Lamb of Tasmania
Lamb of Tasmania is a premium lamb brand produced by Tas Quality Meats (TQM), based in the historic town of Cressy at the base of the Great Western Tiers in northern Tasmania. The lambs are raised on lush clover-rich pastures, fed by crisp clean air and pure water, and grow slowly on the rich Tasmanian soil. Every Lamb of Tasmania animal is born, reared, and processed entirely on the island of Tasmania.
The brand selects only the best meat from the best grass-fed lambs, produced by the best Tasmanian farmers. Lambs are 100% grass-fed, free range, and raised without added hormones, antibiotics, or GMOs. Carcasses are hand-picked and graded to consistent specifications, ensuring quality, weight, and fat scores meet the brand's premium standard. Lamb of Tasmania has won multiple national awards and is recognised as one of Australia's leading lamb brands.
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More about lamb of tasmania
What is Lamb of Tasmania?
Lamb of Tasmania is a premium grass-fed Tasmanian lamb brand produced by Tas Quality Meats in Cressy, northern Tasmania. The lambs are born, reared, and processed entirely on the island of Tasmania, raised on lush clover-rich pastures with no added hormones, antibiotics, or GMO feed.
Where is Lamb of Tasmania based?
Lamb of Tasmania is based in Cressy, a historic town at the base of the Great Western Tiers in northern Tasmania. The production facility is the largest in Tasmania and sits next to the farms that supply the brand, allowing complete control over quality from paddock to packaging.
Is Lamb of Tasmania grass-fed?
Yes. Lamb of Tasmania lambs are 100% grass-fed and free range, grazing on lush clover-rich Tasmanian pastures throughout their lives. The cool climate and pristine environment produce lamb with refined texture, balanced fat, and clean natural flavour.
Is Lamb of Tasmania free from hormones and antibiotics?
Yes. Lamb of Tasmania lambs are raised without added hormones, antibiotics, or GMO feed. The brand selects only lambs from farmers who share its commitment to natural raising practices and high animal welfare standards.
Where are the lambs processed?
Every Lamb of Tasmania animal is processed at the company's own facility in Cressy, Tasmania, which is the largest production plant in the state. The on-island processing means no interstate transport before slaughter and complete control over freshness and quality.
Is Lamb of Tasmania ethically produced?
Yes. The brand works in close partnership with Tasmania's top lamb producers, selecting only farms committed to ethical practices, animal welfare, and sustainable land management. Every aspect of the supply chain is held to high standards from paddock to plate.
What cuts are available?
Lamb of Tasmania offers the full range of cuts including rack of lamb (French trimmed), backstrap, loin chops, leg (boneless or bone in), shoulder, lamb shanks, cutlets, and chump. Premium cuts suit roasting and grilling, while slow-cook cuts like shoulder and shanks reward low and slow methods.
Is Lamb of Tasmania Halal certified?
Halal certification varies by individual product. Check the product page or contact our team to confirm the Halal status of specific Lamb of Tasmania cuts before ordering.
How does Tasmanian lamb taste compared to mainland lamb?
Tasmanian lamb is known for its clean, refined flavour, balanced fat, and tender texture. The cool climate, pristine air, and lush clover-rich pastures slow the lambs' growth and produce a more delicate eating experience than some mainland lamb. Award-winning brands like Lamb of Tasmania have made the state synonymous with premium Australian lamb.
How should I cook Lamb of Tasmania?
Grass-fed Tasmanian lamb is best cooked simply to let the natural flavour shine. Bring cuts to room temperature, season with salt, pepper, rosemary, or garlic, and cook over high heat for premium cuts. Aim for medium-rare on the rack and backstrap. Slow-cook cuts like shoulder and shanks benefit from low temperatures and several hours of cooking time.