Suffolk lamb · Raised on The Range
The Suffolks
Kindness and compassion should triumph over economics every time.
From our table to yours
Lamb we are proud to serve
Our family has always thought we are very lucky to be able to eat our own meat that we have raised and grown on our farm. We know every step the animal has been through, from when it is first born to when it is processed, and how it has been looked after for the entirety of its life.
So we thought, why not let everyone else enjoy this feeling of passion and pride, and take them on the journey of how our lamb ends up on your plate.
The Cuts
Forequarter, loin and hindquarter
When deciding on the best way to cook lamb, it is important to think about which muscles are most active to determine the best use for each cut. Generally a lamb is divided into three parts: forequarter, loin and hindquarter. Traditionally the loin will give you the most tender cuts, followed by the hindquarter, then the forequarter.
Along with conventional cuts, there are many excellent offal treats you should not forget about. Kidneys, brains, liver and sweetbread are all definitely worth a try. Another great benefit of lamb is its small size: perfect for a melt-in-the-mouth spit roast.
Animal Welfare & Conscious Consumption
We honour the animal throughout its life
We most certainly don’t take it for granted that we are using these animals to feed and sustain us. It is incredibly important for our customers to know that for the entirety of the lamb’s life, someone has to ask the question: is this the best thing for that animal?
We know exactly what the animal has been through, from the day it is born to when it ends up on your plate. You can be assured that our lambs have had a happy and healthy life with the highest and most ethical animal welfare standards.
Shade and shelter
Protection from the hot sun and cold wintry storms, with the latest in animal welfare technology.
Low-stress handling
Animals are never exposed to high levels of stress. Science confirms the meat is superior in taste, texture and flavour.
Chosen shearers
Even our shearers are chosen for the way they handle our sheep.
Register your interest
Whether you’re a restaurant, a butcher or someone who just loves good lamb
Tell us what you are after and we will be in touch about availability. Suffolks are the breed butchers and restaurants ask for by name, and ours are selected from the highest percentile for marbling and tenderness in Australia.