Buy a farmer a tree! You can make a direct contribution to the restoration of ecological function and biodiversity in the Western Australian Wheatb...

Lamb mince is a great everyday staple. Perfect in succulent meatballs, sausage rolls, burgers and shepherd's pie variations, or more exotic dishes ...

Crafted from the south coast's best 100% grass fed lamb, these succulent patties, dripping with juice, are flavourful enough on their own that you ...

Lamb Cutlets are incredibly tender and loaded with flavour. Perfect for entertaining, simple to prepare and they look impressive! Crumbed, marinate...

Loin chops are a great way to satisfy that lamb craving. Resembling mini-T-Bones, it is prepared from the short loin, which sits behind the rack an...

Forequarter chops are prepared from the side of the lamb and are an economic cut, making an easy and delicious dinner. They are versatile and succu...

Diced lamb generally comes from the shoulder, a working muscle which makes it a less tender but a very flavourful part of the lamb. A perfect cut t...

The Banjo Cut Shoulder  is named due to its oval shape after removal of the scapular and ribs from the square cut shoulder.   Lamb shoulder has mor...

The fillet, or tenderloin, is prepared from a side of lamb.  Because it comes from an area that does very little work, it has virtually no fat or ...

There is no graceful way to eat ribs, but it is always worth it! The perfect finger food, they are great for kids and delicious served hot or cold ...

Lamb backstrap is a premium cut of lamb which has a slightly milder flavour than leg of lamb. It can be cooked quickly without compromising a melti...

Perfectly balanced flavors make this a lamb sausage with really wide appeal!  Freshly ground grass fed lamb is carefully blended with binders, rose...

Rump comes from the back side of the lamb where the top of the leg meets the loin. It's a plump yet lean cut, with a generous layer of fat to keep ...

Lamb sliced ready to go. Simply add a few simple veggies to make a flavoursome, easy, healthy family meal. 

Stock up on this beautiful option for autumn and winter.  As they come from the lower part of the front leg they are some of the hardest working mu...

Our lamb chorizo sausage is a refreshing take on a classic. They are perfect sliced or diced or eaten whole, eaten as tapas or scattered on a pizza...

Lamb neck rosettes are cut from the neck with the central bone kept in. Made up of well-exercised muscle, they contain plenty of connective tissue....

You get great value for money from buying in bulk with the convenience of meal-sized portions.  Save time and effort with our premium quality grass...

This economical cut is taken from the Saddle of Lamb. Contains two sections of Loin with a small amount of marrow in the centre. Perfect for a hard...

We take the hard work out of this versatile and economical cut of meat. Not only does a butterflied leg cook relatively quickly, it marinates well ...

The Easy Carve Leg is made from the hindquarter and is prepared by removing the bone and surrounding fat before removing the shank. Sear it in the...

When you want the comfort of a good roast without all the time, effort, expense and leftovers that come with making a large roast dinner, Mini Lamb...

Roast the rack whole or separate into cutlets - either way lamb rack is a most luxurious cut of lamb. The rack is frenched, taking out the hard wor...

One of winter's most loved dishes, lamb shanks fill the house with their delicious aroma as they bubble away 'til they're falling-off-the-bone.  Su...