FAQ'S

Q. Can I order different cuts from those in the packs?
A. Yes. Although we have set packs, we still can offer the flexibility to help personalize the cuts to your individual tastes. Feel free to contact us and we’ll see what we can do.

Q. My family are big eaters, can I order a larger lamb pack or are the sizes set?
A. Our standard whole lamb packs are around 16-18kg, however for special orders we can provide lambs of sizes up to 24kg for an additional charge. Please contact us to find out more.

Q. How will the lamb packs come packed?
A. We offer the choice of either the convenience of pre-packed on trays as you would find in the supermarket (6 loin chops per tray) or packed bulk so individuals can decide how they want to store the lamb. Prior to purchase on our Order page you will be required to nominate package style, trays or bulk.

Q. How much freezer space will be required?
A. For a whole lamb we would expect that if you froze it all at once, around 27 litres of storage space would be required. Around 14 litres for half of a lamb.

Q. How long will it take before the lamb is ready to be picked up from when I order it?
A. Our lambs will take between 5-14 days from time of order until pick-up is available. This length of time is necessary to ensure that that the ideal lamb is hand-picked for you and that the meat has enough time to be hung to maximize tenderness.

Q. Can I receive Thornby Grain Fed Lamb all year round or is it seasonal?
A. Our unique grain finishing system can guarantee the supply of premium quality lambs all year round.

Q. What should I do when I receive my lamb pack?
A. Thornby Grain Fed Lamb is provided fresh to ensure flavour is maximized. When you get your lamb it is essential that you keep the meat stored below 5°C at all times. We recommend that you only keep what you plan to eat in the next 2-3 days (slightly longer for roasts with the bone still in) in your fridge and freeze the rest to ensure the quality of the meat is maintained.

Q. How long can I store the lamb in the freezer?
A. Guidelines to follow as recommended by MLA (Meat & Livestock Australia)
       Sausages, Rissoles: 1-2 months
       Diced, Mince: 2-3 months
       Racks, Chops: 3-4 months
       Roasts: 4-6 months

The temperature of your fridge and freezer is important. Regularly check that both the fridge and freezer operate at:
       Fridge: 4 to 5°C
       Freezer: -15 to -18°C

Q. What is the best way to thaw meat?
A. Frozen meat is best thawed in the fridge
       4-7 hours per 500g for a large roast
       3-5 hours per 500g for a rack of lamb
       12 hours or overnight for chops

If using a microwave oven to defrost, the outside of the meat can reach high temperatures so the meat must be cooked immediately rather than defrosted and allowed to sit for any length of time.
Use extra care with frozen mince. Its greater exposed surface area of meat means it should be cooked as soon as possible after defrosting