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MAGRA
Only the finest Tattykeel Australian White Sheep genetics are selected for Margra Lamb.
MAGRA HISTORY
Margra Lamb is the culmination of the long journey of two brothers, Martin and Graham Gilmore, third generation livestock breeders from the lush fields of Oberon NSW. Together they have bred a quality of lamb with a micro-marbled finish and low fat melting point of 28-35°C (82.4-95°F). The result is an unprecedentedly delicate lamb meat that is as much a joy to cook with as it is a pleasure to eat.
RAISED AS NATURE INTENDED
Today all Margra Lamb is raised on Australian farms using only the best hand selected Tattykeel genetics to ensure consistency of the breed and product quality. Great care is taken during each stage of the animal lifecycle. Our approach to rearing Margra Lamb emphasises ethical and natural practices, removing all use of hormones and antibiotics. All Margra Lamb is raised in green pastures with ample access to clean drinking water and shade. Additionally, the unique hair pattern of Margra Lamb allows us to eliminate chemicals and shearing, resulting in a more pure product without the gamey taste that traditional wool sheep have.
MEAT INFORMATION
LOW MELTING POINT OF FAT
The intramuscular fat in Margra Lamb melts between 28-35°C (82.4-95°F), which is substantially lower than in other lamb. Associate Professor Aduli Malau-Aduli has stated he has not seen a sheep breed with such a low melting point of fat.
LANOLIN-FREE
Unlike traditional wool-producing sheep, Margra lamb boasts a unique characteristic - completely free of lanolin. This naturally occurring wax-like substance found in wool imparts a distinct gamey flavor to the meat. By harnessing the strength of haired sheep, we have created an extraordinary lamb that offers a delicate, clean taste and a subtle aroma, elevating the dining experience.
MICRO-MARBLING
Micro-marbling refers to a very fine degree of marbling, different to the marbling found in most beef which is more globular in nature. The micromarbling found in Margra Lamb is incredibly fine and dispersed throughout the whole cut. Due to the Low Melting Point of the Intramuscular Fat (IMF) the visible marbling can disappear at room temperature as it becomes more oil-like in substance. When cooked the lamb leaves diners with a clean and soft palate.
Our Tattykeel Australian White sheep with the best performance and best quality meat to our customers.
100 Acre Farm
Regenerative farming with EOV ( Ecological Outcome Verification ) certificate from "Land To Market" Savory Institute