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Local Dorper lamb at the market

A quality product doesn’t create itself, and this is what Warren reminds himself of each morning as he steps out of bed at 4.30am.

Warren and Marina Wiggins have generations of farming blood flowing through their veins, and it gives them great joy to bring a quality product; their Dorper lamb meat, to the Mullumbimby and New Brighton Farmers Markets each week through their business, Local Dorper Lamb.

The quality speaks for itself, with high-end restaurants such as Elements of Byron, Harvest Cafe at Newrybar, the Italian Diner at Bangalow, and The Brewery at Byron all offering the Wiggins’ lamb on their menus.

Another reason Local Dorper Lamb is a favourite with market-goers in the Northern Rivers is the ethical farming practices the business uses.

The sheep are hormone-free and raised in a stress-free environment using sustainable and organic farming principles. The sheep graze year-round on 80 acres of quality pasture (including cloves, plantain, and chicory) and natural grasses.

The farm practises rotational grazing where paddocks are rested for two months, ensuring pastures can regenerate and parasites are minimised.

Warren says the feedback he receives from customers at the local farmers markets is where he draws his passion from for what he does. ‘People can expect they are buying the best quality product direct from the farmer, and we can also advise on cooking instructions or recipes for the best way to cook the cut they buy,’ says Warren.

Click here to read the full story by Lisa Machin for the Echo.

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