We work with only the best suppliers to provide our customers with the highest-quality lamb all-year-round.
Grazed on the nutrient-rich grasslands of south Gippsland, our premium lamb is perfect for any occasion – it’s as good at a summer barbie as it is from the depths of winter oven!

You also have peace of mind knowing that all Butcher Club lamb is free-range, grass-fed, selected yearling-grade, with no added hormones or antibiotics.

And like our premium beef selection, our lamb cuts cover the standard options like chop, rack and loin chop, in addition to a diverse selection of others that put the supermarket fridges to shame.

Check it out for yourself, and feel free to pop in and ask us if you have any questions. We’re sure to stock the right lamb dish for your tastes!


Lamb 2


Lamb 3


Lamb 4

The Butcher Club's roasting tips

No matter what time of year, there’s nothing better than pulling a juicy roast lamb from the oven with all the trimmings. Here’s how I like to prepare mine.

  • Preheat your oven to 200°C and score the meat diagonally 5-6 times at a depth of a couple of centimetres.
  • Crush some garlic and mix with the zest of a lemon, a good handful of rosemary, salt, pepper and oil (save some for the veggies though!).
  • Rub your lamb with the marinade and place into the oven for 15-20minutes.
  • Remove the cooking dish and add your potatoes, carrots, pumpkin – anything you’d like to roast up, really – into the pan around your lamb. Drizzle the remaining oil mix on them, and place back in the oven for another hour (or until it’s cooked through).
  • Remove your meal from the oven, place the lamb on a plate and cover with foil for at least 10 minutes to let those juices really sink in.
  • Turn your veggies in the pan and give them another 15 minutes in the oven, or until they turn golden brown.
  • Whip out your favourite gravy recipe and use those delicious juices to create the perfect accompaniment to a beautiful meal.
  • Bon appetit! Time to dig in.