Product information

Our New Zealand lamb comes from pasture-raised sheep in New Zealand's mild climate, where they graze on fresh grass almost year-round. This diet results in exceptionally fine-grained, tender meat with a mild, clean flavor – typical of lamb from this region. The lamb shoulder (half the loin) is professionally trimmed and vacuum-packed to guarantee freshness and quality all the way to your kitchen.

Lamb shoulder is ideal for braising, roasting, or low-and-slow cooking. Its fine connective tissue gently breaks down during cooking, resulting in a buttery-soft texture. Half of the loin is excellent for pan-frying or grilling – it remains juicy, tender, and flavorful.

The meat is delivered flash-frozen and vacuum-packed. It contains no declarable allergens – a pure, natural product for connoisseurs.

Preparation and special features

New Zealand lamb shoulder is a classic for braised dishes. Simply season with salt and pepper, sear with garlic, rosemary, and thyme, then deglaze with red wine or stock and cook in the oven at 150–160 °C for 3–4 hours. Let it rest briefly afterward – and you'll have incredibly tender meat with an intense depth of flavor.

For those who prefer a more modern approach, the lamb shoulder can be prepared "low and slow": cooked indirectly at 120–130 °C in a grill or smoker for several hours until the core temperature reaches approximately 88–90 °C – perfect for pulled lamb.
The half loin, on the other hand, shows its best side on the grill: sear it briefly, then let it finish cooking in the oven at 120°C until it reaches 58°C. A marinade of Rosemary, garlic and lemon This underlines the mild aroma – alternatively, spices such as harissa or ras el-hanout are suitable for an oriental twist.

A special feature of this product: The meat is exceptionally uniform in structure and size, which facilitates precise preparation – whether on the gas grill, in the smoker or in the oven.

Frequently asked questions about New Zealand lamb shoulder

How does lamb shoulder from New Zealand taste compared to local lamb?
New Zealand lamb is known for its mild, almost creamy flavor without an intense lamb note. Grazing on saline soils results in a delicate, balanced aroma – less "wild," but all the more elegant.

What is the ideal core temperature for lamb?
For pink lamb loin, 56–60 °C is recommended, for braised lamb shoulder about 85–90 °C. Let it rest for 5–10 minutes after cooking – this keeps the meat juicy.

Can I cook lamb shoulder sous-vide?
Yes. Cooking the lamb shoulder at 68°C for 10–12 hours makes it incredibly tender and aromatic. Then sear it over high heat to develop a rich, roasted flavor.

How do I properly defrost vacuum-packed lamb?
The best way is to refrigerate it slowly overnight. This helps to preserve the structure and prevents the meat from losing much liquid.

For which occasions is this product suitable?

New Zealand lamb shoulder (half loin) is ideal for festive meals, relaxed weekend dinners, or creative BBQ evenings. It pairs perfectly with Mediterranean side dishes like ratatouille, baked potatoes, or grilled vegetables, but also with classic accompaniments such as beans, polenta, or herbed rice. It is especially popular at Easter, Christmas, or as a highlight of family meals. Whether braised in a Dutch oven or grilled over charcoal, this lamb guarantees memorable culinary experiences.

Who is this product intended for?

This product is for everyone who appreciates quality and naturalness – from ambitious home cooks to BBQ enthusiasts. New Zealand lamb appeals to gourmets who prefer mild, aromatic meat, as well as conscious eaters who want to support sustainable pasture farming.

For flexitarians, LOHAS and gourmets, this lamb offers the perfect balance of enjoyment, ethics and quality – a piece of nature you can taste.