For over 100 years, Gundagai Lamb in Australia has produced stunning, pasture-raised lamb responsibly and sustainably. To make sure all their lamb has beautiful marbling, with the perfect balance of lean meat and intramuscular fat, the team uses their own discriminating grading scale. The lamb tenderloin, which is found in the center of the animal, near the ribs, is beautifully tender, and rich and minerally in flavor. Like beef tenderloin, it is best seared whole, and finished in the oven, then sliced after resting.