James Madden and his father David run Flinders Island Meat, a small boutique meat
processing facility on Flinders Island. "On our isolated island home we liaise closely with
farmers to specialize in small quantity and seasonal boutique produce, destined for the
best restaurants on the east coast of Australia".
Flinders Island Milk Fed lambs are purpose bred by a select
group of farmers and hand reared to ensure superior quality.
The cuts of Milk Fed Lamb are generally half the size of a
traditional lamb, whilst exhibiting incredible tenderness and a
unique and desirable buttery flavour. The pastures the lambs
graze lightly on are dusted with a covering of sea
salt from the crisp ocean winds, giving this produce a little
extra flavour and significance. Flinders Island Milk Fed
Lamb is produced under the Flinders Island Meat Animal Welfare
Charter ensuring that all animals are cared for in the highest
The Flinders Island Salt Grass Lamb are the result of a strong collaboration between Island Farmers and
Flinders Island Meat. Second cross lambs (primarily Border Leicester X Merino) renowned for their texture
and flavour are raised in the roaring forties living amongst the renowned strong winds and high rainfall. The
special slightly salty lush pastures that these lambs graze upon gives the livestock a flavour and texture that
is unique to the island.