In the heart of Tasmania's North Coast you will find a family where farming runs in the blood as freely as lambs and beef run in the fields. This devoted family has been farming the same land, home to top quality Tasmanian produce for four generations. Lush green irrigated pasture offers the same excellent farming conditions as it did when Brian's great grandfater arrived from Denmark in 1907. The
property overlooks Bass Strait, so it is exposed to fresh ocean air, which is some of the world's cleanest, every day. Plus there's always plenty of sunshine and rain that is pure enough to drink straight from the sky. It is this uniquie climate and reliable rainfall, along with the Bondes' dedication to world-class quality meat that makes Wild Clover Lamb sublime. We believe that the extra care we take, from the way the stock is selected to how the lambs run on the land is evident in every taste. Quite simply, the meat is not stressed and you can really notice the difference. The flavour is delicate, and the lamb is mouth-watering and tender. Every cut has so much potentail because of the way the lambs are raised. A Commitment to premium quality and unsurpassed consistency is what makes Wild Clover Lamb so special. Every care is taken, every single day to ensure the best possible outcomes. All the lambs are Tasmanian born and bred, and Brian himself is the key quality controller. He selects and buys the lambs, which then enjoy a stress-free life grazing the vast, lush, clover fields. Wild Clover Lamb is free from hormone growth promotants, with the animals' welfare always top of mind.
