Lamb cultivated from our country’s natural riches.
The pristine goldfields region of Victoria, Australia, are rich and fertile, and some of the finest lamb-producing country in the world. These lambs graze on lush pastures, clean water and air, and come from pure stock genetics, resulting in meat with a tender texture and a mild yet incredibly tasty flavour, unlike any other.
This is the highest quality gourmet lamb; every cut is outstanding, from the elegant rack to the boneless leg roast.
Forequarter Shank
The smaller of the two shanks (hindquarter being the other) this is found on the front legs of the lamb. A popular winter’s dish, this cut offers a sweet and dense lamb flavour and ideal for slow cooking.
Hindquarter Shank
The larger of the two shanks (forequarter being the other) this is found on the back legs of the lamb.
Ribs
The ribs run along the length of the rib cage with a layer of meat that’s tender and flavorful, they make for such good eating right off the bone.
Leg
Consisting of the topside, silverside and knuckle and shank. The leg of lamb has a wonderful flavour and cooking slowly results in tender meat that melts in the mouth – this is the traditional Sunday roast.
Neck
This part of the lamb is particularly flavoursome and sold as either a neck fillet or with the bone in.
Shoulder
Very juicy and packed with flavour, this part of the lamb is found over the forequarters and neck of the animal.
Rack
Cut perpendicularly to the spine with usually 8 ribs. The lamb rack is the most tender, lean meat when trimmed of exterior fat, best served medium rare.
Backstrap
Very tender with great flavour, the backstrap is also called Eye of Short Loin. This cut comes from the middle loin and is trimmed of all excess fat and sinew.
