Our lambs graze on pure, natural Australian grasslands and pastures throughout their lives, resulting in lamb that's delicious and mild tasting, flavorfully lean and tender, and free of artificial additives and hormone growth promotants. These are just some of the many reasons you - and your guests - will love naturally raised Australian lamb. With little-to-no bone, and well-trimmed of fat and waste, there are economic advantages as well.

Find a supplier

Our supplier database can help you find a source of Australian lamb distributed in your area. Send us an email and we can help point you in the right direction.


Australian Lamb - Ready for foodservice

As a leading exporter of lamb all over the world, we have the scale and consistent supply to meet the demands of the Middle East foodservice market. Exporters offer a variety of value-added primal cuts,trimmed and packed to meet your specifications. All cuts are available in user-friendly portions to save time and money, and accessible
year-round in consistent, scalable supply.

Australian lamb is:

  • Cost effective; trimmed to specification for maximum yield and with minimal waste. Australian lamb's superior 12-week shelf life helps with this too.
  • Traceable all the way back to the farm, thanks to world-class quality systems including state-of-the-art identification
  • Naturally mild in flavor, thanks to pasture-raised animals from carefully chosen breeds that are younger and leaner without compromising eye muscle size.
  • Available with an eating quality grade through the MSA system to ensure a consistent quality, foodservice operators can rely upon.

Nutrition of Lamb

Australian lamb is lean and low in cholesterol compared to other animal proteins. In fact, half the fat in lamb is monounsaturated, the same type of fatty acids found in olive oil.

For health-conscious restaurants or your healthy menu development, here are the lamb highlights:

  • Australian lamb products are lean and naturally contain 13 essential nutrients required for good health, including Iron, Zinc, Omega-3 and B vitamins.
  • Lamb is one of the best sources of well absorbed iron (otherwise known as heme-iron) and zinc, more effective than the iron and zinc found in plant-based foods.
  • Not only is Australian lamb lean (when trimmed of visible fat), because it is
  • pasture raised, it is a valuable source of Omega 3 fatty acids, the same 'healthy' fat found in fish.
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