The tale of the world’s best lamb
Lumina lamb was born from one wildly ambitious goal—to breed the world’s most succulent lamb.
Lumina is the result of the meticulous processes and rigorous standards that are adhered to by our people.
Here you can learn more about the roles of the people who work together to create the world’s best lamb.
The Match Maker
aka Nature’s Helper
Our mission to produce the best lamb in the world started with our Match Makers. They worked tirelessly to craft our unique genetic blend, and create an entirely new breed. These exclusive rams are used by our Lumina farmers to ensure Lumina’s heritage traits are continued down the line.
The Shepherd
AKA The Lamb Whisperer
Lumina’s Shepherds are committed to the highest standards of care. Our animals experience maximum care and minimal stress – which is vital to their superior taste, texture, and health attributes.
The Grower
AKA The Ground Guardian
This is where perfection takes root. Our Growers manage the nutrient-rich diet that makes Lumina so unique, the perfect blend of chicory and clover forage, which our lambs finish on for a minimum of 35 days.
The Butcher
AKA The Curator of Cuts
The lamb is cut and crafted by our expert butchers before it is aged and then blast frozen, capturing the meat at its absolute perfection and peak tenderness.
The Chef
AKA The Culinary Consultant
They bring out the best in Lumina lamb; the flavours, the aromas and the possibilities, having worked closely with our Lumina farmers to ensure they’re serving the very best lamb.
Our story began with one wildly ambitious goal; to create the world’s most succulent lamb. The very pinnacle of taste.
Lumina Lamb is the culmination of a 15-year journey of exploration. Revered the world over for its delicate taste, tender texture, and reliable consistency. It’s the perfect canvas for culinary masters to bring their breathtaking visions to life
Product Attributes
- Minimal shrinkage
- pH <5.8
- Intramuscular fat target: 3–4.5%
- Fat cover target: 5–15mm
- Traceability and guarantee of origin
- Free range lamb raised on a special blend of chicory and clover forage
- Aged 21 days
- Blast frozen at -21°C (-5.8°F)
Explore our range
Lumina french rack
Lumina boneless loin
Lumina bone-in leg
The first eight ribs adjacent to the loin, this is a very tender cut with backbone removed so it can be easily sliced into small chops or cutlets (aka French lamb cutlets) before or after cooking.
A lean, flattish, rectangular cut of Lumina Lamb from the middle loin that cooks quickly and is easy to panfry like steak.
A versatile cut which is perfect for slow cooking or oven roasting as is, or boning out for lamb leg steaks to grill or pan fry.
Explore our range
Lumina French Rack
The first eight ribs adjacent to the loin, this is a very tender cut with backbone removed so it can be easily sliced into small chops or cutlets (aka French lamb cutlets) before or after cooking.
Lumina Boneless Loin
A lean, flattish, rectangular cut of Lumina Lamb from the middle loin that cooks quickly and is easy to panfry like steak.
Lumina Bone-In Leg
A versatile cut which is perfect for slow cooking or oven roasting as is, or boning out for lamb leg steaks to grill or pan fry.
