Pasture Fresh® Lamb
Crafted for Connoisseurs
Our Pasture Fresh® lamb is sourced from select breeds, raised naturally on lush New Zealand pastures. Our relentless dedication to quality ensures each cut is tender, flavorful, and consistent, meeting the high standards of discerning chefs and consumers.
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.
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.
Nutritional Advantages
of Grass Fed Lamb
+8%
more protein
-14%
less fat
More Vitamin A, B12 and E
More Omega-3
*Compared to grain fed lamb
CKT Leg
Bone-in leg, chump, knuckle tip, and tail off, femur bone and aitch bone on.
Weight: 2 - 2.5kg
Frenched Rack
Bone-in 8-rib frenched rack, cap on/off.
Weight: 350 - 600 g
Standard Rack
Bone-in standard rack, cap on.
Weight: 0.7 - 1.2 kg
Hindshank
Bone-in hindshank, without knuckle tip.
Peso: 350 - 600 g
Boneless Loin
1-rib boneless loin, silverskin off.
Weight: 160 - 250 g
Square Cut Shoulder
Bone-in 5-rib square cut shoulder, shank off, neck off.
Weight: 1.8 - 2.5 kg
Tenderloin
Boneless tenderloin, side muscle removed.
Weight: 70 - 90 g
Shoulder Rack
Bone-in 4-5 rib shoulder rack, frenched.
Weight: 270 - 350 g
Chump Denuded
Chump, cap off.
Weight: 150 - 210 g
Flap
Bone-in whole flap removed from 8-9 rib rack and loin.
Weight: 0.9 - 1.1 kg
Oyster Cut Shoulder Shank Off
Bone-in oyster cut shoulder, shank off, rib cage removed.
Weight: 1.2 - 1.4 kg
Shortloin
1-rib loin, without the thirteenth rib, without skirt.
Weight: 650 - 800 g
Neck Slices
Neck fillet, approximately 16 mm wide.
Weight: 100 - 150 g
Breast
Bone-in breast piece.
Weight: 270 - 330 g
Oyster Cut Shoulder Shank On
Bone-in oyster cut shoulder, shank on, knuckle tip removed.
Weight: 1.3 - 1.6 kg
Boneless Leg
Boneless leg, shank on, cap on/off.
Weight: 0.9 - 1.7 kg
Carcass
Full lamb carcass.
Weight: 18 - 20 kg
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
Foreshank
Bone-in foreshank, knuckle tip removed.
Weight: 350 - 600 g
BRN Shoulder
Boned and rolled shoulder, no shank.
Weight: 511 - 565 g
13 Rib Rack with Flap
Bone-in 13-rib rack, oyster cut shoulder removed, whole flap on.
Weight: 511 - 565 g
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