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Australian Diced Lamb (Chilled)

Australian Diced Lamb
(Chilled)

$75.00
$75.00
Save $-75.00 Sold out
Tax included.

Victoria's Finest White Pyrenees Lamb is premium pasture fed lamb sourced directly from the foothills of the Pyrenees Ranges. The Pyrenees region is located in the Central West of Victoria and is recognised for its rich, fertile and productive land, ideal for producing Australia's finest quality lambs.

  • MSA graded
  • Naturally raised without antibiotics
  • Natural marbling
  • Fed a natural, GMO-free diet
  • Free of hormone growth promotants

Origin: Victoria, Australia
Weight: 500g, 1kg or 1.5kg

How We Love It

Slow-cook with vegetables and warming spices for a rich lamb curry or stew — the diced pieces become beautifully tender and soak up every bit of flavour from the braise.
Try of Fishwives way of serving it: Crumbed Miso Lamb Cutlets with Sticky Soy Sauce
A Little More From Us: A Guide to Cooking Lamb

Payment & Safety

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Ensure secure transactions and peace of mind with our trusted payment methods. Your safety is our priority, we employ advanced security measures to protect your personal information and sensitive data.

Do you need more details? Visit our FAQ's or Contact us

$75.00
$75.00
Save $-75.00 Sold out
Tax included.

Victoria's Finest White Pyrenees Lamb is premium pasture fed lamb sourced directly from the foothills of the Pyrenees Ranges. The Pyrenees region is located in the Central West of Victoria and is recognised for its rich, fertile and productive land, ideal for producing Australia's finest quality lambs.

  • MSA graded
  • Naturally raised without antibiotics
  • Natural marbling
  • Fed a natural, GMO-free diet
  • Free of hormone growth promotants

Origin: Victoria, Australia
Weight: 500g, 1kg or 1.5kg

How We Love It

Slow-cook with vegetables and warming spices for a rich lamb curry or stew — the diced pieces become beautifully tender and soak up every bit of flavour from the braise.
Try of Fishwives way of serving it: Crumbed Miso Lamb Cutlets with Sticky Soy Sauce
A Little More From Us: A Guide to Cooking Lamb

Payment & Safety

  • American Express
  • Apple Pay
  • Google Pay
  • Mastercard
  • Shop Pay
  • Union Pay
  • Visa

Ensure secure transactions and peace of mind with our trusted payment methods. Your safety is our priority, we employ advanced security measures to protect your personal information and sensitive data.

Do you need more details? Visit our FAQ's or Contact us

Frequently Asked Questions

Where does this lamb come from?

Our lamb is raised by Top Paddock, a second-cross of British and European breeds chosen for excellent meat distribution and eating quality. The lambs graze freely on Southern Australia's mineral-rich clover and rye pastures, with ample fresh water and no added chemicals, antibiotics or hormones.

What age are the lambs processed at?

Lambs are processed between 8 to 12 months — the age considered ideal for producing tender, flavourful and versatile meat.

What does MSA grading mean for this lamb?

MSA (Meat Standards Australia) grading independently verifies eating quality, taking into account factors like marbling and tenderness. It gives you confidence that each cut meets a consistent quality benchmark before it reaches your kitchen.

How should I cook lamb rack or shoulder for the best result?

Rack is best seared to colour the fat cap, then roasted to medium-rare and rested before carving between the ribs. Shoulder, being a working muscle, rewards low and slow cooking — braised or slow-roasted until tender enough to pull apart.

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