Finding extra value key to Barossa farm’s brand

Since the late 1980s, the Angaston producers have shifted the traditional sheep operation, in the family for 160 years, into a restaurant-respected brand.

“We’re value-adding essentially everything we do on-property,” Mrs Angas said.

She said it began as a “slowish” journey but has been ramping up in recent years.

They run a mix of 2500 Merino sheep for wool and crossbred lamb production, with all the lambs leaving the farm through value-adding. For about 13 years, this was through portioned packs sold through the local farmers’ market in the Barossa.

“It was a good way of talking to the customers, to find out what they want,” Mrs Angas said. “But it was a big commitment every week.”

More recently they have shifted the way they sell the lamb, with direct sales to restaurants.

About 95 per cent of the White Suffolk-cross lambs leave the enterprise whole, saving on the packaging costs of portioned lamb.

“We couldn’t have made this change five or 10 years ago,” Mrs Angas said.

Their change in direction coincided with the increasing attention paid by chefs going back to skills in butchering as part of their profession. They have invited the chefs to visit the farm and see how the lamb and other produce is grown.

“It’s a real exchange of stories,” Mrs Angas said.

The Hutton Vale Farm branded lamb is on the menu at many local Barossa restaurants and features in a few Adelaide ones when there is enough supply. 

To meet the constant demand for lamb, the farm has changed from a single lambing to lambing three times a year.

Mr Angas said there were still times of the year the lambs were not quite ready for sale, but the restaurants have been understanding that is part of the operation.

As the business has progressed, the Angas’ children – Suzi, Caitlin and Stuart – have also become involved.

Most recently is Caitlin’s addition of meat birds – chicken and ducks – as well as free range eggs, added about two years ago, which have slowly built since.

The meat birds are also sold whole to restaurants while the free range eggs are sold to cafes and direct by the dozen to local customers.

Mrs Angas said the wide range of activities helped to eliminate highs and lows in the business but did mean they were always busy.