Lamb venture a success
A budding young Queenstown company, founded to ensure a taste of New Zealand’s best organic export lamb can be enjoyed in its homeland, has celebrated a successful first year. Twin Rivers Organic Lamb directors Ben McGill, Dave Hockly and Hugh Rouse threw a birthday bash with an organic lamb spit roast at a rural Dalefield property. About 50 suppliers, friends and supporters of the company were invited to savour the tasty lamb over a celebration drink. Twin Rivers Organic Lamb can already name Blanket Bay, Matakauri Lodge, Millbrook Resort, Saffron and The Bunker among its first-year five-star clients. Mr Hockly said the aim for next year was to ‘‘celebrate the whole carcass’’ and encourage ‘‘nose-totail eating’’. ‘‘We’ve already got some really cool restaurants like Saffron doing some amazing creative dishes using different cuts.’’ The company has teamed with Blue Sky Meats using its larger, more advanced United States Department of Agriculturecertified processing plant in Invercargill. Twin Rivers lamb is USDA organically certified lamb produced by award-winning Catlins organic farmers Bruce and Denise McGill on Te Taunga farm in the Catlins.
Lamb connection: Standing, from left, Twin Rivers Organic Lamb directors Dave Hockly, Hugh Rouse and Ben McGill. Seated, lamb producers Bruce and Denise McGill, of the Catlins.