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 has long produced lamb for its wool industry. 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.
New Zealand sheep are grass-fed throughout their lives, producing a more pronounced flavor. Typically humanely-raised and free-range sheep, they also tend to be leaner. Since it is slaughtered at a younger age and lacks grain feeding, it may have less marbling, but it is still very tender.
Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. 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.
Australian lamb is among the finest meats in the world, renowned across the globe for its delicate texture and buttery flavour.
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. Locals claim that it is the mineral content of their waters that gives their lamb it's distinct taste.
This flavor change is largely due to chemistry: Imported lamb is pasture-fed on mixed grasses, while lamb raised in the United States begins on a diet of grass but finishes with grain.
It's Grass Fed
Grass fed lamb usually contains less total fat than grain-fed, which means that New Zealand Spring Lamb contains fewer calories and much more omega-3. Our lamb is naturally tender and lean with a pure, mild flavor, due to a diet of fresh New Zealand grasses on the pasture.
New Zealand lamb has traditionally been cheaper than British lamb because of lower farming costs, higher meat yields and a favourable exchange rate.
Of course, the ribs are the number one cut of lamb. The elegant crowd-favorite lamb chops and rack of lamb come from the rib cuts. According to Cooks Illustrated, cuts from the rib, including rack of lamb and rib chops, contain less fat than other lamb cuts and taste sweeter and milder.
Australian lamb is known for its tenderness and mild flavor. The lamb is raised on open pastures and is allowed to graze on a variety of grasses and plants, which contributes to its unique taste. Australian lamb is also typically smaller than other types of lamb, making it easier to cook and serve.
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.
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 country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population of sheep outnumbers humans.
Overseas markets drive prices
More than 90 per cent of New Zealand's beef and lamb is exported, and if people in those markets are happy to pay high prices, that will be reflected in domestic prices.
The intramuscular fat in Margra Lamb melts between 28-35 degrees, which is significantly lower than other lamb. It's touted for its soft feel on the palate, which is also a contributing factor to its tenderness.
New Zealand Spring Lamb continues to set the market standard when it comes to premium lamb. From Pasture to Plate, our farmers are dedicated to raising no antibiotic, no added growth hormone, free range and 100% grass fed stock – the way Nature intended. New Zealand Spring Lamb is Halal certified.
New Zealand Spring Lamb's short cut lamb leg is one of the larger, more flavourful cuts of lamb. This cut is known for being lean and flavourful. Perfect for roasting, or grilling. It's sure to impress any meat lover and it's great for feeding a crowd.
Known as the crème de la crème of red meat, New Zealand dominates the industry. The combination of New Zealand's passion for farming, the varied climate, and lush pastures make for the very best beef in the world.
“Australia currently has three times as many sheep as New Zealand, though their ratio is only around three sheep to every Aussie,” Attewell said.
Global Lamb And Sheep Meat Consumption
With nearly X thousand tons, China became the world's leading lamb and sheep meat consuming country, making up X% of global consumption.
Over 90% of Australian lambs are grassfed. While most of the remaining are grain assisted with access to grain in the paddock, a smaller number have been finished on a nutritionally balanced, high-energy ration for a specified minimum number of days. Australian organic lamb is raised as nature intended.
Answer and Explanation: Sheep are not native to Australia. There were brought to the continent by the first European settlers in 1788. With the warmer temperatures around the Sydney Cove area, sheep did not need to keep their wool over the winter.
Did you know New Zealand Spring Lamb is Grass Fed? New Zealand's temperate climate and expansive pasture means our lambs can wander and graze on a diet of fresh, local grasses as nature intended.
Lamb. Compared to Europe, sheep can be more expensive to raise in America. Sheep are generally associated with ranching and wool production, but the most popular meats in America are cheap to raise on large feedlots and are bred purely for slaughter.