Food From Heaven

Raised in New Zealand’s iconic hill and high country. Just 17 committed founding farmers were carefully chosen to raise these animals on their remote South Island stations.

Our Ribs, Chargrilled Neck Fillet, Osso Bucco and Lamb Shoulder are all crafted with Te Mana Lamb. With farms as near by as Walter Peak Station in Queenstown, we know we are sourcing produce right from our backyard.

Te MANA LAMB

 

A Cut Above

The lambs roam freely throughout the land, which has been farmed for generations, grazing extensively on wild herbs and native grasses. This free-range lifestyle creates a lean, tender meat with a beautifully refined flavour.

We're plating up a beautiful chops dish with lamb from Cardrona. Our lamb rack is also sourced from Cardrona, and it's full of flavour.

CARDRONA MERINO LAMB

 

 

Taste. Elevated.

The exquisite flavours of merino have, until now, been a well-kept secret held by the guardians of the land on which merino graze. The open spaces, golden tussock-covered slopes and pure air of the merino’s alpine home produce a lean, succulent, fine-grained delicacy. 

We use Silere Merino Lamb for our tasty rump dish. "Distinctive layers of rich, sophisticated flavours" - as described by the team at Alpine Origin Merino.

SILERE ALPINE ORIGIN MERINO