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Lamb from Wagstaff come from the finest pastures in Australia, raised naturally – free of HGP. It is an Australian owned and operated family business, established in the 1900’s – specializing in beef, lamb and veal for both domestic and export markets.
The cuts we offer from Wagstaff Lamb:
Classic and easy to cook. If you’re new to lamb, we recommend a lamb rack (or lamb chops). All it takes is a bit of seasoning and some roasting time in the oven.
Diced lamb from the shoulder and is therefore less tender as it’s a working muscle, so low and slow is key. Great for a stew or a curry!
Lamb patties for burgers are the obvious, but try the Mediterranean route and make koftas. Greek-style stuffed filo pastry with seasoned minced lamb and potatoes are also divine.
A fantastic choice for a Sunday roast – the general rule is, roast 20 minutes per 450g, so weigh carefully before you cook. When cooked for the right amount of time, the meat should pull away (from the bone) easily.
The shoulder has more connective tissue than the leg, so requires a bit more love – again, low and slow is key, using the moist heat cooking method.
Robust and grassy in flavour, an easy cut for a quick lunch or dinner that is easy to cook. Place on heated grill for about 6 – 8 minutes each side.