Move over ham, here comes lamb
It’s official, lamb will take centre stage on Kiwi Christmas tables this year.
Robert, Rosemary, Grant and Teri Gardyne's Perendale from Central Otago's Oturehua has beaten the top 20 finalists to be named 2016 Glammies Grand Champion, claiming not only the prestigious sought-after title, but $2,500 in prize money.
The competition, sponsored by NZX Agri and Zoetis, received a total of 173 entries which were subject to stringent scientific testing at Carne Technologies. Following this process, the top 20 finalists were then tasted at the Grand Final judging last Friday.
The Gardynes can be certain their winning lamb entry was indeed the best of the best, with six of New Zealand's top chefs responsible for determining the Grand Champion. The judging panel included Beef + Lamb Ambassador Chefs: Andi Bozhiqi (Millhouse Restaurant, Arrowtown), Andrew Clarke (Victoria St Bistro, Hamilton), Reon Hobson (Pescatore, Christchurch), Scott Kennedy (Nero Restaurant, Palmerston North), Darren Wright (Chillingworth Road, Christchurch) and Head Judge and Beef + Lamb New Zealand Advisory Chef, Graham Hawkes (Paddington Arms, Invercargill).
Judge and Platinum Ambassador, Darren Wright says tasting the top lamb in the country was a privilege as they were all superior quality.
However, the winning entry ticked all the boxes.
"All the lamb I tasted today was extremely high class, however this particular rump was the ultimate all-rounder. Whilst some of the other entries potentially scored higher in one sole category such as taste, aroma or texture, this one consistently delivered across all the judging criteria," says Wright.
At the Glammies, the title of Retail Champion which went to Alliance Group Limited's export brand, Pure South. General Manager, David Baines says he's thrilled to have the brand recognised in a competition such as the Glammies.
"We know our lamb is of an extremely high quality, however to have it recognised in a national competition adds another string to our bow," says Baines.
Alliance was also acknowledged as the winning processor, with their Lorneville plant processing the Gardyne entry.
The 2016 competition is supported by processing plants across the country including: AFFCO, Alliance Group Ltd, ANZCO Foods Canterbury, Ashburton Meat Processors Ltd, Auckland Meat Processors/Wilson Hellaby, Blue Sky Meats, Cabernet Foods/Kintyre Meats, Harris Meats, Lean Meats, Progressive Meats, Silver Fern Farms and Taylor Preston.
