Margra

Margra

One of the finest lambs in the world, Margra has a micro-marbled finish and a low-fat melting point of 28-35°C (82.4-95°F), resulting in extraordinarily soft and succulent meat. They believe the future of premium lamb lies in the Australian White breed which has been bred specifically for superb eating quality. With finely micro-marbled meat and thick subcutaneous fat, Margra Lamb has elevated levels of omega-3 long chain fatty acids.

Margra Lamb is the culmination of a years-long journey of brothers, Martin and Graham Gilmore, who worked with associate professor Aduli Malau-Aduli from James Cook University to develop their product, drawing on inspiration from native-haired sheep seen in South America.

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Lamb Margra Bone In Rack Cap On

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Lamb Margra Bone In Short Pair

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Lamb Margra Bone In Shoulder Oyster Cut

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Lamb Margra Boneless Leg Chump on Shank Off

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