Our lambs are raised on our property in the Southern Riverina, near the Victorian and New South Wales border.

  • Old Man Saltbush. A plant native to our region.

    Old Man Saltbush. A plant native to our region.

Three Rivers is so-named to pay homage to the Goulburn, Campaspe and Murray Rivers’ importance to the life of the region.

Three Rivers Lamb showcases seasonal lamb. Just like much of the produce we enjoy, rearing lambs is also seasonally-led, with climatic changes, age, breeds and feed all impacting the flavour and texture of the meat that meets your plate.

Three Rivers’ first seasonal lamb release in Autumn 2016 was Three Rivers Saltbush Lamb, sold in limited supply to discerning restaurants, meat purveyors and selected farmers’ markets.

August 2016 marks the start of the Three Rivers Spring Lamb season.

Meat the Peats. A family living the paddock to plate ideal.

The Peats manage the entire process of bringing superb lamb to you.

  • Chris Peat.

    Chris Peat. The big brother.

  • Two generations of Peats have created Three Rivers.

  • Stuart Peat.

  • Haydn Peat.

  • Bruce Peat.

    Bruce Peat. Dad. Farmer. Butcher.

From his teenage start pushing meat carts door-to-door in his home town of Echuca, Bruce forged a career as a butcher and then a meat processor, always connecting his love of livestock with fostering cattle on his own farm land. He has an extraordinary knowledge that his sons can’t help but tap into.

Lambs are raised on their own farm. They are transported a short distance by the Peats, minimising any animal stress, for processing at their own A-grade facility. They control delivery direct to their customers in their own refrigerated fleet.

Premium Spring Lamb from the Southern Riverina, Australia.

Three Rivers' lambs are the Dohne breed (pronounced ‘doonie’), a South African Merino only introduced to Australia in the late 1990s. They produce both beautiful meat and exceptional wool.

  • Dohnes in our lush Spring paddocks.

Three Rivers Spring Lamb season runs from August to November.

The Riverina is one of the first Australian lamb-growing regions to bring the much-anticipated Spring Lamb to market; marking the start of the lamb season. The region’s Mediterranean climate provides ideal conditions for lambs to prosper during the autumn and winter months.

Annual pastures are watered at the start of Autumn to ensure good growth whilst the weather is still warm. The green pastures are a mix of rye grass and Italian clover (native grasses are not as robust, as the kangaroos devour them).

The lambs, termed ‘sucker lambs’, are between five and six months old. They enjoy fresh grasses as well as their mothers’ milk and are naturally weaned by their mum (when she’s had enough). These lambs are a cross breed, with a Dohne mum and a dad of British extraction (Poll Dorset or Southdown breed).

Seasonal Lamb Releases*
Three Rivers Spring Lamb available from August to November.

Three Rivers Summer Lamb available from December to February.

Three Rivers Saltbush Lamb available from March to August.

*Seasonal timings naturally subject to Mother Nature.