Southern Pasture Lamb
French-Trimmed Cutlets, Slow-Roast Lamb Shoulders & Shanks. Every cut is individually vacuum-sealed in sub-zero cryovac pouches with guaranteed thermal integrity.
Sourced as part of our southern pasture lamb allocation, the french-trimmed southern lamb cutlets (8 pack) is a genuine butcher's favourite. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 650g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Slow-Roast Oyster Cut Lamb Shoulder (Bone-In 2kg) is one of our most requested cuts in the southern pasture lamb range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 2kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
French-Trimmed Lamb Shank Duo Pack (900g) is one of our most requested cuts in the southern pasture lamb range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 900g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Traditional Boneless Rolled Lamb Leg Roast with Rosemary arrives exactly as a butcher would portion it for their own kitchen. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1.8kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
This mediterranean rosemary & garlic lamb chops (1kg) comes straight from our southern pasture lamb program. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Pure Grass-Fed Lamb Mince (1kg) is one of our most requested cuts in the southern pasture lamb range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
This whole crown roast of lamb (16 cutlets tied) comes straight from our southern pasture lamb program. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1.4kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Moroccan Spiced Lamb Rump Steaks (3 x 200g) is one of our most requested cuts in the southern pasture lamb range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 600g per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
Diced Lamb Leg for Curry and Tagine (1kg) is one of our most requested cuts in the southern pasture lamb range. . Best pan-sear, grill, or oven-cook depending on thickness: cooked to your preferred doneness and rested briefly before serving. For best results, let it rest for a few minutes after cooking so the juices redistribute through the meat. Supplied at 1kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days of delivery, or freeze in its original vacuum seal for longer storage.
About Southern Pasture Lamb
Where does your lamb come from?+
Our lamb is sourced from Southern Australian pasture-raised flocks, chosen for their naturally sweet flavour and delicate fat cover compared to grain-finished alternatives.
What is the difference between lamb and mutton?+
Lamb comes from sheep under 12 months old and has a milder, more delicate flavour with finer-grained meat. Mutton comes from older sheep, has a stronger flavour and firmer texture, and generally benefits from longer, slower cooking methods.
How do I stop lamb from tasting too "gamey"?+
Trimming excess surface fat before cooking, and pairing the meat with acidic or aromatic elements like rosemary, garlic, lemon, or a vinegar-based marinade, both help balance lamb's naturally richer flavour profile.
What is the best way to cook a lamb rack?+
Sear the rack fat-side down first to render and crisp the fat cap, then finish in a hot oven until it reaches your preferred doneness — most people prefer lamb rack medium-rare to medium, resting it for 5–10 minutes before carving between the bones.
Do you offer French-trimmed cutlets?+
Yes, our lamb rack and cutlet range is French-trimmed, meaning the bone is scraped clean of fat and connective tissue for a neater presentation and easier handling at the table.