KARBULLAH SALTBUSH MEAT PRODUCTS

Welcome to our Product – Available in Goondiwindi, Texas – Queensland

  • Locally owned & operated business
  • 100% SRS Merino sheep
  • Free range
  • Grazed on grasslands and Old Man Saltbush
  • Extremely tender & juicy
  • Hormone Free

Available at:  Butchers –

  • Gibson’s Butchery – 12 Herbert Street, Goondiwindi 07 4671 4425
  • Goondiwindi Foodworks – 6 Herbert Street, Goondiwindi 07 4677 7899
  • Texas Butcher – 16 High Street, Texas 07 4653 1374

Restaurants – 

  • Jolly Swagman – 1 Anderson Street, Goondiwindi 07 4671 4560
  • Victoria Hotel – 81 Marshall Street, Goondiwindi 07 4671 1007

 

For inquiries please contact Mark and Vicki Murphy on 0427 761 739 or 07 4676 1729 or Luke and Sarah on 0428 187 305.   Email:   karbullah5@bigpond.com. 

Check out our Facebook page – Karbullah Poll Merinos

 

 

 

 

Recipe idea –

KARBULLAH LAMB SLIDERS, WASABI MAYO & LIME INFUSED CABBAGE

Serves 4

8 X 30-40 g Karbullah lamb backstrap – butterflied.

8 slider rolls or small hamburger rolls

2 small red radishes, sliced very finely.

Peanut or vegetable oil for cooking

For the marinade:-

2 tablespoons soy sauce

1 tablespoon peanut or vegetable oil

I tablespoon Sake (optional)

2 teaspoons ginger, finely grated

2 teaspoons garlic, finely crushed

1 teaspoon sugar

Mix all the ingredients together and put into a plastic container.

For the Wasabi Mayo:-

1 cup good mayonnaise (Praise whole egg)

2 – 3 teaspoons Wasabi paste

Mix both ingredients together and set aside; if you like Wasabi, you can use more.

For the lime infused cabbage:-

220g white cabbage, finely shredded and ribs removed

120g red cabbage, finely shredded and ribs removed

1 tablespoon vegetable oil

Zest of 1 lime, finely grated (optional)

Juice of 1 lime

1 teaspoon salt

Mix the shredded cabbages together and with the other ingredients. Mix well and set to one side- best done at least 1 hours before use; drain before use. Use the grated zest if you like the stronger flavour of lime – otherwise, leave out and use the juice.

For the Karbullah lamb:-

To butterfly the Karbullah lamb backstrap by cutting in 30-40g pieces and then cut each piece nearly through. Open out to look like a butterfly; wrap in cling wrap and lightly pound with tenderiser hammer until evenly thick.

Place the Karbullah lamb into the marinade, coat and leave for at least 30 minutes; turn only once in that 30 minutes.

Cut bread rolls in half and set to one side.

When ready, heat a good amount of oil in large frying pan and when really hot, add drained lamb pieces. Cook the lamb for no more than 1 minute on each side. Lift onto kitchen towelling and set to rest for a minute.

Meantime toast bread rolls halves or you want, you cook in frying pan before adding the oil. This way to toasted and crisp very quickly.

To serve:-

Lay the rolls out with cut sides up. The bottom of the roll nearest to you.

Smear the wasabi mayo onto the base of the roll, add a suitable amount of the drained lime infused cabbage. Top with Karbullah lamb slice – drizzle a small amount of mayo over lamb and top with more cabbage (optional) and finely sliced red radish slices and serve with top to one side or on top.

Serve 2 sliders per person.