Like all good food, lamb reflects the way it has been grown. The taste and texture of superb lamb isn’t arrived at by chance. It requires hard work and care by the farmers who raise it to deliver a memorable experience to your plate.

We know you’ll love the taste, tenderness and succulence of naturally farmed Kumanu lamb. We’ve prepared some recipe ideas to help you get the best out of your lamb. Just remember to let your meat rest after cooking so all those tasty juices are re-absorbed into the meat.

French Rack, Herb Crust  ENG (PDF) | DUT (PDF)
Roast Leg, Rosemary & Garlic  ENG (PDF) | DUT (PDF)
Zucchini, Feta and Mint, Lamb Loin Salad  ENG (PDF) | DUT (PDF)
Spicy Harissa Lamb Shoulder Rack ENG (PDF)
BBQ Lamb Leg with Puy Lentil, Beetroot and Hazelnut salad ENG (PDF)

rack of lampseasoned lamb roast ready for roastinglightly crumbed lamb fillets frying in a pan

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