November 22, 2016.

Omega Lamb wows judges at Culinary Olympics in Germany

New Zealand’s Culinary Olympics team, competing against top chefs from 40 other countries in October, opted to use Omega Lamb as the centre-piece of its main dish despite the lamb only recently beginning trials in premium restaurants in Auckland and Hong Kong. Judges at the iconic contest in Erfurt were so impressed with the lamb …read more

October 24, 2016.

Stag Valley – home to the Headwaters Elite Ewe Flock

Fifty years ago and about a decade before Simon Saunders was born, Stag Valley was a block at the “back end of a neighbouring station with a few merinos wandering across it”. Today it’s known for the environmental commitment of its owners and as the home of the Headwaters Elite Ewe Flock. Stag Valley supplies …read more

October 18, 2016.

Team member profile: Aimee Charteris

Few people are more closely identified with the Omega Lamb Project than geneticist Aimee Charteris. Aimee has been at the heart for the Headwaters breeding programme for six years, and the Omega Lamb Project from the beginning. With a first class honours degree in livestock product, meat science, animal breeding and genetics from Massey University, …read more

October 10, 2016.

The good oil on fat

Internationally researchers and consumers are starting to look at fat differently, and it’s no longer seen as the bad guy. Dietary fat is required to provide the essential fatty acids and is necessary for the absorption of fat-soluble vitamins. Dietary fat is made up of three types of fat, saturated, monounsaturated and polyunsaturated.   Omega-3 …read more

October 6, 2016.

Pilot farmers pass Raising Claims QA audit

The first eight pilot farmers have all passed the audit especially developed for the Omega Lamb Project. In addition to the Omega 3 claims that are at the heart of the consumer proposition, the quality assurance will allow the Omega Lamb Project to make grass-fed, antibiotic free, hormone free, GMO free/ GM ingredient free and …read more

October 3, 2016.

Four new forage operations

Four new specialist forage operations joined The Omega Lamb Project in October. From Fairlie to the Rakaia Gorge, the properties will grow 150ha of chicory in 2017, bringing the total area in chicory to 447 ha. Each is an accomplished lamb finishing/cropping operation with a track track record for innovation and high production. Their Omega …read more

September 6, 2016.

The best of nature, the best of nurture

After extensive research in genetics and lamb nutrition we have bred a new class of lamb. It’s a unique lamb from a unique place with unique fat composition. The lambs are 100% grass fed in the foothills of New Zealand’s Southern Alps before moving to lower country to graze a special chicory herb-based pasture. For …read more

September 4, 2016.

New gains from the breeding programme

The most recent progeny tests have shown additional gains in intramuscular fat and Omega-3 traits among the sires. A further 214 new sires were released on to our farms in the second quarter of 2016, selected from a core of 2000 rams which are all progeny tested for maternal performance, carcase merit, intramuscular fat and …read more

September 2, 2016.

Omega Lamb Project farm focus

Quick facts: Location: Hakataramea Valley, North Otago Scale: 6000 ha (5,300 effective) Topography: 4650 ha flat to rolling, remainder hill Rainfall: 530mm Irrigation: 200 ha by centre pivot, 200 ha K line and rotor rainers Joined Headwaters: 2013 (previously Perendales and Highlanders) Omega Lamb Project pilot farm: From 2014 SU: 38,000 – 15,500 ewes, 400 …read more

September 1, 2016.

Questions and Answers

What are the Omega Lamb Project’s objectives? To produce the best red meat in the world by meeting the eating quality, health and sustainability needs of our consumers using the very best all-natural farming systems.  To this end our animals are carefully measured and selected, not just for productivity but for eating quality, Omega-3 and …read more

July 4, 2016.

Taste tests exceed all expectations

What’s the biggest discovery in the programme to date? It’s hard to go past the ‘taste dividend’. When we first understood the scale of changes to fatty acid profiles that were possible through genetics, we were concerned that the result would taste, well, fatty. Multiple taste panel results have been uniformly positive, with undeniable differentiation …read more