The result of a ten-year farming programme, this breed of sheep has a different type of fat that is packed with Omega-3 with Wagyu beef style marbling on a micro scale. The result is surely a new eating experience! It is delicate, clean and tender... The free-range lamb is raised at high attitude on the pastoral land of the South Island in Spring, and then grazes on chicory pastures in the summer. It’s during those last thirty days living on the chicory pastures, where the higher levels of Omega-3 and polyunsaturated fats are produced. Resulting in a milder tasting, premium quality lamb, that’s versatile to cook with. 21 day aged, Te Mana Lamb is finely marbled, and holds it's shape and texture.

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