Frequently Asked Questions
No Preservatives
Because if it needs a chemistry degree to decode, it doesn’t belong in your mouth.
No Soy
Keep your soy for the sauce—this lamb doesn’t do filler fakery.
Regenerative Farm
Raised the way nature intended—not the way big ag forgot.
Shipped Australia-wide
From our paddock to your postcode—no matter where you grill.
Got Questions? Good. It Means You Still Think.
If you’re the kind of person who reads labels, asks where the meat came from, and isn’t afraid to call BS on supermarket spin—welcome. This FAQ cuts through the fluff and answers the real questions people ask before they fill their freezer with something that actually tastes like lamb. And yes, we do address the Zombie Apocalypse Survival Pack—because it turns out, preparedness tastes like jerky.
Nope. If you’re after vacuum-sealed guesswork and shrink-wrapped disappointment, Coles is that way. Our lamb is regeneratively raised, expertly butchered, and delivered direct from our family farm in Yass Valley region, NSW. No smoke, mirrors, or supply chain roulette.
A whole lamb, butchered into practical cuts—chops, shanks, sausages, mince—and bundled with extras like jerky, tallow, and sometimes even a cheeky bottle of local wine. It’s the kind of haul that fills your freezer and your table with pride.
Absolutely not. Whether it’s jerky, tallow, or dog treats—if it didn’t grow on the farm or come from the animal, it’s not in there. You can pronounce every ingredient, and none of them sound like a science project.
Our lamb actually has a backstory. It’s traceable, seasonal, and comes straight from the same mob we care for daily. No middlemen, no bulk processors, no bland cuts pretending to be premium.
Yes. Our sheep graze on regenerative pastures—because soil health matters as much as taste. We’re not slapping on trendy labels. We’re just farming like our grandparents did (only with better genetics and no seed oils).
Whole lamb and mutton: Canberra, Southern Highlands (Bowral and surrounds), and parts of Southern Sydney.
Jerky, tallow, pet treats: Anywhere in Australia. If Australia Post can find you, so can we.
Yes, but we don’t sell to just anyone. If you’re after bulk discount meat with no origin story, we’re not your supplier. But if you want regeneratively raised lamb that’ll impress diners and align with your menu values, check out our [Wholesale page].
Go for it. Our small-batch jerky is preservative-free and soy-free, and the tallow is rendered pure for cooking, roasting, or rubbing on your elbows if that’s your thing. They’re pantry staples in disguise.
Yes. It’s called Lambassadors. Join the waitlist and you’ll get:
– First dibs on new releases
– Access to secret menu items (Zombie Apocalypse Pack included)
– Special offers we don’t advertise publicly
– Early warnings when we’re about to sell out
The best part? You earn your lamb before the rest of the internet even finds out it exists.
Our tongue-in-cheek emergency kit. Think of it as your survival stash: jerky for protein, tallow for cooking (or candles), lamb bones for your dog (or distraction), and a storage tip: Don’t tell your neighbours you’ve got it. Supplies are limited, humour is not.
Yes—and that’s a good thing. You only get lamb at its best, raised slow and right. No frozen leftovers from last spring. When it’s gone, it’s gone until next season.
We offer standard butchered packs that work for most households, but if you have a request (extra chops, fewer shanks, no sausages), let us know. We’ll do our best within the limits of the carcass.
Vacuum-sealed lamb can last up to 12 months in your freezer. Jerky and tallow have long shelf lives too. That’s why it works just as well for food lovers as it does for zombie survivalists.
Yes. Real lamb offcuts, dehydrated bones, and nothing weird. No preservatives. No fake “bacon” coating. Just the good stuff your dog actually deserves.
We host one open day each year for the curious, the committed, and the lamb-obsessed. Get on the email list and we’ll tell you when it’s happening. No virtual paddock tours—we like dirt under our boots.
Because we’re not hiding behind a brand. We’re a third-generation family farm in Yass Valley region, NSW. Our meat used to go overseas. Now, we’re keeping it here—cutting out the middlemen and letting Australians taste the lamb we’ve always been proud of.
From the Paddock to the Privileged.
Our secret menu is for insiders only, join the waitlist and get the Zombie Apocalypse Guide as well.
Don’t want the guide? That’s cool, just send it to a friend. You know the one!
Join the Lambassadors.