All New Zealand lamb is aged using accelerated conditioning and aging (AC & A). This process, designed by leading New Zealand meat industry research scientists, enables the lamb to age rapidly and to enhance the tenderness without the use of any chemicals.

Fresh New Zealand lamb is processed in an environment combining state of the art packaging, unsurpassed plant cleanliness, and space age hygienic conditions. All these factors give fresh lamb a shelf life of 10 to 12 weeks if stored at the optimum temperature of -1° Centigrade.

Frozen New Zealand lamb, although processed under the same conditions as the fresh lamb, is blast frozen. This flash freezing locks in the freshness ensuring at least a 2-year product life.

While in compliance with the standards set by government and regulatory agencies across Europe, it is our own standard that is most stringent. ALL New Zealand lamb is graded for confirmation and fat cover by New Zealand government graders.