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For more than 30 years, our commitment to excellence has seen us deliver high-quality market-leading New Zealand sheep and lamb cuts to dinner tables in 40 countries under our retail brands, Horizon and Star.

We have a large range of fresh-chilled and fresh-frozen cuts available in several packaging options, including bulk and vacuum packed.

Southern New Zealand’s fertile land and temperate climate allows us to have certainty of supply from our farmers, which in turn means our customers around the world can be assured of high-quality, free-range, grass-fed tender sheep and lamb throughout the year.


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Our Products

Our customers can be assured that the fresh meat they receive is of the highest quality, bred to strict specifications by selected suppliers.

Our brands, Horizon and Star, offer more than 40 countries an extensive range of fresh-chilled and fresh-frozen lamb, mutton, and bobby veal cuts.

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Lamb BRN

1.2kg - 1.5kg

Prepared by fleecing the shoulder meat from the five forequarter rib bones, then carefully removing all other bones to leave a completely boneless shoulder.

Lamb Square Cut

1.8kg - 2.4kg

The foreshank and breast piece are cut from the standard 4-rib and 5-rib forequarter and neck removed to produce a square shape, ideal for preparation into shoulder slices.

Lamb BRT

4.2kg - 4.6kg

Prepared by fleecing the shoulder meat from the five forequarter rib bones, then carefully removing all other bones to leave a completely boneless shoulder to be placed in the tubing machine.

Lamb Shoulder Rack

250g - 450g

Prepared from a 4-rib or 5-rib forequarter. Shoulders removed and remaining neck fillet taken on brace. Neck and sternum bone removed, then chine and feather bone removed. Racks are Frenched back 30mm and trimmed and interlocked neatly into vacuum bags.

Lamb Striploin

350g - 1200g

Presented four pieces per vacuum package or tray-packed. The fully boneless loin eye muscle is completely defatted and trimmed to silverskin.

Lamb Tenderloin

75g - 100g

Full length boneless tenderloin cleaned of all fat, laid flat to avoid bunching or folding and presented in a convenient pack.

Lamb Frenched Rack

280g - 625g

The meat between the rib bones is cleanly removed toward the eye muscle. Chine and feather bones are carefully removed and cap of fat is peeled from back of rack to complete the preparation.

Rack of Lamb

750g – 1.0kg

The bone-in 8-rib rack removed between the 1-rib shortloin and 5-rib forequarter, split exactly down centre of backbone. Flap cut 75mm from the eye muscle.

Lamb Saddle

2.0kg - 3.0kg

The traditional 8-rib saddle of lamb removed between the base of the chump-on leg and 5-rib forequarter. Flap cut 25mm from the eye muscle.

Lamb Shortloin

650g – 1.0kg

1-rib loin remaining after 8-rib rack is removed from chump-off long loin. Flank removed to 75mm from the eye muscle.

Lamb ABO Leg

1.8kg - 2.6kg

This well-known leg is removed from the aitch (hip) bone, with all leg bone remaining intact, along with the shank and chump. Knuckle-tip and gam cord intact for hanging/smoking.

Lamb Boneless Leg

1.5kg - 2.0kg

Carefully seam boned to yield a completely boneless leg with chump-on and shank-off.

Lamb CKT Leg

1.9kg - 2.6kg

The bone-in, chump-off leg removed at right angles to the backbone, then knuckle tip cut off to leave the standard CKT leg.

Lamb ABI Leg

2.2kg - 3.0kg

Leg removed from carcass with a straight cut through the first lumbar vertebrae. Knuckle tip is removed leaving chump and shank attached, neatly trimmed and packaged.

Lamb Tunnel-boned Leg

1.5kg - 2.0kg

The femur bone is carefully removed by the tunnel-boning method to leave the boneless chump-on leg in one complete piece. Shank removed.

Lamb FBO Leg (Short Cut)

1.5kg - 2.0kg

This leg is removed from the aitch (hip) bone leaving leg and chump attached, the shank is then removed with a straight cut through the stifle joint. Leg is neatly trimmed and vacuum packed.

Lamb Bone-in Chump

450g - 650g

Bone-in chump is removed from a standard CKT leg approximately 30mm below the round of the aitch bone. Neatly trimmed and packed.

Lamb Boneless Chump

150g - 200g

Boneless chump is removed from the standard French leg with a straight cut 30mm below the bulb of the femur bone. Main muscle is peeled from fat cap and trimmed then packed four per vacuum bag.

Mutton BRN

1.5kg - 2.0kg

Prepared by fleecing the shoulder meat from the five forequarter rib bones then carefully removing all other bones to leave a completely boneless shoulder.

Mutton Square Cut

2.5kg - 3.0kg

The foreshank and breast piece are cut from the standard 4-ribe and 5-rib forequarter and neck removed to produce a square shape, ideal for preparation into shoulder slices.

Mutton BRT

4.2kg - 4.6kg

Prepared by fleecing the shoulder meat from the five forequarter rib bones then carefully removing all other bones to leave a completely boneless shoulder to be placed in the tubing machine.

Mutton Shoulder Rack

350g - 650g

Prepared from a 4-rib or 5-rib forequarter. Shoulders removed and remaining neck fillet taken on brace. Neck and sternum bone removed, then chine and feather bone removed. Racks are Frenched back 30mm and trimmed and interlocked neatly into vacuum bags.

Mutton Striploin

400g - 1300g

Presented four pieces per vacuum package or tray-packed. The fully boneless loin eye muscle completely defatted and trimmed to silverskin.

Mutton Tenderloin

130g - 150g

Full length boneless tenderloin cleaned of all fat, laid flat to avoid bunching or folding and presented in a convenient pack.

Mutton Frenched Rack

280g - 625g

The meat between the rib bones is cleanly removed toward the eye muscle. Chine and feather bones carefully removed and cap of fat peeled from back of rack to complete the preparation of the traditional Frenched rack.

Mutton Boneless Leg

1.0kg - 2.6kg

Carefully seam boned to yield a completely boneless leg with chump-on and shank-off.

Mutton CKT Leg

over 2.5kg

The bone-in, chump-off leg removed at right angles to the backbone, then knuckle tip cut off to leave the standard CKT leg.

Mutton Tunnel-boned Leg

1.0kg - 2.6kg

The femur bone is carefully removed by the tunnel boning method to leave the boneless chump-on leg in one complete piece. Shank removed.

Mutton Boneless Chump

190g - 360g

Boneless chump is removed from the standard French leg with a straight cut 30mm below the bulb of the femur bone. Main muscle is peeled from fat cap and trimmed then packed four per vacuum bag.