Price and Produce

Moorlands Lamb has been officially recognised as the finest lamb produced in Australia. Additionally, buying directly from the farm means Moorlands Lamb is more affordable than the equivalent amount of lamb purchased in any supermarket.

All Moorlands Lamb is Trade Weight – a minimum of 18 to 20kg dressed carcass.

Remember, we are a real working farm (not a supermarket) and we are subject to seasonal variations. Sometimes supply can be limited so please check the Pickup Locations and the Pickup Calendar before you place an order.

$350each

Choice of 2 full legs, 4 half legs, leg steaks or butterflied legs
Loin chops or backstraps & fillets
Chump chops or 2 x mini roasts
Equivalent of 2 full rack (or cutlets)
4 x lamb shanks
Breast flaps as mince, sausages or whole
Neck as either chops, mince or sausages
Shoulder cuts as either whole, rolled roasts, chops or diced
Optional liver, kidney heart and bones
Premium quality
From paddock to you

$185each

Choice of 1 full leg, 2 half legs, leg steaks or butterflied leg
Half portion loin chops or backstrap & fillet
Chump chops or mini roast
Equivalent of 1 full rack (or cutlets)
2 x lamb shanks
Breast flaps as half portion mince, sausages or whole
Half portion neck chops, mince or sausages
Single shoulder cuts as either whole, rolled roast, chops or diced
Optional liver, kidney heart and bones
Premium quality
From paddock to you

* Half lamb order is simply half the whole lamb order splitting the sections where there are multiples (eg. legs of lamb) and a selection of the items that only occur once (eg. pack of diced lamb).

Convenient Packaging

Your order is packaged in to a box that fits easily on to the back seat or in the boot of an average car.

Vacuum packed for freshness

Each cut of lamb in your order is individually vacuum packed to preserve its freshness.

Moorlands Lamb Description

Below is a guide to the different cuts of meat included in your order. When placing an order you are offered the choice of how you would like each cut prepared. For example your legs of lamb could be prepared as large whole legs, half legs, butterflied with no bone or even as lamb steaks.

Legs

As full legs of lamb are large we offer the choice of half legs i.e. In a whole lamb you get either 2 whole legs or 4 half legs. Half legs are a neat [smallish] meal. To allow greater flexibility, we also offer leg steaks. These are great cooked traditionally on a hot plate or the boneless fillet of lean meat when cut thin and tossed in a hot pan or wok makes a fabulous warm lamb salad. We also offer legs butterflied with the bone removed; great for cooking on a barbecue, stuffed-&-rolled or for easy carve roasting

Chump chops

Chump chops come from the hip of the sheep (between the leg and the loin;) and are a wonderful cut; often used in barbecues or cooked on a hot fry pan. There are 4 of these per side. We can also fillet these – this boned mini roast is good for two or three-person meal. Lean sweet meat.

Loin

The loin is one of the most sought after cuts on a lamb. Offered two ways: as “T” bone Chops (lovely big round piece of meat – sometimes called the curly tail chop) or as the Backstrap & Fillet – essentially the whole loin is boned into two long strips of meat. So many cooking options.

Forequarter

This refers to the shoulder and sections forward of the shoulder. We offer this in five different ways:

Two x Boned & rolled roasts – easy carve convenience whether roasting or slow cooking. Every lamb shoulder recipe works here too.
Full shoulder roast with the bone in – we like to roast these like a leg but it reaches another level when slow cooked in a heavy cast iron pot with stock, onion, tomato and your choice of herbs, spices, vegetables or pulses. Slow-cooking’s pinnacle.
Chops – often utilised as BBQ chops but are best when slow cooked; gorgeous gelatinous sauce of enormous flavour thanks to the bone marrow and softened tendons
Diced – easy and convenient!, for a prized Rogan Josh, curry or sumptuous casserole
Lean mince

Shanks

Two back leg shanks plus two fore leg shanks – fantastic in a slow cooker, where the flavour from the marrow and the connective tissue is released. Fall off the bone delicious meat.

Neck and Breast Flaps

Neck chops [or Rosettes] are used for a casserole. Like shoulders and shanks, they are ideal for slow cooking where the flavour is released in a lovely dish with so many variations available. Breasts flaps are the single piece from brisket to belly muscle. We offer these as either mince or as our fabulous rosemary lamb sausages [gluten free and preservative free] or as whole pieces.

Rack of lamb

We offer three ways: two 10-bone racks, or four mini racks [four or five bone racks] or cut in to 20 Cutlets. Another of the highly prized cuts from lamb. Sweet meat close to the bone.