Meat produced through the Omega Lamb Project is now available in New Zealand restaurants.
Te Mana Lamb is bred in the New Zealand high country and finished on chicory herb pastures, is finely-marbled and rich in naturally-elevated polyunsaturated and Omega-3 fats.
TE MANA LAMB is part of the Omega Lamb Project, a Primary Growth Partnership (PGP) programme between leading food company Alliance Group, a group of progressive farmers known as Headwaters and the Ministry for Primary Industries (MPI).
The project is aiming to increase the total value of lamb and the share of value captured in New Zealand by developing healthy, high quality branded products.
General manager of the Omega Lamb Project Mike Tate said the project builds on a decade-long scientific programme and breakthrough research involving Headwaters that’s found that the right combination of genetics, management and feeding can alter the fat profile of lamb and produce animals that are healthy, while delivering a healthier product for consumers.
Read the story HERE