ANZCO Foods Lamb

Bringing nutrition and good health from New Zealand's finest lamb

New Zealand has long been one of the world's best lamb-producing countries, thanks to its unique soils, climate and farming expertise. ANZCO Foods Lamb has a full flavor and fine texture.

We count ourselves lucky to work with New Zealand's finest farmers and it's our privilege to meticulously craft a range of beef and lamb products, processed with skill in line with the highest international and customer standards. 

Created by nature.

World-famous for its fertile soils, temperate climate and unspoilt landscape, New Zealand is the perfect natural environment to raise premium lamb.

Our farmers are the best in the world, ensuring our animals are cared for the way that nature intended. This results in meat that is full of flavour, natural and nutritious.

Crafted with care.

We take care and confidence in crafting a range of lamb products which are uniquely tailored to the needs of our global customers.

This dedication by our teams to process and deliver the finest lamb New Zealand can offer, means we treat every piece of meat with the respect and precision it deserves.

Shared with pride.

We take pride in where we come from and who we work with.

Most importantly it's the pride we have in our products and being able to share them with our families, communities and the world - from Shanghai to San Francisco and everywhere in between.

Our range

Whether you’re looking for any of the popular lamb cuts or something a bit more special, we can deliver exactly what you need.

ANZCO Lamb Boneless Leg FBP Chump On 2

Boneless Leg

Large, boneless medium tender cut, with chump on or off. Shape kept intact with internal cavity ideal for stuffing. Suitable for roasting. May also be opened out (butterflied) and cooked flat as a roast or on the barbecue. 

Nutritional Information
Protein  18.4g
Energy - kilojoules 840kJ
Energy - calories 201Cal
Fat - total 14.2g
Fat - saturated 6.0g
Sodium 55.8mg
Carbohydrates <0.5 g

ANZCO Lamb Boneless Shortloin 1 v2

Boneless Loin

A boneless cut, taken from the 13th rib extending down to the pin bone at the Chump. Very tender and lean with no exterior fat. Best cooked quickly by fast roasting to rare or medium rare, pan frying as a whole piece or cut across the gain into smaller portions. 

Nutritional Information
Protein  21.4g
Energy - kilojoules 506kJ
Energy - calories 121Cal
Fat - total 4.0g
Fat - saturated 1.3g
Sodium 60.1mg
Carbohydrates <0.5 g

ANZCO Lamb Boneless Shoulder 3

Boneless Shoulder

A boneless cut, rolled and netted, medium tender roasting joint with lean and fat interspersed. Best roasted slowly, covered or uncovered, or pot-roasted.

Nutritional Information
Protein  16.9
Energy - kilojoules 1049kj
Energy - calories 251Cal
Fat - total 20.5g
Fat - saturated 8.4g
Sodium 57.7mg
Carbohydrates <0.5 g

ANZCO Lamb Breast and Flap

Breast and Flap

Bone-in cuts, the Breast consists of the point end brisket removed from a bone-in 5 rib forequarter. The Flap is the meat from the lower belly extending up into the chest area. The flap can also be boned out, rolled and tied. Best slow cooked.

Cuts: Breast, Flap bone-in, boneless flap

Nutritional Information
Protein  11.0 g
Energy - kilojoules 1729 kJ
Energy - calories 413 Cal
Fat - total 41.3 g
Fat - saturated 18.1 g
Sodium 67.3 mg
Carbohydrates <0.5 g

Chump v6


A bone-in cut, the Chump is removed from the hindquarter. It is the major muscle that covers the hip bone. It can also be boned out or cut into chump chops. Suitable for fast roasting.

Cuts: Boneless chump, Heart of rump

Nutritional Information
Protein  17.8 g
Energy - kilojoules 1020 kJ
Energy - calories 244 Cal
Fat - total 19.3 g
Fat - saturated 8.2 g
Sodium 54.6 mg
Carbohydrates <0.5 g

Foreshank v2


A bone-in cut, the Fore Shank comes from lower fore leg. A gelatinous cut. These are ideal for stews, casseroles and slow cooking.

Nutritional Information
Protein  20.1
Energy - kilojoules 764kj
Energy - calories 183Cal
Fat - total 11.5g
Fat - saturated 4.8g
Sodium 76.1mg
Carbohydrates <0.5 g

ANZCO Lamb Hindshank 2

Hind Shank

Larger than the fore-shank, a highly gelatinous meat becoming juicy and tender on cooking. Ideal for stews and casseroles, they have a fabulous texture and rich flavour imparted with slow cooking. 

Nutritional Information
Protein  18.3 g
Energy - kilojoules 185 kJ
Energy - calories 185Cal
Fat - total 12.6 g
Fat - saturated 5.2 g
Sodium 75.2 mg
Carbohydrates <0.5 g

ANZCO Lamb ABO Chump on Shank Off 1a


A bone-in cut, the Leg is derived from the hindquarter. Can be chump on or off, shank on or off or boned out. Legs are best suited to slow roasting and leg steaks for pan frying or BBQs.

Cuts: Chump on or off, shank on or off

Nutritional Information
Protein  18.6 g
Energy - kilojoules 854 kJ
Energy - calories 204 Cal
Fat - total 14.5 g
Fat - saturated 6.0 g
Sodium 59.4 mg
Carbohydrates <0.5 g

Loin Saddle v2

Loin Saddle

Lean, tender cut, prepared from the loin-end of the saddle, flap removed to eye muscle with exterior fat removed easily. Suitable for roasting or cut into saddle chops.

Nutritional Information
Protein  16.5g
Energy - kilojoules 1135kJ
Energy - calories 271Cal
Fat - total 23g
Fat - saturated 9.9g
Sodium 63.4mg
Carbohydrates <0.5 g

ANZCO Lamb Neck 1c


A bone-in cut, Neck Slices come from a bone-in full neck, cut into even sized portions. Best braised.

Nutritional Information
Protein  20.1 g
Energy - kilojoules 764 kJ
Energy - calories 183 Cal
Fat - total 11.5 g
Fat - saturated 4.8 g
Sodium 76.1 mg
Carbohydrates <0.5 g

Rib Rack

Rib Rack

A bone-in cut, the Rack is cut between the 5th and 6th ribs extending down to the 12th and 13th ribs to give a 7 rib rack. Removal of the fat cap and intercostal meat between the ribs delivers as a frenched rack. A visually impressive tender cut packed with flavour. Suitable for BBQ, pan frying or roasting.

Cuts: Standard

Nutritional Information
Protein  19.9 g
Energy - kilojoules 707 kJ
Energy - calories 169 Cal
Fat - total 10.0 g
Fat - saturated 4.4 g
Sodium 61.6 mg
Carbohydrates <0.5 g

Saddle v2


Lean, tender cut, comes from the bone-in carcass by removing the forequarter and leg saddles. A middle cut which includes the full rack, loin and chump all bone in. 

Nutritional Information
Protein  16.5g
Energy - kilojoules 1135kJ
Energy - calories 271Cal
Fat - total 23g
Fat - saturated 9.9g
Sodium 63.4mg
Carbohydrates <0.5 g

Shoulder v2


Medium tender roasting joint with lean and fat interspersed. Best roasted slowly, covered or uncovered, or pot-roasted.

Nutritional Information
Protein  16.2 g
Energy - kilojoules 1117 kJ
Energy - calories 267 Cal
Fat - total 22.6g
Fat - saturated 9.5 g
Sodium 64 mg
Carbohydrates <0.5 g

ANZCO Lamb Tenderloin 1 v3


Prepared from a side of lamb by removing the muscle in one piece from the underside of the short loin. Little fat or connective tissue making it the most tender cuts of lamb. Minimal cooking required, suitable for pan-frying or grilling to rare or medium rare. 

Nutritional Information
Protein  20.4g
Energy - kilojoules 501kJ
Energy - calories 120Cal
Fat - total 4.3g
Fat - saturated 2.4g
Sodium 49.3mg
Carbohydrates <0.5 g

Nutritional information was obtained from Beef + Lamb New Zealand Ltd. Nutrient concentrations are given per 100g of the edible portion of the whole cut, excluding bone and waste, lean portion only, excluding bone and waste AND trimmed of all visible fat. Nutrition Guide | Beef + Lamb New Zealand (

ANZCO Foods Beef

Our premium New Zealand beef and lamb reaches your plate thanks to the hard work and talents of New Zealand's finest farmers and our expert team. Buy with confidence, knowing they deliver only the very best.

ANZCO Foods Beef