Australia’s 7% Marbled Lamb Aims to Rival Wagyu
A new breed of highly marbled lamb from Australia is being pitched to chefs as a premium product to rival Wagyu beef.
A New Standard in Lamb Quality
Australian meat producer Lambpro has developed a lamb that consistently reaches at least 7% intramuscular fat, a level of marbling rarely seen in traditional lamb. This development follows more than a decade of selective breeding aimed at improving the eating quality of lamb.
Why Marbling Matters
Marbling—the streaks of fat inside the meat—is what gives cuts like Wagyu beef their tenderness and flavor. Lamb has traditionally had lower marbling levels, which limited its appeal in high-end dining. By increasing marbling to 7%, Lambpro’s product offers richer flavor, enhanced juiciness, and tenderness, bringing it closer to premium beef cuts in quality.
Chef Interest on the Rise
Chefs are already taking notice. Joseph Abboud, a Melbourne chef specializing in Middle Eastern cuisine, said he is “interested in trialing” the marbled lamb. He believes it could be especially useful in dishes where richness and texture matter, such as lamb ribs and kofta. His comments suggest growing potential for the product in fine-dining and specialty menus.
From Farm to Restaurant
Lambpro is not just focusing on breeding—it’s also using intramuscular fat grading equipment in the abattoir to ensure consistent quality. Cuts are sorted by fat percentage to meet chefs’ expectations. The company believes chefs are willing to pay a premium, with the marbled lamb racks projected to sell for almost double the price of standard lamb racks.
What’s Next for Marbled Lamb
This high-marbling lamb is still a niche product, but the goal is to establish a new market segment for premium lamb, similar to what Wagyu has done for beef. With the tools to measure, grade, and market quality, Lambpro is positioning itself at the forefront of a potential shift in how lamb is valued in Australia and abroad.
Key Takeaways
7% marbling: A major jump from traditional lamb fat levels.
Targeted at chefs: Early interest from premium restaurants.
Premium pricing: Aiming to double the value of standard lamb cuts.
Quality grading tools: Help ensure consistency across products.
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