TE MANA lamb is part of a 10-year programme, with lamb specifically bred in the New Zealand high country and containing naturally elevated levels of omega-3 as well as exquisite Wagyu beef-like marbling.
Alliance said the product “cleverly re-introduces healthy essential fats back into lamb, due to the unique addition of intramuscular fat”. This fat melts during the cooking process, much like in beef, adding a luxury flavour and making it suitable for the foodservice sector.
Aged for 21 days, the lamb offers chefs and restaurants a premium lamb with outstanding provenance, with each lamb having its own identification code and being fully traceable. The lamb is farm-assured, raised without the use of antibiotics, grass-fed, free-range and GMO-free.
Alliance marketing manager Claire Bedouin said: “This new and exciting lamb is quite extraordinary in taste and behaviour. Delicate and flavoursome, it is a stand-out product for any professional kitchen. Its unique properties offer up a versatile product which delivers both on flavour and impact whilst retaining its looks on the plate.”
TE MANA lamb is available to purchase from Pure South in a range of pack sizes, either chilled or frozen. Hind is available as boneless leg, femur leg, ABO leg, hind shank, rump and boneless rump cap on or off. Middle is available as boneless loin, cap on or off, tenderloin, bone-in short loin, whole saddle, rib plate, frenched rack cap on or off, carres rack and standard rack. Fore is available as an oyster shoulder, square cut shoulder, boneless shoulder, BRN shoulder, saratoga rack, fore shank and neck fillet. Offal and whole carcases are also available.