In our endeavour to source ethical commodities at Ethos, we also aim where we can, to use entire animals for use in the kitchen. We feel that the most respectful way to treat a creature which died to provide us meat is by not just utilising it for its ‘prime cuts’, which happens so often in restaurants.
In turn, this poses a challenge for our chefs to explore various cooking methods and textures in order to optimise such a variety of cuts. This requires different garnishes and techniques for presentation to create interest for both our diners and chefs from day to day.We source and serve heirloom dorper lambs from Bruny island in such a way- here is an outline of how we tend to them………
We start by breaking the animal down in to cuts; from shank to tenderloin and everything in between. Doing our own butchery in-house gives us the opportunity to customise our own cuts; a rack with the entire rib bone left intact, whether we separate the rump or leave it attached to the leg, we can remove the shank or tunnel bone it and leave it to roast with the shoulder and so on. All of which makes for a beautiful presentation when it’s cooked.
We also believe that the care and attention to detail we instill in the meat right from the minute it gets in to our kitchen will be tasted by whomever is lucky enough to eat our delicious lamby dishes.
Buying whole animals from a farmer who affords them a good life and a peaceful death, we are able to ensure the quality and respct for the meat which would be impossible to control any other way. We are proud to have the opportunity to serve these wonderful heirloom lambs.