Pure South, part of New Zealand’s largest farmer owned co-operative Alliance Group NZ, have launched their brand-new range of premium Te Mana lamb. The event took place at place at L’Atelier des Chefs, Mayfair London and saw the UK-first demonstration of not just Te Mana lamb but also an exquisite New Zealand Silere Alpine Merino lamb.
The event started with a video tour of the Antipocurean series which demonstrated the high-country breeding and free-range environment the lambs are reared in. Amongst others, guests included chef Arnaud Kaziewicz, finalist on BBC Two’s MasterChef: The Professionals and Andrew Bennett, Chairman of the Craft Guild of Chefs
Michelin-starred Michael Wignall headlined the demonstrations with his outstanding menu of Te Mana lamb roasted rack, Ong choy, teriyaki hen of the woods, cheese and onion. It was followed up by loin of Pure South venison tartare, Nasturtium leaves and oil, marmite butter, Bovril jelly and confit hen’s yolk, and a succulent Silere Alpine Merino lamb dish of poached and torched loin, compressed courgette and tempura flower, cobnut and lime.
Of the event Wignall said:
“All of the dishes cooked today showcase the actual meat and so they should as the lamb is extraordinary to work with. The flavours, texture and ethos of Pure South have taken these lambs to a new level. UK bred lamb is good but it removes the fat, and sadly some of the flavour. Here the fat is left in along with the all of the flavour. It’s like lamb you had when you were young”
Wignall was assisted by Ian Boden, development chef at Alliance Group New Zealand who delivered a menu of included smoked shoulder of Te Mana lamb, pickled carrots, beets and radishes with gratin potatoes; Pan seared rack of Silere lamb, French style peas with pressed potatoes and a loin of Silere lamb, toasted couscous with minted salsa.
Boden added:
“The launch has been great! Michael Wignall is a phenomenal chef. What’s nice is that everyone has got involved and been doing a bit of cooking. It’s engaged really well. The reality is that it’s a brilliant product, we’ve spent 10 years breeding it and getting it right.”
Te Mana lamb is the result of an unprecedented 10-year programme with lamb specifically bred in the New Zealand high country. The free-range premium lamb is the result of combining the finest breed, New Zealand’s unique landscape, and grazing on chicory herb pastures for 30 days. With naturally elevated levels of Omega-3 and exquisite beef-like marbling, never before seen in lamb, Te Mana lamb is more versatile in cooking, retaining both shape and texture.
Silere Alpine Merino complements the series of lambs with its distinctive flavours, infused through grazing on fragrant alpine herbs. It is sourced from the alpine environment where merinos roam freely, foraging on native herbs and grasses such as golden tussock and wild mountain thyme.
Claire Bedouin, Marketing Manager at Alliance Group NZ added:
“The launch was a great opportunity to showcase our new premium range. It was a chance to give chefs and industry professionals alike a taster of the different flavours coming from New Zealand.”
Te Mana lamb and Silere Alpine Merino are both available to purchase from Pure South in a range of pack sizes, either chilled or frozen.
www.puresouth.co.uk
