost anywhere else.
It is this iodine that passes through the soil, to the grass, and into the muscle of the lamb once eaten. And it is iodine that unlocks some of the secrets of “umami”. That 5th taste sensation that is partly responsible for the remarkable flavour of Flinders Island Saltgrass Lamb
Flinders Island Saltgrass Lamb Nose to Tail.
Left to Right – Grilled Cutlet, Roast Loin, Slow cooked Shoulder, Chargrilled Fillet, Crumbed Sweetbreads.
Merricote Restaurant, Melbourne, Australia. Chef – Rob Kabboord