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"Our vision was to create a fully haired meat sheep with good carcase traits and eating quality. We far exceeded our dreams in regards to the eating quality of Margra Lamb, which has been developed through years of careful breeding and research."
Graham Gilmore, Master Breeder
"In my 27+ years of research, I have not seen a sheep breed with such low melting point of fats."
Assoc Prof Aduli Malau-Aduli, James Cook University
"Our vision was to create a fully haired meat sheep with good carcase traits and eating quality. We far exceeded our dreams in regards to the eating quality of Margra Lamb, which has been developed through years of careful breeding and research."
Graham Gilmore, Master Breeder
"In my 27+ years of research, I have not seen a sheep breed with such low melting point of fats."
Assoc Prof Aduli Malau-Aduli, James Cook University
Our Margra Lamb Picanha is a specialty cut with serious personality. Sourced from the top sirloin cap of the rare desert-raised Margra breed, this lamb delivers bold flavor, a generous fat cap, and a satisfying bite that’s more rustic than refined—perfect for those who love hearty, primal cuts.
Though it carries the name “Picanha” and mimics the iconic Brazilian beef cut, this lamb version eats closer to a Denver leg: a bit firmer, more marbled, and with a fat cap that’s rich but slower to render. The result? A robust, flavorful cut that shines with proper technique—especially grilled whole, sliced thin, or cooked sous vide to soften the texture before a quick sear.
What you’re getting:
A dual-muscle cut: top sirloin cap and a portion of the leg, offering variety in texture
Heavily marbled, with a fat cap that adds richness but requires proper cooking to break down
100% grass-fed Margra lamb, hormone-free, antibiotic-free, and raised ethically in Rajasthan’s arid terrain
This isn’t a delicate rack—it’s a butcher’s cut for those who love working with fire, flavor, and a bit of challenge. Best served sliced across the grain, paired with bold flavors like cumin, garlic, chimichurri, or pomegranate molasses.
Pro tip: Score the fat, cook low and slow, then finish hot to crisp things up. Or sous vide first, then sear hard for max tenderness and char.
Whether you’re a grill master or a chef looking to feature something unique, Margra Lamb Picanha offers a bold story on the plate—one part tradition, one part technique, and all flavor.
Experience the extraordinary taste of Margra Lamb, a rare and ancient breed from the heart of Rajasthan, India, renowned for its unparalleled tenderness, subtle marbling, and nutrient-rich profile. Revered for centuries by royalty and gourmands alike, Margra Lamb is raised in the arid landscapes of the Thar Desert, where the harsh conditions naturally concentrate flavor and elevate the quality of the meat.
At Meat N’ Bone, we source 100% authentic Margra Lamb in partnership with select farms committed to traditional, ethical, and sustainable practices. The result is a lamb that is:
Grass-fed & naturally raised, free from antibiotics and hormones
Lean yet incredibly tender, with a mild, clean flavor ideal for refined palates
Packed with essential nutrients, including Omega-3s and high-quality protein
Whether you're slow-roasting a shoulder, searing chops, or preparing a traditional curry, Margra Lamb delivers an elevated culinary experience that bridges heritage with modern wellness.
This isn’t just lamb—it’s a story of terroir, tradition, and taste.
This item WILL be delivered frozen.
Want to know more about domestic lamb? Click here to check out our blog post about it!
