About this Cut

Australian Lamb is a premium cut of meat sourced from the vast pastures of Australia, known for its exceptional tenderness and rich, full flavor. These racks are mainly grass-fed with a rotating diet of clovers, Lucerne and grain, which contributes to a lean profile and a subtle mineral taste that is highly prized by chefs worldwide. This lamb is characterized by its delicate meat, even fat distribution, and versatility in cooking methods, whether roasted whole, herb-crusted, or sliced into individual chops for grilling. Australian Lamb has been described as having more of a "gamey" flavor when compared to domestic Colorado Lamb, in addition to them being smaller in size.

Cooking Method: Season and roast in a preheated oven at 400°F (204°C), or sear then roast until just pink inside. You can also slice it into lamb chops to sear them individually and finish in the oven.

Recommended Temperature: 135°F (57°C) for medium-rare.

Australian Lamb

Australian lamb stands out from its US counterpart due to several distinctive characteristics. Primarily grass-fed, this Australian lamb offers a unique flavor that is slightly gamey, sweet, and succulent, reflecting the diverse pastures and temperate climate of the country. The meat is known for its tenderness and lean composition, with less intramuscular fat compared to fully grain-fed varieties. This lamb is pasture raised in the Pyrenees Ranges of Victoria, Australia, in a natural environment without the addition of hormones, contributing to the meat's purity and high quality. The country's emphasis on sustainability and animal welfare further enhances the appeal of Australian lamb. This lamb has a grain-assisted diet, where they are free to graze on natural clovers, Lucerne, and rye and supplemented with additional crushed natural grains such as barley, oats, pulses, wheat and vetch roughage. This results in a reduction of the accumulation of excess fat tissue whilst continuing to produce intramuscular fat. All of this allows for a milder flavor and fine intramuscular marbling with a lean profile. This natural diet not only influences the taste but also makes Australian lamb a healthier option, being naturally low in fat and cholesterol. The versatility of Australian lamb allows it to adapt well to various cuisines, making it a favorite among chefs and food enthusiasts worldwide.