Lamb plays a central role in the cabinets here at Meatsmith. Whether an easy-carve lamb leg for a Sunday roast or some juicy marinated cutlets grilled on the BBQ, there’s a cut or lamb recipe to suit all tastes, seasons and celebrations.
Our goal is to work with lamb farmers who are passionate about sustainable agriculture practices, particularly those focussing on heritage breeds such as Cheviot, Lincoln, Shropshire, Wiltipoll and Hampshire Downs. These animals come from small, family-owned, multigenerational farms and are bred for maximum flavour and quality.
Our primary supply follows the lambing season down the east coast of Australia throughout the year. Gundagai Lamb are a community of farmers based in the Riverina region of southern NSW who are on a mission to produce the best quality, most highly marbled and mouth-wateringly delicious lamb from Australia's south-east.
Led by the Barton family (who have 100 years of experience in lamb farming), Gundagai Lamb brings new technology to measure the health and intramuscular fat (read delicious marbling) of every animal. This gives farmers the tools to maximise their pastures and paddocks, resulting in a more holistic and sustainable approach to land management, leaving it healthier and more prosperous than it was found.
Tucked between Echuca and Bendigo is Avonmore Farms, where Paul Moran has lived and worked for over 20 years. He began breeding Dorper lambs just under a decade ago, a breed now often referred to as the ‘Wagyu of the lamb world.’ With a focus on sustainability and regenerative farming practices, Avonmore Farms operate biodynamically where they can, spurring strong soil health, pasture vitality and a quality grazing environment.
Paul’s concentration on animal welfare and regenerative farming create a high quality product with natural marbling and depth of flavour. Whole lambs from Avonmore Farms are received by stores each week, resulting in a range of cuts of Dorper lamb that are worthy of being the centrepiece on anyone’s dining table.