Bunya Range Lamb

Bunya Range Lamb Nestled on the edges of the Bunya Mountains is our family run, paddock to plate, prime lamb & beef business.
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☕🐑🐾 A Morning Surprise from Yeti 🐾🐑☕This morning, coffee in hand, I walked out the back door and looked up towards the m...
09/06/2026

☕🐑🐾 A Morning Surprise from Yeti 🐾🐑☕

This morning, coffee in hand, I walked out the back door and looked up towards the mountain, as I do most mornings.

There, under his favourite tree in our mountain paddock (known as Fiji), sat Yeti — our 3-year-old Anatolian Shepherd. But something caught my eye. About two metres above him on the hillside was an unusual white blob.

At first, I couldn't work out what it was. A rock? A tree stump? A patch of white dirt? Curiosity got the better of me, so off up the paddock I went to investigate.

As I got closer, I realised the "white blob" was actually a beautiful ewe lamb, only a couple of days old.

Now, our ewes aren't due to start lambing yet, but apparently one young lady had managed to sneak off and visit a boyfriend a little earlier than planned! 😅

So back to the house we went, lamb tucked safely in my arms. After a small top-up feed, it was time to play detective and work out two very important things:

1️⃣ Where was the mob?
2️⃣ Who was Mum?

As soon as we found the sheep, it became pretty obvious who the mother was. The moment we put the lamb down, she came running straight over to claim her baby. 💕

But the part that really amazed me was Yeti.

That little lamb had been sitting out there on the mountain overnight alone, and Yeti had clearly stayed close by, keeping watch and making sure nothing happened to it until someone came looking.

This is just one of the many reasons we run livestock guardian dogs.

People often think their job is simply chasing away predators, but the reality is so much more than that. They protect, they nurture, they observe, and sometimes they become babysitters for wayward lambs who haven't quite figured out where they're supposed to be.

I honestly can't tell you how remarkable these dogs are. ❤️

Today, Yeti reminded me once again why we trust them with our livestock.

Good boy, Yeti. 🐾🐑❤️

09/06/2026

Elsa loves fresh meat day!! A good high protein diet is essential for a healthy Livestock Guardian Dog! Nothing goes to waste here on the farm!!

08/06/2026
30/05/2026

It was an absolute privilege to share the evening with Exotic Chillies. Bringing together our lamb and their chilli paste was something truly special, and we were blown away by the final dish.

If you haven't already, and you'd like to add a little local spice to your meals, be sure to check out Exotic Chillies. Their products are packed with flavour and were the perfect match for our lamb at The Chef's Table.

🐑 WEBSITE UPDATE 🐑If you’ve jumped onto our website lately and noticed everything is showing as SOLD OUT — don’t panic 😅...
28/05/2026

🐑 WEBSITE UPDATE 🐑

If you’ve jumped onto our website lately and noticed everything is showing as SOLD OUT — don’t panic 😅

We are currently rebuilding our entire website behind the scenes, so stock availability online is not currently accurate.

Also… yes, June is now officially SOLD OUT 🙌 Thank you so much for the incredible support.

We are now taking pre-orders for our July delivery run.

If you would like to jump onto the July pre-order list, please send us an email at:

📧 [email protected]

and we will send through all the details, pricing and cut options.

Thank you again for supporting our family paddock-to-plate farm.

Shane & Nancy
Bunya Range Lamb & Beef

Amazing People, Amazing Food!!
27/05/2026

Amazing People, Amazing Food!!

Great to catch up with the Bunya Range Lamb team and Anna Geddes from Toowoomba and Surat Basin Enterprise at the Chefs Table.

Great food across the night but the lamb was something else.

Well done to all involved.

Why We Chose Livestock Guardian DogsA journey from fences and fear… to working with natureI grew up on a sheep property ...
25/05/2026

Why We Chose Livestock Guardian Dogs

A journey from fences and fear… to working with nature

I grew up on a sheep property on the Western Downs, and some of my earliest memories are of checking fences and sheep.

Back then, sheep and predators were just part of the same story — whether you liked it or not.

We ran 6-foot mesh fencing with an outside off-rigger wire, which at the time was considered good protection. But if you’ve spent any time in sheep country, you know fences are only ever as strong as their weakest point.

Kangaroos would hit the fence and punch holes through it.
The off-rigger would earth out.
And all it took was one weakness… one opportunity… and something would find its way in.

Chasing dingoes wasn’t unusual — it was expected.

As a teenager, one of my jobs was to round up the sheep every afternoon and lock them into the bore yards for the night. It didn’t matter that we had fencing — night time was generally when things would happened.

A memory that never leaves you

One night, I remember bringing the mob in and noticing a ewe that had just lambed twins — within the hour.

She was only about 50 metres from the night paddock.

I made the call to leave her there.
She was close. She had her lambs. I thought she’d be safe.

The next morning, all three were dead.
Still in the same spot.

That memory has stayed with me my entire life.

At the time, I hated dingoes.
And if you’ve ever witnessed loss like that — repeatedly — it’s hard not to.

But I also blamed myself.

That’s something people don’t always understand — farmers carry those decisions. We care deeply about our animals. You don’t do this job if you don’t.

Fast forward 30 years

When Shane and I bought our own farm, I knew I wanted to run sheep again.

But we were stepping into a very different landscape.

Our property borders a national park — prime predator country.
When we first moved here, seeing dingoes during the day wasn’t unusual.
Sometimes in groups of 8… even up to 12.

Our fencing? Average at best.
(And like most farms, upgrading it all at once wasn’t realistic.)

So we had a choice to make:

Do we fight the same battle the same way…
or do we try something different?

Looking for a better way

We looked at all the usual options.

Donkeys were considered — but with the amount of rich feed we get here, even our horses can founder in certain seasons. It just wasn’t the right fit for our environment.

And then Shane said something that changed everything:

“Why don’t we fight fire with fire?”

Dogs.

Starting with Maremma's

We began with two Maremma pups from proven working lines — dogs that had been raised in paddocks.

And straight away, we saw something different.

These girls weren’t like typical dogs.

They didn’t chase stock.
They didn’t play with lambs.
They simply settled with them.

By 6 months, they were out working in the paddocks during the day, and we brought them into a secure area at night while they matured.

There were challenges — crawling through fences, testing boundaries — but with time, consistency, and patience, they found their place.

Discovering Anatolians

Then one day, scrolling through Facebook, I came across a breed I hadn’t really considered before:

Anatolian Shepherds.

Curiosity got the better of us.

So we headed down to New South Wales to have a look.

A few weeks later, we came home with two pups.

And looking back now…

It was one of the best decisions we’ve ever made.

A complete shift in thinking

Livestock Guardian Dogs didn’t just change how we protect our sheep.

They changed how we think about predators.

Instead of constantly reacting…
instead of chasing, trapping, or living in that cycle of loss…

we created a system where our livestock are protected 24/7.

The dogs live with the sheep.
They patrol.
They deter.
They create a presence that predators simply don’t want to challenge.

And the result?

Less stress on the sheep.
Less stress on us.
And far fewer losses.

From conflict to coexistence

Do predators still exist here?

Absolutely.

We still see them.
We still hear them.

But now, instead of being in constant conflict, we’ve created a buffer — a working system that allows both livestock and wildlife to exist in the same landscape.

Why it matters

For us, Livestock Guardian Dogs aren’t just a tool.

They are a long-term investment in:

Animal welfare
Farm sustainability
Mental wellbeing
And a more balanced way of farming in predator-prone country

They’ve allowed us to run sheep where, realistically, it would have been incredibly difficult otherwise.

And that memory?

I still think about that ewe and her lambs.

But today, I also know we’ve built something different.

Something better.

A system where fewer producers have to stand where I once stood —
wishing they’d made a different decision the night before.

If there’s one thing we’ve learnt, it’s this:

You don’t have to keep doing things the way they’ve always been done.

🐑 WHY DOES OUR LAMB TASTE DIFFERENT? 🌿🥩One of the things we love about lamb is that no two farms — or even seasons — pro...
18/05/2026

🐑 WHY DOES OUR LAMB TASTE DIFFERENT? 🌿🥩

One of the things we love about lamb is that no two farms — or even seasons — produce exactly the same flavour profile. Just like wine, coffee or cheese, the taste of lamb is heavily influenced by both genetics (breed) and diet.

🐑 BREED MAKES A DIFFERENCE

Different sheep breeds naturally produce different tasting meat due to factors such as fat distribution, muscle structure and growth patterns.

For example, breeds like Dorpers are known for producing a mild, clean-eating lamb with excellent tenderness and a slightly sweeter flavour profile compared to some stronger traditional wool breeds. Other breeds can produce a more robust or “gamey” flavour depending on genetics, fat composition and age. Even things like intramuscular fat (marbling) can influence juiciness and flavour intensity.

🌱 WHAT THEY EAT MATTERS TOO

A lamb’s diet has a huge influence on the final eating quality.

Pasture-raised and grass-finished lamb often develops a richer, more complex flavour that reflects the natural forage the animals graze on. Different grasses, herbs and seasonal pasture changes can all subtly influence taste. Research has shown that grass-fed lamb can develop more distinct “pastoral” flavour notes due to the fatty acid profile created from grazing.

On the other hand, grain-fed lamb is often milder and fattier in flavour because grain-based diets change the fat composition within the meat.

Even specific feeds can influence flavour characteristics. Studies through Meat & Livestock Australia have looked at how lucerne, ryegrass and brassica finishing systems can all subtly change lamb flavour and texture.

🌧️ SEASON & COUNTRY ALSO PLAY A ROLE

The environment itself contributes to flavour too.

Lamb raised on lush green pasture after rain will often taste different to lamb finished during a dry season. Soil type, altitude, native grasses and even mineral content in the pasture can all contribute to subtle flavour differences. Around the world, certain regions are famous for distinctive lamb flavour because of the country the sheep graze on. You may have heard of Saltbush Lamb here in Australia, for example.

At Bunya Range Lamb & Beef, our Dorper lambs are raised on mountain pastures along the Great Dividing Range beside the Bunya Mountains National Park. Our cooler climate, volcanic soils and natural pasture systems all play a part in producing the flavour profile our customers know and love.

And honestly… that’s one of the beautiful things about real paddock-to-plate food. It should taste like where it came from — and you should know the farmer who produced it 🌿🐑

🌿🐑 WELCOME TO BUNYA RANGE, LAURA 🇫🇷🐑🌿We’re excited to officially welcome Laura to Bunya Range Lamb for the next three mo...
14/05/2026

🌿🐑 WELCOME TO BUNYA RANGE, LAURA 🇫🇷🐑🌿

We’re excited to officially welcome Laura to Bunya Range Lamb for the next three months.

Laura has travelled all the way from France to Australia as part of her Agricultural studies, where she’ll be living on the farm, improving her English and gaining hands-on experience within our paddock-to-plate sheep and cattle operation.

As farmers ourselves, we are incredibly passionate about supporting and encouraging the next generation entering agriculture. Farming isn’t just a job — it’s a way of life, and the future of food production depends heavily on young people being willing to learn, work hard and carry the industry forward.

Because the reality is… if we don’t invest in the next generation now, who is going to feed the world in another 30 years? 🌎🌱

Over the coming months Laura will experience everything from livestock work through to fencing, processing, direct-to-customer sales and everyday life on an Australian family farm (including meeting the livestock guardian dogs 🐕).

We’re looking forward to sharing a little bit of Australia with her — and probably learning a few things ourselves along the way 😊

Welcome to the farm Laura 🇦🇺🤍🇫🇷

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🇫🇷 LAURA’S STORY 🇦🇺

Hello, my name is Laura, I am 20 years old and currently studying at Purpan Engineering School in France within the Bachelor of Engineering Sciences (BSI) program.

Our studies cover many different areas of agriculture, including both plant and animal production, business management, marketing, food hygiene standards and microbiology. We study everything from soil composition and organic matter right through to the final product reaching the consumer’s plate.

As part of our studies, we are required to complete a minimum 12-week internship in an English-speaking country, as English is considered essential within the agricultural industry.

Agriculture has always been part of my life. My grandparents were involved in livestock and beef cattle farming, and my family also runs a small Welsh pony breeding operation. I grew up on a farm in a very small village in the French countryside, surrounded by animals and local food production.

My father is a chef, so knowing where our food comes from has always been very important in our family. We grow our own vegetables, raise many of our own animals and have always valued local, farm-produced food.

Although all of my previous internships have been within the equine industry, I wanted this experience to broaden my knowledge and allow me to discover another side of agriculture outside of horses.

One of the reasons I chose Bunya Range Lamb was because I wanted to learn from a family willing to share their knowledge, explain their farming system and help me improve my English while experiencing life on an Australian farm.

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Address

The Gap, 6078 Bunya Highway
Bell, QLD
4408

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm

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