New Zealand has long produced lamb for its wool industry. This breed is of small stature and many believe is of the least quality compared to American and Australian lamb. Consequently it is also the least expensive lamb. Many customers use this product because of its attractive cost and consistent sizing.
Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage.
Like New Zealand lamb, Australian lamb tends to come from smaller animals that have been entirely grass-fed on open pasture. It is leaner and has a deeper flavor than American lamb. Icelandic lamb is rarely found in U.S. markets, but if you are lucky, you may spot some.
Of course, the ribs are the number one cut of lamb. The elegant crowd-favorite lamb chops and rack of lamb come from the rib cuts. According to Cooks Illustrated, cuts from the rib, including rack of lamb and rib chops, contain less fat than other lamb cuts and taste sweeter and milder.
New Zealand lamb are smaller than American, strictly grass-fed, and tend to have a more pronounced, lamb-like “gamey or grassy” flavor. Australian lamb is grass fed and finished, but some farmers are moving to a practice of grain finishing on feedlots, so the flavor is similar to American lamb.
Margra Lamb is the culmination of years' work and craft – a lamb with a micro-marbled finish and low fat melting point of 28-35°C (82.4-95°F), for an unprecedented delicate meat that is incredibly succulent.
Lamb that is raised on a diet of grass have a more intense pastoral flavor than those raised on a diet of grain. Lamb from Australia and New Zealand is pasture fed on mixed grasses and American raised lamb is first fed a diet of grass but finishes on grain.
Domestic lamb is distinguished by its larger size and milder flavor, while lamb imported from Australia or New Zealand features a gamier taste.
Australian lamb is known for its tenderness and mild flavor. The lamb is raised on open pastures and is allowed to graze on a variety of grasses and plants, which contributes to its unique taste. Australian lamb is also typically smaller than other types of lamb, making it easier to cook and serve.
New Zealand lamb has traditionally been cheaper than British lamb because of lower farming costs, higher meat yields and a favourable exchange rate.
It's Grass Fed
Grass fed lamb usually contains less total fat than grain-fed, which means that New Zealand Spring Lamb contains fewer calories and much more omega-3. Our lamb is naturally tender and lean with a pure, mild flavor, due to a diet of fresh New Zealand grasses on the pasture.
High prices are being driven by strong international demand from China and North America, combined with low flock numbers. A trade lamb currently costs nine per cent of the average weekly wage — its highest point since the early 1980s.
Western Australia (WA) produces some of the finest lamb, mutton and wool in the world and exports to over 100 countries.
The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population of sheep outnumbers humans.
Over 90% of Australian lambs are grassfed. While most of the remaining are grain assisted with access to grain in the paddock, a smaller number have been finished on a nutritionally balanced, high-energy ration for a specified minimum number of days. Australian organic lamb is raised as nature intended.
Did you know New Zealand Spring Lamb is Grass Fed? New Zealand's temperate climate and expansive pasture means our lambs can wander and graze on a diet of fresh, local grasses as nature intended.
LAMB BY THE NUMBERS
In Australia, sheep are produced in a wide range of climates - from the arid and semi-arid parts of the inland region, to the high rainfall areas of New South Wales, Victoria, South Australia and Tasmania. The southwest corner of Western Australia is also an important lamb-producing region.
Historically, yearly averages have ranged from 56% to 63% frozen product from New Zealand. However, trends since mid-2022 have shifted towards more than 90% of these imports being frozen.
New Zealand Spring Lamb is Halal certified.
100% fresh Australian lamb.
You don't need to visit a butcher for your favourite Aussie cuts. Thanks to our Aussie first supplier policy, 100% of our fresh meat is proudly Australian grown.
Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they're called a rack of lamb.
The majority of lamb carcasses quality grade Choice and Prime. Prime is the highest quality grade, followed by Choice. Each quality grade is further subdivided into thirds: Prime+, Prime, Prime-, Choice+, Choice, and Choice-, from highest to lowest in quality, respectively.
Common dual-purpose breeds used in Australia include: Border Leicester, Corriedale, Coopworth, Texel and South African Meat Merino (SAMM). Breeds that tend to be used mostly for meat production include: Poll Dorset, Suffolk, White Suffolk and Dorper.
New Zealand lamb meat is flavorful and tender, which makes it very versatile, convenient, and quick to cook. Having friends over for the big game? Throw some lamb burgers on the grill!