With Australian lamb widely regarded as the best in the world, it is no wonder that both domestic and international demand is rising. But lamb is not just lamb. Behind the taste of every lamb chop there is a history that includes breeding, feeding and climate. The process begins with individually selecting farmers that possess commitment to raising quality lambs, coupled with leading management practices and dedication to continually improve product standards. We build and maintain close relationships with these selected group of boutique operators who are able to supply premium lamb throughout all seasons of the year.
Our milk-, pasture- and grain-fed lamb comes from the unspoiled pasturelands of New South Wales, Western Australia, Victoria and Tasmania. Combining traditional and progressive farming methods, regions are renowned for temperate climates and high rain fall, where the resulting product is fresh, delicate in tenderness and flavoursome.
We rely on our best practice management system that starts from evaluating animal raising techniques, followed through to the processing and distribution of every product cut offered. We maintain that all our lamb is consistent in specification such as loin size, flavour, texture and colour, giving the chef stunning consistency and quality. To ensure these highest quality standards and exacting specifications, we only purchase from export-registered abattoirs. As with other products, our expert knowledge of how to get the best out of each lamb cut is an important part of the service we offer Australia's leading chefs and food service businesses.