We have such a wonderful opportunity on our property to raise a range of animals. We have cows, sheep, pigs, chooks and turkeys. While I sometimes struggle with the reality of ‘paddock to plate’ when it comes to meat, I really value the opportunity to know that my animals have had a ethical and happy life. Today we made lamb sausages using two of our lambs. Of course garlic is plentiful at the moment (!) so we made spring garlic and rosemary sausages. As we all know, many hands make light work, so we were grateful for the friends that popped over while we were doing this so that I didn’t have to hand mince all the meat myself. The end result was 20kg of beautiful sausages free of preservatives and flavoured with fresh spring garlic and rosemary.