Prime lambs will be judged in three classes:
- live by a stock agent,
- on the hook at an abattoir, and
- for taste and texture on the plate.
The taste/texture judging will be conducted live at the A&P show, with a cut from each animal cooked by a professional chef for a panel of judges. The overall champion will be the lamb with the highest combined score from the three sections.
With demonstrations and comments from expert chefs and butchers, commentary from local a MC and plenty of delicious lamb for tasting, it’s sure to be a great event for competitors and show-goers alike!
The Peninsula to Plate competition takes place in its own marquee where there will be plenty of other events throughout the day.