Third generation butcher shop owner Jon McMahon has seen prime lamb evolve over his 40 year career into what he says is possibly red meats most elite eating quality product.
Mr McMahon, along with his wife Karen, own and operate Eumundi Meats, Noosa, on the Sunshine Coast, Queensland.
Featuring prime lamb as a key part of their shopping experience with a direct from farm focus, they have enjoyed great success and built a loyal following of customers.
Great lengths have also been taken in the shop to offer all cuts of the lamb carcase in an innovative and ‘on trend’ fashion.
The shop offers cuts like stuffed boneless rolled loin medallions, individual string tied rump and topside roasts, boneless lamb shank meat and lamb Osso Bucco, forequarter racks and roasts and butterflied lamb legs alongside the traditional offering of lamb leg roasts, chops and racks.
Eumundi Meats, located a distance from the well know prime lamb producing areas in Australia, have also gone to great lengths in understanding and sourcing supply of consistent high quality lamb for the business.
They sources supply from a number of producers during the year.
These include a weekly farm direct consignment from Mr Shane Elliott and family, “Scotland” which is located south of Jackson in south east Qld.
The product supplied is a Dorper cross lamb produced under an organic based improved pasture based production system.
Lambs from Tasmania and Victoria are also purchased throughout the year by Mr McMahon, but with a seasonal spring and summer focus on the southern supply to capitalises on the prime spring turn off period.
“Lamb is an important part of our business and we have seen it perform really well for us in the shop,” Mr McMahaon said.
“It would now account to around 30pc of sales, up from around 10pc, 10 to 15 years ago.
“It is not that far behind beef now in overall sales.”
He said the growth in lamb sales has taken away from their chicken sales, which is against overall industry trends.
“But our customers look for a special dining experiences and loads of flavour - lamb delivers in all of these areas,” he said.
“What has occurred with lamb over the years is that the eating quality keeps on improving and cooking methods by consumers have also improved to maximise cut usage and the dining experience.”
Mr McMahon said they have spent a lot of time researching supply of their products and working as closely with farm direct producers as they can.
“We also invest a massive amount of time keeping up with trends with food in general, cooking methods and dining experiences from around the world,” he said.
“For example eight or 10 years ago we did not sell bone in forequarter roasts, but through leading chefs and restaurants making this cut quite ‘trendy’ as a shared dish, is it now one of our best sellers.
“Lamb has exceptional eating quality and tenderness levels so it is a natural fit for high end dining or entertaining.
“Our customers love it.”
