Thanks for the Shanks

 Next time you indulge in delicious, fall off the bone, belly warming lamb shanks, give some thought to the farmer that provided you with the amazing produce.

As I mentioned in my last post, Cr. Ron Campbell was good enough to invite me out to his property to learn more about the agriculture industry in Merriwa. The Campbell’s property, ‘Woodlands’  is an end to end operation breeding up to 800 head of hormone free angus cattle for contracts into Woolworths along with  4,500 sheep for export markets. They also grow grains such as canola, wheat, oats, lucerne and legumes. Ron's beautiful property not only provides food for the belly but also food for the eyes.

 

 
 

When I arrived at the 6,500 acre property that initially belonged to Ron’s father, I was asked to come inside for a board meeting to deal with the formalities. I was freaking out- I hadn't dressed for a board meeting!!!

 

Sitting around the dining room table with Ron, were sons Mark and Peter and fourth generation farmer to be, little Thomas. Not a tie, notebook or computer in sight! The ‘board meeting’ was made up of flannelette shirts, dirty boots and laughs but don't underestimate these boys, they're running a highly successful operation.

 

The Campbell’s are certainly set up for success, Ron grew up on the property and now two of his sons have moved back to the ranch with their families.  Both boys studied agriculture at university, Peter specialised in livestock and breedimg, while Mark, being an Agronomist, manages the crops which supplement feed both the cattle and sheep through feedlots on site.

I could write a book on this property but given Festival of the Fleeces, it’s fitting I focus on lambs. A couple of facts below

• A sheep farmer has to deal with the delightful task of ‘crutching’. Yep, you guessed it, sorting out their crutch. This involves cutting back the wool from the buttock so flies don’t get amongst it and lay larvae that turn into maggots & eat the sheep. Gross, right.
•  Adult female sheep are known as ewes.
• Adult male sheep are known as rams
• Sheep have a creepy field of vision of around 300 degrees, allowing them to see behind without having to turn their head.
• A Sheep's gestation period is a short and sharp five months
• Sheep do not have teeth in their upper front jaw
• Sheep have a split in their upper lip which allows them to select the preferred leaves off a plant.
• The life expectancy for sheep is between 6 to 11 years.
• Sheep are animals that are over one year of age, whereas lambs are under one year old.

Over the years the Campbell’s have improved their farming techniques to increase efficiency, minimise manual labour and in turn build profitability. Where some properties specialise and master one particular product, The Campbell's breed the livestock, improve the pastures, supplement feed, sheer the sheep, sell the wool, market the meat and even cart the cattle, lambs and grain- they have everything in hand but it’s not light work. This farm produces two core end products being lamb and beef, but their property sees all the inputs produced on site, rather than finishing off livestock at a feedlot or buying in grain. This means there is never an ‘off’ season or a dull day.

The Campbell's were an absolute delight to interview. They're also passionate about connecting every day Australians with the origin of their food- so listen up!

Obviously the Campbell’s have an abundance of lamb, which has been tried and tested in various ways. The classic but simple family staple is of course Betty Campbell’s shanks.

 

Betty's Shanks

4or 5 lamb shanks (or 6 large chops).
2 large diced onions
3 medium diced carrots
2 diced stalks of celery
1 clove garlic
2 large tabs tomato paste
1 teaspoon oregano
2 table spoons butter or margarine
Half a cup of beef stock

 

Fry shanks in butter, brown on both sides. Fry onions till tender, then place meat and onions as well as vegetables, garlic and tomato paste into a casserole dish with stock then add meat and vegies. Cover and cook in moderate oven temperature until meat is tender (approx. 4-5 hours). The meat should fall off the bone when cooked.