While breeding sheep to be healthier and better adapted to high country environments, we discovered sheep with a different type of fat, an intramuscular fat, higher in Omega-3 with Wagyu beef‐style marbling on a micro‐scale. Something never before seen in lamb.
The result is an entirely new lamb eating experience.
Over 500 genetic lines were tested to find the best – and one ram stood out – Ram 211. His offspring thrive in the high country and comprise the first essential component in the rigorous new standard that is TE MANA LAMB. Each year, 80 new sires are tested, and the very best enter the elite breeding programme.
Chicory Herb finished
Thirty days finishing on chicory pastures releases the full potential for Omega-3 in TE MANA LAMB. Because of its unique composition, TE MANA LAMB doesn’t behave like regular lamb during preparation and cooking. It is more versatile, retaining its shape and texture better while being less prone to cooking shrinkage.
Diverse & natural landscape
Part of the TE MANA LAMB secret is capturing a perfect moment in time. TE MANA LAMB is aged 21 days. This gives you absolute confidence in the consistency and quality of the product delivered to you. All underpinned by rigorous new standards and scientific methodology.