Texel makes the difference

You would not believe that meat from different lambs could vary so much in aroma, taste and texture, but they certainly can.

Stu Todd, Owen Rooney and I judged the final round of the third annual Paddock to Plate competition at the Taieri A&P Show at the weekend and were amazed at the differences in the six finalists, even though the lambs came from the area and all were cooked the same way.

The animals were judged on the hoof, then the carcasses scored by Silver Fern Farms. Finally the six best were butchered by Lyndon Gould, of Outram Butchery, and simply grilled and seasoned by chef Kerry Tackney-Scott. It's important to rest meat after cooking as it makes a great difference to the juiciness and texture.

According to competition organiser Peter Springford, a portion of Texel in the breed of the lamb makes all the difference, as it has a looser texture.

It was not surprising to find that the winners, Kelly and Judy Reid who have a farm near Woodside, have Texel in their breed. According to Kelly, the mother of this lamb was a Romney and the father a Texel Dorset cross. Straight Texel is too short, he said. The mother had been Judy's pet lamb a few years ago, and always bore twins, she said.