- Naturally reared in open pastures
- 100% grass fed and grass finished
- Never administered growth hormones, antibiotics strictly limited to sick animals
- Blast frozen to ensure product integrity
- Great source of proteins, minerals and natural fats
New Zealand is renowned for the quality of its lamb, and The
Meat Club’s lamb is the best of the best. Raised in the foothills of the
Gisborne region, our lambs are raised in a low impact manner, with high
rainfalls meaning lush grass all year round. The proximity to the sea
gives the lamb a great flavour from eating the salty coastal grasses,
and it provides high quality protein along with iron, zinc and B
vitamins.
Trimmed with bone-in, our New Zealand Free Range Lamb Hindshank are best slow cooked until the meat falls off the bone.
Please
note that due to the variation in lamb sizes in different seasons,
weights may vary up to 10% from the stated packed weight.
