New Zealand lamb is raised naturally all year round on lush green pastures in the New Zealand countryside. Like Australian lamb, it is rich in nutrients, so just a small portion contains a high concentration of vitamins and minerals, which are essential for maintaining your health
Lamb from New Zealand is high in protein, B vitamins, zinc and iron, all of which are necessary for a healthy, balanced diet. At the same time, it also is relatively low in calories, fat and cholesterol. In fact, lamb can be included in a diet designed to lower blood cholesterol.
In New Zealand, sheep are classified very specifically, not all sheep is considered lamb. The breakdown is as follows:
Lamb — a young sheep under 12 months of age which does not have any permanent incisor teeth in wear
Hogget — a sheep of either sex having no more than two permanent incisors in wear
Mutton — a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.
Our New Zealand lamb slice is suitable for hotpot, grill and stir-fry.