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Margra Lamb - 1st Jan 2021




“In my 27+ years of research in fatty acid metabolism and meat eating quality, I have not seen a sheep breed with such low melting point of fats (28-35°C) and high levels of EPA and DHA…These figures are all without any form of nutritional supplementation. The meat simply melts in the mouth with unsurpassed juiciness and tenderness like no other lamb”, quoted Associate Professor Aduli Malau-Aduli, Phd, MSc, BSc Hons, Head of Animal Genetics and Nutrition team from James Cook University.

The Margra Lamb is an Australian White Sheep breed, a great creation by brothers Martin and Graham Gilmore at Tattykeel after years of careful breeding and research involving over 20,000 embryo transfers! This special breed has elevated levels of omega-3 long chain fatty acids. With finely micro-marbled meat and thick subcutaneous fat, Margra has more in common with fine heritage pork than any other product due to the clarity, flavour and texture of its fat. The moisture storing capacity of these fatty acids and the low melting point of the fat makes Margra a unique culinary product and, with the fat as hero, a new paradigm for lamb!

On 28th September 2020, more than 80 leading Michelin-starred chefs, restauranteurs and hoteliers met at the Versace Hotel in Dubai for a launch of Margra Lamb with the potential to add it to their menus.

Grabbing the chance to avail it in Singapore, Huber’s has successfully brought in the new variety so that our customers could try it out at your own home!

To fully taste such a good piece of lamb, we can prepare it simply with just cheese and basic condiments.

Here’s sharing with you our Huber’s Recipe.

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No home deliveries from 20th December to 27th December 2021. Your shopping cart in the regular shopping site will be cleared if you choose to go to our Christmas shopping site now.



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