Lamb from the Canterbury region of New Zealand. It is located in the central-eastern part of the South Island.
Canterbury is a prime place for rearing lamb. This is accredited to its rich, river-drained soils and mild climate with plenty of sunshine. This allows grass to grow all year round so flock are free to graze throughout the year. The animals are happy, healthy, and produce some of the best-tasting meat in the world.
Apart from a full flavour and fine texture, Canterbury Lamb also has a healthy advantage. The happy, healthy lambs are power packed with nutrients. It has one of the best source of iron, and is also a vital source of protein, B vitamins, essential minerals and zinc. Not to mention that, this low in calories and high in protein lamb creates a satisfying meal that helps us feel full for longer period.>Air-flown straight from the lust green pastures of New Zealand to you.
Lamb rump is from the point where the leg and the loin meat, with connective tissue throughout. It is an amazingly tasty cut. A versatile cut that hold its flavour and texture well in a variety of dishes. The meat is medium-tender, medium fine-grain, boneless and lean with exterior fats cover on one side. Excellent for brief high heat roast and grilling. Tandoori lamb is another great option.
Cooking & Preparation
Oven roast then finishing it on the pan with the fats covered side, it will bring out the flavourful taste of the lamb. Carve into slices before serving.