When it comes to the products we consume, we are increasingly calling for traceability and transparency through clear labelling detailing where food was sourced. And for us, that comes down to quality. We're proud of our home-grown produce, so we wanted that to be transparent for our customers.

Every pack of Alpine Mutton has been grown on grass and processed on the property. As part of the modern “sustainable” movement of food production and consumption, we ask you to consider mutton as a more ethical meat choice. Enjoy a richer favour from an adult sheep who has a longer paddock life.

Lamb - young sheep, often under 6 months-old. Incisor teeth are yet to grow.

Hogget - a lamb that's lost its milk teeth, which usually happens at the 12-month mark. Hogget enjoys great flavour and the meat is old enough to take on the flavours of the animals diet. The high-quality protein in hogget and mutton sates the appetite and repairs and maintains our bodies. These meats have every essential amino acid we need, along with high levels of valuable micronutrients, including easily absorbed iron to energise us, zinc to support the immune system, and B vitamins to help us think straight. Since sheep graze on green pastures, the fat in their meat is an excellent source of conjugated linoleic acid, which is heart-healthy and helps protect us against cancer.

Mutton - the meat of a sheep with at least two incisor teeth, usually over two-years-old. Mutton can also have gamey venison flavours and notes of heather and grass, living a fat and happy life munching on fields of bracken, herbs and flowers.

“I CATERED FOR A GROUP OF 20 LAST YEAR AND SOURCED PROTEIN FROM THE ETHICAL MEAT LEGENDS AT FEATHER AND BONE IN MARRICKVILLE, SYDNEY. A DAY WAS SPENT SLOW-COOKING LAMB AND MUTTON  TO THE SAME ROSEMARY, ANCHOVY AND GARLIC-HEAVY RECIPE AND, IN A BLIND SIDE-BY-SIDE COMPARISON, MUTTON WAS DECLARED THE MORE DELICIOUS, ROUNDED, SOFT AND STICKY MEAT BY A LANDSLIDE”.

- CALLAN BOYS, NATIONAL FOOD AND WINE WRITER, GOOD FOOD