Frequently Asked Questions

What’s a Lamb Aficionado?

Lamb Aficionado Noun Lamb Plural Lamb

Definition: A person who likes, knows about, appreciates and fervently pursues the Art of Lamb.

Synonym: Lamb Fanatic, Lamb Head, Lamb Enthusiast, Lamb Connoisseur, Lamb Expert, Lamb Evangelist.


When will my lamb be delivered?

We will deliver to you within 3 – 5 working days of receiving your order.

We will call you the day before your delivery on the contact number you have provided to ensure that you will be at the point of delivery to receive your order. This level of personal service is to ensure that your lamb pack arrives in its finest condition, just as you’d like it.

Where do you deliver to?

Unfortunately we are unable to process any orders online at this time. However, if you have any inquiries please contact us on 0800 90 90 99 or

How will it arrive?

Each cut of your custom designed lamb will arrive vacuum packed and tucked neatly into a wooden carton with a cooling gel pack. Our wooden cartons make the lamb packs a great gift idea and they’re also reusable.

Serving SizesServing Sizes

How many people will my lamb pack feed?

As a general rule, a serving size is considered to be 250g per person of lamb. The average amount of lamb in a whole lamb pack is approximately 7.5kg.


How should I store my lamb?

Your lamb can be stored under normal refrigeration for up to 28 days before use.

Can I freeze my lamb?

You can freeze our lamb if you wish, however with such a long fridge life we recommend you make the most of the fresh chilled lamb while you can.


Do you have any cooking tips to help me get the most from my lamb?

We sure do…

Preparation tips:
Once you have opened the packaging, leave the lamb at ambient temperature to bloom (cherry red colour) this should take 5 – 10 minutes.

Brush the meat with oil to keep it moist during cooking and season with flaky sea salt and cracked black pepper, or your favourite garnish.

Always preheat your oven or BBQ to 180 degrees or to the temperature recommended.

Cooking tips:
Try not to open and close the lid of your BBQ or oven door. This lets the heat out and impacts on your cooking time.

On the BBQ, indirect grilling is used for larger cuts that require a longer cooking time; these cuts would burn if left over direct heat. The indirect heat method can only be used on a lidded BBQ. The lamb is placed between heat sources, not directly over it.

Direct grilling is used for searing smaller or steak cuts. Here the lamb is placed directly over the heat source and is turned once to sear both surfaces.

Use a meat thermometer to assist with accuracy of cooking time and to ensure the cut is grilled to your preferred level of doneness. 60C for medium rare, 65C for medium, 70C+ for medium to well done.

Serving tips:
Allow the meat to rest for 10 minutes before serving to lock in the juices and flavour. Slice the meat across the grain.

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Contact Us

Fresh Meats NZ Ltd
12 Mersey Street
Pandora, Napier, 4110

Phone0800 90 90 99