Frenched Lamb Rack | Magra tenderloin-filet-mignon dating back to 1796

dating back to 1796

YOU WILL NOT FIND ANOTHER FLAP LIKE THIS

while real cheddar cheese melts into every bite

tangy depth with rich

Pasta Night: Slice and toss into a rich tomato sauce or a garlicky olive oil pasta dish

Frenched Lamb Rack | Magra tenderloin-filet-mignon dating back to 1796"Our vision was to create a fully haired meat sheep with good carcase traits and eating quality. We far exceeded our dreams in regards to the eating quality of Margra Lamb, which has been developed through years of careful breeding and research." Graham Gilmore, Master Breeder "In my 27+ years of research, I have not seen a sheep breed with such low melting point of fats." Assoc Prof Aduli Malau Aduli, James Cook University Our Cap On Frenched Margra