The Best In Australian Fresh Produce
The reality is that to produce quality fruit and veg, you need to fertilise, prune, pray for good weather, hire an agronomist to do soil and leaf tests (to find out what your crop is lacking so that when the produce is picked it is going to be flavoursome).Then there is correct handling to consider; cooling and temperature will ensure that the produce has a great shelve life and that the consumer has a beautiful product to take home.
Over many years, Lamberts Produce have built up relationships with our growers which ensures that all have an understanding of the quality and freshness our Lamberts customers expect.
One of Lamberts’ long-time friends is a smaller family farm located on the banks of Crystal Creek. It has a sandy loam soil which is great for growing veggies. Hall family Farms is mainly run by Damon (Rowdy) Hall, with his wife and four daughters. In the winter months they produce zucchini, squash, corn and cucumbers, then paw paw, passionfruit, limes and hay throughout the rest of the year.
It is only when talking to Damon that you really understand why he is farming… it’s because he loves it. During the season he is up before dawn, picking and packing his produce and on most days, he will work well into the night. He delivers his produce to Lamberts personally to show off his wares twice a week, then on the weekends he is running hay four hours down south to help out another farmers struggling with the drought.
And that’s what really keeps it interesting here at Lamberts. Every product has a story. It could be where or how it was grown, or it could be how our fresh chicken and beef come in whole and we make all of our specialty lines like Kiev, mignons, sausages, rissoles, smallgoods here in house. Or it could be the fact we go to the Burdekin to pick up produce directly from the farmers to give customers the best price. It is all a huge team effort between our suppliers and our staff and it really gives our team a great sense of achievement knowing that each and every week, we have created something for ourselves… and most importantly, for our customers.
Our in-season fruit & vegetable produce is picked on the farm one day and on the shelf within a few days. We don’t just respect farmers and fresh produce, we’re driven by it. Our prices, our fresh produce, our meat specials– are all determined by the market and what's in season. This is the best way to save on your shopping and have you eating fresh.
Combine all the marinade ingredients a small bowl and cover the chicken either in a container or Ziplock bag.
Seal the bag/container, place in a fridge to marinate for a minimum of 1 hour.
Preheat oven to 375F (190C). Line baking tray/dish with baking paper.
Arrange the chicken on the baking paper, and brush any leftover marinade over the tops.
Bake, uncovered, for approximately 30-45 minutes or until cooked through.
To serve garnish with chopped green onions and lime wedges.
Baking time will vary depending on how large/meaty each drumstick and leg are.