Start by using the free GYoL app to select the stem cells that will produce your lamb. Just like with traditional meat, different animals’ stem cells produce meat with different qualities — all you have to do is select your personal preference. We’ve also chosen cells from both proven and test subjects, so you can decide what kind of scientific research you want to support.

Your chosen stem cells are grown in our state-of-the-art rural laboratories, with every care taken to provide ideal conditions for growth. The GYoL app also provides webcam access to these spaces so that you can see what’s going on at all times. Premium subscribers are encouraged to join the scientific team through special access to an intercom system that allows them to voice-chat with their technicians throughout the day.*

The petri dishes that contain your future lamb’s stem cells are constantly monitored by your highly-trained technician, and you will receive automatic updates and photographs of their progress. As the stem cells transition, you can expect to be notified of milestones including the appearance of the first hair-like muscle fibres and the addition of the bone scaffold that will shape your lamb into your selected cuts of meat.

The latest research indicates that just like paddock-raised lamb, lab-raised or in vitro meat quality is affected by the animal’s quality of life. All cell cultures are provided daily electrical stimulation to mimic exercise, and we are pleased to offer subscribers of our Premium Service the ability to have their petri dishes placed in areas with a clear view of the paddock and sky, as well as your favourite RadioNZ programmes broadcast daily.

As part of the meat finishing process, we offer all our subscribers the means to flavour their in vitro meat. All of our herbs are hydroponically produced in the laboratory greenhouse, and we currently offer mint, sage, thyme, parsley and rosemary.** Your technician will add concentrated extracts of your selected herbs to your petri dishes, and your lamb meat will take on their subtle flavours.

When your in vitro meat is ready to be harvested, you will receive a notice via the GYoL app. Each cut of meat will be vacuum-packed and flash-frozen to ensure freshness and flavour, and delivered directly to your door by the following business day.

* Copies of lab notebooks can also be provided to Premium subscribers upon request.
** Premium subscribers can request additional herbs to be grown for their lamb.


“Lab raised I found disturbing and alarming. Not at all interested or would support non natural food production – yes I would starve before eating it … Everything about lab raised is a bad idea.” – Industry Respondent, New Zealand

“Turned off by the blood images and not sure I would want to eat it … yet I know this is likely to be the more sustainable option for future food production and is contributing to advances in scientific research.” – University Respondent, Australia

“I like to think that I’m pro-progress and pro-science but I don’t think I could eat the meat from the in-vitro scenario . . . I think the photography on the in-vitro scenario page gives the strong impression of a lab-based process trying really hard to still seem ‘natural.’ Though I think if it was presented as a clean or sterile lab-based process I’d also find it creepy. Either way it’s got a real sense of the uncanny valley about it.” – Unknown Respondent, Australia

“I think it’s probably a good idea for this process to take place in a controlled environment, like a state of the art lab, in order to establish credibility and a sense of trust and order with the public … Initially, without reading the information included with the images, I thought this was something grown at home. I thought it was a kit you brought into your kitchen and grew there on the spot. Maybe instead of having technicians who grow the meat for the customer, there could be an option where the growing process is taught to the customer (in a workshop or the like). This way, the customer could take it home and maybe gain a sense of attachment through meat rearing.” – University Respondent, United States of America

“Growing meat in vitro would radically reduce the environmental footprint of the substance and no animal suffering is involved. It’s a brilliant solution. Many people might think this concept is unappetizing but if they knew how meat really is produced traditionally and the consequences of modern industrial farming practices (i.e. antibiotic resistance, animal suffering, unsanitary processing, etc.) many would consider in vitro safer, more sanitary and overall more appealing.” – University Respondent, South Africa

“Found the in vitro quite amusing, actually did laugh out loud as the lamb chop had views of the field outside and got to listen to the radio … Great for opening communication between producers and consumers.” – Farm Respondent, New Zealand

“Its like a technological version of the craft socialism of William Morris. Only chops. Tasty tasty chops.” – NGO Respondent, Location unknown


Galloway, A. & C. Caudwell, in press, “Speculative Design as Research Method: From Answers to Questions and ‘Staying with the Trouble’,” in Undesign: Critical Practice at the Intersection of Art and Design, G. Coombs, A. McNamara & G. Sade (eds), New York: Routledge.

“Our Grow Your Own Lamb case study highlights how speculative design can raise more questions than it provides answers, as well as constitute new kinds of public that are not bound to being citizens but, following Donna Haraway, are still encouraged to ‘stay with the trouble’.”

Galloway, A., 2014, “Do People Dream of Electric Sheep?” Royal Geographical Society (RGS/IBG) Annual International Conference, 26-29 August, 2014, London, UK.

Galloway, A., 2014, “Why Count Sheep, and Other Tricky Questions About Speculative Design Ethnography.” Mobilities and Design Workshop, 29-30 April, 2014, Lancaster University, Centre for Mobilities Research, Lancaster, UK.

Galloway, A., 2013, “Towards A Multispecies Internet.” Society for Social Studies of Science (4S) Annual Meeting, 9-12 October, 2013, San Diego, US.