To mark National Lamb Day, Beef + Lamb New Zealand is calling chefs and restaurateurs across the country to celebrate grass-fed lamb for the month of February, by showcasing a New Zealand lamb dish on their menu.
This annual occasion not only highlights the quality of New Zealand lamb but also commemorates a defining moment in our nation’s history, February 15th,1882, when the first shipment of frozen lamb was exported.
From humble beginnings, New Zealand lamb has become a symbol of our nation’s innovation, sustainability, and dedication to taste and quality.
“We’re inviting everyone to raise a chop this National Lamb Day,” says Beef + Lamb New Zealand’s Foodservice Manager Lisa Moloney. “This day is not just about delicious food – it’s about celebrating our heritage and supporting the chefs and farmers who make New Zealand lamb a global icon.”
Head Chef and co-owner of The Fat Duck in Te Anau, Cameron Davies, says, “New Zealand lamb is such a great product, and people come here from all over the world to enjoy it. It holds a significant place on our menu and always will.”
Beef + Lamb New Zealand are encouraging chefs nationwide to showcase their finest lamb dishes and are inviting Kiwis to dine out and indulge in the variety and flavour of New Zealand lamb.
To get involved and learn how you can promote your lamb dish, visit the chefs’ page at www.nationallambday.co.nz.
To view the National Lamb Day digital toolkit, click here.
