Littlewood Lamb

Award-winning Littlewood Lamb was started 7 years ago on the back of Littlewood Berry Farm. Farmer Soph was already delivering strawberries and fresh produce to restaurants, and they always asked what the farm grew. After mentioning the fat lamb side of the farm we decided to start trialling lambs being processed at a locally run abattoir. It proved to be a huge success, as we were able to guarantee the humane treatment of our lambs, and so Littlewood Lamb was born.

Now supplying some of the top restaurants in and around Hobart to have on their menus, as well as offering half lambs for locals to purchase directly from the farm, we are providing sustainable and ethically raised lamb across Southern Tasmania.

Our lambs are a cross of Merino and Southdown’s, a small frame but with a lot of meat, we grow the ewes ourselves on one farm and we also have our own Southdown Flock ram stud, so the lambs are grown on the farm, and we know its origin from start to finish. They get to free graze a paddock of clover, lucerne, ryegrass and get fed grass and lucerne hay. We have a low-stress stocking system on our farm and the animals aren't forced to gain weight, they do so at their own pace which helps keep the meat more tender. Our product is dry aged and hung for 1 week and we use the traditional method of brushed not washed. This helps with the concentration and saturation of the natural flavour, as well as the tenderisation of the meat.

This small scale big care approach has created a unique product that has seen us awarded the ‘paddock category’ State title in the 2018 Delicious Awards and nominated again in 2019.


If you are a local restaurant or cafe and are looking for locally sourced lamb, where you can be sure of its providence and food miles, we’d love to hear from you. Please contact Sophie on 0438 602 582 to discuss your needs and how we can work together.


“The big difference with my product is that it is dry-brushed the old fashioned way, with no water, and then hung for a week. This gives the skin a chance to dry out and the meat time to rest, so it’s more tender.”

- Farmer Soph, Richmond