"Having had the opportunity to taste the best lamb in New Zealand at Rex Morgan's 'Wellington On A Plate NZ Rack Off', I am confident to serve Cardrona Merino Lamb as New Zealand's finest. This is why we serve Cardrona Merino Lamb at Government House."

Simon Peacock, Head Chef

Government House, Wellington

"I've been lucky enough to travel and promote New Zealand lamb in different regions overseas as well as in New Zealand. Cardrona Merino Lamb is simply the best lamb I've ever cooked with and tasted. This high country merino lamb has great tenderness and flavour when compared with any traditional New Zealand lamb.

This factor alone is the only reason I need to buy it.

However, also knowing the traceability of the product has great benefits. I know this lamb comes directly from the pristine and beautiful Cardrona Valley in Central Otago. The lamb’s lifestyle is also reflected in the quality of the meat and there is certainly peace of mind in that.

For the lucky Chef’s who know about this product, there is simply no compromise!

Good Eating."

Damon McGinniss, Head Chef

NZ Beef & Lamb Ambassador

Edgewater Resort & Sargoods Restaurant

"Back in France I used Agnue de Pauillac and Mouton de Pre-Sale... Cardrona Merino Lamb has great flavour and fantastic texture... simply the best lamb in NZ... maybe in the world.."

Julien LeQuere, Chef & Owner

Winehot, Auckland

"Once I used Cardrona Merino Lamb I was instantly sold on it. I find particularly that it is more tender than normal New Zealand lamb. Its flavour and consistency are outstanding, and I should know because I've been cheffing with New Zealand lamb for over 20 years. I will never change from using Cardrona Merino Lamb."

James Blair, Head Chef

The Custom House, Dunedin

"To word has got to get out about this amazing lamb! My father-in-law is Welsh, and we have always had this ongoing battle over which country has the best lamb and secretly for many years I had thought his Salt Marsh Lamb was some of the best I had ever tasted... until I tried Cardrona Merino Lamb! The flavour is sweet and fragrant and the texture is always tender. You must try it. I promise you will not be let down."

Alison Lambart

Otago Farmers' Market Chef & formerly River Café London

"Cardrona Merino Lamb has a great texture and cooks really well. When you taste it you can actually envision the lamb on the rugged Central Otago mountains."

Dale Gartland, Group Executive Chef

The Lodge at Kauri Cliffs, the farm at Cape Kidnappers and Matakauri Lodge in Queenstown

"It's the taste , the unique taste... like wild thyme and the beautiful Southern Alps high country. There is just enough fat to carry the flavour, and it doesn't have that strong 'lanolinly' taste. The customers all love it as it's juicy and tender."

Dale Keith, Owner Chef

Vista Café, Wellington

“I’ve trained in Sweden, Switzerland and London and from my perspective it’s the best lamb I have used anywhere. It has been great to see how so many of New Zealand’s finest restaurants are now enjoying it as well.”

Matz Asberg, Head Chef

The Landing, Wanaka

"New Zealand has long been known as producing the best lamb in the world. I personally feel that it is only now, through Cardrona Merino Lamb, that we can actually claim that title. Cardrona Merino Lamb produces the most flavorsome lamb you can find, with mind blowing tenderness. Ben's policy of quality not quantity has re-established New Zealand's name as the best lamb in the world."

Ben Clark, Head Chef

Peppers Clearwater Resort, Christchurch

"It's great how we can get the best lamb from the Southern Alps high country and have it on a plate in New Zealand's capital city. This is real paddock to plate and it does not happen enough in New Zealand. I've worked around the world with some of the best lamb brands, like Welsh Salt Marsh and the Limousine Lamb. Cardrona Merino Lamb will line up with any lamb brands in the world and hold its own. It is very lean and still has a full, clean and refined flavour... it really does taste like it came off the side of a mountain."

Sean Marshall, Head Chef

Matterhorn, Wellington

"I was introduced to Cardrona Merino Lamb back in 2008 and ever since then I haven't used anything else. It was one of those memorable ingredients you wouldn't forget, it was tender, succulent and most importantly the amazing unique flavour that packed a punch like no other.

I use Cardrona Merino Lamb in the restaurant for our lunch and dinner menu and I also promote it for guests who want degustation menus on special occasions and the customers do comment about the flavour and where its from. Guests appreciate it more when they know it's local and farmed by committed and passionate people like Ben & Rob. This clearly shows in the product.

As a chef being inspired and creating dishes is easy when you have unique ingredients and products and I am one of those lucky chefs that has discovered Cardrona Merino Lamb. What more can I say it's by far the best breed of lamb in New Zealand!"

Ryan Arboleda, Executive Chef

City Life Heritage Hotel, Auckland

Initially I 'shrugged off' the idea of using merino as I had tried other brands of it and to be honest, I was not impressed. Then I met Rob selling his and Ben's  lamb at the Otago Farmers Market. Cardrona Merino Lamb was completely different. It has a mild sweet taste with a fine grain.

What also inspired me is Rob's passion for this product and the willingness to work with each other to promote the product. As a recent example we had a group of Australians on day 10 of a 19 day tour. Thirty six out of the full forty two group ordered the Cardrona Merino Lamb over a choice of four other main options and all of them sent praise back regarding the quality, taste and cooking of the meat. What can I say? The results speak for themselves! This is the finest lamb in New Zealand.

Paul McArthur, Head Chef

Mercure Leisure Lodge, Dunedin

Finding the Cardrona Merino Lamb at the market has been one of those little treasures. Markets offer you the opportunity to meet and talk with the producers and let them pass on their enthusiasm for their product. The Dunedin Market has a host of wonderful stall holders selling excellent produce every Saturday.

Cardrona Merino has the wonderful infectious Rob to tell you about the lamb and he has a selection of cuts to choose from. I first bought the shanks and slow cooked them in a tajine for my neighbours for dinner. They immediately asked where the meat came from and commented on the flavour. Each week during the winter I bought the shanks and also the leg roast for my family dinner on Sunday night.

Lamb racks have now become my staple - these work perfectly for any occasion - they cook quickly in a hot oven and are perfect for people with little time to prepare dinner.

I take tours to Italy twice a year and the Italians have taught me to be uncompromising with the quality of my food - Cardrona Merino Lamb is perfect - the quality of the meat, flavour and the all important knowledge that we are eating a local product.

Judith Cullen

Celebrity Chef & Judith Cullen Cooking Classes