Julie and Sandy Cameron grew up on farms and always wanted to be farmers. In 1991, traditional farming was in turmoil with the price of wool and farming commodities becoming uncertain. To survive on the land, they needed to be innovative by adding value to their farm produce. They started milking sheep, then goats. They produced cheeses and yoghurt from the milk under the banner of Meredith Dairy.

Today, Meredith Dairy is known for producing high quality sheep and goat dairy products from their family farm. Meredith Dairy products can be found all over Australia and proudly exports its products all over the world. The cheese and yoghurts are still made on the farm, from milk from their own animals. Meredith Dairy products have won many accolades and are considered among the highest quality in the world.

Over the years, Meredith Dairy has evolved from being the enterprise that allowed a young couple to obtain a farm on which to raise their family, to a lifelong quest to develop a sustainable farming system. A major element of this ongoing mission is to sustainably manage all goats who are raised at the farm through Meredith Farm Produce.

Dairy capretto is a specialty meat processed from milk-raised kid goat, which have been weaned onto grass and fodder. Famed in Italy and traditionally eaten through spring at celebrations, it has a deliciously milk flavour and delicate texture.

The breeds of dairy capretto are Saanan, Tottenburg and British Alpine. They have a different profile to common meat varieties of goat (Boer), which can have a gamey aroma and a strong taste. This makes Dairy capretto ideal for roasting, braising and simple cooking techniques.

Meredith Farm capretto at Meatsmith
We're receiving whole capretto from Meredith Farm every week, and from those we've created four new products for our cabinets – each showcasing the versatility and character of this beautiful meat. 

Currently available only in store – stop by and chat with our team to find the right cut for your kitchen.


Capretto Saddle with Apples, Prunes & Calvados
A centrepiece perfect for a celebratory gathering, the saddle includes both loins, and is the most tender cut of the animal.

We’ve stuffed the saddle with smoky, spicy chorizo for depth and richness; fresh thyme for a lift of herbaceous brightness; and apples and prunes soaked in Calvados, which bring sweetness and warmth.
- $85 per kilo

Pancetta Wrapped Capretto leg
Naturally lean and full of flavour, the leg benefits from attentive cooking to ensure it stays tender.

We’ve wrapped ours in pancetta, adding fat, salt, and aromatic richness, while also protecting the meat from drying out. Treat it like a leg of lamb, and serve it for a Sunday roast with all the trimmings. 
- $70 per kilo

Capretto Shoulder
A richly flavoured cut, we offer both bone-in and boneless options.

Bone-In
Slow cooking with the bone draws out flavour and helps the meat stay juicy. Perfect for a Moroccan tagine, or roasted low and slow for a standout centrepiece carved at the table.
- $50 per kilo

Boneless
A practical cut that’s easy to work with. Stuff it, slice it, or cube it for quicker braises — like a rich Sri Lankan-style curry. Or roast and slice for an easy, no-fuss dinner.
- $70 per kilo