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Daniel Fagerman considered farming his hobby. After meeting Graham Gilmore of the Tattykeel farm in Australia, he decided farming would no longer be just a hobby. Gilmore was instrumental in introducing Fagerman to the Australian White sheep, and the rest, as they say, is history.
Sustainable food and farming
Fagerman is the sole distributor and registrar of this breed of sheep in the Americas. Australian White is a low-maintenance, hair replacing breed that produces a Wagyu quality meat.
Fagerman recently introduced the breed at a symposium held at his farm in Hartselle, Alabama. Those who participated in the symposium learned how to become a producer of the breed.
Additionally, attendees learned that Australian White sheep have less impact on the environment. Like goats, these sheep eat grass, brush, trees, and shrubbery. These sheep are a more sustainable food source for communities.
“The introduction of the Australian White in the United States is a history-makingevent. And it happened right here in the state of Alabama,” said Daniel Fagerman. “I also wanted to show farmers and producers a livestock that is sustainable and which produces a high-end quality meat product. This sheep revolutionizes the lamb industry.”
After-Party at Fagerman Farms
To showcase what makes lamb special, Fagerman planned an after-party. The event attracted Alabama politicians, the Alabama Farmers Federation, and other high-level state representatives.
Fagerman enlisted the talent of Huntsville chef Rick Vonk to cook the Australian White lamb. To create the perfect meal, Vonk solicited help from chef Jon Jackson of Columbus, Georgia and Matthew Deaton a pitmaster from Washington, DC. They put together a dream-team for the event.
Cooking Australian White
To preserve the meat’s flavor, Vonk and Jackson first experimented with the meat. They decided to cook the meat on two Kudu Grills over an open flame. They knew that this method would be the best way to retain its flavor. Jackson used Africa Brii wood for the fire.
“I have never experienced anything like this breed of sheep. The lamb has this amazing micro-marbling that I have never seen in lamb ever. It’s so tender and melts in your mouth and there is nothing, let me say that again, there is nothing that even comes close to this quality,” said Jon Jackson, owner of Comfort Farms.
Attendees raved about each dish that was presented by Vonk and his team.
“What a humbling, eye-opening week this has been. I cannot adequately express my gratitude for the opportunity I was given by the Fagermans to prepare the dinner for their debut event of the Australian White lamb,” said chef Rick Vonk. “I also would like to say that I am eternally grateful to my team, Matthew Deaton and Jon Jackson for their willingness to travel and work with me on this history-making event.”
Fagerman hopes to make the Australian White dinner an annual event at Fagerman Farm.
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