Home Chefs Australian Lamb

Aussie Lamb is enjoyed all over the world in more than 100 countries. Why? Lamb from Down Under has the all-natural advantage. It’s free-range and naturally fed on our abundant pasturelands, so it's mild tasting and naturally lean and tender. Plus, Aussie Lamb is free of artificial additives and hormone growth promotants — a pure product of its pure environment.

Cooking Australian Lamb

Cooking Australian Lamb

Aussie Lamb is available to North American customers in a wide array of product lines and cuts, each suited to different cooking techniques and recipes. For instance, chops and t-bones are ace on the grill, while legs and shanks are best with a slow braise. 

  • Bring your meat up to room temperature before cooking - and prevent it from drying out.
  • Grassfed meats require less cooking time - about 30% less is a good rule of thumb. 
  • Allow steaks, chops and roasts to rest 5-10 minutes before cutting - it keeps them nice and juicy. 
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. 

Try These Aussie Lamb Recipes
Great taste that won't get to your waist

Great taste that won't get to your waist

When it comes to choosing healthy proteins, lean Aussie Lamb is a delicious and healthy choice for racking up your high quality protein needs. With Aussie lambs raised predominately on pasture, Australian lamb products are lean and naturally contain 13 essential nutrients required for good health, including Iron, Zinc, Omega-3 and B vitamins. 

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Shoulder Max Rack Loin Sirloin Leg (Chump Off) Hind Shank Breast Fore Shank

Breast

Lamb breast and flap

  • Breast and Flap
Recipes
Download the cookbook Fresh Flavors of Lamb
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Fresh Flavors of Lamb