WHAM, BAM, COSTLY LAMB

Record high meat prices

A FAMILY favourite could be getting the chop from Victorian dinner tables as the price of lamb leaps to an alltime high.

Supply shortages, drought, poor weather and increased local and international demand has propelled the dramatic price rise.

Lamb cutlets could be up to almost $47 per kilo, loin cops $25 per kilo and lamb roast $16 per kilo, according to a Melbourne butcher.

Jason Gabriel, owner of Berties Butchers in Richmond, said the price of standard lamb had jumped to what previously would have afforded consumers premium meat.

“I noticed the trade lambs have gone up to the same price as premium lambs, so I expect the price for lamb to go up across the board,” he said.

The butcher advised shoppers to choose cheaper cuts and freeze meat to avoid being stung at the checkout later.

“Buy it, pack it into separate bags, vacuum sealing it is a good option, and then into the freezer,” he said. “The best ways to go with lamb now are the shoulders and legs and slow-cooking it. Things with bones will be a good buy.”

While lamb prices fluctuate throughout the year, Meat and Livestock Australia market intelligence manager Scott Tolmie said prices had hit a record high.

“Sheep prices can be quite cyclical and are significantly influenced by … domestic supply, global demand and supply, currency movements, market access, feed pricing and … the weather,” he said.

“The last peak of the sheep pricing cycle was in 2011 and before that in 2004.”

Retired Northcote mother Sue, 62, said the changing price of meat impacted her decisions at the checkout.

“I am very careful with what I pay and I always look at the price,” she said.

“Usually, lamb is on the borderline. Once it heads over a certain price, I wouldn’t buy it.”

“The best ways to go with lamb now are the shoulders and legs and slowcooking it.” BUTCHER JASON GABRIEL