Lamb

At Carnivore Society, our grass-fed lamb is prized for its tender texture and delicately mild flavour, raised ethically on Australian pastures. Each cut reflects the care that goes into sustainable, hormone-free farming. 

Whether you're preparing a slow-cooked feast or searing chops on the BBQ, this lamb adapts to every kitchen, from weeknight meals to festive roasts.

Shop the Best Grass-Fed Lamb Cuts in Australia

We’ve curated the finest grass-fed lamb cuts for Aussie homes. Sink your teeth into juicy lamb chops for weeknight grilling, flavourful shoulder cuts for Sunday slow-roasts, and elegant racks for special occasions. 

Our lamb shanks shine in slow-cooked stews, while our grass-fed lamb mince is perfect for koftas and shepherd’s pie. Whether it’s lamb for roasting, BBQ lamb, or everyday mince, we deliver premium quality with every order.

Why Choose Carnivore Society for Grass-Fed Lamb

Ethically Raised, Expertly Delivered – Here's Why Our Lamb Stands Out:

• 100% pasture-raised lamb, free from hormones and antibiotics

• Sourced exclusively from Australian farms with high animal welfare standards

• Freshly butchered and cryovaced to preserve quality and shelf life

• Delivered chilled, not frozen, straight to your door for ultimate convenience

• Offers premium, natural flavour ideal for everyday meals or special occasions

Cooking Lamb to Perfection: Tips from the Experts

Unlock Tender, Flavourful Results with These Lamb Tips:

• Roast with precision: Cook lamb racks to medium-rare (57–60°C) and use a meat thermometer

• Go slow with shanks & shoulders: Braise or slow-cook for 3–4 hours for fall-apart texture

• Let it rest: Rest lamb 5–10 minutes under foil before carving to retain moisture

• Flavour matches: Pair with rosemary, garlic, lemon, or spiced rubs like cumin and coriander

• Trim fat wisely: Leave a thin layer for flavour but remove excess to prevent flare-ups

• Marinating matters: Use acidic marinades (lemon, yoghurt) to tenderise tougher cuts like shoulder

• Search-ready tips: Great for anyone Googling “how to cook lamb rack” or “slow-cooked lamb shoulder”

FAQs

1. Can I cook lamb straight from the fridge?

It’s best to let lamb come to room temperature before cooking to ensure even doneness.

2. What’s the difference between lamb and mutton?

Lamb is from younger animals and is more tender and mild, while mutton is older and has a stronger flavour.

3. Do I need to marinate grass-fed lamb?

While not essential, a light marinade can enhance flavour, especially for grilling or pan-searing.

4. Is grass-fed lamb suitable for meal prepping?

Yes, it’s ideal for batch cooking, from curries to roasted trays.