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Mulwarra Export

@mulwarraexport

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Premium Australian meat & seafood specialists
Exporting Beef, Lamb, Wagyu, Veal & more worldwide
Trusted by chefs across 35+ countries

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Over two decades ago, Graham Gilmore travelled to South America with his eyes open.

He saw sheep with hair instead of wool. And came home with an idea most people thought was mad.

A better way to breed for meat.

A better way to think about lamb.

Plenty told him it would never work.

Decades of embryo work, lambing sheds, careful line breeding and not one shortcut later, that idea became the Tattykeel Australian White. The breed behind Margra Lamb. Bred in Australia. Recognised around the world.

They never ran with the mob. They did their own thing.
And they were right.

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One trip. One idea. One decision that would change everything.

When Graham returned from South America, he challenged a belief the sheep industry had accepted for generations:

Why do meat sheep need wool?

That single question sparked decades of breeding, innovation and scientific research that would eventually become Margra.

Sometimes the biggest breakthroughs don’t start in a laboratory.

They start with someone willing to ask a better question.

Watch full doco. Link in bio

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Innovation doesn’t happen overnight.

This week, Tim had the opportunity to join Matt Pantellis on FIVEaa while attending LambEx in Adelaide to talk about what makes this event so important for the Australian sheep and lamb industry.

The conversation also explored the story behind Margra Lamb, and how decades of genetic innovation by Graham and Martin Gilmore led to the development of a new standard in lamb through the Australian White.

Thank you to Matt Pantellis and the team at FIVEaa for having us, and to everyone involved in making LambEx such an important event for our industry.

We’re looking forward to sharing more highlights from the interview over the coming days.

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Every great innovation begins with one decision.

To challenge what everyone else accepts as normal.

For Graham and Martin Gilmore, it wasn’t about being different for the sake of it.

It was about asking a simple question: What if there was a better way?

That question would become more than 30 years of breeding, research and persistence, leading to something that has changed the way chefs around the world think about lamb.

This is the first chapter of the Margra story.

Watch Full Doco, Link in Bio

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Every industry reaches a point where “good enough” becomes the standard. For most people, that’s enough.

For Graham and Martin Gilmore, it wasn’t.

Instead of asking how to produce more lamb, they asked a different question:

What if we could create a better one?

That question became a decades-long pursuit of breeding, research and relentless curiosity.

Today, that same vision is being served in some of the world’s finest restaurants.

But every great innovation has a beginning.

This is where the story starts.

Images @jasonloucas

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The art of precision, from pasture to plate.

Mulwarra Prime Lamb is carefully crafted at every stage of production — from open Australian pastures to advanced processing facilities and rigorous quality assurance systems.

With targeted carcass weight ranges, precise grading, and flexible specifications, every cut delivers the consistency, quality and confidence chefs rely on.

Because exceptional lamb doesn't happen by chance — it's engineered with precision. 🐑✨

#FoodSourceUAE #Mulwarra #PrimeLamb #AustralianLamb

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From the pristine paddocks of North East Victoria and South Eastern Australia, @mulwarraexport Prime Lamb delivers consistently premium quality — tender, flavoursome, and exceptional every time.

Naturally raised, hormone growth promotant-free, and expertly processed to exact specifications, every cut reflects the Mulwarra standard.

Mulwarra Prime Lamb — consistent. premium. exceptional.

#FoodSourceUAE #HospitalityUAE #AustralianLamb

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Aussie beef and lamb well and truly took centre stage at this year’s @hotel_restaurant_catering show.

From our stand to our Chef HQ takeover, the quality of the product spoke for itself - on display, on the grill and on the plate.

The aroma alone had people following their noses across the show floor to find us… and it didn’t disappoint.

Huge thanks to everyone who stopped by, sampled and celebrated the very best of Aussie beef and lamb with us 🇦🇺🥩🐑

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#HRC2026 #AussieBeef #AussieLamb #aussiebeefandlamb #sustainablefarming

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What an incredible second day at @hotel_restaurant_catering.

On our stand our 13 suppliers kept up the energy across the show floor connecting with chefs, buyers and industry partners, continuing to build strong relationships and showcase the quality, consistency and story behind Australian red meat.

A standout moment? Our takeover of Chef HQ supported by @austradeofficial.

We brought the heat to the stage with an afternoon dedicated to the versatility and provenance of Aussie beef and lamb and the response was phenomenal.

Guests enjoyed:

• Live cooking demos
• A butchery masterclass
• An insightful industry panel

Huge thanks to the incredible talent who made it happen:

• Aussie Beef Mate @mikereidchef, delivering an unforgettable demo alongside expert butchery from Richard Sanders @the_meat_maester
• A thought-provoking panel on the role of Aussie red meat in the UK and Europe
• @cheflaranorman closed the session with a brilliant cooking showcase

We wrapped things up in true Aussie style with a buzzing networking reception - canapés by Mike Reid, Australian wines sponsored by Western Australian and Victorian governments. And cocktails by Aussie botanical spirit company, Myrlemon (@jbeimports).

Thanks to everyone who joined us.

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#AussieBeef #AussieLamb #HRC2026 #ChefHQ #aussiebeefandlamb

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Feast your eyes… and your taste buds.

If you’re at @hotel_restaurant_catering at the end of March, you won’t just see these incredible products, you’ll get to sample them too. From premium Wagyu to hand-selected cuts and world-class lamb, our Australian suppliers will be bringing the very best of Australia straight to you.

Check out our video showcasing highlights from each producer, including:

@thomasfoodsuk | @jbsaussiebeef | @jackscreekuk |
@FletcherInternationalexports | @signature_beef | Stella Foods | @teysaustralia | @mulwarraexport | @greenhamaustralia |
@marblekingwagyu | @providoreglobal | @endeavourmeats | Beaufort River Meats.

Don’t forget we will have live demos, in partnership with Australian Trade and Investment Commission (@austradeofficial), at Chef HQ on Tuesday 31 March with Aussie Beef Mate @mikereidchef and @chefLaranorman.

📍 SouthHall, Stand S1010 - come say hi!

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#AussieLamb #Australianlamb #aussiebeef #sustainablefarming #AussieBeefAndLamb

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A huge thank you to all our wonderful industry sponsors who help make our AGBALL happen!!
From gift donations to be won on the night, to key sponsorships, we couldn’t make AGBALL the night it is without these companies.

All our Platinum, Gold and Silver sponsors will have representatives present at AGBALL and will be sure to give some great insights!!

We look forward to seeing everyone there, and thank you again to our sponsors!!

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