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Pasture Fresh® Lamb

Crafted for Connoisseurs

Experience the Excellence of Pasture Fresh® Lamb

Our Pasture Fresh® lamb is sourced from select breeds, raised naturally on lush New Zealand pastures. This dedication to quality ensures each cut is tender, flavorful, and consistent, meeting the high standards of discerning chefs and consumers. 
 

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Nature’s Finest Lamb

Naturally Raised for Unparalleled Superior Flavor

Our lambs graze freely on nutrient-rich grasslands, resulting in meat that is not only delicious but also rich in essential nutrients. This natural upbringing guarantees a consistent quality that you can trust in every dish. 

Commitment to Quality and Sustainability

Different by Nature. Grass Fed by Choice

We adhere to strict animal welfare and environmental sustainability practices, ensuring our lamb is free from hormones, antibiotics, and GMOs. This commitment results in high-quality, consistent cuts that are both ethical and exceptional in taste.

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Our 100% grass fed lamb offering ranges from individual cuts to whole carcasses, every single animal raised in New Zealand to the strictest quality standards. No hormones or steroids are added to the animal's diet, ensuring healthy, delicious meat on your plate.

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Nutritional Advantages
of Grass Fed Lamb

+8%

more protein

-14%

less fat

More Vitamin A, B12 and E

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More Omega-3

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*Compared to grain fed lamb

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CKT Leg

Bone-in leg, chump, knuckle tip, and tail off, femur bone and aitch bone on.

Weight: 2 - 2.5kg

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Frenched Rack

Bone-in 8-rib frenched rack, cap on/off.

Weight: 350 - 600 g

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Standard Rack

Bone-in standard rack, cap on.

Weight: 0.7 - 1.2 kg

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Hindshank

Bone-in hindshank, without knuckle tip.

Weight: 350 - 600 g

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Boneless Loin

1-rib boneless loin, silverskin off.

Weight: 160 - 250 g

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Square Cut Shoulder

Bone-in 5-rib square cut shoulder, shank off, neck off.

Weight: 1.8 - 2.5 kg

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Tenderloin

Boneless tenderloin, side muscle removed.

Weight: 70 - 90 g

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Shoulder Rack

Bone-in 4-5 rib shoulder rack, frenched.

Weight: 270 - 350 g

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Chump Denuded

Chump, cap off.

Weight: 150 - 210 g

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Flap

Bone-in whole flap removed from 8-9 rib rack and loin.

Weight: 0.9 - 1.1 kg

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Oyster Cut Shoulder Shank Off

Bone-in oyster cut shoulder, shank off, rib cage removed.

Weight: 1.2 - 1.4 kg

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Shortloin

1-rib loin, without the thirteenth rib, without skirt.

Weight: 650 - 800 g

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Neck Slices

Neck fillet, approximately 16 mm wide.

Weight: 100 - 150 g

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Breast

Bone-in breast piece.

Weight: 270 - 330 g

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Oyster Cut Shoulder Shank On

Bone-in oyster cut shoulder, shank on, knuckle tip removed.

Weight: 1.3 - 1.6 kg

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Boneless Leg

Boneless leg, shank on, cap on/off.

Weight: 0.9 - 1.7 kg

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Carcass

Full lamb carcass.

Weight: 18 - 20 kg

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Saddle 1 Rib

Bone-in 1 rib saddle. Flap is removed by a cut parallel to the backbone 75mm from the outer edge of the eye muscle at the rack end of the loin.

Weight: 1.5 - 1.8 kg

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Foreshank

Bone-in foreshank, knuckle tip removed.

Weight: 350 - 600 g

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BRN Shoulder

Boned and rolled shoulder, no shank.

Weight: 511 - 565 g

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13 Rib Rack with Flap

Bone-in 13-rib rack, oyster cut shoulder removed, whole flap on.

Weight: 511 - 565 g

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6 Way Carcass

Full lamb carcass, divided through the middle and then each side split in 3 to produce 2 legs with chump, 2 8-rib loins with flap, and 2 forequarters (neck, shoulder and foreshank).

Weight: 18 - 20 kg

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