The Omega Lamb Project is a collaboration of leading farmers, animal geneticists, agronomists, New Zealand’s leading meat exporter Alliance Group and the New Zealand government (Ministry for Primary Industries).
The Project leverages intensive investigation and research over the last decade into how to produce the world’s healthiest and tastiest lamb, with high levels of Omega-3 and polyunsaturated fatty acids (what nutritionists call ‘good fats’).
There is conclusive evidence of the health benefits of Omega-3. With a unique genetic profile and nutrition that enhances Omega-3 levels, the lambs are bred and managed to achieve greater stores of muscle glycogen, more consistent taste, tenderness, succulence and colour. The result is goodness you can taste.