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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 MANA LAMB, it’s really simple to get a perfect result every time.

“Since we’ve been using TE MANA LAMB shoulders in the restaurant, many customers have commented the lamb is even better than before. It’s really succulent, with a great taste but none of the fattiness you traditionally associate with lamb.

“We’ve had customers say they don’t like lamb but when others on their table start saying how good the lamb is, they try some and think it’s phenomenal.  The meat is so moist and succulent you just can’t go wrong. In terms of new recipes and innovation, the sky’s the limit.”

Volker Marecek, executive chef of The Langham, said the new class of lamb was a game-changer for chefs: “This lamb hits the sweet spot for taste, tenderness and succulence.”