Following the successful launch of Coastal Spring Lamb in 2010, Richard and Suze Redmayne from ‘Tunnel Hill’ and a select group of 12 family farms on the North Island’s west and east coasts continue today to produce lambs for Coast Spring Lamb and Coast Lamb.
Coastal Spring Lambs are some of the first spring lambs born in New Zealand each year and are sold exclusively throughout New Zealand retail and are also exported to Belgium, Singapore, Hong Kong, Macau, Vietnam and Thailand and sold through a renowned food service company to hotels and restaurants.
Coastal Lamb was launched in early 2015 and is available from February through to the end of September each year, to provide a 12-month supply of lambs for its export customers.
Both Coastal Spring Lamb and Coastal Lambs are tender, succulent and full of flavour. The secret lies in the pasture the lambs are raised on, which is lush ryegrass mixed with clovers and herbs, and naturally seasoned by the sea.
The company is all about providing a very real connection between the families who produce the lambs and the customer. As farmers, they are proud to produce consistent, succulent, tender lamb that is 100 percent pasture fed for customers who like to know where their food comes from.
For more information contact Simon at Neat Meat on 021 404 705 or Dean at Chef’s Choice on 027 659 5111.
