The NZ breed of lamb is smaller in size than the Australian and American varieties and is raised entirely on pastured lands with a mixed-grass fed diet and indigenous fresh water sources.
New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.
New Zealand lamb are smaller than American, strictly grass-fed, and tend to have a more pronounced, lamb-like “gamey or grassy” flavor. Australian lamb is grass fed and finished, but some farmers are moving to a practice of grain finishing on feedlots, so the flavor is similar to American lamb.
New Zealand Lamb:
This breed is of small stature and many believe is of the least quality compared to American and Australian lamb. Consequently it is also the least expensive lamb. Many customers use this product because of its attractive cost and consistent sizing.
Australia is the world's largest exporter of sheep meat and the second largest producer of lamb and mutton.
Like New Zealand lamb, Australian lamb tends to come from smaller animals that have been entirely grass-fed on open pasture. It is leaner and has a deeper flavor than American lamb. Icelandic lamb is rarely found in U.S. markets, but if you are lucky, you may spot some.
New Zealand lamb has traditionally been cheaper than British lamb because of lower farming costs, higher meat yields and a favourable exchange rate.
Western Australia (WA) produces some of the finest lamb, mutton and wool in the world and exports to over 100 countries. Sheep are produced in the south west of the State on broadacre farms, with world class welfare, food safety and environmentally responsible systems.
New Zealand largely dropped farming subsidies in the 1980s. Since then productivity has been the chief driver for farmers. Sheep farmers are enjoying some of the highest prices ever for their meat. Meanwhile in Europe and the US –and many other countries – subsidies are alive and well to protect farmer incomes.
DOMESTIC VS.
The lamb that you buy in the store comes from a few different places—both domestic and imported. Domestic lamb is distinguished by its larger size and milder flavor, while lamb imported from Australia or New Zealand features a gamier taste.
“Australia currently has three times as many sheep as New Zealand, though their ratio is only around three sheep to every Aussie,” Attewell said.
Low birth weights are caused by poor body condition of the ewes in late pregnancy, or through poor nutrition in the last three weeks before lambing for ewes in any condition. Lambs from triples or higher will be smaller and require additional attention and colostrum supplementation.
Shetlands are one of our smallest breeds, known for their long, colorful wool and small builds. Their small build and calm personalities makes them an ideal sheep for small flocks. Shetland Sheep date back thousands of years and are believed to have originated in the Shetland Islands with Viking settlers.
Lambs produced in the Cowra region have the reputation of being the best lambs in Australia. The genetics in the breeding are second to none.
Australian Lamb is the #1 source of quality lamb in the US. Lamb from Down Under has the all-natural advantage. It's free-range and naturally fed on our abundant pasturelands, so it's mild tasting and naturally lean and tender. A pure product of its pure environment.
The loin produces the most flavorful and tender cuts of Lamb in our opinion, due to its generous and tasty fat cap. Lamb Loin is located in between the ribs and sirloin. Lamb Loin Chops look like miniature bone-in T-Bone steaks or Porterhouse, that are straightforward to grill or pan-fry.
Yes. New Zealand has developed regulatory standards for Halal meat production. These standards are administered Ministry for Primary Industries (MPI), which is the Government regulatory agency that also administers New Zealand's food safety regulatory framework.
High prices are being driven by strong international demand from China and North America, combined with low flock numbers. A trade lamb currently costs nine per cent of the average weekly wage — its highest point since the early 1980s.
In 2021, Top exporters of Meat; of sheep (including lamb), boneless cuts, frozen are Australia ($456,406.45K , 62,789,100 Kg), New Zealand ($264,323.17K , 31,186,000 Kg), Netherlands ($56,052.88K , 4,609,390 Kg), European Union ($37,753.87K , 4,821,800 Kg), Spain ($30,430.42K , 5,390,110 Kg).
Australian lamb is among the finest meats in the world, renowned across the globe for its delicate texture and buttery flavour.
Victoria is Australia's largest sheep meat producer, producing around half (46%) of Australian sheep meat followed by NSW (28%).
Japan is an Asian economic powerhouse and a country renowned for its high-quality beef. In 2021, Japan exported 4,388 tons of beef worth $491 million, making it the most valuable per kilogram. Some of the most well-known beef varieties in the world are from Japan, including the Kobe and Wagyu beef families.