Lamb

Our Producers

We have over 35 selected certified organic lamb producers located on the eastern sea board of Australia from western QLD down to Central Victoria and across to eastern South Australia. These growers, as a combined force have the ability to supply high quality organic lamb 12 months of the year. All our producers need to meet our strict quality standards in order to become suppliers of lamb to The Organic Meat Company. To control this aspect of our business, our Supply Chain Manager, Peter Gall - with 10 years experience in the organic livestock industry - inspects each farm on a regular basis. Peter has worked with most of our growers from the time they became a certified organic lamb producer. This relationship has allowed us to implement a very good quality control system, which has a key focus on producer feedback.

We harvest 18 - 22 kilo lambs for the domestic market, but slightly heavier lambs, 20 -24 kg, for the export market. The key profit driver for all who process lamb is its red meat yield and colour presentation, thus we only buy well muscled lambs from proven genetics, with a fat score ranging from 2 to 4.

We process principally two main breeds of lamb. British bred lamb (Dorset, White Suffolk and Texel), is most common in the higher rainfall zones, while Dorper cross lamb is becoming the preferred breed in the dryer areas.

The majority of our lamb is entirely pasture finished but we have systems in place to fatten lamb with certified organic grain, depending on our customer's requirements and the seasonal conditions that face us. Lamb is finished on various grasses and herbages, which can be both introduced species and native rangeland grasses and herbages. Each region that we source our lamb from often gives the lamb meat its own distinct, flavour.