Store, Thaw, & Cook | Freezing Cooked Dishes | Barbecuing
Calorie-Wise Cooking | Microwaving


If you're concerned about the quality and safety of the food you eat - and who isn't these days? New Zealand Spring Lamb is your most delicious and nutritious choice.

One hundred percent additive free, it's raised in the rolling hills of New Zealand the all natural way. That means not only does it taste good, but it's also good for you.

Pollution-free and nuclear free, New Zealand remains virtually untouched by environmental problems. With abundant fresh clean water supplies and a temperate climate, it offers the ideal environment for producing top quality, flavourful meat.

New Zealand legislation does not permit the use of growth promoting hormones. In addition, drugs are not administered to lambs because of year round outdoor pastoral farming.

New Zealand Spring Lamb is 100 percent natural, tender and nutritious.


Easily digestible and packed with goodness and nutrients, New Zealand Spring Lamb is low in cholesterol, fat and calories, and is an ideal ingredient in a well balanced diet.

  • A cooked 100 g fat trimmed portion of lamb provides:
  • At least 25 per cent of protein RDA
  • All essential amino acids
  • Less than 6.0 g saturated fat and 0.4 g polyunsaturated fat
  • Less than 50 mg of cholesterol
  • Approximately 220 kcal of energy
  • A rich supply of B vitamins particularly B12 and niacin
  • A good supply of iron and zinc



Frozen New Zealand Spring Lamb may be kept safe and flavourful for six to nine months. If the original wrap is intact, simply place in your freezer. If the wrap is broken, rewrap the lamb in plastic wrap or place in a large plastic freezer bag.


To obtain the best possible results, New Zealand Spring Lamb should be allowed to thaw completely before cooking.

1. Allow 4 to 6 hours per pound for thawing unwrapped lamb roasts in the refrigerator. Boneless cuts and chops will require less time.
2. Allow 2 to 3 hours per pound for thawing wrapped lamb at room temperature.


  • Don't overcook lamb roasts, chops, loins or tenderloins. Lamb is at its best still pink and juicy inside.
  • Always serve lamb piping hot or completely cold.
  • Marinate cuts to enhance lamb's mild flavour.
  • Stuffings, glazes, and sauces add interesting variety to all cuts of lamb.
  • New Zealand Spring Lamb can be cooked from the frozen state; simply increase the cooking time by one-fourth to one third.


Casseroles and meat pies can be frozen for future use. Make double quantities, chill half in the refrigerator in an ovenware or foil container. Cover, allowing 1/2 inch at the top for expansion, and store in the freezer. Potato or dumpling garnishes should be added fresh at the time of reheating. Allow enough time to completely heat through to the centre. To see if thoroughly heated, pierce with a fork.


New Zealand Spring Lamb is tender, succulent meat that lends itself ideally to barbecuing. Although it is lean meat, it has the right amount of marbling for flavourful grilling, without causing problems with flame flare ups. It has enough fat to drip down onto the coals, ceramic briquets or mesquite wood, to provide the necessary smoke for the characteristic barbecue flavour.

Spring Lamb needs little basting or marinating to be tasty and juicy - a light brushing with oil and a sprinkle of herbs or garlic is sufficient. However, Spring Lamb combines well with a large variety of flavours and you may wish to try some of the tasty marinades for your everyday cooking or when you're entertaining.

  • Always clean, oil and pre-heat grill before cooking to prevent sticking.
  • Don't pierce meat with a fork when turning or juices will run out.
  • If glaze or marinade has a sweet base, add only in the last few minutes of grilling.
  • If marinating at room temperature, an hour or two is sufficient, otherwise marinate meat in the refrigerator overnight.
  • Brush salad oil on Spring Lamb for a tasty, quick glaze.
  • Have all marinades, sauces and equipment like brushes and tongs on hand before you start cooking.
  • Bring meat to room temperature before grilling.
  • Trim off excess fat to prevent flare ups.
  • Nick fat on outside of chops to prevent curling.
  • For even cooking, make sure kabobs are the same size and chops are the same thickness.
  • Soak wooden skewers in water before using.
  • If alternating vegetable chunks with lamb cubes on skewers, make sure the vegetables require the same cooking time as the lamb.
  • Tasty lamb sausages can be served on buns or used for kabobs. If barbecuing a whole or three-quarter leg on a spit, be sure the spit is well balanced.
  • The boneless shoulder and butterflied leg are good for kabobs.
  • Shoulder chops should be marinated a little longer than loin chops.
  • Boneless loins and racks are elegant cuts for barbecues.


Times are only approximate because many variables can affect cooking: type of barbecue and fuel, location of grill, temperature of food and air, wind conditions, etc.

Check Spring Lamb often to avoid overcooking. It will be much juicier and more flavourful if rare it should be slightly crusty on the outside, but pink inside.

SAUSAGES: Rare 6 minutes turning frequently Medium 8 minutes turning frequently
LEG STEAKS: 3/4" thick Rare 3-4 minutes each side, Medium 4-5 minutes each side
LOIN CHOPS: 1" thick Rare 4-5 minutes each side Medium 8 minutes each side
SHOULDER CHOPS: 3/4" Rare 5-6 minutes each side, Thick Medium 8 minutes each side
BONELESS (Butterflied) LEGS: Rare 20-25 minutes, Medium 30-35 minutes
LEGS, BONE IN: Rare 20 minutes per lb., Medium 25 minutes per lb.
RACKS: Rare 15-20 minutes, Medium 20-25 minutes
KABOBS: Medium, Rare 7-10 minutes

Note: Above times assume average distance of 4" from hot coals, using room temperature thawed meat.


Since lamb is easily digestible and has a low saturated fat content (4.2g/1000 gram serving) it is ideal for weight control diets and low cholesterol diets.

Other ways to minimize calories and maximize nutrition depend on the cooking method - braising, broiling, stir frying and microwaving are the most calorie efficient methods. The selection and preparation of foods should contain limited amounts of fat, sugar and salt. Trim meat of all visible fat; always roast on a rack to let the fat drip off; use herbs such as dill, rosemary, thyme, and other flavourings like garlic for added flavour without added calories or salt.


Microwave cooking of meats retains juices and flavour. To ensure a crispy crust, because some microwave ovens do not produce one, pre-roast in the microwave oven and finish in a conventional oven. Browning agents, soy sauce or teriyaki sauce can be brushed over the surface of the meat before placing in the microwave oven.

New Zealand Spring Lamb should be completely thawed before microwaving. To roast lamb, consult the cookbook accompanying your microwave unit for roasting times.

Roast New Zealand Spring Lamb uncovered on a microwave roasting rack. Set the rack in a shallow glass baking dish and turn according to directions to make certain meat cooks evenly. Roast to 150°F-165°F (66°C-74°C). A microwave meat thermometer is the most accurate test for doneness. Leave roast foil-wrapped to rest in a warm place, to set the juices and complete cooking. The temperature will rise a further 15°F (9°C). Lamb chops should be cooked uncovered to the medium rare stage. A browning pan will yield a crisper surface.

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