Royalburn lamb is specifically bred to have the best meat-eating qualities. We’ve crossed focus genetics rams with our rugged perendale ewes. Their genetics combined with a diet of multiple plant species, and dry aging the meat, makes for outstanding flavour, an optimal fat to lean ratio, and finer textured meat that is incredibly succulent.
Our philosophy with sheep is to be as hands-off as possible. We like them being a little wild. We no longer remove tails or ear mark our lambs, leaving them to grow stress-free alongside their mothers.
Our ewes and lambs move regularly between fresh grass and multi-species cover crops, (such as oats, buckwheat, phacelia, clovers), resulting in excellent nutrition and growth rates. After weaning, lambs are finished on omega-3 rich chicory. A delicious, diverse diet is key to the quality and nutrition of their meat. The old saying, “you are what you eat,” is absolutely true.
Royalburn Black Angus beef is 100% pasture-fed, deliciously marbled, and expertly aged in our on-farm butchery. We believe it’s amongst the best beef you can get your hands on. Our butchers dry-age our beef for a minimum of 21 days. This maturing process makes the meat more tender and enhances its flavour, delivering a fuller, deeper, more complex taste.
Our beef is raised on a farm in Northern Southland with an old farming family that we have a long-standing relationship with. They have spent the past 20 years investing in meat eating quality genetics, bred specifically for marbling in the meat.
We have a whole variety of cuts available including bone marrow and stock bones (great for making bone broth), beef dripping (to make the best roast potatoes), and pre-made burger patties.
In our quest to honour our animals and maintain the most stress-free environment, we have invested in setting up an on-farm abattoir and complementary butchery. This has enabled us to move away from the more conventional system of standing stock off pasture and extended travel periods.
We’re extremely proud to supply our lamb and Black Angus to the best lodges, restaurants and cafes within the Queenstown and Wanaka regions, and direct to consumers at our Royalburn farm shop in Arrowtown.
Our charcutier uses offcuts and trim to make authentic, dry-aged charcuterie such as salamis and sausages, cured the traditional European way. We reckon this is some of the best charcuterie available anywhere in New Zealand.
Any other lamb and beef waste goes to our worm farms where the worms and bacteria get busy converting waste products into nutrient-rich compost that is used across our market garden. This eliminates any waste and restarts the cycle the way nature intended.
Royalburn lamb is specifically bred to have the best meat-eating qualities. We’ve crossed focus genetics rams with our rugged perendale ewes. Their genetics combined with a diet of multiple plant species, and dry aging the meat, makes for outstanding flavour, an optimal fat to lean ratio, and finer textured meat that is incredibly succulent.