G'day
         Here in WA they don't seem to know round fry pans.

         So I have a pot plant base that broke on the 1st go, that's now wires up sitting on a metal tray ready for the next go, it did a great job with the Bedourie.

         Heading over east next year going through Burra, the local butcher has salt bush fed hogget, it's an aquired taste but not for you lot. Also staying at Cowell their oysters unopened at $6.50/doz are the best I've eaten, big juicy full of flavour.

         Cheers Peter

           

Peteinwa
Good to here from you in the west . Just what is the coulor of a salt fed hoggets liver I would like to know.
Muzz

G'day Muzz
                  The sheep thrive on salt bush, this is low rainfall country where saltbush & blue bush is about the only stuff that's edible, it produces the best tasting meat, not seen much in the city though where they prefer lamb (tender & tastless)
                   Cheers Peter

Saltbush Hogget: now you are talking.
In W. Qld., where we spend our winter working, all the stock graze a mixture of saltbush, bluebush and many of the acasia species. (Mitchell grass on the Cooper channel country)
Because of the arid nature of the district and the fact it is not fertilized all stock are classified as "organic"
The local butcher in Quilpie himself kills pretty much all his own produce, legs of mutton (no lamb out there!) about $4/kg. slow cooked in the C/O are just superb.
My mouth is watering now! :P
As an aside, there was a very strong push some years ago to allow cotton to be grown and irrigated from the Barcoo and Thomson river system (Cooper). Thankfully the scheme was knocked on the head and by legislation the river system protected.
cheers mikel