August 10, 2017.

TE MANA LAMB farmers commit to 2018 season

All current TE MANA LAMB supplying and finishing farmers are likely to continue with The Omega Lamb Project for the 2018 season. “We have begun visiting our existing base of farmers and to date they are all staying on, which is fantastic,” said Aimee Charteris, Farm Programme Manager for The Omega Lamb Project PGP. “We …read more

August 1, 2017.

TE MANA LAMB “up there with Wagyu, truffles and caviar”

Ben Bayly, former My Kitchen Rules judge and executive chef at exclusive Auckland restaurants, The Grounds, The Grove and Baduzzi, puts TE MANA LAMB firmly in the league of a “luxury ingredient”. “It’s a fabulous product and I put it up there with Wagyu beef, truffles and caviar – products which are suited to fine …read more

July 28, 2017.

Farmer profile: Mitch & Charlotte Taylor, Morelea Farm, Fairlie

Mitch and Charlotte Taylor farm the 300-hectare Morelea Farm at Fairlie. It’s the farm where Mitch grew up and where they finished their first season of TE MANA lambs this year. “I’m passionate about the sheep industry and I feel it does need to change to remain profitable,” says Mitch. “You can’t keep doing the …read more

July 14, 2017.

TE MANA LAMB now in My Food Bag

New Zealanders can now enjoy TE MANA LAMB at home with the product selected for the award-winning home delivery service My Food Bag. The premium lamb is now featuring in My Food Bag’s Gourmet Bag and being delivered to customer homes across the country. Nadia Lim, co-founder and dietitian at My Food Bag, said: “We’re …read more

June 14, 2017.

Ministers cook TE MANA LAMB at Mystery Creek

Deputy Prime Minister Paula Bennett and Minister for Primary Industries Nathan Guy cooked up a storm as TE MANA LAMB was served up at National Fieldays at Mystery Creek. Minister Bennett and Minister Guy joined Ben Bayly as ‘trainee chefs’ to take a turn cooking at the Ministry for Primary Industries’ Red Meat Showcase. Ben …read more

May 22, 2017.

TE MANA LAMB launched in Hong Kong

New Zealand Prime Minister Bill English has launched TE MANA LAMB in Hong Kong. The event was hosted by Eat the Kiwi, a New Zealand collective supported through NZTE, at Hong Kong’s Zuma restaurant. Guests at a gala dinner at the Grand Hyatt Hotel attended by Prime Minister English and the Hong Kong business community …read more

May 1, 2017. Glue Creative.

TE MANA LAMB now on the menu in top New Zealand restaurants

TE MANA LAMB has been launched in leading New Zealand restaurants. Dale Bowie, chef and co-owner of the renowned Wanaka Gourmet Kitchen, one of the chefs who has been serving the lamb, said: “It’s a revelation – radically different. With ordinary lamb, I have to do a lot of adjusting during cooking, but with TE …read more

April 28, 2017.

TE MANA LAMB is born

The world’s newest lamb now has a name. Te Mana Lamb is what diners will be seeing– and ordering– at premium New Zealand and Hong Kong restaurants. ‘Manna’, from the old testament, means Food from Heaven, and ‘Mana’ in Maori means authority, prestige and spiritual power; all apt for a product which we believe will …read more

March 14, 2017.

Farmer profile: David and Millie Harper Braided Rivers, Rakaia Gorge

David and Millie Harper of Braided Waters along with their daughter’s partner Michael run a mix of leased and owned properties on the north bank of the Rakaia Gorge. A complex farming system already, their decision to join The Omega Lamb Project was a considered one. “We learned a lot during a couple of days …read more

January 30, 2017.

Top chefs hear Omega Lamb Project story

The Omega Lamb Project welcomed more than a dozen leading chefs from Auckland, Wellington, Christchurch and Central Otago to Queenstown’s Walter Peak Lodge to learn more about the programme and the lamb. The chef-farmer event aimed to raise awareness and understanding of the project and product amongst key opinion leaders in the New Zealand culinary …read more

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