Roasted Sommerlad chicken has a complex flavour and rich texture. Grown at Milking Yard Farm. Recipe coming soon. Image: olga pink - Fotolia
Milking Yard Farm slow grown food includes Dorper Lamb.
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Recipe board with lemon wedge and parsley
Milking Yard Farm orchard.
Kale from the garden at Milking Yard Farm.

HOW TO BUY

You can buy our chickens in Melbourne from these premium butchers:

Hagens Organics: Prahran  - 9827 1899

Meatsmith: Fitzroy - 9419 8558

Peter Bouchier: Toorak - 9827 3629

If you'd like to know more, you are welcome to subscribe to our newsletter, follow us on social media, or give us a call.

Bruce's number: 0412 105 385

 

 

At Milking Yard Farm, we only grow 'slow food' which means our chickens, sheep and cattle are slow growing, old-style varieties that are allowed to reach full maturity before being prepared for the table.

Everything is grown using organic principles, meaning no chemicals, antibiotics or artificial fertilisers. We don't support industrialised monocultures in farming because we believe these techniques are unsustainable and unnatural.

Very special chicken

We grow a very special breed of chicken called Sommerlad, which is reminiscent of the famous Bresse and Label Rouge chickens from France.  This is a unique, slow growing breed, with a rich flavour and texture – unlike the chicken available to us in our supermarkets and butchers.

Our birds thrive in small batches, roaming freely in our forest and grazing on a diet of wild grubs, seeds, grits, and organic feed.  Without hormones or antibiotics, they live healthy, happy and stress-free, in a natural habitat which meets the highest standards for the treatment of chickens.

Not surprisingly, the result is a pure, ethically raised, healthy food that tastes sensational! And we are thrilled to have been recognised in 2015 and 2016 with the Delicious Produce Awards 'Paddock' Trophy as well as the 2016 Australian Food Awards Champion Poultry Trophy.

 

RECIPES

Like most great foods, our chicken, lamb and beef are best when ‘slow cooked’, to bring out the flavour.  Due to their age, the cuts are typically larger, and may take longer in the oven or pan. But flavour and texture make it worth the wait.

Download one of our favourite recipes here.

OUR FOOD

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GREAT FOOD, NATURALLY GROWN

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