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NZ Lamb — The National Protein

Overview

New Zealand lamb is the countryʻs most famous meat export and one of the worldʻs finest lamb products. Grass-fed year-round (NZʻs temperate climate allows pastoral farming without feedlots), the lamb is lean, sweet, and finely textured. Canterbury and Southland are the primary lamb regions. In the hāngi (NZ-1), lamb replaced the traditional Māori protein (birds) after European introduction. NZ lamb now defines the hāngi experience. The lamb industry connects to the broader NZ pastoral identity: sheep farming shaped the countryʻs economy, landscape, and culture.

Key Principles

1. Hāngi lamb: slow-cooked in the earth oven until falling from the bone, with horopito-kawakawa seasoning.

Pro Tips

Hāngi lamb: slow-cooked in the earth oven until falling from the bone, with horopito-kawakawa seasoning.

Source

Pacific Migration Trail

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