Where to find Margra Lamb

"First time I ever tried Margra Lamb, I was not expecting it to blow my mind. And then I cooked with it… and I noticed it straight away. The fat on it crisped up almost like a pork belly crackling. I couldn’t believe it, I’d never seen lamb react that way before. And then I ate it, and I went, this is actually, genuinely different."

"For a long time, I think a lot of people just considered lamb was just lamb and they were quite right before Margra came along. I don’t think there was a real commitment to elevating what the possibilities for lamb could be, and that’s where Margra has really taken it to the next level”"

"My part in the story with Margra began with a really well-known butcher gave me a piece of shoulder and said, ‘This is a new product – what do you think?’ I took it home, roasted it simply, and even then I knew I had something special. The fat quality in your mouth, that low melting point, it was almost like hot olive oil when you ate it. The flavour, the delicacy, it really stood out. I knew from the outset that Margra was an entirely new paradigm in lamb."

"As a chef using Margra Lamb, it makes my job a lot easier, because it's consistent. When I was given the product, I cooked a piece off, I tried it, I was very impressed that flavour is just phenomenal. Really suits the Asian market. From a chef's point of view, it's the ultimate."

"Ask anyone about Margra Lamb and they always tell you that it is a product of the highest quality."

"It's mild in flavour, has a low melting point in the fat, so it cooks wonderfully and good choice for our more timid customers that are off put by the gaminess of traditional lamb. It's such a pleasure to sell Australians finest lamb at our shop here in Los Angeles."

"The first thing that we noticed when we tasted Margra Lamb, the texture was amazing. You didn't get any of that gaminess from the fat, none of the waxiness that you usually get from domestic lamb that we have here, especially with your harder cuts, like the shoulder and leg, and it just it eats so nice. It's very tender melts in your mouth."