100% GRASS FED FOR LIFE:
Raised in a free-range sustainably managed environment.
Our product guarantees form an integral part of the Ovation On-farm Quality Assurance Programmes to which all Ovation suppliers comply and are audited by an independent 3rd party auditor.
Our in-house expert butchers carefully prepare each product to ensure total consistency in trim, portioning and quality to deliver every chef’s expectations.
KNOW YOUR CUT
KNOW YOUR CUT
Hind Shank
Hind shanks are a popular ingredient on winter menus due to their fabulous texture and rich flavour. Little or no preparation required and best suited to slow cooking.
Rack
Available in either a 4 rib or 8 rib portion. An international favourite and wherever served they will always be sure to impress. Without question best for fast roasting or grilling. When rested it's simple to separate each cutlet with a knife for serving.
Sirloin or rump
Available cap on or cap off. Sometimes referred to as mini-roasts the sirloins offer an easy and quick cook alternative to a larger joint. Ideal for grilling, barbequing or steaking, they are versatile and work well with marinades or rubs.
BONELESS SADDLE & LOIN
Also known as a back-strap the loin is regarded as a premium cut. It can be cooked quickly on the grill, bbq or pan fried. It is one of the most tender cuts and should not be overcooked.
Shoulder Rack
This unique cut is great for roasting and then cutting into shoulder cutlets for serving or better still cooking low and slow so the meat just falls off the bone.
Oyster Shoulder
The shoulder carries a pronounced sweetness and is best cooked as a whole joint for sharing. They are particularly popular in Hispanic and Mediterranean cuisines.
Boneless Leg
The boneless leg is one of New Zealand's most preferred and commonly barbequed joints. Butterflied out, its uneven thickness is a crowd pleaser with the thinner components being more textural and the thicker parts being more succulent. Something for everyone.
BONELESS SADDLE & LOIN
As one piece and comprising two boneless loins and a small portion of the flap the saddle or Lambchetta is the perfect product to roll with your choice of flavours, stuffing or seasoning inside. With the fat cap still in-situ ideally crisp up the outside in a hot pan before finishing in the oven.
Also known as a back-strap the loin is regarded as a premium cut. It can be cooked quickly on the grill, BBQ or pan fried. It is one of the most tender cuts and should not be overcooked.
PRODUCT HANDLING
Handle all products with care to preserve the integrity of the packs.
✓ Elevated temperatures will shorten the product life. The best eating experiences come from product that has been cared for throughout its journey to the plate.
✓ Special lamb deserves special care and we have cared for it since birth.
✓ Please be sure to maintain the same care on its final journey to the consumer.
Lamb is best cooked medium or medium rare to retain succulence and the natural flavour.
FROZEN
Recommended storage temperature -18ºC (0ºF).
Ideally thaw in a refrigerated environment overnight.
Once thawed retain refrigerated and use within 5 days.
CHILLED
Recommended storage temperature -1ºC ±0.5ºC (30ºF ±1ºF).
If needing to freeze do so 2 weeks before use by date, as it helps to lock in the freshness.