"If they do have to be in pens for a short while the wire was covered in foam," he said. And they fed on free range forages such as clover and the gentle music playing was probably for them as well.
Seth is keen on the "paddock to plate" philosophy, now deservedly popular among top chefs, where restaurants source quality ingredients directly from the producers.
And this is what he has done in bringing you a spring season of lamb dishes that use this beautiful Clover Valley lamb.
Basically the meat is in the paddock on Monday and then on your plate by Wednesday and it is tender and succulent, as well as being free range and hormone and antibiotic free.
This is one of those rare incidences where you can be assured of where your meat is coming from.
I was lucky enough to join with Melbourne food bloggers where we got to taste all the remarkable dishes on this Best of Lamb Menu.