Tasmanian lamb on world stage

Aurora lamb, the new 60 day grain-fed lamb produced in Tasmania by Aurora Gourmet Produce using strict stress management techniques, is experiencing strong export growth in Asia and Russia, with growing demand to feature it on menus in leading restaurants in China and Singapore.

Since the company established its Shanghai-based office in 2006, its export sales have boomed, with offshore markets now accounting for 80% of all customers.

China, Hong Kong, the Philippines, Vietnam, Thailand, Malaysia, Indonesia, Russia, Canada and the United Arab Emirates all now buy Aurora Lamb.

The introduction of the lamb, which is grazed for up to 60 days on a high protein diet of fourteen natural grains, drinking only the purest Tasmanian water, follows its launch earlier this year to Australian chefs, who are now serving it in local restaurants such as Restaurant Balzac, Otto and Assiette in Sydney, Isis in Brisbane, the RACV Club in Melbourne, Morilla Estate in Hobart and the Adelaide Convention Centre.

According to Aurora Gourmet Produce, the explosion in export sales is a reflection of the product being increasingly regarded as one of the best in the world.

Asian restaurants currently serving Aurora lamb include:


  • M on the Bund
  • Laris


  • Raffles Grill
  • Iggy’s at the Regent
  • The Cliff Restaurant at Sentosa (a Beauford Hotel)
  • Au Jardin


  • Cy’an Restaurant, Metropolitan Hotel
  • Sukhothai (a Beaufort Hotel)

Hong Kong

  • M at the Fringe
  • Grissini at Grand Hyatt


  • Park Hyatt


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