Nation’s top lamb finalists announced

 Following stringent scientific testing, judges have narrowed down the more than 150 entries to just 20, in the search for the nation’s most tender and tasty lamb.

Carne Technologies general manager, Nicola Simmons says the tests they run look at yield and the qualities that are relevant to the end product.

“We analyse each lamb leg entry using objective measurements for tenderness, colour and succulence as these are ultimately factors which affect the consumer’s eating experience,” says Simmons.

The 20 finalists must be of supreme quality if they want to capture the attention of the judges at the Grand Final held at the Wanaka A&P Show on March 13.

This year’s judging panel boasts sporting superstars and Beef + Lamb New Zealand Iron Maidens Lisa Carrington, Sarah Walker and Caroline Meyer (nee Evers-Swindell), alongside food writer Lauraine Jacobs, Beef and Lamb New Zealand ambassador Chef Reon Hobson and head judge Graham Hawkes.

This year marks the ninth of the competition, which followed on from the success of Beef + Lamb New Zealand’s beef competition, the Steak of Origin.

The competition, sponsored by Zoetis, asks farmers nationwide to submit their lamb leg entries in the hope of taking home the $2,000 prize money and the prestigious Glammies Grand Champion Trophy.

Retailers are also hotly contending for the title of Retail Champion.

The 2015 finalists are:

Class 1: Best of Breed - Traditional

Fraser & Sara Briant, Gisborne (Coopworth) processed at Silver Fern Farms Takapau

Annie & Graham Carmichael, Matiere (Romney) processed at Taylor Preston

Don Morrison, Gore (Romney/Growbulk) processed at Alliance Lorneville Andrew Paterson, Omakau (Polwarth) processed at Silver Fern Farms Fairton

Class 2: Best of Breed – Crossbreed

Robbie Gibson, Cromwell (Merino/Southdown) processed at Ashburton Meat Processors

Bruce Lamb, Tokanui (Romney/Southdown Poll Dorset) processed at Silver Fern Farms Waitane

Hamish Mackay, Gore (Romney/Texel) processed at Alliance Lorneville

Don Morrison, Gore (Growbulk) processed at Alliance Lorneville

Class 3: Best of Breed – Terminal X

Hamish Buchanan, Dannevirke (Highlander Primera/Texel) processed at Alliance Dannevirke

Don Morrison, Gore (Growbulk/ Charollais) processed at Alliance Lorneville Richard Morrison, Marton (Ezicare) processed at Taylor Preston

Lynley & Matt Wyeth, Masterton (Highlander/Primera) processed at Silver Fern Farms Takapau

Class 4: Best of Breed – Open

James & Liane Crutchley, Palmerston (Romney/Texel) processed at Lean Meats Oamaru

Boyd Manson, Invercargill (Highlander/Blackface Composite) processed at Silver Fern Farms Waitane

Timothy Williams, Clinton (Growbulk) processed at Alliance Lorneville

Toby Williams, Gisborne (Romney/Suffolk) processed at Progressive Meats Hastings

Class 5: Retail

Chef Ready Meats, Hamilton (Texel/Romney)

Countdown Meat & Livestock (Suffolk/Southdown)

Countdown Meat & Livestock (Suffolk/Southdown)

Nosh Food Market (Black Rock Butchery) (Romney/Dorset)

The Grand Final will be held at the Wanaka A&P Show in on 13 March at 1:30pm at site CV1.