Slow Cooked Lamb with Curds & Whey

Flexitarian, Pescitarian, Vegetarian... what about a BETTERTARIAN?

A new food philosophy offers a simpler way of eating to feel better about the impact food has on your healthand the planet

 

'Eating today can seem a bit complicated. There are endless food ideologies and too many confusing messages, rules and restrictions for achieving optimal health and nutrition and minimising your impact on the planet. There had to be a simpler way," said Darren Robertson chef and TV personality.

 

'It's how we arrived at the Bettertarian. A person who is a conscious consumer that wants to feel better about what they eat and the impact their food choices have on the environment," continued Robertson.  

 

Robertson's personal journey of becoming a Bettertarian began with asking questions about how beef and lamb was farmed and what farmers are doing to care for their land and animals. Armed with information direct from the source, Robertson learned to eat with understanding and make better food choices. In turn this led to feeling better about his health and impact on the planet.

 

With sustainable food advocate, Rebecca Sullivan, the experience of becoming a Bettertarian was captured in a documentary – The Journey of a Bettertarian – filmed on Bangor Farm in Tasmania, owned and operated by fifth-generation, Target 100 cattle and sheep farmer, Matt Dunbabin. Robertson and Sullivan enlisted Dunbabin's help to satisfy their curiosity and teach not only themselves, but also three urban Australians – Joanna Baker, Brett McLachlan and Rebecca Stokes – more about sustainable farming. Watch the film here.

 

The opening of Bangor Farm's gate began a conversation about sustainable farming that led to not only the creation of the Bettertarian food philosophy, but also a Bettertarian recipe that encapsulates Robertson's learnings about sustainable cattle and sheep farming. Download Robertson's recipe at bettertarian.com.

 

'Experiencing a cattle and sheep farm first-hand gave our city visitors a new perspective on their food choices. Once they could see how we work with the environment and put the welfare of our animals at the centre of everything we do it set them on the path to find a better way to eat," Dunbabin said.

 

With more Australians than ever before asking questions about where their food comes from and how it's produced, Robertson and Sullivan share the Bettertarian philosophy to empower and inspire others to make better, more informed food choices.

 

The Bettertarian Philosophy:

Eat with understanding: Asking questions about where your food is from and reconnecting with the journey from paddock to plate is a first step to becoming a Bettertarian.  You can start the Bettertarian's journey of discovery using any number of information sources. 'Farmers like Matt are part of an initiative called Target 100 to make cattle and sheep farming more sustainable for the long-term benefit of the land and the immediate care of their animals," said Robertson.

 

Respect the land and animals: The Bettertarian philosophy is focused on having respect for the land and animals. Bettertarians want to ensure the beef and lamb they are consuming has been raised ethically and sustainably.

 

A balanced approach: A Bettertarian is aware of other food philosophies and makes informed choices about what they eat, where it comes from and how it was produced. They enjoy a balanced diet and they rest easy knowing their food has been sustainably and ethically produced. 'You don't have to give up what you love, you can choose sustainable produce and enjoy better meals while feeling better for it," said Robertson.

 

Eat well: Fundamental to the Bettertarian approach is eating for optimal health and nutrition. Bettertarians know that three to four serves of red meat a week are optimal for nutrition as recommended by the Australian dietary guidelines.

 

Nothing goes to waste: Bettertarians work to minimise waste when cooking and ensure they use all they can from their fresh produce by developing different ways to prepare food. 'Having respect for the land and animals we consume, and the care and efforts of sustainable farmers, the Bettertarian takes the time to learn creative uses for all parts of their fresh produce. Developing new ways to prepare food to ensure no part goes to waste is a step everyone can take to contribute to more mindful, sustainable eating like a Bettertarian." said Darren.

 

The documentary was funded by Target 100, an initiative by Australian cattle and sheep farmers to deliver more sustainable farming by 2020.

Slow Cooked Lamb with Curds and Whey

Ingredients:
5kg of lamb bits, shoulder, neck & ribs

1 head garlic
1 Lemon
3 tsp roasted coriander seeds
1 large red chilli (chopped)
150g capers
300ml white wine
400ml Olive Oil
salt, pepper
1.5kg baby potatoes
3 shallots chopped
400g sheeps yogurt
200g mixed herbs and weeds: mint, nasturtium, dandelion, wood sorrel, thyme and rosemary

Carrots, tops & honey:
4 good size bunches of baby carrots washed wtih tops on
80g toasted flaked almonds
40g honey
hand full basil leaves
1 tsp roasted coriander seeds
50ml light olive oil
1 lemon
salt, pepper
1 garlic clove
100g grated Parmesan

METHODS:

Labna & weed salsa
Strain the yogurt overnight through cloth.  Chop herbs from the garden, mix with the whey.  Add 200ml olive oil, capers and shallots.

Lamb
Place the various lamb parts and potatoes on separate sheets of foil and baking paper.  Season with salt, pepper, add garlic, white wine, chilli, coriander, lemon zest, olive oil, thyme and rosemary.  Wrap the goil into sealed parcels.  Slowly cook on the BBQ (lid down) for 4 hours.

Carrots

 

Cut the tops from the carrots, season with oil, salt and pepper and char over the coals. Char the carrot tops a little and eat aside.

Serve the lamb with Labna, the weed salsa the spuds and roasted carrots.