Traceability is the core value of the newly-launched Melrose Station lamb range by Blue Sky Meats, with the single-farm sourced produce set to offer locals an unmatched, authentic eating experience.
Supplying exclusively to local restaurants, the southern meat processor sourced the grass-fed, antibiotic, hormone and GMO-free lambs from long-term supplier Melrose Station.
Third-generation farmer of the family-run Melrose Station, farm owner Peter Wilson said they were passionate about using low-input, low-environmental impact and sustainable practices to nurture their animals and land.
“Our family has a long history of supplying to Blue Sky Meats. We take great pride in our farming practices and it is great to see our produce in Southland fine-dining restaurants,” he said.
Last year heralded the introduction of food service relationships between Blue Sky Meats and southern restaurants to showcase the unique flavour of its southern lamb and Blue Sky Meats CEO Todd Grave said it was important Blue Sky Meats be present in iconic local restaurants.
“This provides a showcase to the region of the very highest quality produce our farmer-suppliers raise which our employees craft into super-premium cuts.”
It recently added Invercargill restaurant Emberz to its new list of food partnerships which joins Gore-based restaurant, Rustic Café and Restaurant, in providing locals, including their suppliers, a chance to try its product.
“Melrose Station lamb provides Emberz with a 100% transparent path back to one single-farm-source product origin. This provides an authentic provenance story which Emberz and its clientele value as part of the eating experience.
“Blue Sky Meats shares Emberz’ ‘from farm to fork’ philosophy of food with honesty, from sources of integrity,” he said.
Emberz’ three Melrose Station lamb dishes include Manti; Turkish dumplings, lamp rump, and lamb cutlets and crispy smoked lamb belly.
In addition, the two companies have planned future collaborative cooking videos featuring Blue Sky Meats Strategic Projects Manager Barry Evans and Emberz Head Chef Simon Henry, to showcase easy-to-cook delicious lamb recipes, as well as tips on how to best cut the meat for those with home kill lamb.