Margra Lamb

03/05/2026

Ross Gilmore on what separates Margra from everything else.

You can’t shortcut genetics. You can’t shortcut stockmanship. You can’t shortcut 4 generations of knowing which sheep to keep and which to cull.

That discipline is what’s on your plate.

02/05/2026

“I’ve never seen lamb do that before.”

That was Chef Alex Pritchard’s first reaction.

Crisping like pork belly.
Then melting like butter.

His second reaction?

“…this is genuinely different.”

18/04/2026

Graham Gilmore built Margra alongside his brother Martin, the quiet one, the operator, the person who made everything Graham dreamed up actually work.

Martin never saw the fine dining tables. The Qantas first class. The menus in Singapore and Los Angeles.

But the M in Margra is his. It always will be.

10/04/2026

The fat that changes everything. Prof. Aduli breaks down why Margra lamb tastes unlike any other
high oleic acid,
elevated Omega-3s,
and a flavour profile that’s clean
This isn’t premium lamb. It’s a different category

08/04/2026

01/04/2026

22/03/2026

The difference is in the fat.

A lower melting point.
Fine, even marbling.
A cleaner, more delicate flavour.

Margra Lamb
A lamb like no other.