A unique lamb farmed in Oberon is now being served up to business and first-class class passengers on Qantas.
Third generation livestock breeders, Graham Gilmore and his late brother Martin spent years developing the product on the family property, Tattykeel, just outside of Oberon. Margra Lamb comes from the brother’s own unique ‘Australian White’ breed of sheep that has been genetically built for superior eating quality.
“Margra Lamb was designed specifically for chefs. It has a micro-marbled finish and low-fat melting point of just 28-35°C, which results in unprecedented delicate meat that is incredibly succulent,” Mr Gilmore said.
“It’s taken a lot of hard work and research to get to this point, but we always had a firm belief that Australian sheep breeding techniques, genetic selection technologies and meat science could come together to deliver something special to consumers around the world.”
Member for Bathurst Paul Toole visited the property to congratulate the family and see the produce firsthand.
“Margra lamb is like no other, it has a uniquely Australian flavour and has taken generations of farmers to perfect. It’s great to see the hard labour from the bush being celebrated in first class,” Mr Toole said.
“It’s also a timely reminder of how important our agricultural industry is to not only regional NSW but Australia wide, we have some of the best produce coming from our own backyard and this is why we need to support Australian grown and protect prime agricultural land.”
Qantas head chef Neil Perry said the partnership with Margra Lamb was the perfect match of iconically Australian ingenuity and dedication to excellence.
“Every day around the world, Qantas celebrates the spirit of Australia and Margra Lamb embodies that through its origin in the bush, the innovation and perseverance shown by the Gilmore family, and their commitment to outstanding quality,” Mr Perry said.
Mr Perry’s menu includes saltbush crusted Margra Lamb cutlets in first class and braised Margra Lamb shoulder with rosemary potatoes in business class. Margra Lamb is also famous amongst top-end chefs across Australia and the world featuring on some of the finest menus including Woodcut in Sydney, Society in Melbourne and Walter’s in Brisbane.
Pictured: Member for Bathurst Paul Toole with Margra Lamb Director and Co-founders Graham Gilmore (middle) and Tim Leahy (left).
