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Chop to it, everyone

Chop to it, everyone
Beef + Lamb NZ Ambassador chefs Cameron Davies, Chetan Pangam, Nic Kearney, Dean Thompson and Mrinal Ghosol are encouraging restaurants to feature lamb on the menu for the month of February.Photo supplied.

This February, New Zealand will raise a chop in honour of its heritage, with National Lamb Day set to shine brighter than ever, and Kiwis are encouraged to join the celebrations.

“New Zealanders should get behind the day as it’s arguably the product for which New Zealand is best known globally and a proud part of Kiwi cuisine,” says Federated Farmers Mid Canterbury meat and wool chairperson Ross Bowmar.

National Lamb Day on February 15 will pay homage to the origins of New Zealand’s lamb industry, dating back to 1882, when the first shipment of frozen lamb was sent overseas, a milestone that sparked what would become the backbone of the New Zealand economy.

“National Lamb Day is important because it showcases the quality product that tens of thousands of NZ sheep farmers are immensely proud of and toil daily to produce,’ Bowmar said.

Kiwis are encouraged to cook their favourite lamb dish with friends and family and share their culinary creations online.

If a barbecue is what is on the menu at your house, you can register your barbecue on the National Lamb Day website for a chance to win one of five lamb boxes valued at over $200.

Organisers hope social media platforms will be flooded with the hashtag #nationallambday by Kiwi households, chefs and restaurants.

The Bowmar family are celebrating the day at home with a Kiwi classic.

“In our house, we will be enjoying a traditional slow-cooked roast leg of lamb with family.”

National Lamb Day was reinvented last year by Ag Proud and Beef + Lamb New Zealand.

This year’s campaign gains added strength with sponsors FMG and Rabobank helping amplify the event, which Ag Proud founder and chairperson of the newly formed National  Lamb Day committee Jon Pemberton is “thrilled” about.

Jon Pemberton. Photo supplied

“Those partners are coming in with a long-term view. It feels like we are bringing a much better foundation to what we are going to achieve.

“Last year was more of a ‘shoot from the hip and make it happen’ approach.

“This year will be more structured, with the formation of a steering group and lamb day committee.”

Last year’s event was launched at the Southern Field Days in Waimumu.

National Lamb Day falls on a Saturday this year, and celebrations begin a fortnight before the official day.

“We’ve had support from central government, which has been fantastic.

“There will be a build-up two weeks prior, with a parliamentary lunch on the Wednesday.

“We’ve had support from central government, which has been fantastic.

“This year, we have had a few A&P shows on the Saturday reaching out to us to get involved as well.”

A mix of chefs, farmers, influencers and industry leaders will work as “Lambassadors” to promote the event.

“We want everyone to get involved on February 15 and do their own thing.

“It’s about celebrating food and fibre, and if we could have families, friends, and communities get together on the day and record what they are doing.

“ It would be great to see that on social media.”

For more information, or to register your barbecue, visit www.nationallambday.co.nz.

By Claire Inkson