Following stringent scientific testing, over 150 entries have been narrowed down to 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 attributes 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 Nicola.
The 20 finalists will have to be of supreme quality if they want to capture the attention of the six 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 foodwriter Lauraine Jacobs, Beef and Lamb New Zealand Ambassador Chef Reon Hobson and head judge Graham Hawkes.
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.
To follow the action head to www.beeflambnz.co.nz or www.facebook.com/newzealandbeefandlamb