Certified Organic Lamb

Yes, certified organic lamb is far healthier than conventional lamb. Certified Organic lamb is free from harmful pesticides, antibiotics, hormones and synthetic feeds. The sheep are raised in natural pastures, roaming freely outside daily, ensuring they get fresh air and sunshine, and consume a healthy natural diet. This lamb is far richer in essential nutrients and often, more tender and juicy than conventional lamb.

Certified Organic lamb is proven to be a rich source of essential vitamins, including vitamin B12, which supports red blood cell formation and nerve function, and vitamin B6, which aids in metabolism and brain health. It also contains niacin (B3) for energy production and smaller amounts of vitamin E, which acts as an antioxidant.

Cooking 1kg of roast lamb often takes around 1 hour at 180°C (350°F) for medium-rare tenderness. Cooking time for a lamb leg may vary slightly depending on whether you’re cooking lamb that’s bone-in or boneless.

Bone-in legs of lamb often take a little bit more time to cook than boneless roast lamb because of the heat needed to penetrate through to the bone. A handy tool to help you ensure perfect doneness when cooking lamb leg is a meat thermometer. A medium-rare roast lamb should reach an internal temperature of 63°C (145°F). Remember, after cooking, always allow the roast lamb to rest for 10-15 minutes to allow the juices to redistribute, ensuring a tender and flavourful result. This resting period is always important, whether you’re cooking lamb chops, lamb shanks, or a roast leg of lamb.

Lamb is a very nutritious animal protein that is a great addition to a healthy diet when eaten in moderation. This meat is rich in high-quality protein, essential vitamins like B12, and minerals such as iron and zinc. Cuts like lamb loin chops and lamb leg are particularly lean and offer a good portion of protein with less fat compared to other cuts. Roast lamb, especially when prepared with healthy methods like slow cooking or roasting, retains its nutrients and becomes tender. When you cook lamb, try pan frying in olive oil or slow roasting, both methods will enhance the flavour of the meat without adding any excessive fat. Overall, lamb is a healthy choice, especially when cooked properly with other healthy ingredients.

Lamb is the meat of a young sheep, typically under one year old. The term "lamb" specifically refers to the meat derived from sheep, not goats. Goat meat, on the other hand, is known as "chevon" or "mutton" in some regions, though "mutton" can also refer to the meat of an older sheep. The two meats are distinct in flavour, texture, and culinary use. While lamb is tender and has a mild flavour, goat meat tends to be leaner with a stronger, more robust taste.

In Australia, roast lamb should be cooked at an oven temperature of 180°C (350°F). For a roast lamb leg or lamb shoulder, begin by preheating the oven and seasoning the meat with your choice of ingredients such as olive oil, garlic, and black pepper. The time varies depending on the size of the lamb cut and the desired doneness. For medium-rare, aim for an internal temperature of 60-65°C (140-150°F).

For a slow cooking method, you can try reducing the temperature to 150°C (300°F) and extending the cooking time to tenderise tougher cuts like lamb shanks or lamb neck. It's important to always allow a cooked lamb leg to rest for around 10 minutes to allow the juices to redistribute and ensure a tender and flavourful result. Lamb roast can be served with sides like red wine sauce or roasted vegetables for a complete meal enjoyed by the whole family.

Our organic lamb meat is offered in a variety of cuts, each suited to different cooking methods. Lamb's leg is popular for roasting, with bone-in and boneless butterflied options. Lamb shank and lamb neck are tough cuts ideal for slow cooking, allowing the connective tissue to break down, producing rich flavours. A boneless shoulder roast is known for being tender and succulent, particularly when slow-cooked or roasted, offering a good amount of protein for the whole family.

For fast, high-heat cooking methods, our lamb loin chops, diced lamb and lamb ribs are perfect tender cuts for a pan-fried or grilled finish. Loin chops are thick, meaty cuts ideal for searing, broiling, or grilling. Loin chop is a specific cut from the lamb, located between the leg and the rack, and is thicker and meatier compared to other chops.

A boneless leg of lamb is an easy-to-carve and versatile cut, perfect for various cooking methods such as roasting, braising, and preparing for casseroles or kabobs. Lamb sausages are great for grilling, while ground lamb is versatile for various recipes such as lamb pasta. A rack of lamb is an elegant option, tasting best when roasted with garlic, mint, and black pepper for a delicious meal. The rib bones are exposed by trimming away the fat and meat, enhancing the presentation and flavour of the Cutlets, which are noted for their tenderness.

Lamb offers many different tender cuts of meat, including lamb loin, loin chops, ribs, and lamb shanks. The lamb loin and loin chops are particularly tender and are best suited for pan frying or grilling over high heat for a delicious finish. Lamb shanks are usually a tough cut that becomes tender as they are slow-cooked or braised. Lamb's ribs also offer tender meat, especially when cooked slowly. For a roast lamb, the leg of lamb is ideal, especially when cooked low and slow to allow the connective tissue to break down, resulting in tender, flavourful meat.