Australian Lamb is naturally delicious:

• Australian Lamb is raised and finished on grass pastures for an all-natural product, free of artificial additives and hormone growth promotants.
• It is processed at under twelve months of age resulting in naturally lean and tender meat.
• Australian lambs are bred and raised according to research to produce the milder, more tender meat consumers prefer.

With a flock of 95 million sheep spread across three distinct production zones, Australia breeds and finishes lambs for domestic and international markets year round. As a result, Australia is the largest exporter of sheep meat in the world, shipping to more than 100 markets worldwide.

Pasture-fed for purer, healthier meat

Australian Lamb commonly feeds on a pasture-based diet, resulting in an all-natural product, free of artificial additives. In addition, the use of hormone-growth promotants, such as steroids, is banned in Australia, ensuring high quality anywhere you see the Australian Lamb symbol.

Raised to be the leanest, mildest sheep meat available

In Australia the term “lamb” indicates sheep under the age of twelve months, which can be identified by the absence of adult teeth. Certain breeds are crossed specifically to the highest quality meat and they are identified as “prime lambs”. These are the lambs that are reserved for domestic and chilled export markets like the United States.
Once lambs are checked for age and suitability for their target market they are processed and trimmed of excess fat and bone. As a result, the Australian Lamb sold in the United States is not only specially selected for its mild and delicious flavor, but it is also processed to deliver a consistently high yield ready for use at home or in a restaurant.

Produced and processed with your preferences in mind

Australian researchers conducted sensory evaluations with 45,000 consumers to measure the acceptability of various cuts of lamb, as well as older sheep including hogget and mutton, produced under a range of different processes. The outcome revealed a consistently high consumer acceptance of all cuts of lamb and a significant decline in acceptance as the age of the animal increased.  The key result of this research was the implementation of best practices used throughout Australia to guarantee the high eating quality of our lamb. So, when we claim that Australian Lamb is fresh, lean and delicious, we’re not just speaking in marketing language. We have the research, practices and processes to back it up!