The native Maori people have been tending sheep here for millennia, and it’s an intrinsic part of New Zealand culture to raise animals humanely and with respect for the earth. The unique climate in New Zealand makes it easy for farmers to use sustainable farming techniques. In fact, it’s said to be the most optimal environment for raising sheep on the planet.
These lambs are entirely free range and graze on lush green pastures year round. They are never grain finished, which is common practice for lamb meat in America and other countries. Sheep are not meant to eat grains – this is a technique used by farmers to increase their size and fat content. Our lambs enjoy a nutrient rich diet and peaceful lifestyle that make this meat supremely tender and delicately flavored.
These animals are never administered antibiotics, hormones or steroids – it’s simply not necessary when they’re raised the way nature intended. Our lamb is premium in quality, consistent in size and always tender and delicious. We have countless customers who tell us they never thought they liked lamb until they tried ours. So many people out there have childhood memories of eating lamb and not liking it, and the fact is that sourcing makes all the difference in taste. Our lamb is easy to cook, whether you choose ground meat to make meatballs or burgers, a gorgeous french rack or one of our other premium selections. All of our lamb is hand cut by master local butchers, and we’re excited for you to see, taste and feel the difference.