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Speaker 1: The chair of Beef and Lamb is local Kate Ecklund.

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Speaker 1: Morning morning. Do you have the striking red sky of

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Speaker 1: a mount summer station?

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Speaker 2: Oh, we've got the wind anyway, you've got the wind.

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Speaker 2: I know.

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Speaker 1: Yeah, we just can't seem to string together more than

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Speaker 1: a couple of fine days in a row at the moment.

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Speaker 1: It's brutal.

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Speaker 2: I know, I have a growing pio grass on farm,

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Speaker 2: but it hasn't really been a summers to remember, has it.

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Speaker 1: Yeah, well that's true, and that grass helps to fuel

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Speaker 1: those tasty lambs, hel fitting National Lamb Day this coming Sunday,

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Speaker 1: and a reason to celebrate because there's a pretty neat

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Speaker 1: story behind all this.

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Speaker 2: Ay, yeah, absolutely so. National Land Day celebrates the first

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Speaker 2: shipment of front the land that are least from New

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Speaker 2: Zealand in eighteen eighty two. So yeah, the celebrates the

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Speaker 2: entrepreneurial third of those those farmers and most producers who've

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Speaker 2: got that shipment together. And you know that is I

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Speaker 2: guess it's laid the groundwork for what is today a

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Speaker 2: multi billion dollar industry in England, and it's an industry

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Speaker 2: that every New Zealander is better off for.

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Speaker 1: Well, here in mid Canterbury. I think to our friends

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Speaker 1: at Ensco Foods, they've got the two plants, and their

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Speaker 1: website here notes that they have annual processing capacity a

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Speaker 1: one point three to five million head of sheep slash

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Speaker 1: lamb over one thousand employees. So just one example of

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Speaker 1: the sort of return that we're getting.

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Speaker 2: Oh absolutely, I mean land It's sorts are supposed to

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Speaker 2: forecast to hit four billion dollars this year and it's

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Speaker 2: just and you know, tens of thousands of sous. It

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Speaker 2: impacts every New Zealand household. So so, madam, I suppose

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Speaker 2: celebrating you of that really sort of entrepreneurials for Cando

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Speaker 2: attitude that got that first frozen shipment on the water

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Speaker 2: to England. And you know, the coolest thing about the

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Speaker 2: story is they sent five thousand frozen carcasses. When they

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Speaker 2: got there only one was spoiled.

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Speaker 1: Cool quite literally, that's right. And they struck sort of

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Speaker 1: mechanical issues on the way over to so.

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Speaker 2: They did apparently the captain almost died trying to fix them.

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Speaker 2: So you know, it was not without it's drunk, but

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Speaker 2: it's just a really cool story. So I had done

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Speaker 2: it a bit of a celebration in Parliament earlier this week,

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Speaker 2: and there's quite a team done at my memo today

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Speaker 2: putting a barbecue together. But of course National Lamb Day

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Speaker 2: itself is on Sunday to fifteenth, and we're really encouraging

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Speaker 2: Kiwis to get involved. And if you register your barbecue

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Speaker 2: on National land Day dot co dot m Z, you

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Speaker 2: could win a meatpack. You know, in true Kiwi fashion

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Speaker 2: you can win meat packs.

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Speaker 1: So right, well, there's the code for locals and I'm

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Speaker 1: sure that any mid Cantabs who are down at White

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Speaker 1: Momove today will sniff out that barbecue as well. Does

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Speaker 1: it have to be a barbecue because you know, once

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Speaker 1: again I looked to the forecast Sunday, it could be

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Speaker 1: more of a roast day. To be fair, I.

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Speaker 2: Think you might be right, but there's nothing better than

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Speaker 2: a slow roasted lamb shoulder, is there too?

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Speaker 1: Right? How do you best enjoy your lamb cape?

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Speaker 2: Well, because I'm lazy, I'm probably a bit of a

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Speaker 2: roast person, to be honest, So nothing better than a

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Speaker 2: lamb or a square cut shoulder slow in the oven.

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Speaker 2: Youhit it on at.

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Speaker 1: Lunchtar particularly, go to rubble something. I'll share what I've

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Speaker 1: discovered of late and it just pops, turns it into

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Speaker 1: meat candy. So you go with the usual rosemary, a

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Speaker 1: bit of salt, bit of butter, but then lemon zest

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Speaker 1: is this the lemon the bit of juice as well.

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Speaker 1: Let that marinade sort of overnight, ideally roast that up.

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Speaker 2: Oh that sounds great this weekend.

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Speaker 1: Yeah, yeah, you've got any secret recipe.

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Speaker 2: I'm just a lot of salt, garlics and rosemary.

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Speaker 1: Well garlic too, yes, yeah, good, good call. Anyway, So

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Speaker 1: what's that website to go

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Speaker 2: To National Land Day dot co dot nz