Australian Lamb

Australian Lamb Company Group (ALC) products are purchased by hotels, resorts, restaurants, supermarkets, and butchers all over the world from our two fully licensed facilities, which are situated in Sunshine, Melbourne, and Colac in south-west Victoria.

ALC exports to more than 70 nations on the globe. Long-time customers are accustomed to receiving meat of the highest caliber and consistency. The process starts with carefully chosen farmers who are committed to raising lambs of the highest caliber and who also use cutting-edge management techniques and a constant drive to raise the bar on their output standards. All of ALC's animals are safeguarded by the Livestock Welfare Certified System, which attests to our dedication and observance of best-practice standards for animal welfare during transportation and receipt of animals at our processing facilities.

Australian beef, lamb, and pork products of the highest caliber are proudly exported around the world by Endeavour Meats. Endeavour is a privately held business that is run and owned entirely by Australians. The Endeavour Meats team is passionate about introducing our cherished international customers to Australian agriculture and premium produce. They take pride in having the knowledge and ability to offer our clients a fully customized meat solution to suit their business, both at home and internationally.

Australian meat and food products are widely exported by Robran International. They export to more than 40 different nations. Australian beef, lamb, mutton, and goat meats, as well as specialty game meats, are among the products offered by Robran International. Their dependable, long-standing connections with a range of suppliers in Australia and New Zealand guarantee a steady supply all year long.

Robran International specializes solely in trading, shipping, and documentation in the global food trade and has many years of experience in this field. Their traders are familiar with Australia's primary production processes and are aware of the regional and seasonal influences on the country's meat production.