Going to Great Lengths on National Lamb Day

Going to Great Lengths on National Lamb Day

Silver Fern Farms will be celebrating the quintessential New Zealand meal: lamb, this weekend on the 133rd anniversary of the first shipment sent from Port Chalmers bound for London.

The success of the sailing ship Dunedin’s first shipment of frozen meat from New Zealand to Britain in 1882 eventually helped lift the colony out of economic depression and position New Zealand as ‘Britain’s farmland’.

But it was no small feat.

When the vessel became becalmed in the tropics, the crew noticed that the cold air in the hold was not circulating properly. To save his historic cargo, Captain Whitson crawled inside and sawed extra air holes, almost freezing to death in the process. Crew members had to pull him out by a rope attached to his ankles and resuscitate him. When the Dunedin arrived in London after 98 days at sea, all but one carcass was still in superb condition.

133 years on and that dedication to bringing people great cuts of lamb lives on in Dunedin at Silver Fern Farms’ Head Office and at its processing plants around New Zealand. Silver Fern Farms is proud of its Plate to Pasture strategy, going to great lengths every step of the process to ensure the perfect lamb experience every time.

General Manager - Marketing, Sharon Angus, believes Silver Fern Farms’ lamb epitomises the trend towards authentic foods naturally sourced and made.

“New Zealand has a proud farming history and is now producing the best red meat in the world.

We’re passionate about premium cuts being readily available here in New Zealand and we’ve honed our expertise in selecting restaurant quality cuts so our home cooks can confidently create inspirational meals.

“And so just like the agricultural pioneers behind that first shipment, we’re going to great lengths to take the hard work and guesswork out of the preparation and serving of tasty meat.

“We don’t need an excuse to celebrate our national love of lamb, but this is a milestone for our industry and we can all be proud of the quality of produce New Zealand is serving up on the worldstage.”

Angus concludes, “Gone are the days of spending hours cooking whole legs of meat. Today’s modern consumer wants convenience, versatility and quick to cook with no compromise in flavour or tenderness. Silver Fern Farms has listened and responded to consumer needs with our range of premium cuts available in supermarkets.”

The Silver Fern Farms lamb range includes Mahaki Valley Steaks, loin fillets, medallions, leg roast, rumps and stir-fry. Each convenient sized pack is precisely trimmed, portioned and packaged to the highest standards.

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