Te Mana Frozen Lamb Bone In Leg

The result of 10+ years research & development, Te Mana Lamb was designed to cope with the demanding climatic conditions of New Zealand’s South Island high country.

Stock are born & raised at higher altitudes on mixed pastures before being finished on lower pastures of chicory herb 30 days prior to processing.

Whilst the elevated Omega fat trait is inherent in this new breed, the finishing of the lambs on chicory pastures for 30 days allows the livestock to supercharge it's intramuscular fat accumulation, more commonly known as marbling

A large part of the Te Mana lamb secret is capturing the perfect moment in time.

Te Mana lambs are only selected in season then aged exactly 21 days before being snap frozen.

This gives you absolute confidence in the consistency and quality of the product each & every time you use it.

Because of its unique composition, Te Mana lamb introduces a very tender, delicate flavour with a clean mouth feel and no pungent gamey aroma usually associated with other lambs.