Beef, chicken, and pork are staples in the diet, and it's no secret that many people buy them regularly. On the other hand, many people don't usually consume Lamb. Many people worldwide eat Lamb for its outstanding taste and nutritional value.
However, there has been a recent increase in the demand for lamb meat. Our Lamb is farmed on pasture by local Maori in the stunningly magnificent shadow of New Zealand's Mount Ruapehu. The Maori have extensive experience in lamb farming, and their methods are gentle on the environment. Our New Zealand spring Lamb is consistent with the highest quality, low wastage rate, and an exceptional tenderness and flavor profile.
New Zealand's government has established rules for processing New Zealand spring Halal meat. The Ministry for Primary Industries (MPI), a government organization responsible for regulating industries like agriculture and food in New Zealand, enforces these guidelines. MPI veterinarians supervise all New Zealand processing factories, including halal slaughter.
New Zealand spring lamb halal exporters of meat do so with halal certification and labeling for two primary reasons:
Importing countries (usually in the Middle East and Southeast Asia) mandate it as a market entry requirement, or end customers want it for commercial reasons.
The Conscience-Based Food Delivery Program
New Zealand spring lamb has some of the world's most verdant and nutrient-dense meadows, where lambs may thrive. The country's unique subtropical climate helps its diverse plant and animal life thrive. New Zealand spring lamb offers some of the best conditions for producing Lamb, which may explain why they outnumber humans. Animals are raised naturally and humanely since it is considered the norm in New Zealand. The grass is used throughout a lamb's life in New Zealand, but the grain is used to "finish" American Lamb so that it grows bigger and has a higher fat content. Due to being raised in a more natural environment, New Zealand spring lambs are smaller in size. Grass-fed meat is delicious and easy to cook.
Find out which Lamb is Right for You
Where it is sourced, Lamb should be prepared the same way as any other type of meat. If you buy Lamb, whether fresh or frozen, you should choose the meat that looks the freshest. The meat color should be rosy red, not more profound, as darker red denotes aged meat. In addition to a fine grain and firm white fat, it should have a high quality. Grass-fed Lamb produced in a humane environment is best, so look for it in your area if you can.
