Queenslander Amber Bates has created and patented a product for people who want both the flavour of lamb and the texture of bacon.
Bates, a former mining machinery operator who lives in the Queensland town of Maryborough, based her product on an old Scottish food called macon.
Her product, named Mary Macon, was launched at her local food fair after Bates had trialled recipes for macon on her back verandah.
It was two years before she got the process right and patented her product.
Available previously in Maryborough only, it has now moved to online distribution to meet Australia-wide demand.
For 12 years, Bates operated giant machinery in mines in remote areas of Australia.
On a break in New Zealand she tasted macon that had been home-processed on a sheep station.
“I love lamb and I love bacon,” she says.
“What I tried in New Zealand wasn’t very good, but I knew I could improve it and create a food speciality for Maryborough.”
She patented a process which uses cuts of lamb other than the belly to create a leaner, bacon-like product.
“We also produce small rashers from the belly cut, but it's a more expensive speciality,” Bates says.
“Most people enjoy the leaner cuts.”
She has also developed variations of mastrami (mutton pastrami) and uses the belly cut to make small streaky rashers and spec.
Available previously only in Maryborough or at special events, Mary Macon now moved to on-line distribution to meet demand.
