Dohne lamb proving popular

Article courtesy of ACM (Kylie Nicholls) The Land

THE Currey family has been breeding Dohne sheep for more than 12 years, with their lamb proving popular through their latest farm-to-plate venture, the Bogewong Butcher Co shop.

Frustrated by a lack of control over lamb prices and keen to add value to their mixed farming operation, Mark and Caitlin Currey purchased an existing butcher shop in Walgett in January 2024.

Named after one of the family’s properties, Bogewong, where the Curreys live with their four young children, the retail shop is supplied with Dohne and Dohne-cross lambs from their farm, and they have been thrilled with the response from local customers.

Mark and Caitlin Currey and their family have launched a farm-to-plate business, selling their quality Dohne and Dohne-cross lamb through their Bogewong Butcher Co shop in Walgett. Picture supplied

“As a community, Walgett grew up eating Merino and Merino-cross lamb and hoggets, and customers have told us our lamb reminds them of what it should taste like, the way it used to be.” Mr Currey said.

“People really love the taste and flavour.”

With no prior experience in retail or butchery, Mr Currey admitted it had been a steep learning curve.

“I’m not a butcher and I’ve never worked in retail before, so jumping into a butcher shop was certainly an eye-opening experience.” he said.

“But it’s been good, I’ve enjoyed learning the process.”

While the Curreys oversee the business, a team of three staff manage the day-to-day operations and butchery in the shop with a strong focus on grass-fed lamb.

The shop also sources local beef, supplied by the Colless family at Come By Chance.

“We’re big fans of grass-fed lamb, but being in Walgett there are times when lambs may need to be grain-fed depending on the season.” Mr Currey said.

“Popular cuts in the butcher shop include loin chops and crumbed lamb cutlets, but we also make lamb koftas, kebabs and sausages.”

They are also supplying lamb to local businesses, including the Carinda Hotel, which they have a share in, as well as the Walgett Sporting Club and Woodham Roadhouse.

“Having these businesses and others supporting our butcher shop is great, that’s what it’s all about, locals supporting locals.” he said.

The Currey family currently runs 4000 self-replacing Macquarie-blood Dohne ewes across several properties at Carinda and Brewarrina, covering 18,615 hectares.

The sheep enterprise is complemented by a 3237ha cropping program.

In addition, Mark and Caitlin run 1200 Dohne ewes joined to Border Leicester their – rams on agisted land near Walgett, with the majority of the crossbred lambs also supplying their butcher shop.

“At the moment we’re put ting about 550 to 600 lambs through the shop each year, aiming for a carcase weight of 25 to 28 kilograms, with good fat cover, “Mr Currey said.

“The Dohne lambs have excellent growth rates and fat cover, and we’re seeing a good amount of intramuscular fat coming through for improved eating quality, which is really pleasing.

“The hybrid vigour of a Dohne ewe crossed with a Border Leicester is also a great combination, producing a first-cross lamb with plenty of meat and fat cover.” The Dohne-cross mob is joined to late November to start lambing in April, while the self-replacing Dohne flock are joined in March for an August/September-drop lamb.

“We try and get as many of the Dohne-cross lambs off their mothers as early as possible,” Mr Currey said.

“Last year, the April/May drop lambs started going in to the shop from mid-October as suckers, with the tops of the Dohne-cross lambs dressing out at about 24kg at six months of age.

“My parents’ August/September-drop lambs then be gin supplying tl1e shop from about April onwards.”

The Dohne lambs are weaned in January and grown out on high-quality summer pastures and stubbles. In drier years, like this season, they are finished in the family’s on-farm feedlot.

“We’re still selling a lot of lambs over the hooks as we’re breeding more than the shop can handle.” Mr Currey said.

Lamb loin chops and cutlets are selling well at the Bogewong Butcher Co. Picture supplied

“We’ve just finished selling last season’s Dohne lambs to Fletchers and Thomas Foods International and they averaged 30 to 32kg dressed weight.”

Mr Currey plans to utilise their Old Man saltbush country at Carinda to enhance the flavour profile of their lamb.