WHEN a butcher told Queensland prime lamb producer Jeff Betts he specifically puts Dorper lamb legs on display to attract customers, it was just one more tick in the farmer’s mind for the argument a labelled product was the future for the Dorper breed.
Mr Betts and his wife Wendy have been breeding White Dorpers for eight years at “Chelmber”, Nindigully, and today aim to produce 10,000 lambs annually.
Their lambs are currently marketed to the larger abattoirs in northern NSW at six to 10 months of age, returning a carcase weight of 20 to 27 kilograms in a good season, or as store lambs if seasonal conditions require it.
With a flock founded on Merino ewes crossed with Gossamer Down White Dorper rams, the Betts became Meat Standards Australia accredited several
years ago in order to open marketing doors and believe the Prime Dorper Lamb concept will advance that purpose further.
“Well-bred Dorpers – more than 75 per cent (Dorper) content – have had nothing but positive comments from consumers,” Mr Betts said.
“A labelled product would offer more top end market access.
“I am hoping labelled Dorper will end up as recognised in the market as Angus beef has.”
Mr Betts is pictured (left) loading some of his White Dorper lambs with the help of Greg Jenkins.
Shan Goodwin
Journalist for The Land on the North Coast.
Journalist for The Land on the North Coast.
