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Flocking to an old faithful - The Age Epicure
05-Oct-2010

Succulent meat from mature sheep is making a comeback, Richard Cornish reports... Mut..


The working life of Wurrook - The Ballarat Courier
15-Sep-2010

On a sprawling 2833-hectare property at Rokewood on Victoria’s Western Plains, v..


Traditional mutton makes menu inroads - Hospitality Magazine
03-Sep-2010

MUTTON has always taken a back seat to lamb when it comes to popular spring-time ..


A princely cut - The Age - Good Living / Eating Out
25-Jul-2010

Few restaurants could get away with having mutton on the menu, but Circa's rendering of Wu..


Prime Merino - A Culinary Hit
08-Jul-2010

Bendigo food lovers and visitors are about to be treated to a product with a difference th..


Local snags nomination - The Ballarat Courier
01-May-2010

Wurrook Superfine Prime has been announced a national finalist in ABC's delicious magazine..


The Age - what i ate, what i cooked, what i bought
22-Nov-2009

Matthew Wilkinson, former head Chef, Circa @ St Kilda, now owner and chef Pope Joan Cafe ..


The Age Epicure
01-Sep-2009

Wurrook Superfine Prime featured in The Age Epicure Not your mutton of old..


Wurrook Windmill
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Flocking to an old faithful - The Age Epicure
05-Oct-2010

Succulent meat from mature sheep is making a comeback, Richard Cornish reports... Mut..





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Dear Kylie,
"I purchased a Whole Leg last week and we had it for dinner last night.  It was delicious.  I also cooked it the way you suggested in the instruction leaflet.   I most certainly will buy it again and will also highly recommend it to my family and friends." 
Kind Regards,
Trish
Customer

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