Provenance Meat is the only supplier of truly regenerative-raised lamb in New Zealand.
Twelve years ago we decided, here on Shortland’s Station in Maniototo, there had to be a better path to cultivating great tasting lamb. After years of using fertiliser, we started to wonder if there was a way of feeding our stock without stripping and sterilising the soil with chemicals. Our 6121-hectare station is now based on regenerative farming of herbs and grasses which creates nutritious living soils that our animals love. The resulting meat has a unique flavour: clean, slightly sweet and creamy with no gamey aftertaste. And its tender and succulent qualities make it a huge hit with chefs and discerning home cooks alike.
It all makes sense really. We plant cover crops with a mix of tasty things like sorghum, black oats, ryegrass, linseed, clover, buckwheat, lentil and yellow mustard so our animals instinctively eat what their bodies need. These healthy animals - meat testing says they have elevated Omega 3 levels - produce waste which is nutritionally-charged and this fertilises the soil further, replenishing the land which in turns feeds them again - full circle! With no GMO, antibiotics, hormones, harmful sprays or synthetic fertilisers in the mix, this is the lamb you remember from your childhood. The environment loves it too because of low emission levels, and minimal leaching into waterways. We also encourage our North Island customers to purchase a four-pack minimum (5kgs) to try and reduce our carbon footprint (frozen so you don’t need to use it all at once!)
Provenance Lamb has been served by top chefs, including Mat Mclean, and Josh Emmett. You’ll find it in restaurants such as award-winning Moiety in Dunedin, Cucina in Oamaru and Carrick Winery in Bannockburn, among others. Provenance is real lamb - lamb as it should be - a pleasure to cook, serve and eat.
We are happy to talk about our lamb all day, every day to anyone who’ll listen so if you want to know anything, don't hesitate to drop us a line. David is the farmer email@example.com and Michael is our Ambassador Chef firstname.lastname@example.org