Spring means new growth, longer days, and some of the best lamb you’ll eat all year. At The Lucky Pig, we source 100% Australian spring lamb, raised ethically and processed with care. It’s a seasonal highlight that’s perfect for roasts, grills, and family feasts.
Why Spring Lamb Is So Good Right Now
Spring lamb isn’t just a marketing term — it’s about flavour and tenderness. Lambs born in late autumn and winter are now ready, having grazed on lush, green pasture through the cooler months. That natural cycle creates the ideal meat profile: mild, delicate, and tender with just the right amount of fat.
When you buy from a local butcher, you’re getting lamb that’s in peak condition — not something that’s been trucked in frozen or sitting in cold storage for weeks.
What to Look For
When lamb is fresh and in season, it shows. Keep an eye out for:
- Pale pink meat with creamy-white fat
- A subtle, sweet aroma (never gamey or strong)
- Even marbling through cuts like lamb rump, forequarter chops, or shoulder roasts
At The Lucky Pig, we hand-cut all lamb in-store so you get the freshest possible product, tailored to how you want to cook it.
Our Picks for Spring
Spring’s the time to make the most of:
- Lamb Shoulder (bone-in or boneless) — slow cook or roast
- Butterflied Leg of Lamb — ideal for the BBQ
- Lamb Cutlets — quick, easy, and always a hit
- Lamb Sausages — including our award-winning Lamb, Apricot & Macadamia
All available in-store or online for fast local delivery.
Shop Local, Eat Better
We only source lamb from Victorian farms that meet strict ethical and quality standards. No imports. No shortcuts. Just good meat, cut by butchers who know their stuff.
Whether you’re prepping for a family Sunday roast or stocking up for spring barbecues, now’s the time to buy lamb while it’s fresh and full of flavour.
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