83-Year-Old Farmer Creates New Sheep Breed by Accident

When 83-year-old Frank Egan faced choosing between caring for his sick wife and his beloved Suffolk sheep, he refused to accept either option.

Instead, the Braidwood farmer got creative. He bought 100 sheep from nine different breeds across Iran, Africa, the UK and Australia, each selected for traits that needed less hands-on care.

His plan was simple: let nature do the work. Over seven years, these purebreds naturally crossbred, creating what Egan calls "naturally adapted composites" that thrive without constant intervention.

The results surprised even him. His flock hasn't been vaccinated or drenched for six generations and only sees the yards once a year for ear tagging.

When Egan tells other farmers about his approach, they often ask if his sheep are still alive. They are, and they're thriving while saving him time and money on pharmaceuticals.

The experiment wasn't without losses. Around 20 percent of adults died in the first few years as the animals built natural immunity.

But each generation grew healthier and stronger. Egan's philosophy: change the livestock to suit the landscape, not the other way around.

The unexpected bonus came from the meat itself. The lamb tastes completely different from supermarket varieties, leaner and suited to slow cooking methods like curries and casseroles.

Local chefs cooking Middle Eastern, Asian and Indian cuisines immediately noticed. The flavor reminded them of meat from their home countries, something they never expected to find in rural New South Wales.

Sunny's Take

For Daniar Robinson, who moved from Indonesia in 1999, Egan's lamb was a revelation. When she first sampled it at her Braidwood Indonesian restaurant, the taste transported her home.

"It reminds me of the goat meat in Indonesia," she said. Adding roast garlic and turmeric, she created dishes that matched her childhood memories.

The smell while cooking was completely different from traditional lamb. Robinson never imagined she'd experience those flavors in Braidwood, just 20 minutes from Egan's farm.

Now she doesn't need to travel to Indonesia to taste home. Australia, she discovered, can grow everything she needs.

Tucking into what Robinson calls an "experimental stir fry," Egan grins. "They may not look pretty, but they taste bloody good."

What started as a practical solution to care for his wife became proof that sometimes the best innovations come from necessity, patience and letting nature lead the way.