Bendigo Festival of Lamb

It is our iconic national dish and for generations, loving our prime lamb is as Aussie as it gets. We are also rapid embracers of what many cultures and immigrant communities have brought to our tables.

This year, the Festival of Lamb will take a culinary journey through the world of flavours and dishes that exists in our own backyard – from how grandma perfected the cooking of every cut, some wonderful insights into a multi-cultural approach and even today’s school children bringing a modern twist in a junior cooking contest.

Follow the aromas to learn, taste and take home some top tips from the experts.

Festival partner:

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Friday 14th July

10am

Bob The Butcher

A Master Class on how to break down a whole carcass into primary, secondary and restaurant cuts.

11am

Chefs Toolbox Live cooking demonstration and tasting.

12pm

Gippsland Lamb Co - Award winning Lamb cooked by Chef Paul Haggett Hoisin Lamb Fillet with Green Beans and Walnut Salad.

Phillip Meehan from Meehan Vineyard Heathcote talks about his wines and offers tastings.

1pm

Bill Barber live music.

1.30pm

Bob the Butcher

A Master Class on how to break down a whole carcass into primary, secondary and restaurant cuts.

Dr Jim Walsh and Bob The Butcher

Bob and Jim talk about correct vaccination techniques.

2.30pm

Remi from the family owned and operated Mama’s Gozleme, chats about the Turkish classic, Gozleme and his family story around cooking lamb.

3pm

Bill Barber performs live.

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Tickets

Children under 14 years are FREE

Tour groups of 20 or more - $15.00 per head (Not available online. Group ticketing can be purchased via email to ceo@sheepshow.com or on arrival at the entry gate.)