Warilba is certified organic by Australian Certified Organic. This fully independent audit process ensures that you’re always getting genuine organic produce.
Organic lambs are entirely grass fed and finished. They are all raised entirely ‘free range’ and never confined, living their entire lives roaming freely in organic pasture.
Every animal was proudly raised without the use of synthetic chemicals, GMOs, added hormones or antibiotics – ever!
Look for the trusted ACO bud logo on all Warilba organic products. It’s your independent guarantee.
The Warilba Difference
Every Warilba animal is entirely grass fed. An automatic requirement of the certified organic standard. Warilba delivers the authentic grass fed lamb flavour that you can trust, produced with the highest standards of certified organic farming.
Raised entirely in organic pasture where they are always free to roam, Warilba lamb has the flavour and tenderness that only comes from farming the traditional way. When you take your time and leave it to nature, you get naturally better lamb.
It takes time and patience to raise lambs the traditional way. That’s why we’ve partnered with family famers, like Ben in the photo. These farmers care deeply about the land and how they farm, so they’re prepared to take the extra time to do it things the proper way.
The end result is delicious lamb that is grown responsibly with the highest standards of animal welfare and environmental care.
The end result of all our care in production is lamb that is delicious, ethical and nutritious. Every meal of Warilba lamb delivers a long list of benefits.
- Grass Fed and Finished
- Independent Organic Certification
- Verified non-GMO
- No Synthetic Chemicals
- No Added Hormones
- No Antibiotics
In fact the British Journal of Nutrition published a study that compared grass fed organic meat with conventional meat*. The study concluded that the nutritional quality of meat is influenced by the way it is produced. Among other conclusions the research showed that ‘Switching to grass fed organic meat consumption may allow meat consumption to be reduced by 30% whilst still maintaining total omega-3 fatty acid intake.’
*Srednicka-Tober et al, 2016, ‘Composition differences between organic and conventional meat: a systematic literature review and meta-analysis’, Br J Nutr. 2016 Mar 28;115(6):994-1011. doi: 10.1017/S0007114515005073. Epub 2016 Feb 16