Always Good!

Australian. Free range. Pasture raised.
All natural. Halal certified.
Dinner is done.

Try Thomas Farms NEW fresh lamb, raised in the pristine and unspoiled pastures of South Australia. Humanely raised, we care for our animals and have a deep respect for the environment. Enjoy our quality mild tasting meats, whether it’s a casual Monday meal or a festive celebration. Get yours now at select Walmart stores.

Thomas Farms lamb products are a healthy choice. Packed with essential nutrients, including Zinc and Iron, it is a great protein to use. Plus, our lamb is naturally lean, incredibly juicy, tender and mild in flavor. A sure hit for your next meal.

Lamb Loin Chops

These chops are ideal for a fancy meal on the go. Grilled or pan seared, they will be perfectly tender and delicious in minutes.  Mild in flavour, live up to your full potential and have some fun with the flavors.

Lamb Shoulder Chops

Have some time on your hands? Slow braise for a comforting dinner on a cozy night or quickly grill and pan fry it, just like a steak for a festive night. Truly a versatile protein that will please the whole family.

Ground Lamb

Ground lamb is great to heighten any meal. Use them everywhere, from classic burgers to koftas and tacos. It’s an economical way to incorporate a healthy protein in your weekly meals. Give it a try!

Boneless Lamb Leg

Yes, this boneless lamb leg is ideal to roast as is when you host parties and gatherings. But it’s also great to cook butterflied with your favs seasonings, and to cube it for skewers on the grill. Play it up!  It absorbs marinades and rubs quickly without having to let it sit overnight and cooks faster than a bone-in lamb leg. Enjoy it now, tomorrow and every day!

Where To Find Us

Only in selected Walmart stores across Ontario and Quebec.

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Sheet Pan Dinner With Lamb Shoulder Chops & Veggies





4 Thomas Farms Lamb Shoulder Chops

1 pound brussel sprouts, halved

1.5 pounds turnips, peeled & cut in wedges

12 ounces green beans, trimmed

1 cup cherry tomatoes, halved

Smoked paprika & ground turmeric

Avocado oil

Salt & pepper


Pre-heat oven to 450 F and combine the brussels, turnips, and green beans on a sheettray and season with 1.5 tablespoons of oil, 1 teaspoon salt, and a few cracks of pepper. Bake the veggies for 25 minutes. Meanwhile, season the Aussie lamb shoulder chops with a pinch of paprika, turmeric, salt, and pepper. Pre-heat a cast iron pan overmedium-high heat and sear the chops until crusty on both sides, about 4 minutes total. Remove lamb and set aside. After the veggies have been baking for 25 minutes, lower the oven to 300 F and place the lamb on the sheet tray, and bake until the internal tempof the Aussie lamb chops is 140 F, about 20 minutes. Allow the lamb to rest for 5 minutes then serve and enjoy!

Recipe by Flavcity, with Meat & Livestock Australia

Cardamom Spiced Leg of Lamb




  • 1 x (5-6 lbs) trimmed Thomas Farms boneless lamb leg
  • 1 1/2 zested and juiced lemons
  • Kosher salt as needed
  • Freshly ground pepper as needed
  • 2 cups plain nonfat Greek yogurt
  • 1/3 cup chiffonade fresh mint leaves, plus extra for garnish
  • 6 large minced garlic cloves
  • 2 teaspoons ground cinnamon 
  • 1/2 teaspoon ground cardamom 

To prep: Put the lamb in a shallow baking dish. Squeeze the lemon halves over the lamb and season it with salt and pepper. In a bowl, whisk together the yogurt, mint, garlic, lemon zest, cinnamon, cardamom, ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons of the lemon juice. Rub the ingredients all over the lamb. Cover and refrigerate the lamb for at least 5 hours or overnight. 

To cook: Take the lamb out of the refrigerator 1 hour before cooking and bring it to room temperature. This promotes more even cooking! 

Preheat the oven to 325 degrees F. Unwrap the lamb and transfer it to a roasting pan. Place it under the broiler for 5 minutes, or until it looks seared and browned on top. Cover the lamb loosely with foil and transfer it to the oven. After 1 hour, check the internal temperature. For medium-rare, it should reach 135 degrees F. It will rise a bit while the lamb rests.

To serve: Let the lamb rest for 15 minutes, then carve it into slices.

Recipe by Chef Renee Scharoff, with Meat & Livestock Australia

Grilled Australian Lamb tacos with pomegranate-mint salsa


COOKING TIME: 30 Minutes 



Watch how to make this recipe

2 Tbs. coconut oil, melted and slightly cooled

2 tsp. minced fresh garlic

2 tsp. minced fresh ginger

Kosher salt and freshly ground black pepper

1-1/2 lb. Australian lamb loin or butterflied boneless leg of lamb, at room temperature

1 cup pomegranate seeds

1/2 cup finely diced red onion

2 Tbs. minced fresh jalapeno, more to taste

1/4 cup fresh lime juice

8 to 10 white corn tortillas, warmed

6 oz. queso blanco, crumbled

1/2 cup chopped fresh mint


In a large bowl, combine the coconut oil, garlic, ginger, 1 tsp. salt, and 1/4 tsp. pepper. Add the lamb and turn to coat. Let sit at room temperature for 30 minutes.

Meanwhile, in a medium bowl, stir together the pomegranate seeds, onion, jalapeno, and lime juice. Season to taste with salt and pepper.

Prepare a medium-high gas or charcoal grill fire. Remove the lamb from the marinade, letting any excess drip back into the bowl.  Grill directly on the grate, flipping once, until deep golden-brown outside and medium rare inside, about 8 minutes total. Let the lamb rest at room temperature for 10 minutes before slicing.

While the lamb rests, heat a cast-iron griddle over medium-high heat. Put the tortillas on the griddle (working in batches, if necessary) and sprinkle a little queso on each. Cook until the tortillas are warmed and the queso is melty.  Slice the lamb, and distribute the lamb evenly among the tortillas. Stir the fresh mint into the pomegranate salsa, then top each taco with a little salsa and serve with the remaining salsa on the side.

Recipe by JODI REINER AT FINE COOKING MAGAZINE, with Meat & Livestock Australia

lamb flatbread with arugula


COOKING TIME: 25 Minutes 



1 pound Thomas Farms® Ground Lamb
2 cups diced sweet onion
1 cup marinara sauce
1 package (about 14 ounces) rectangular flatbread (2 flatbreads per package)
2 cups shredded mozzarella (about 8 ounces)
4 cups arugula or baby spinach
¼ cup olive oil
2 tablespoons lemon juice
1/3 cup shaved Parmesan cheese
Cracked black pepper

  1. Heat a 12-inch skillet over medium-high heat. Add the lamb and cook until starting to brown, stirring often to separate meat. Pour off any fat. Add the onion and cook for 5 minutes or until tender crisp. Add the sauce and heat to a boil. Reduce the heat to medium-low. Cook for 2 minutes. Season with salt and pepper to taste. Cover and keep warm.
  2. Heat the oven to 400°F. Place the flatbreads on a baking sheet. Divide the lamb mixture between the flatbreads. Sprinkle with the mozzarella cheese.
  3. Bake for 5 minutes or until the cheese is melted. While the flatbreads are baking, place the arugula into a large bowl. Add the lemon juice, oil and Parmesan cheese and toss to coat. Season with cracked black pepper.
  4. Cut the flatbreads and serve topped with the arugula mixture.

Recipe by Thomas Farms USA

About Us

Our Story

We’re Australian grassroots ranchers, founding Thomas Farms in 1988.  We still work and own farms today, with the underlying belief that to provide the highest-quality product, we should be close to it.  Close to the earth and the animals it nourishes. 

Our Animals

Our animals are humanely and sustainably raised in the best pasturelands in Australia.

Our lambs live as nature intended, outside on the best pasturelands grazing on natural grass and free of any additives.

Our Planet

We were raised to believe that the earth provides for all of us and therefore, be well tended to. So, environmental sustainability has always been at the core of what we do.

We are relentless in our pursuit to reduce – reuse – recycle and decrease our carbon footprint.