Amelia Park Lamb, a flagship quality lamb, pastured in the Margaret River region of Western Australia. Amelia Park Lamb is specifically produced for restaurant quality cuts. Our requirements are, that the lamb is tender and plump, but without excessive fat that so often comes from trying to produce lamb with those characteristics. Amelia Park Lamb fulfils those requirements.
Victoria and Tasmania, traditionally the homelands of quality produce, also provide us with quality Australian lamb. To finish off the selection, we have a range of New Zealand lamb.
We supply traditional lamb cuts, such as loin chops and bone-in leg, through to food service cuts, such as denuded eye of short loin, cap-off rump, and cap-off racks.