Luxury “high marbling” lamb is now starring on select menus around the country and the world sourced from a handful of Aussie producers importing here to North America. Sometimes called the Wagyu of lamb, these purpose-bred animals bring a whole new level of premium experience and sophistication to the menu. We’ve got the 101 on what you need to know in this Q&A with Aussie Beef & Lamb’s Andy Groneman.
Aussie Lamb is already a premium product, how is this “luxury lamb” different?
It’s a combination of genetics - breeding for eating quality, fat quality and content – and often proprietary grading systems to ensure that quality through to the end user. Each producer has their own combination, but you’ll find wool-less sheep breeds and more traditional meat breeds like Hampshire Downs involved.
Does luxury lamb have marble scoring like Wagyu?
It has the equivalent, which is based on the percentage of intramuscular fat (IMF) as opposed to a grade. So instead of “MB9” for marble score 9 Wagyu beef, producers will use the IMF fat percentage in the name – in Kinross Station KS7 and Gundagai GLQ5+ the number refers to the minimum IMF%. Typical Aussie lamb is about 4%, New Zealand and European lamb somewhat less, so this is a big increase in marbling.
So is it just about being richer and fattier?
More marbling does typically mean higher eating quality, but luxury lamb is more than just richness. These products are delivering on to flavor, texture, and fat characteristics – with Margra for instance the fat has a lower melting point as well. The grading systems at play ensure eating quality is a difference-maker too.
Where can readers find luxury lamb for their restaurants?
Importers and distributors of Australian lamb and Wagyu typically have access to luxury lamb options. Ask your meat supplier for product options and availability, or use our find a supplier tool and select the filters for lamb and Wagyu.
For a more visual info sesh on luxury lamb, this video from our mates at Rare Medium does the job nicely.