Charlie Blomfield and Alanna Sapwell, Arc Dining, discuss using various cuts of dry-aged Haddon Rig Merino.
Haddon Rig is a 62,000-acre property near Warren in Central West NSW, privately owned by the Falkiner family for over 100 years. Traditionally a stud Merino ram and wool producing operation, the business is now looking to take advantage of the sheepmeat market, and value-adding including dry-aged lamb.
General Manager Charlie Blomfield said they started dry ageing lamb as a point of difference – working directly with chefs and foodservice to develop a product that they wanted.
“Customer-driven demand is key and so we’ve been working with chefs directly to try and create something they want. We were already producing a delicious product but found dry ageing improved the flavour profile and tenderness, especially with hogget and mutton,” Charlie said.