Wallaby for Chefs
Wallaby meat is a product you can use with confidence.
Unique and interesting, it offers an affordable alternative to other red meats and game.
Wallaby is a very delicate meat aptly described as “the pinot noir of red meats”. With a sweet flavour and fine texture it’s very different to kangaroo and much more forgiving. You don’t need to leave it ‘blue’.
The quality is consistently high due to the wild harvest delivering zero stress at slaughter, backed up by our rigorous processing QA program.
Our pan frying cuts are portion controlled within a 40 gm weight range, vacuum aged and supplied chilled.
Due to its low fat content, wallaby meat has a clean taste on the palate. Lenah wallaby is one of the leanest and healthiest meats you can serve.
If you have carbon targets to achieve, wallaby is one of the lowest embedded carbon proteins available with only 2.39kg C/kg meat in your kitchen. This is at least 12 times less than beef and a third that of chicken.
Wallaby porterhouse
Wallaby topside
Wallaby shanks
Wallaby racks
Wallaby stir-fry
Endorsements
“Lenah Wallaby from Tasmania is one of the finest red meats I have had the pleasure to work with. Being wild harvested it is free of agricultural intervention and is harvested in a highly sustainable and very humane manner. Lean, sweet and delicate in flavour with a tender texture, Lenah Wallaby is much milder than any other game meat. The versatility of this product allows it to be simply and quickly grilled, barbecued or pan fried but it can also enjoy a long slow braise for heartier winter dishes. Lenah Wallaby features on my menu regularly as I know my patrons like to enjoy unique and top quality Tasmanian produce.” Craig Wills, Stillwater Restaurant Co-owner/Executive Chef
Uniquely Tasmanian
Wallaby is only produced in Tasmania. The whole world produces beef, pinot, lamb and brie but only Tassie does wallaby. So let’s give a little shout out to some of the restaurants utilising this wonderful, truly unique product.
Becker Minty
Sugar Cured Wallaby – candied walnuts, tongola curdy, wild roquette, aged balsamic, extra virgin olive oil.
Frogmore Creek
Pepper berry rubbed wallaby, cassis gel, smoked macadamia and hazelnut crumb, pickled radish, button mushrooms and cassis jus.
Stillwater
Tasmanian wallaby topside, macadamia, green wheat, nasturtium, lemon myrtle, pear and ginger.
Luz Restaurant
Wallaby with cauliflower, onion, capers, sage, red wine jus.
South Wine Bar
Wallaby ribs
Bayviews
Sous vide Tasmanian wallaby porterhouse marinated with Tasmanian pepperberries and juniper buttermilk pastry tart filled with slow cooked onions, macadamia romesco sauce, whipped feta and roasted beetroot.
Wild – not farmed
Wallaby is wild harvested directly from Tasmanian grasslands. The animals are wild, living their natural life free from antibiotics, chemicals or human intervention.
All wallabies processed by Lenah must be brain shot by harvesters that have undertaken a TAFE course and been assessed in the field for competence by government inspectors. There is no stress at dispatch. This is important for animal welfare ethics and delivers consistently high quality meat.
Product specifications
| Use | Portion & Pack size | |
|---|---|---|
| Porterhouse | pan fry | fully denuded, weight graded medium (120-160), large (160-200) 1 Kg pkt |
| Topside | pan fry | fully denuded, weight graded. Medium (120-160) large (160-200) 1 kg pkt |
| Rump | poach, roast, braise | Avg wgt 100gm 1 kg pkt |
| Legs | roast, braise | tunnel boned, 500 gm – 1 kg |
| Shanks | braise | Small 1/entrée ( av weight 100gms) Large 1/main ( av weight 200gms ) 10/pkt |
| Rib racks | slow cook | Self frenching, 300 gm, 5/pkt. |
| Wings (forelegs) | slow cook | Great finger food. 10/pkt |
| Tails & bones | consommés, stocks, soups | |
| Diced, mince, trim | braise, pies, terrines. |
Versatility
Wallaby is very versatile. Cuts are available for pan frying, stir frying, slow cooking, roasting, braising, bones for stocks. We even have some unusual cuts like wallaby wings. Curious?
Got a question?
Our GM, Michael Elfwing, is an Executive Chef!
Carpaccio and Tartare
Whilst wallaby is versatile, there is one way we don’t recommend wallaby be served. Raw. Read here why.
Nutritional Data
Can be found here
Carbon
Wallaby produce very low levels of methane, unlike cattle and sheep.
A financial year 2023 carbon life cycle assessment concluded wallaby’s carbon footprint is negligible compared to beef, at just 2.39kg of carbon per kg of meat produced.
“Every time you chose to eat wallaby rather than beef you save approximately 5.5kg of embedded carbon”.
Over Lenah’s lifetime, this has abated over 92 million kilograms of carbon emissions by displacing the consumption of an equivalent quantity of beef.
If all the Bennett’s wallaby that are culled each year across Tasmania were processed by Lenah and consumed rather than beef it is estimated more than 24 million tonnes of carbon would be abated each year.
Blogs
- Blog 1 -vacuum packing
- Blog 2 – Micro Testing
- Blog 3 Raising the Bar on Training and Food Safety at Lenah
- Blog 4 Environmental benefits of wallaby
- Blog 5 The benefits of wild harvest for Chefs
- Blog 6 The story behind Lenah