New Zealand grass-fed lamb. Naturally lean and tender.
New Zealand has the best lamb in the world, no ifs, no buts. Raised on our sun-kissed grass, New Zealand lamb is raised just as nature intended, in one of the most pristine places on the planet, Aotearoa. Our natural environment with lush green pastures, fresh air, and sunshine offers the perfect conditions for grass-fed lamb which is healthy, naturally lean, and deliciously rich and tender.
Backed by our Quality Mark guarantee, the lamb you buy is New Zealand grown, free-range, and grass-fed, as well as free of artificial additives and growth hormones – a pure product of its pure environment. The perfect pick to nourish you and your family.
If you’re a chef looking for information about New Zealand lamb you can visit our Foodservice section here.
Featured Recipe
A cut above.
Naturally delicious, full of flavour, and perfectly tender
No preservatives or additives of any kind
Lean and highly nutritious
Backed by a Quality Mark guarantee
COOKING
New Zealand lamb is coveted around the world for its rich taste, tenderness, and the fact that it is ethically sourced. It also has the benefit of combining well with spices and other highly flavoured ingredients. Our lamb is available in a wide array of cuts, each suited to different cooking techniques and recipes. For instance, chops and ribs are perfect on the grill, while legs and shanks are best with a slow braise.
Bring your meat up to room temperature before cooking - and prevent it from drying out.
Allow steaks, chops and roasts to rest 5-10 minutes before cutting - it keeps them nice and juicy.
Ovens perform differently and barbecuing or pan-frying lamb will involve guesswork, unless you have a digital cooking thermometer. Here are the temperatures of the meat when probed with a cooking thermometer that you need to know to cook lamb to your liking:
50°C – very rare
55°C – medium rare
60°C – medium (pink)
65°C – medium well
72°C – well done
Beef rump steak protein power bowl
NUTRITION
New Zealand lamb is naturally nutrient-rich and delivers a lot in a single serve. It’s a good source of high-quality protein, zinc and vitamin B12; it’s a valuable source of iron; and is a key player in a healthy and varied diet, alongside fruits, vegetables, wholegrains and dairy. Click here for more nutrient information.
The Ministry of Health guidelines recommend eating 350-500g of cooked lean red meat each week. Spread over 3-4 meals, with portions of 100-150g, New Zealand lamb is a delicious and nourishing way to help meet this recommendation.
+ FURTHER INFORMATION
According to OECD data, New Zealanders eat an average of 200g of beef and sheep meat per person per week (this is based on raw weight, which is around 180g when cooked). Since people enjoy a mixture of red meat foods, this level of intake sits comfortably within the recommended range mentioned above as well as the World Cancer Research Fund’s recommendation.
LAMB CUTS
Understanding the attributes and cooking methods of New Zealand lamb cuts is crucial to ensuring you get the most out of your meat.
READY TO START COOKING?
If you’re a home-cook that is keen to get stuck into some New Zealand lamb, take a look at some of our favorite lamb recipes, or head over to recipes.co.nz for something specific.
New Zealand Lamb ticks all the boxes for what our diners are looking for. Rich in taste and texture, and flavourfully lean and tender, you – and your family – will love naturally raised New Zealand lamb. With little-to-no bone, and well-trimmed of fat and waste, there are economic advantages as well. Visit our Foodservice section to learn more.
