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.
- Neck
- Shoulder
- Square Cut Shoulder
- Breast
- Foreshank
- Frenched Rack
- Flap (bone-in)
- Loin
- Chump
- Leg
- Hind-shank
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.
Neck
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 |
Shoulder
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 |
Square Cut Shoulder
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 | 22.6 g |
| Fat - saturated | 9.5 g |
| Sodium | 64.0 mg |
| Carbohydrates | <0.5 g |
Breast
From the forequarter, best suited to slow, moist methods of cooking, such as braising. Spare ribs can be cut from the breast, and barbecued or grilled after being marinated.
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 |
Foreshank
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 |
Frenched 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 |
Flap (bone-in)
Derived as an off-cut from a Pistola, Saddle or Long Loin, the flap consists of the abdominal wall tissues and rib ends.
Best slow cooked.
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 |
Loin
The round consists of the following five cuts:
Saddle
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 |
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 |
Bone-in Short Loin
Cut from the shortloin (mid-loin) portion of the loin from 13th rib to point of hip bone, it contains part of the spine and includes the top loin and the Tenderloin. This is usually cut into loin 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 |
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 |
Tenderloin
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 |
Chump
The round consists of the following three cuts:
Chump (bone-in)
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.
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 |
Boneless Chump
A tender, lean leg cut, with some fat throughout but exterior fat easily removed. Suitable for fast roasting and best tied to retain shape.
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 |
Heart of Rump
Heart of Rump is a lean healthy and tender cut with the natural fat covering removed.
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 |
Leg
The round consists of the following two cuts:
Leg (bone-in)
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 |
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 |
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 |
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 (beeflambnz.com)
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