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.
