Our family, the Reids, have been farming in Mimosa for over one hundred years. Six generations of sheep farmers have perfected sustainable and low stress methods that produce the most succulent mouth watering lambs. All our lambs are born and raised on our beautiful farm in the heart of the Riverina in southern NSW. Once they have reached a suitable size the lambs are processed at GM Scott Abattoir in nearby Cootamundra, then hung for 7 days in our very own cool room. Jason, a qualified butcher, then chops the lambs in our Health Authority approved butcher room on the farm. Dan then delivers the lamb to Sydney fresh each week.
Phil and Janet manage the day to day operations with help from their four sons. Phil learnt how to produce the highest quality lambs from his father and grandfather before him. He cares for the land and runs a sustainable operation to ensure the farm remains in top shape for years to come.
Jason, the baby of the brothers, is also a qualified butcher who learnt his trade in the busy Canberra butchery scene. He has a passion for cooking and ‘plating up’ our tender lamb. He also works on the farm day to day.
The Lamb Man
Dan is the second eldest brother, and brings the delicious Mimosa lamb to Sydney-siders doorstep. Dan can be found at the weekend markets and delivering around Sydney. Always ready for a chat, Dan will be happy to tell you the full process of getting the lambs to your plate as well as the best way to cook the different cuts.