Lamb that tastes like where it came from. These sheep graze native saltbush on the South Australian flats, and the pasture does the seasoning before the meat ever reaches us.

The result is mild, a little sweet, and soft without being fatty. It does not need a marinade. Salt, oil, a hot oven.

Leg and shoulder for the table of ten. Rack and loin when it is six of you and you want the good plates out. Every cut is Certified Organic and grass fed, third party audited, not a marketing claim.

Order online and collect from Bentleigh, Beaumaris, Prahran Market, South Melbourne Market, Queen Victoria Market or East Brunswick Village. Online orders close 13 December.