Fresh Lamb Mince - Grass Fed Australian

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.

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

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.

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.