Produce Awards

Analiese Gregory, head chef at Franklin Bar & Restaurant in Hobart, nominates top-class lamb from Tasmania’s Littlewood Lamb for a 2019 delicious. Harvey Norman Produce Award.

Tender lamb ribs from Tasmania.

For Sophie Nichols, her product’s story is key. “We invite chefs to come out and see the animals grazing, so they can see the product from start to finish,” she says.

After a decade working in hospitality, Nichols was inspired to “understand and break the gap between producer and chef” and, encouraged by her farming heritage, started Littlewood Lamb in Richmond, just north of Hobart.

Nichols breeds a Southdown Merino cross, an ideal combination in Tasmania, and the care she shows her sheep at every step of the production process is what makes her stand out.

“I weigh and handle the sheep myself, then transport them in my ute to a small family abattoir only 30 minutes away,” she says. “The short time on the road, with a smaller number of animals than you’d have in a large truck, keeps the stress down, so they stay calm. The abattoir is very small and the animals are handled there with the highest level of care, just as I treat them on the farm.” LAMB RIBS WITH RHUBARB BARBECUE SAUCE

SERVES 4-6

Begin this recipe 1 day ahead.

300ml buttermilk 2 x 900g lamb ribs, fat trimmed 800ml beef stock 1 brown onion, cut into wedges 3 bay leaves 3 garlic cloves, bruised Baby parsley, to serve

RHUBARB BARBECUE SAUCE

100g caster sugar 1/ 2 bunch rhubarb, trimmed, cut into 5cm lengths 1/ 3 cup (80ml) rice bran oil 1 brown onion, finely chopped 2 garlic cloves, crushed 1 tsp black peppercorns, toasted,

ground 1 tsp cumin seeds, toasted, ground 1 cinnamon quill, toasted 1 clove, toasted 1/ 2 tsp fennel seeds, toasted, ground 1/ 2 tsp coriander seeds, toasted, ground 2 whole dried chillies 2 tomatoes, finely chopped

For the lamb belly, combine the buttermilk with 1.2L water and 60g salt flakes in a large bowl. Add the lamb and submerge in brine. Cover bowl and chill for 12 hours or overnight.

Meanwhile, for the rhubarb barbecue sauce, place sugar and 1/2 cup (125ml) water in a saucepan over high heat. Bring to the boil and add rhubarb. Simmer, stirring occasionally, for 10-12 minutes or until rhubarb is just tender.

Heat the oil in a large saucepan over high heat. Add onion, garlic, spices and dried chillies. Cook, stirring frequently, for 5- 6 minutes or until onion has softened. Add tomato and cook, stirring occasionally, for a further 10-12 minutes. Add rhubarb and poaching liquid, plus 1 cup (250ml) water. Bring to the boil, reduce heat to low and simmer, stirring frequently, for 1 hour-1 hour 25 minutes or until thickened. Remove from heat, season to taste and cool completely.

Preheat the oven to 160°C. Remove lamb from brine and pat dry with paper towel. Place lamb, skin-side up, in a large roasting pan with the stock, onion, bay leaves and garlic. Place a sheet of baking paper over the lamb, then cover roasting pan tightly with foil. Bake in the oven for 3 hours-3 hours 30 minutes or until meat is very tender.

Remove lamb from oven. Preheat the oven grill to high. Uncover lamb and transfer to a large baking tray. Brush rhubarb barbecue sauce liberally all over lamb ribs. Place baking tray on top shelf and grill lamb for 8-10 minutes or until ribs are caramelised and golden.

To serve, place lamb on a large platter and brush with more rhubarb barbecue sauce. Scatter ribs with baby parsley and serve with remaining barbecue sauce alongside.