About Letts Suffolks

Welcome to our web site!

Letts Suffolks is a joint venture between the Ashby and Gunner families which is committed to breeding sire that will imrpve the eating quality of lamb  for the whole industry.

We are the first prime lamb stud in the world to commence scanning for intramuscular fat and are genetics suppliers to Pure Suffolk Lamb which has won a Gold Medal in the Vogue Entertaining + Travel produce awards and is served in many leading Australia restaurants including Quay which has won Gourmet Traveller’s “Best Restaurant” for the past 2 years.

Letts Suffolks was orginally founded by the Greenslade family before being purchased by John Spry. Later in the 1990′s it was bought by Mark and Di Swann who founded the “Pure Suffolk Lamb” brand and grew the Letts flock to over 800 ewes. In 2005 the stud was purchased by the Gunner family who have since joined forces Ashby family who have a vast sheep industry knowledge base.

To view our current rams for sale, please click here.

Restaurant Review of our Suffolk Lamb – Sydney Morning Herald

(Restaurant Reviewer Terry Durack describes 10 things that he likes about ‘Porteno’, below are points 6-10)

……”6 to 10. The lamb. Oh, lordy. It is, to put it mildly, f—ing amazing. The skin is crunchy, salty and comes off in shards; the young meat is soft, sweet and striated, completely impregnated with the perfume of wood-smoke. The pure-breed, black-faced Suffolk lamb from Richard Gunner’s Feast Fine Foods – on the menu as cordero a la cruz ($42) – is cooked “on the cross” over hot coals on the asado for six to eight hours, then served on the bone on a wooden board. Chimichurri is provided but no sauce is needed. The same goes for the six-hour, slow-cooked suckling pig (chanchito a la cruz, $42), with its lovely, milky, pull-apart meat.”

The complete restaurant review can be viewed here