Our Lamb
Grass fed lamb has so many health benefits, being not only an excellent source of iron and protein but also a source of zinc, riboflavin, niacin, B12, B6, beta-carotene, CLA, Vitamin E, omega-3 fats and selenium. Our lambs do not consume any glyphosate in their diet, nor do they receive antibiotics or added hormones. We have had endless feedback that our community are wanting to know where their food comes from... and what’s in it!
Nourish Me
Your lamb will come frozen-fresh and vacuum-sealed. This was an important decision for us, as freezing the lamb straight after it is processed keeps histamine levels in the meat low, so as to not contribute to any inflammation in the human body. The vacuum-seal process removes all oxygen from within the bag, extending the lifespan of the meat, locking in moisture and preventing freezer burn.
You may notice a beautiful layer of fat on some of your cuts. A significant portion of lamb fat is anti-inflammatory omega-3 fatty acids. As the meat cooks, the fat will seep in and tenderise the meat-boosting the flavour while it's at it! We’ve made sure to leave the fat on, as it is both delicious and nutritious.
We recommend defrosting your lamb in the refrigerator, on the bottom shelf, the night before use or cooked straight from frozen in a slow cooker or pressure cooker. Our personal favourites are chops on the barbecue, roasts in the slow cooker and ribs coated in Beerenberg's 'Sticky Rib Sauce & Marinade' in the pressure cooker.