The Omega Lamb Project is built on an all-natural farming system that integrates unique genetics with specially developed agronomy. The majority of the additional value is thus achieved on farm.
The animals are carefully selected to thrive in New Zealand’s hill country. These genetic characteristics, based on higher levels of polyunsaturated intramuscular fats and Omega-3, are resulting in tastier and healthier lamb. These good fat characteristics are enhanced post weaning when the lambs move to lowland farms to specially developed chicory herb-based pastures.
The programme incorporates traceability and origin principles. All lambs are tagged, individually recorded and traced to ensure exactly the right genetics, feeding, management and welfare. Farmers manage their properties to strict guidelines based on best practice in food safety and environmental stewardship.