00:02When Frank Egan's wife became sick in 2018, the farmer was at a crossroads.
00:06I couldn't look after her and look after sheep.
00:09He sold the sheep and had to find a new way to farm.
00:13I have to have some stock on the place otherwise I'm going to get too fat and so will the
00:16dogs.
00:17Frank bought around 100 head of 9 different purebred sheep species from around the world and let them interbreed.
00:24Seven years later, he now has a flock that has developed traits favourable to their environment.
00:29Along with a natural immunity.
00:31This flock has not been vaccinated or drenched for six generations.
00:35Each generation is naturally healthier and stronger than the one before it.
00:41Most other farmers are sceptical.
00:42Their eyes roll back in their heads.
00:45Often the reply has been, are any of your sheep still alive?
00:48Yeah, they're alive and thriving.
00:51Frank realised his meat was less fatty than supermarket lamb, making it appealing to migrants from Asia and the Middle
00:57East.
00:57You don't grill it, you don't fry it, you don't roast it.
01:02It's a meat that's designed for curries, for casseroles.
01:07You can't compete against the people that supply willies and coals, but you can find a little niche.
01:14He started supplying it to local restaurants.
01:17He gave me a sample of his lamb and the taste is just, um, reminds me of the goat meat
01:26in Indonesia.
01:28When Dani R. Robinson moved to Braidwood, she never imagined she'd be eating meat that tasted like her homeland.
01:34We don't need to travel to Indonesia just to get this flavour.
01:39Lamb Kule.
01:40She cooked Frank an experimental stir-fry using his experimental lamb.
01:44They may not look pretty, but they taste bloody good.
01:48An unusual approach that's allowing Frank to keep on farming into the future.
01:52People are gonna fight working into the future.
01:54The instructions for this description box go to Spitzering朝 with a
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