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Give Goats & Sheep A Go.

The Australian goat and lamb meat industry in 2018 was worth over $182M, with approximately 1.6 million head slaughtered. The majority of product is exported, as goat meat harbours no religious restrictions and is a popular component of many diets, particularly in parts of Asia and the Middle East, North Africa (MENA) as well as Hispanic populations across the United States of America.

Our Products


Sheep Meat

Lamb and mutton are terms used to describe the meat of sheep at different ages.
Lamb is classified as an animal that has no permanent incisor teeth – generally around 12 months of age.
Prime Lamb is a term used in Australia to generally refer to lambs that are raised for meat.
Spring lamb is the term given to the seasonal peak in supply, following the traditional breeding cycle: lambs are born in the previous winter and sold in the following spring at approximately 12 months of age.
Mutton is classified as a sheep that has at least one permanent incisor tooth - generally mutton is over 12 months of age and considered an adult sheep.


Goat Meat

Goat meat may sound exotic, but it can be prepared much like lamb.


There isn’t a wide difference between goat and lamb — for instance, the leg and leg cuts, sirloin, loin, rack, shoulder and diced goatmeat are like the lamb equivalent.


Farmed goatmeat is easy to cook and is tender, juicy and mild in flavour.

Depending on the cut, it can be prepared by grilling, rotisserie, broiling, roasting, sautéing, pan-frying, braising and stewing.

Although goat meat is the most widely consumed meat in the world, you’ll need to find a supermarket or specialty retailer that carries it in most countries. 

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