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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 they awarded the dish a silver medal in the coveted live hot kitchen competition. The lamb recipe is also being re-created for some of the farmers involved in the project at a series of events across the country in November.

Darren Wright, a chef with Chillingworth Road restaurant in Christchurch and part of the NZ Culinary Olympics team, recreated the award-winning lamb dish for farmers and Omega Lamb suppliers in Methven, Mid-Canterbury.

The recognition from some of the world’s leading chefs and top judges represents a significant achievement for the project. It also reinforces the feedback from multiple taste panels, which show the extra good fats enhances succulence and eating quality.

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