Lambs produced in the Cowra region have the reputation of being the best lambs in Australia. The genetics in the breeding are second to none. Put with that the ideal pastures and fodder crops grown in the region make for Cowra Lamb to have the qualifications to boast this title.
Margra Lamb is the culmination of years' work and craft – a lamb with a micro-marbled finish and low fat melting point of 28-35°C (82.4-95°F), for an unprecedented delicate meat that is incredibly succulent.
Margra Lamb is bred specifically for chefs by the Gilmore family, third generation livestock breeders from Oberon, NSW. Together they have bred a quality of lamb seen only previously in Wagyu, with a micro-marbled finish and low fat melting point of 28-35°C.
Merinos are the most common Sheep breed in Australia and are renowned for their quality wool, but they are also raised for meat production. Australia is recognized as being free of major livestock diseases.
American Lamb:
This breed is the largest in size and many say is the highest in quality and consistency. American lamb has grain in its diet and thus tastes less “gamey” compared to imported lamb which is typically grass fed.
Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they're called a rack of lamb.
The loin is a very tender cut of lamb, meaning that it has very little fat and a whole lot of flavor. You can also purchase a loin chop, which can be grilled or barbecued into a boldly flavored, juicy steak (via Meat & Cleaver).
An Australian white ram broke records after selling for a whopping $240,000. Breeder Tattykeel sold the stud, smashing the meat sheep record set by the same sheep last year by $75,000.
Melbourne: A white Australian ram that sold for a record-breaking $240,000 (Rs 2 crore) smashed several auction records. Breeder Tattykeel sold the stud, breaking the previous record for meat sheep by $75,000 established by the same sheep the previous year, ABC reported.
Born from a prestigious ewe and a £65,000 sire called Garngour Crossman, Double Diamond epitomises the creme de la creme of Texel sheep.
Lamb that is raised on a diet of grass have a more intense pastoral flavor than those raised on a diet of grain. Lamb from Australia and New Zealand is pasture fed on mixed grasses and American raised lamb is first fed a diet of grass but finishes on grain.
Lambs produced in the Cowra region have the reputation of being the best lambs in Australia. The genetics in the breeding are second to none.
100% fresh Australian lamb.
You don't need to visit a butcher for your favourite Aussie cuts. Thanks to our Aussie first supplier policy, 100% of our fresh meat is proudly Australian grown.
After extensive research, we found that you can't go wrong asking for "a whole boneless leg of lamb, but without the sirloin attached." This approach is wordy, but worth it. An American leg of lamb is almost always larger and less gamy than its Australian or New Zealand counterparts.
Australian lamb is known for its tenderness and mild flavor. The lamb is raised on open pastures and is allowed to graze on a variety of grasses and plants, which contributes to its unique taste. Australian lamb is also typically smaller than other types of lamb, making it easier to cook and serve.
Rawlinna Station in Western Australia is the largest sheep station in Australia.
The lamb, called Double Diamond, was sold for 367,500 pounds in the Scottish National Texel Sale at the Lanark Agricultural Centre by breeders Charlie Boden and family, from Stockport in Greater Manchester.
Merino. The ancestors of pretty much all fine wool breeds produce the finest and most valuable type of wool. Merino sheep have wool of fineness 17-22 microns.
White is the most common Wool color, while darker colors are rarer. Pink Sheep are the rarest with only a 0.164% chance of naturally spawning.
A Texel lamb has set a new world record price after being sold at auction for almost 368,000 pounds ($666,042) in Scotland.
Lamb is often sorted into three kinds of meat: forequarter, loin, and hindquarter.
Lamb rack is one of the best cuts and is very popular. It's always a great dinner party centrepiece, grilled whole and served with seasonal produce. A whole lamb rack can take 20-30 mins to cook and is best served pink in the middle to keep the meat tender.