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• Our range
  • Frenched Baby Rack 37mm
  • 8 Rib Rack
  • Heart of Rump
  • Boneless Shortloin
  • Tenderloin
  • HBO Leg Chump Off
  • HBO Leg Chump On
  • FBO Leg Chump On
  • FBO Leg Chump Off
  • Boneless Leg
  • 7/8 Rib Saddle
  • Loin End Saddle O-Rib
  • 13 Rib Loin
  • Loin Saddle
  • Square Cut Shoulder
• Inspiration
  • News
    • Market Update - September 2022
    • Pure green paddocks
    • Market Update - June 2022
    • The crowned royal of lamb cuts
    • Cooking lamb for service
    • Market Update - February 2022
    • Market Update - November 2021
    • What separates New Zealand lamb from the flock?
    • Lifting the tablecloth: Behind the scenes at Maimoa
    • Lamb Tenderloins
    • Autumnal Cooking
    • Springing into action
  • Recipes
    • Sichuan Rack of Lamb with Cumin and Chilli
    • Slow Cooked Lamb Shoulder with Hoisin and Pancakes
    • Sticky Lamb Ribs with Chilli Vinegar
    • Stir-Fry Lamb Tenderloin with Bok Choy
    • Lamb Shoulder Skewers with XO Sauce & Cucumber Salad
    • Lamb Rack with Orzo Salad and Salsa Verde
    • Lamb Loin with Butterbean and Tomato Salad
    • Lamb Shoulder Chops Sliced in Miso Ramen
    • Cumin Rubbed and Smoked Heart of Lamb Rump
    • Thai Lamb Noodle Salad
    • Carpaccio of Lamb Rump Crostini with Beetroot Jam
  • What to do with a Frenched lamb rack
  • What to do with a leg of lamb
  • Four ways to serve lamb tenderloin
  • What to do with a lamb shoulder
  • What to do with a heart of rump
  • Lamb cooking and preparation guide
• About us
  • Handpicked
  • Livestock Reps
    • Daniel Fenemor
    • Chris McKay
    • Daniel Smith
    • Graeme Davidson
    • Miles Medlicott
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