Margra Lamb

Margra Lamb Australia’s Finest Lamb. Two Brothers. One Vision. Bred for Chefs. Finely micro-marbled. Superior eating quality.

19/07/2026

Over two decades ago, Graham Gilmore travelled to South America with his eyes open.

He saw sheep with hair instead of wool. And came home with an idea most people thought was mad.

A better way to breed for meat.

A better way to think about lamb.

Plenty told him it would never work.

Decades of embryo work, lambing sheds, careful line breeding and not one shortcut later, that idea became the Tattykeel Australian White. The breed behind Margra Lamb. Bred in Australia. Recognised around the world.

They never ran with the mob. They did their own thing.
And they were right.

14/07/2026

Most people think all lamb is the same. It isn’t.

One of the biggest reasons people say they don’t enjoy lamb is the waxy layer of fat that coats your mouth after eating. It’s something the industry has accepted for generations.

Margra was bred differently.

Our Australian White genetics produce a naturally low melting point fat that melts between 28 to 35°C, below body temperature. Instead of leaving a heavy coating on your palate, it melts away, creating a clean, delicate eating experience.

Combined with naturally haired sheep genetics, it also delivers a milder flavour profile that appeals to people who may have avoided lamb in the past.

This is the science behind what chefs notice immediately when they taste Margra.

A cleaner palate.
A more delicate flavour.
A completely different lamb experience.

A huge thank you again to Matt Pantelis and the team for the opportunity to share the Margra story during LambEx

11/07/2026

One trip. One idea. One decision that would change everything.

When Graham returned from South America, he challenged a belief the sheep industry had accepted for generations:

Why do meat sheep need wool?

That single question sparked decades of breeding, innovation and scientific research that would eventually become Margra.

Sometimes the biggest breakthroughs don’t start in a laboratory.

They start with someone willing to ask a better question.

Watch full doco. Link below 👇

09/07/2026

This week, Tim had the opportunity to join Matt Pantellis on FIVEaa while attending LambEx in Adelaide to talk about what makes this event so important for the Australian sheep and lamb industry.

The conversation also explored the story behind Margra Lamb, and how decades of genetic innovation by Graham and Martin Gilmore led to the development of a new standard in lamb through the Australian White.

Thank you to Matt Pantellis and the team at FIVEaa for having us, and to everyone involved in making LambEx such an important event for our industry.

We’re looking forward to sharing more highlights from the interview over the coming days.

08/07/2026

Every great innovation begins with one decision.

To challenge what everyone else accepts as normal.

For Graham and Martin Gilmore, it wasn’t about being different for the sake of it.

It was about asking a simple question: What if there was a better way?

That question would become more than 30 years of breeding, research and persistence, leading to something that has changed the way chefs around the world think about lamb.

This is the first chapter of the Margra story.

Watch Full Doco, Link in below 👇

Why did someone spend 30 years trying to reinvent lamb?It wasn’t because the industry was broken.It was because Graham a...
07/07/2026

Why did someone spend 30 years trying to reinvent lamb?

It wasn’t because the industry was broken.

It was because Graham and Martin Gilmore believed it could be better.

One question became an obsession.

Could lamb be reimagined from the ground up?

What followed wasn’t a new recipe or a clever marketing campaign.

It became decades of breeding, scientific research, trial and error, and a willingness to challenge what everyone else accepted as normal.

Today, that same vision is being served in some of the world’s finest restaurants.

Every great innovation has a beginning.

This is ours.

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

Address

Oberon, NSW

Website

Alerts

Be the first to know and let us send you an email when Margra Lamb posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share