New Zealand’s Lamb is raised naturally by being purely pasture fed on our clean, green environment and with stringent quality controls, health regulations and standards our customers can be assured of the highest quality meat.

Tasty Lamb dishes are excellent sources of many essential nutrients contributing towards a healthy balanced diet.

	Lamb Frenched rack vp 3552 This cut makes for a beautiful presentation, the flavour is tender and juicy, New Zealand lamb being among the finest the world has to offer.
	7 Rib rack 3501 This mild flavoured and tender cut of lamb can be roasted whole or cut into individual chops.
	Short cut leg, bone in, chump off 3011 Roast lamb has a magnificent aroma and flavour and coupled with the complexity of its textures, from flavourful crispy on the outside to juicy and tender on the inside, you are presented with a perfect meal for any occasion.
	Square cut shoulder 3661 A bone-in shoulder roast can be used in a variety of recipes and many cooks value the flavour this bone-in roast presents.
	Short Forequarter (breast off) 3611 Prepared from the breast-on short forquarter. The point end brisket is removed by a cut parallel to the line of the back, just clearing the elbow joint. The neck is removed between the 3rd & 4th cervical vertebrae.
	Neck slices 3675 The neck is a small, tough, flavourful cut and is cooked using moist heat. Neck meat may also be used as stew meat, making delicious flavour packed casseroles or it may be ground.
	Flap - bone in 3811 Derived as an offcut from a pistola, saddle or long loin. The bone-in flap consists of the abdominal wall tissues and rib ends. It is removed by a cut commencing below the precrural gland and continuing on a line parallel to the line of the back, to a specified distance from the eye at the 6th rib, deter-mined by the specification of the primal cut.
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