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Wakanui Spring Lamb
Wakanui Spring lamb are born in the spring in New Zealand,. From Spring to the begining of Summer, this is the time where the lamb meat's nutritional value is at its peak! Being raised on pasture grass, the meat also reaches its peak deliciousness a few months later. The lamb is only a few months old before slaughter.
※Note: By definition lamb is only a few months old, without any permanent teeth.
European Spec lamb has a long history as being used as a high quality ingredient. This lamb is soft, tender and quite juicy!
Tasty frenched lamb chops from New Zealand - the worlds number one exporter of lamb. Lamb from New Zealand is known to be smaller in size and of superior quality and tenderness compared to the Australian lamb. Don't overcook, leave pink in the center and treat it like a t-bone steak.
All you need is a sprinkle of our steak spice - for the ones who would like it more natural: Our sea salt.
We recommend baking the chops. Season with salt and pepper then place them on the highest shelf of the oven to bake. How long you cook them for is up to you – if you like your lamb pink give them 30 minutes, if not, 45 minutes. (Depending on your device!)
As lamb is usually served as a spring dish, you could present it with new potatoes, young spring greens, and herbs.
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
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