New Zealand is know for the best lamb in the world and so it has become a chief exporter of lamb products around the globe. New Zealand-Lamb.com is your source for information about New Zealand Lamb; we are also offering this and other domains for sale. 

Why is New Zealand Lamb different?

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.

A four ounce serving of New Zealand Lamb provides:

  •   At least 25 percent of protein (Recommended Daily Allowance)
  •   All essential amino acids
  •   About 0.2 ounces saturated fat and 0.14 ounces of polyunsaturated fat
  •   About 50 mg of cholesterol
  •   About 220 Kcal of energy
  •   A rich source of B vitamins, especially B12 and niacin
  •   A good source of iron and zinc

​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.

Where can I get New Zealand Lamb?​
There are many exporters of New Zealand lamb as well as many local farms which can provide for all of your sheep's meat needs. Below is a list of sites which can provide you with more information about New Zealand Lamb including how and where to get it, more about the farmers who grow it and the answers to nearly any question any person could have about sheep products coming from that region of the world:

  • www.beeflambnz.com is the premier farmer-owned industry organization for New Zealand beef and lamb. Their site is bursting with valuable information about industry progress, national and international events, farming, marketing and data/analysis.

  • http://www.nzlamb.com is one of the top full service exporters of New Zealand Lamb. They are certified free-range as well as hormone and steroid free. They provide custom cuts all across the world and have been operating since 1882. 

  • http://www.linnaneco.com is a supplier of New Zealand and Australian meat products to the United States. Carrying the finest lamb products from both nations under its own private label, Linnane & Co. has been servicing Americans desire for quality meat from coast to coast.

  • NZ Ministry of Agriculture and Forestry. From their web site: "Our mission is to enhance New Zealand’s natural advantage. We do this by: encouraging high-performing sectors; developing safe and freer trade; ensuring healthy New Zealanders; and by protecting our natural resources for the benefit of future generations" 


How can I prepare my New Zealand Lamb?​

So, you've got yourself some New Zealand Lamb but you don't know how to prepare it? Lucky for you we have listed a couple spectacular recipes so you can get the most flavor out of your lamb. (recipes courtesy of about.com)

Lamb Biryani:

  • Ingredients:
500 gms of lean ground lamb
1 medium white onion, diced
3 cloves of garlic, minced
1 can of whole tomatoes, roughly chopped
A bunch of green beans, cut into 2 inch pieces
1 tsp of paprika
1 1/2 tsp of cumin
1/2 tsp of chili powder
1 cinnamon stick
A handful of fresh mint, cilantro & parsley, finely chopped
Juice of half a lemon
1 1/2 tsp of sea salt
1 1/2 cups of basmati rice
Scant 3 cups of water
2 Tbsp of olive oil

  • Preparation:
1. Cook the basmati rice with just under 3 cups of water in a rice cooker. If you are cooking rice on the stove, place it in a pot with the water and bring to the boil. 2. Turn the heat down and cover the pot. Cook the rice for 10-12 minutes or until done.
3. Once the rice is ready, put it straight in the fridge so that it cools down and dries out.
4. Saute the onion in a medium saucepan over a moderate heat until translucent. Add the garlic and fry for 1 minute.
5. Add the spices including the cinnamon stick and fry for 2-3 minutes to release the oils. Stir well.
6. Add the ground lamb and break it up with a wooden spoon. Stir well to coat lamb in the spices. Add the salt. Lower the heat slightly and cook lamb for about seven minutes or until browned.
7. Add the chopped canned tomatoes and about 300ml of the sauce from the can. 8. Stir well and then add the green beans.
9. Cover and simmer on a low heat for 25 minutes.
10. Carefully combine the lamb mixture with the rice and mix thoroughly to coat it.
11. Squeeze some lemon juice over the biryani and stir well.
12. Sprinkle with fresh herbs and serve immediately.

Traditional Lamb Roast

  • Ingredients:
1 kg (2.2 lbs) leg of lamb
1/4 cup of olive oil
2.5 tsp of sea salt
6 cloves of garlic, cut into slivers
Several sprigs of fresh rosemary
8 potatoes
2 large sweet potatoes
2 white onions
Mint Sauce

  • Preparation:
1. Preheat the oven to 290F.
2. Cut the potatoes and sweet potatoes into inch-thick slices. Cut the onions in half and then place vegetables into a baking tray.
3. Drizzle the vegetables with olive oil and sprinkle on some salt. Place tray in the oven on the bottom rack and roast.
4. Cover the lamb in olive oil and then sprinkle with sea salt.
5. Use the point of a sharp knife to make small incisions all over the lamb.
6. Place the garlic slivers and rosemary springs in the holes.
7. Place the lamb onto the middle oven rack with the vegetable baking tray beneath it to catch drippings.
8. Roast for 90 minutes. Test meat to see if it's done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb in foil and let it sit for 10 minutes.
9. Serve with potatoes, onions and mint sauce.


Related Groups and Associations
The groups and sites listed within the link are closely associated with the meat industry in New Zealand. Some are members of the Meat Industry Association of New Zealand.












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