Lamb prices have held up at much stronger levels than expected, says ANZ’s agricultural economist Susan Kilsby.
Developed by the Omega Lamb Project, the premium lamb has higher levels of polyunsaturated (good) fats and omega-3 fatty acids, which results in an entirely new lamb taste experience with outstanding succulence, tenderness and flavour.
It’s on the menu of a number of exclusive Hong Kong, New Zealand and UK restaurants and the award-winning home delivery food service My Food Bag’s My Gourmet Bagrange.
Peter Russell, General Manager Marketing, Alliance Meat, said the awards win highlighted the co-operative’s commitment to capturing more market value.
“Te Mana Lamb is now commanding a premium in key markets and the feedback from chefs has been outstanding. The development of this innovative product is the result of a collective effort between the cooperative and dedicated and visionary farmers, supported by the government.
“Te Mana Lamb has also reinforced New Zealand’s position as the home of the world’s best lamb. This lamb has been a major drawcard for a new generation of foodies and entirely new consumer segments and markets that previously weren’t interested in or had lapsed consumption of lamb.”
The Omega Lamb Project, a Primary Growth Partnership (PGP) programme involving Alliance, the Ministry for Primary Industries (MPI) and a group of innovative farmers known as Headwaters, is the culmination of a decade’s research and development.
It found that the right combination of genetics, management and forage can alter the fat profile of lamb and produce animals that are healthy, while delivering a demonstrably healthier product for consumers.