Frequently Asked Questions

It is a composite meat sheep breed from Van Roy, Texel, Poll Dorset and White Dorper sheep, bred to thrive in Australian conditions. It has low melting point marbling  in muscles making for a very tender and juicy cooked product which has naturally more flavour than supermarket lamb.  It has advantages which lower the cost of management and environmental impact of other wool breeds.

Having clear breaches, they do not need mulesing, they shed naturally according to thermal comfort, having a winter hair/wool and summer hair coat. They can breed anytime of year which allows more flexibility in timing joining to match  unpredictable climatic conditions. They are fast growing and mature within 6-8 months. They are browsers so they maintain paddocks as pastures cleaning up weeds and unwanted regrowth. They respond quickly to supplementary feed when climate necessitates it. They are resistant to parasites requiring less chemical on the farm. Effort saved in husbandry can be spent in other areas such as fencing off and rehabilitating creeks and gullies providing farm resource improvements.

We are seeing the benefits of this easy care breed of sheep created for Australian conditions which produces the finest eating quality lamb. Low melting point intra-muscular fat and tenderness place this protein in a class of its own. So it is far superior in tenderness and flavour and does not leave a fatty after taste. Lean, clean and tasty meat.

Articles about the meat can be viewed here: 

https://researchers.cdu.edu.au/en/publications/margra-lamb-eating-quality-and-human-health-promoting-omega-3-lon

https://www.theland.com.au/story/8259409/margra-makes-chefs-weak-at-the-knees/

Ewes are commonly 85 kgs or more while Rams are 95 to 110 kgs or more. Lambs grow from 3 kilograms at birth to 50 kgs in 6-8 months they have a quiet temperament and if handled with respect they develop trust in their handlers which improves farm safety.