WHAT ARE YOU SERVING ON NATIONAL LAMB DAY?

If you are serving a delicious New Zealand lamb dish on your menu during the month of February, we’d love to know about it. Upload an image of your dish along with the dish description and the name and location of your restaurant and we will add it to our National Lamb Day Dining Out Gallery.

We would also love to share your lamb dish on our social channels and encourage Kiwi’s to dine out and eat New Zealand grass-fed lamb during February.  If you would like to share your dish with us on social, please tag us on Instagram.

CHEFS TOOLKIT

To download an asset, click on the download button and the asset will open in a new browser tab. Right click and select ‘save image as’ from the dropdown menu.

Use #nationallambday on instagram and facebook when using the assets from the Digital Toolkit.

DIGITAL

These tiles are designed to be used as a ‘swipe through’ set of assets to talk about the deliciousness of NZ lamb. For more digital assets, view here.

PRINT

This Table Talker can be printed on a single A3 sheet, print double sided to achieve the inside pattern. (Fold and cut marks are indicated on the file).

If printing professionally contact us for a print ready PDF for printers.

INSPIRATION FROM THE 2024/25 BEEF + LAMB AMBASSADOR CHEFS

Whether your serving lamb on your menu or serving it at home on the BBQ, find out how the Beef + Lamb Ambassador Chefs like to cook New Zealand grass-fed lamb.

CHETAN PANGAM

Bellbird Eatery, Wellington

"My best tip for serving New Zealand lamb is to learn the story behind the product. When diners hear about how it’s grown in a specific region, fed a unique diet, and the various cuts used, they truly appreciate its quality. What I love most is knowing the paddock-to-plate story, it’s that traceability that makes NZ lamb so special."

Head-and-shoulders photo of a smiling, bald man with crossed arms, wearing a black t-shirt with a graphic logo, standing in front of a straw bale wall.

DEAN THOMPSON

Schnappa Rock, Tutukaka

"My top tip for showcasing New Zealand lamb is to pair two cuts: a tender, steak-like backstrap or rack with a slow-braised shoulder or rib. It’s a great way to highlight the lamb’s versatility and deliver two delicious experiences in one dish."

A man with a beard and short hair standing in front of large rolls of hay outdoors. He is wearing a black T-shirt with a graphic design and blue jeans, with his hands in his pockets. The sky is partly cloudy.

MRINAL GHOSAL

Mudbrick Restaurant, Waiheke Island

“I would encourage other chefs to really learn about and connect with New Zealand’s farmers and producers. Don’t be shy, use different parts of the lamb that aren’t typically cooked, like kidneys and hearts. Embrace innovation and explore beyond the usual cuts."

A man with a beard and tattoos smiling, wearing a black T-shirt with a national lamb day design, standing in front of a large bale of hay.

CAMERON DAVIES

The Fat Duck, Te Anau

"I’m excited to celebrate National Lamb Day and New Zealand’s food story. My favourite cut is the cap-on loin, it’s full of flavour, and the fat renders beautifully over coals. Pair it with fresh spring vegetables like peas and carrots to keep it simple and let the lamb shine."

Man smiling standing in front of large hay bales outdoors.

NIC KEARNEY

Young Ambassador Chef, 2023

"Celebrating National Lamb Day is important because it highlights the exceptional quality of our local produce and acknowledges the history of New Zealand's first lamb export."

A young man standing in front of a burlap sack, wearing a black T-shirt with a white graphic design related to National Lamb Day.

INSPIRATION GALLERY

Get inspired by these lamb dishes created by some of the past and present Beef + Lamb Ambassador Chefs.

Sliced beef tenderloin with green stuffing, served with creamy yellow sauce, garnished with lettuce, two small falafel balls, a slice of red pickled vegetable, and fresh herbs on a light blue plate.
A gourmet plated meal featuring sliced cooked meat, orange vegetable curls, green sauce, and a green garnish, with a hand holding a spoon above the dish.
A white plate with sliced medium-rare beef, green cucumber rolls, yellow squash, and microgreens garnished with herbs and small white decorations.
A close-up of a gourmet dish on a textured white plate with sliced radishes, broccoli, and a piece of meat topped with a bone, garnished with microgreens.
Gourmet dish with sliced lamb, vegetables, and garnishes on a white plate, set against a dark background.
Close-up of a gourmet burger with cheese, lettuce, and bacon, served with crispy fries, a small cup of dipping sauce, and a side of fresh microgreens on a white plate with a red checkered napkin, set against an orange background.
A white plate with assorted gourmet food items, including slices of meat, vegetables, sauces, and garnishes, arranged artistically on a black surface.
Elegant plate of gourmet food featuring a rolled beef dish with a green herb filling, accompanying orange vegetable mash, zucchini roll-ups, and vibrant vegetables like broccoli and carrots, all garnished with microgreens, on a white marble surface.
A white plate with various pieces of lamb, garnished with greens, vegetables, and edible flowers, placed on a black marble surface.
A white plate with a gourmet dish featuring a seared piece of steak, a fried croquette, and garnished with green sauce and herbs on a speckled countertop.
A white plate with slices of cooked beef, a rectangular piece of multi-colored vegetable terrine, green vegetables, red radish or beet, and garnished with edible purple flowers on a dark background.
Black and white abstract maze-like pattern with curved lines.
VIEW TOOLKIT
Black and white pattern of overlapping semi-circles creating a wave-like design.
VIEW BLOG