Lamb ven­ture a suc­cess

Central Otago Mirror - - NEWS - By SUE FEA

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.

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