Australian Frozen Great Southern Grass Fed Lamb Cutlets

Premium Australian grass fed lamb cutlets — the most elegant cut on the grill, from one of Australia’s finest lamb regions.

Why these are a premium choice

• Great Southern grass fed lamb — one of Australia’s most respected lamb programs

• Naturally raised on open pasture with no hormone growth promotants

• Lamb cutlets — the most impressive and versatile lamb cut

• Available in 310g and 400g — select your preferred size

• Frozen fresh to lock in quality

My Meat Man

This is for someone who wants the best lamb available.

Great Southern is one of Australia’s most celebrated lamb programs — raised in the cool, high-rainfall regions of southern Australia where the pasture is rich and the animals grow slowly. The result is lamb with exceptional flavour, tenderness and consistency.

In my view, lamb cutlets are the pinnacle of quick-cook lamb. They cook in minutes, look stunning on the plate and deliver a depth of flavour that is hard to match. With Great Southern grass fed lamb, you’re starting with the best possible ingredient.

Restaurant quality at home — in under 10 minutes.

What makes these stand out

Great Southern lamb is:

• raised free range on natural pasture

• grown in cool southern Australian climates for superior flavour

• produced without hormone growth promotants

• consistently graded for marbling and tenderness

Lamb cutlets specifically offer:

• the rib bone — a natural handle for elegant presentation

• a small, tender eye of meat with a rich fat cap

• fast cooking — 2–3 minutes per side

• exceptional flavour from the bone and fat

How to Cook Lamb Cutlets

The key is:

high heat, short time, proper rest

Step 1 — Prepare

• Thaw fully in the fridge overnight

• Remove from fridge 20–30 minutes before cooking

• Pat dry with paper towel

• Season generously with salt and pepper

• Optional: brush with olive oil and add fresh rosemary or garlic

Step 2 — Cook

• High heat — grill pan, BBQ or cast iron skillet

• 2–3 minutes per side for medium-rare

• 3–4 minutes per side for medium

• Sear the fat cap briefly to render and crisp

Step 3 — Check doneness

• Internal temp: 60–63°C for medium-rare

• Internal temp: 65–68°C for medium

• The meat should feel slightly springy — not firm

Step 4 — Rest

• Rest for 3–5 minutes before serving

• Essential — keeps the juices in and finishes the cooking

Pro Tips

• Room temperature meat cooks more evenly — don’t skip the 20-minute rest before cooking

• High heat is non-negotiable — you want a proper sear, not a steam

• Render the fat cap first for extra flavour and a beautiful crispy edge

• A simple marinade of olive oil, lemon, garlic and rosemary is all you need

• Don’t overcook — lamb cutlets are best at medium-rare to medium

Serving Ideas

• plated with roasted vegetables and a red wine jus

• served with minted pea puree and crispy potatoes

• alongside a warm grain salad and tzatziki

• as a starter — two cutlets per person with a simple salad

• BBQ centrepiece with chimichurri

Why this is a smart buy

If you want a premium lamb cut that delivers restaurant-quality results at home, lamb cutlets from Great Southern are the benchmark.

They offer:

• exceptional provenance and traceability

• outstanding flavour from grass fed, pasture-raised lamb

• a cut that impresses every time

Ideal for:

• dinner parties and special occasions

• weekend BBQs

• anyone who wants the best lamb on the market

Delivery & Storage

Delivery

• Fast delivery across Hong Kong

• Temperature-controlled to maintain quality

Storage

• Keep frozen at -18°C

• Thaw in fridge overnight before use

• Use within 1–2 days after thawing

• Do not refreeze once thawed

Frequently Asked Questions

What is Great Southern lamb?
Great Southern is a premium Australian lamb program sourcing from the cool, high-rainfall regions of southern Australia. Known for exceptional flavour, tenderness and consistency.

Is it grass fed?
Yes — 100% grass fed and pasture raised, with no hormone growth promotants.

How many cutlets are in a pack?
Approximately 3–4 cutlets per pack depending on weight selected.

What temperature should I cook lamb cutlets to?
60–63°C for medium-rare, 65–68°C for medium. Avoid well done — it diminishes the quality of this cut.

Final Word

Lamb cutlets are one of the great quick-cook cuts — fast, impressive and deeply satisfying.

With Great Southern grass fed lamb, you’re working with an ingredient that needs very little to shine.

Season, sear, rest — and serve something exceptional.