Temora, New South Wales

The Reid family have been farming in Mimosa for over one hundred years. Six generations of sheep farmers have perfected sustainable and low stress methods to produce their lamb. All lambs are born and raised in the heart of the Riverina in southern NSW. Lambs are processed in nearby Cootamundra and hung for 7 days in Mimosa’s own cool room. The lamb is then chopped in a Health Authority approved butcher room on the farm prior to being delivered fresh to Sydney weekly.