
"I've trained in Sweden, Switzerland and London ... it's the best lamb I have used anywhere, and it's great to see it in so many of New Zealand's finest restaurants."
Matz Asberg, Head Chef, The Landing, Wanaka |
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Media
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This article about Cardrona Merino Lamb is from the Summer 2010 issue of the Syrup Magazine and is written by Peter Owens.
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1081 Cardrona RD1,WANAKA, NEW ZEALAND