Broadcast: 11 July 2015
Presenter: Don Hancey
Don learns about how Damara sheep are raised in the WA rangelands and prepares a Slow Cooked Damara Lamb.
Slow cooked Damara Lamb
- Damara sheep leg
- Lake Deborah Salt
- Gubinge Powder
- Onions (Chopped)
- Olive Oil
- Sweet Potatoes (Chopped)
- Kipfler Potatoes (Chopped)
- Gascoyne Spring Onions (Chopped)
- Margaret River Red Wine
- Kari Leaves
- Gascoyne Beans
- Habanero chilies
- Button Mushrooms
1) To get started, put your Damara sheep leg into a hot campfire pot and let it sear.
2) Season your leg with Lake Deborah Salt, pepper and gubinge powder.
3) Chop up your onions and add it to the pot, followed by a drizzle of olive oil, let it Sauté and stir it all together.
4) As you stir, add some chorizo, some pancetta and continue to stir for about a minute.
5) After stirring, turn over your lamb and let it cook out around five minutes.
6) Open the pot, add your sweet and kipfler potatoes.
7) Add your gascoyne spring onions, fennel, another drizzle of olive oil, and a dash of Margaret river red wine.
8) Finish up by adding some Kari leaves and parsley, let it cook out until your lamb leg is a rich brown.
9) Open your pot, once more, and finally add chilies, morels, gascoyne beans, Habenero chilies and button mushrooms.
10) Serve your meal and enjoy!