To mark National Lamb Day, Beef and Lamb New Zealand is calling on chefs and restaurateurs across the country to feature New Zealand lamb dishes on their menus to celebrate grass-fed lamb in February. I’m doing it.
This annual event not only highlights the quality of New Zealand lamb, but also commemorates a defining moment in our country’s history on 15 February.thIn 1882, frozen lamb was exported for the first time.
From humble beginnings, New Zealand lamb has become a symbol of our country’s innovation, sustainability and commitment to taste and quality.
“We’re inviting everyone to join us this National Lamb Day,” says Beef and Lamb New Zealand Food Service Manager Lisa Moloney. “This day isn’t just about good food; it’s a day to celebrate our heritage and support the chefs and farmers who make New Zealand lamb a global icon.”
Cameron Davis, head chef and co-owner of The Fat Duck in Te Anau, said: “New Zealand lamb is such an amazing ingredient that people come from all over the world to enjoy it. Our menu… It occupies an important place in the industry and will continue to do so.”
Beef + Lamb New Zealand encourages chefs across the country to showcase their finest lamb dishes and invites Kiwis to dine out to enjoy the diversity and flavor of New Zealand lamb.
To learn how to get involved and promote your lamb dishes, visit the following chef pages: www.nationallambday.co.nz.
Click to view the National Lamb Day Digital Toolkit here.
