Have you ever tried a meat more tender and succulent than glorious New Zealand raised lamb? Discover what makes this prized offering so revered.
The food we know as lamb refers to the meat of sheep between one and twelve months of age. As nutritious as it is delicious, lamb is a red meat that is much more tender and lower in fat content than its older counterpart mutton. Lamb is one of the most naturally raised animals, and therefore one of the most ethical meats you can consume, as all they require to fatten up nicely is to graze on grass, so it makes economic sense for them to roam free. Here’s why New Zealand raised lamb is a cut above the rest.
Lambs in New Zealand graze on some of this planet’s most lush and nutrient-rich pastures. The unique sub-tropical climate creates an environment where all plants and animals thrive. Naturally, they have some of the best conditions in the world for raising lamb, with the population of sheep exceeding the population of humans altogether.
In New Zealand’s northern reaches, at the base of Mount Ruapehu where flocks of lamb roam freely, members of the Awhi check them for signs of injury or illness, making sure that all the animals are as healthy as possible.
New Zealand lamb is grass-fed throughout its entire life, as the country prioritises humane meat production in line with cultural values. Unlike their grain-fed American counterparts, New Zealand lamb is smaller in size, and less fatty, as they are allowed to grow and develop the way nature intended.
Strict Labelling Requirements
For meat to be labelled as lamb in New Zealand, the animal has to be younger than twelve months. In America, you may purchase meat from an older sheep, with a less tender and desirable meat. New Zealand lamb are generally slaughtered at a younger age, to preserve tenderness and flavour.
Crunching The Numbers
Because of their natural, humane ways of raising meat, New Zealand livestock is far less likely to experience disease. This means that farmers have to spend less of their income maintaining their animals. Furthermore, with an abundance of green pastures, sheep-raising is uncomplicated and cost effective. As a result, New Zealand lamb tends to be lower in price than the same meat sourced from other countries. That said, it is not at all lower in quality. In fact, it’s much higher in quality, but lower in cost due to the harmony of raising animals in nature.
Small Carbon Footprint
New Zealand lamb farming is evermore ethical as it leaves behind a small carbon footprint. The sub-tropical climate means the pastures are green all year round, and make sustainable farming practices easy. All you have to take into consideration is the shipping cost.
New Zealand raised lamb is naturally packed with goodness, producing a deliciously tender, succulent meat that is also lean. Guaranteed to be stacked with flavour, their free-roaming grass-fed lifestyle really makes a difference. When animals are raised in harmony with the rhythms of nature, the meat you get is truly something else.
Tips For Cooking The Perfect Roast Lamb
The way you cook your lamb will vary depending on the cut you're using. Shoulder, leg, and neck meats are suitable for slow-cooking, while rump and rack of lamb are tender and can be served rare or medium rare. When purchasing leg or shoulder of lamb, you have the option of bone-in or deboned. Deboned joints are easier to carve, but bone-in joints have a richer flavor. It is important to let the lamb come to room temperature by taking it out of the fridge about an hour before cooking, as with any meat joint. When using rubs, it's essential to pound the ingredients into a smooth paste and thoroughly rub it into the meat to ensure full absorption of flavors. Unless you're slow-roasting the lamb, a general guideline for cooking is 20 minutes at 220°C for browning, followed by an additional 20 minutes at 190°C for a medium pink finish. For a well-done texture, add an extra 20 minutes of cooking time. To determine if the lamb is properly cooked, you can rely on a meat thermometer. For lamb, rare is around 50°C, medium is around 60°C, and well done is around 70°C.
Where You Can Find New Zealand Raised Lamb In Vietnam
New Viet Dairy
Established in 1997, New Viet Dairy is a leading importer and distributor of food ingredients in Vietnam, and procure from approved sources worldwide, to give customers quality assurance in their purchases. Their selection of New Zealand raised lamb includes a Bottega Zelachi Ranch New Zealand Bone-In Lamb Rack, as well as a French Cut variety.
Part of the Classic Fine Foods brand, Classic Deli offers chef-grade ingredients to use in your gourmet endeavours from the comfort of your own home. Create amazing dishes with their bounty of frozen New Zealand lamb. They have an array of appetising cuts on offer, from Eye of Loin, to Tenderloin, to Rump Chump, to Leg T-Bone.
Catering to the northern population of Vietnam, HiFood was founded in Hanoi in 2002 and specialises in the import and distribution of high-end food products. Here you’ll be able to find Frozen Lamb Racks, Boneless Lamb Leg Steaks and Hellaby Whole Lamb Legs.
The Meat Company
For New Zealand lamb sausages, head to The Meat Company, offering all sorts of products from sausages to dried meats, deli meats and pies. All their foods are made without preservatives, and are some of the best meats you’ll find anywhere in the world.