Discover Wilrey Farm Australian White Meat

Australian White Sheep are a recently created breed of composite sheep mixing superior traits of Poll Dorset, Texel, Van Rooy and Dorper. Offspring from this mixing of genes has been selected for easy care, reduced intervention, meat tenderness and superior taste. Designed for fast growth, improved taste, lean melt in the mouth meat with higher-than-normal omega three oils and low melting point micro-marbling. Being self-shedding, they do not need shearing, crutching, mulesing, or other traditional stressful husbandry practices and they can manage their thermal balance as required having hollow hair. They live free from lice, heat stress, and do not suffer from fly blow. They are low maintenance, reducing stress on them and lowering the amount of chemicals and energy required to raise them in our tough country and climate. Our farm follows Meat and Livestock Australia Standards, and our operations are accredited under the LPA Livestock Protection Assurance program. The sheep graze paddocks uniformly in a rotational regenerative program, so we limit chemical weed treatments and veterinary chemicals. The meat is tastier than most lamb available and provides human health benefits over other red meat. Our processor is Halal certified (106).

We sell full and half lamb bulk packs at a cost of $18 per kilo, and $16 delivery per order. The full packs are approx. 20 – 25 kg, about 30L of fridge/freezer space, half packs are approx. 10-12kg being about 15L of fridge/freezer space. The lamb is packaged in freezer bags inside a cardboard box. Meat is available depending upon your preference as lamb, hogget or mutton, and butchered according to the cut list we email to you upon an order being placed. Our own experience with our lamb is that it stores frozen very well with no loss in qualities for 5 – 9 months (Cryovac). Our lamb is processed by Gundagai Meat Processors and butchered by Smarts Butchery Gundagai (small family butchery). The processor and butchers’ staff and premises are licensed, accredited by NSW Food Authority, are Halal certified and conform to Australian standards.  

We also sell Cryovac frozen cuts through our online store. We deliver to the Canberra region.

Necks are provided as rosettes. We love a good Osso Buco in the cooler months cooked in the pressure cooker substituting lamb necks as the meat. 

Shoulders can be whole, boned and rolled or cut into chops. We find the best way to cook the shoulder is a slow oven cook for about 2 hours after an intial 30 mins on high to seal the piece.

Forequarter chops are best cooked by braising, baking or slow cooking. The bones, fat and onions develop the flavours fully. Not advisable for pan seared or bbq as can become chewy if cooked poorly.

Rib chops or cutlets are a prized cut as this is a cross section of the longtitudinal dorsal or eye muscle. It is the tenderest muscle in the lamb, moist and flavoursome. The intramuscular fat which is high in omega 3 oils can be seen in this muscle.  Provided as a whole rack this part makes a variety of options for meals.

Loin chops are great for BBQ and pan seared cooking over high heat. It is a versatile cut that can be for a simple meal or can be presented in many different ways according to your inspiration. The intramuscular fat which is high in omega 3 oils can be seen in this muscle.

The chump comes from the part of the animal where the transition between the longitudinal dorsal muscle and the leg occurs. Often BBQed, grilled or pan fried. This part can be provided whole and makes a delicious roast or diced for casseroles and curries.

We offer full legs, half legs (as in image) which are great for a small family roast. Legs can be roasted as is or can be diced for tender mouth-watering casseroles curries and sliced for stir-fry.

Shanks are a family favourite slow cooked in an old crockpot or pressue cooker until the meat falls off the bone. save them up in the freezer until winter, to relish as a hearty comfort food with your choice of vegetables.

Spareribs are a delicacy for those who know how to cook them.  After being marinated with an endless choice of glazes they can be air fried, grilled, smoked or slow cooked in the oven or BBQ.

For information from buying, storing and cooking lamb follow the link below to get you started