With low stocking rates, we paddock raise our flock of Dorper sheep which roam free grazing at their leisure. Our vineyard manager Dan Abotomey says that a growing number of people are interested in where their food comes from. We don’t push the animals or feed lot, they get to the right size and weight at a natural rate.” Dan believes “This means a stress free transition from the paddock and superb eating quality and taste.” He explains “The flock started as an eco way to keep the grass down in the vineyard and put fertiliser back into the soil. Now they are an important part of our Farm business . . . We like to think that we’re showing our animals respect”.

We personally deliver to our local, licensed abattoirs when they are just right.

A licensed local butcher bones and prepares cryovac meal sized packs.

Please note: we can only deliver locally and to metropolitan Melbourne. There will be a delivery charge to Melbourne (please contact cellar door for a quote).




Spice-rubbed Lamb Backstrap

Spice-rubbed Lamb Backstrap

Roberta Muir, www.food-wine-travel.com 

I don't cook a lot of red meat, so when I do it needs to be really easy, like this recipe. It's quick, tastes great, looks impressive, and is virtually fool proof. The spice paste adds great flavour to any meat, but I particularly like it with lamb. The meat marinates while you make the accompaniments and set the table, then all you have to do is sear the meat and finish off the sauce at the last minute. usually serve it with instant couscous (quinoa works well too) tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but plain steamed rice and a green salad would also be good. Serves 4


Lamb ingredients
1 boneless Australian leg of lamb
Olive oil for cooking
Salt and freshly ground pepper
Stuffing ingredients
3 ounces dried plums
1/2 cup white wine
1 cup water
1/2 cup raw sugar
4 ounces strong white bread, cut into
small cubes
Salt and ground white pepper
3 ounces unsalted macadamia nuts,
roughly chopped


Preheat the oven to 300°F.

Simmer dried plums, white wine, water and sugar until soft, remove the plums and reduce the syrup until sticky, approx 10 minutes.

Place the bread into a bowl and pour the plum mixture over while hot so as to allow the juices to soak into the bread. Season with salt and white pepper. Add the macadamias and mix until combined.

Stuff the cavity of the leg of lamb with the prepared stuffing. Use a wooden skewer to hold the opening together while cooking.

Rub the surface with some olive oil, salt and pepper, and place prepared leg on a rack in roasting pan. Cook in oven, uncovered, for 1 1/4 hours.

Remove from oven and cover with foil.
Allow to rest 10-15 minutes.


The Indigo Simple Greek inspired Lamb Roast <br>             shoulder or leg with lemon, olives & feta

The Indigo Simple Greek inspired Lamb Roast
shoulder or leg with lemon, olives & feta

At Indigo we love our Paddock to Plate lamb. It's succulent and simply delicious. We are also sometimes lazy cooks so we love super simple recipes that take virtually no time in preparation. This classic dish fits the bill. Prepare in less than 15 minutes then pop it in the oven. In an ideal world leave it for 6 hours but definitely no less than 4! The longer you cook the better. You want to be able to shred the meat to serve when it's ready.


A small shoulder or leg (less than 1.5 kg). Bone in is best but a boned piece will cook a little quicker.

2 lemons, thickly sliced crosswise
1 teaspoon coriander seeds (whole or ground)
200g feta, crumbled
Large handful green olives


Preheating your oven to 170°C (150°C if your oven is fan forced).

Place sliced lemons in the base of a casserole dish large enough to hold the lamb. If you have a cast iron pot that is even better. Add 1/2 cup of water.

Rub olive oil, salt & pepper over the lamb then place on top of the lemons. Sprinkle coriander seeds over the lamb.

Cut baking paper to fit over the meat to hold in the moisture and put lid on the pot or cover the casserole dish with foil.

Bake for 3 hours. Reduce heat by 20°C and cook for another 3 hours until lamb can literally be cut with a spoon. Keep warm. Check it every couple of hours and make sure there is still liquid. Add sparingly if needed.

When you're ready to serve place the pot on the stove, add the feta and olives and bring to a simmer for 5 minutes.

Shred lamb from the bone with 2 forks and serve with the lemony pan juices topped with the feta and olives.

This dish is simple and delicious. Because you are cooking the meat covered with a little liquid there is no risk that it's going to dry out.

Make sure you do cook at low temperature so the meat doesn't overcook and get tough. Be patient, enjoy the time its taking and remember there is no special magic to the 6 hours. It can stay on an hour longer or if you need to you can serve it half an hour earlier.