Margra Lamb Tomahawk Rack with Chef Mark Best

Margra lamb’s low fat melting point and incredibly fine texture are just some of the reasons Chef Mark Best likes to cook with Australia’s finest lamb.
“The melting point of this pure white fat is some six to eight degrees below any other lamb variety. The 100 percent grass raised and finished product has wonderful fine texture to the meat and incredible micro marbling, which allows it to puff and also allows the fat to produce this incredible natural crackling, which is really what I like to hear when I'm cooking Marga lamb.”
MARGRA LAMB IS BRED FOR CHEFS:
Purebred Tattykeel Australian White Genetics
· Guaranteed quality - no 'mixed bag' product.
Low fat melting point
· Melts at 6-8° less than conventional lamb fat - fat that renders easily and crackles when cooked
Lanolin-free lamb - haired, not woollen.
· Mild aroma and subtle, delicate flavour - no game-like aftertaste.
Year-round lambing season
· Guaranteed consistency - Spring lamb eating quality, 12-months a year.