December 10, 2020. Davina Richards.

A positive start to the financial year

Two months into the financial year and we are performing slightly ahead of budget, which is pleasing given the current environment. And, as we prepare for the Xmas break, we look back at the last couple of months, with a great turnout for our Te Mana Lamb field days, an update on sales of Te …read more

October 6, 2020. Davina Richards.

Finishing the year on forecast

Despite the ongoing disruption of COVID-19 in our key global markets, especially the food service sector, we’ve had positive sales developments in the United States retail market, home delivery in Hong Kong and the food service segment in Taiwan. We’ve also been able to progress other initiatives including completing the Business Plan and Primary Growth Partnership …read more

August 6, 2020. Davina Richards.

Kiwi market recovering well

While COVID-19 continues to significantly impact our food service sector across most markets, we have seen some recovery domestically with Kiwis now getting out in force to support local restaurants and hotels. Despite the turmoil Alliance’s sales team has  continued to build relationships with chefs in our export markets, build the profile of our lamb and cement …read more

April 12, 2020. Davina Richards.

Activating markets

The global market is volatile due to the challenges of COVID-19 and the timing and pace of any recovery remains uncertain. Our focus is on looking at alternative channels and ensuring we are ready for any market opportunities such as in China where we are seeing a lift in demand. Find out more about the …read more

March 11, 2020.

On track in February

February saw the season running according to plan with the supply of lambs flowing through in earnest from early on in the month. We had a good flow into Alliance Group’s Lorneville, Timaru and Dannevirke processing plants enabling us to start building stock for the coming 12-month period. Processing numbers were in line with our …read more

December 19, 2019.

Setting our legacy

The Omega Lamb Project is now over halfway through its journey as a Primary Growth Partnership programme. We have been reflecting about what has been achieved to date and also considering what will be the legacy of the project. Management and the Board agree there are three broad areas that define the legacy. Find out …read more

December 5, 2019.

Another busy month

November was another busy month for The Omega Lamb Project, not just on the farm but a focus on business plans, budgets and partnerships. There has also been good uptake of the Headwaters WhatsApp group we launched last month – a great opportunity for farmers to share news and information, ask questions or seek advice …read more

November 5, 2019.

Team changes and new faces

We’ve had some changes in the team at The Omega Lamb Project as well as other project developments, including Headwaters working hard on supporting the transition of the project out of the pilot phase into a commercial phase. We have recently launched The Omega Lamb Project WhatsApp group, providing a secure forum for farmers to …read more

August 6, 2019.

The Omega Lamb Project Update July 2019

It is an important time for the Omega Lamb Project as we move out of the pilot phase and into the commercial phase. We are strongly positioned with a significant market opportunity. We have innovative farm systems, productive animals, great people, a huge amount of data and we’re giving the consumer what they want. In …read more


Pure South Discovery Series visits Headwaters farms

Top chefs from the UK, Hong Kong and Singapore recently visited several farms from The Omega Lamb Project as part of Alliance Group’s Pure South Discovery tour. The delegation included Expatriate New Zealander Paul Greening, who is revolutionising the Asian food scene in London, Hong Kong’s Anthony Burd, up-and-coming Londoner John Skotidas and leading New …read more


Wellington festival-goers enjoy TE MANA LAMB Argentine style

Festival-goers at Wellington’s annual CubaDupa event in May enjoyed Te Mana Lamb barbecued Argentinian fashion on New Zealand’s first Argentine wood-fired asafor and parrilla – an open fire barbecue. The event at Cuba Street’s El Matador Buenos-Aires style eatery and bar, saw staff sporting Te Mana Lamb-branded chefs’ jackets and tee-shirts. The Omega Lamb Project …read more


International coverage from Reuters

The Omega Lamb Project story has once again gained international coverage, with a syndicated article by Reuters Journalist Charlotte Greenfield published widely around the world, including in the New York Times. Charlotte  visited Dave and Milly Harper’s farm near Windwhistle and in her article outlined the project story and described how the lambs are part …read more


Going back to where it all began for B+LNZ Omega Lamb field day

Simon and Annabel Saunders’ Stag Valley farm was where ‘it all began’, so it was an appropriate and very popular venue for the first beef + Lamb New Zealand Omega Lamb Project field day in March. The 1,384Ha farm at Castlerock, near Lumsden, saw the genesis of the Headwaters breed when the very best genetic …read more

December 4, 2017.

Farmer profile: Stu and Debbie Pankhurst – enjoying the team spirit

Stu and his wife Debbie are the third generation of the family to run their Glenone farm in Aylesbury, mid-Canterbury. The land is mixed cropping. They crop 260 hectares in summer and finish about 10,000 lambs, and about 400 cattle on fodder, through winter. This year they have 27 hectares of chicory devoted to The …read more

December 3, 2017.

Farmer profile: Jules Adams – an inquiring mind

Jules Adams has an “inquiring mind” so when most members of his farming discussion group decided to become involved in The Omega Lamb Project, he was keen to find out more. Jules, who is now preparing for his first season as a finishing farmer for the project, farms 600 hectares just South of Lumsden in …read more

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