Cucina Restaurant Oamaru & Chef Pablo Tacchini

A comparative tasting between Provenance lamb and that of another HQ NZ lamb brand, using Frenched racks and rumps, revealed not just the difference in taste but mouth feel — Provenance exhibiting a remarkable silky smooth texture, maybe not apparent until tried directly alongside the other brand. Nice…

Note also, the difference in the Frenching — Provenance leaves less fat on a shorter bone, achieving a better meat-to-bone ratio/ value for money…

Good to see our experimental fennel and lamb sausage also on the table. Watch this site for more on this…

Eat New Zealand lamb

Does your lamb come from a land down under?

Imported New Zealand lamb has a lower carbon footprint than British lamb, concluded a 2009 report for Defra. Kiwi lamb is reared at such a low intensity that, even after shipping, it uses less energy.

Of course, there are other issues around sustainability that mean you may still want to support British sheep farmers, but that starkly illustrates how “food miles” are no measure of a product’s green credentials, and that there are no easy answers to global warming.

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Reference the above the Guardian: ‘Why everything you know about sustainable eating is probably wrong’

See also the Daily Telegraph: ‘Greener by Miles’

The technique we use for freezing meat is known as blast freezing. In this process, fresh air, typically at –31ºC, is blown at high velocity across the entire freezer over a relatively short time – usually 26 hours.

Meat pieces are frozen evenly with very low levels of water crystals forming within the muscle tissue. This way, both taste and the integrity of the meat cell structure are preserved.

Only natural air is used in this process – the town where we freeze our meat is near the Pacific Ocean at the Southern end of New Zealand where pure Antarctic winds move up the coast.

Cryogenic freezing is never used on our meat. Neither are any chemicals such as carbon dioxide or hydrogen.

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