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Speaker 1: It is.

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Speaker 2: I bet you don't know this. One hundred and forty

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Speaker 2: four years since the first shipman of frozen lamb left

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Speaker 2: Port Charmers for London. It's now part of a sixty

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Speaker 2: billion dollar food and fiber sector of course for our country,

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Speaker 2: and UK remains one of the most important and premier

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Speaker 2: markets for our lamb. And Melanie Brown to Kibi Chef

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Speaker 2: in London does a lot with lamb as well as

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Speaker 2: Melanie Morning Morning, Mike, how are you very well? Indeed,

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Speaker 2: tell me about the quality story of New Zealand lamb

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Speaker 2: versus your standard bog standard British lamb versus Roman lamb

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Speaker 2: or Albanian lamb or whatever other lamb you can buy

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Speaker 2: in London.

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Speaker 1: Oh, we don't have that long, but just a little

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Speaker 1: bit of a history on why New Zealand lands so

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Speaker 1: well received in the UK. There is such a wonderful

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Speaker 1: presence of New Zealand lamb over here. I think it

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Speaker 1: counts about fifteen percent of what ship from New Zealand.

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Speaker 1: And for me, it's that kind of mild, delicate flavor

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Speaker 1: that we get in New Zealand lamb that is very

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Speaker 1: very present and almost you know, when you look at

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Speaker 1: the UK lamb, it's a little bit more gamy, it's

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Speaker 1: a little more richer, and that's all down to the

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Speaker 1: beautiful grass fed lamb that we receive from New Zealand.

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Speaker 2: Do you still have pushback from the British farmer in general?

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Speaker 1: A little bit. You know, in the culinary world, we're

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Speaker 1: very lucky to be exposed to so many amazing producers

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Speaker 1: and people from New Zealand who are really pushing it

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Speaker 1: in our environment over here, So you know, we're very fortunate.

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Speaker 2: What do you pay for a leg of lamb in

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Speaker 2: Britain these days? I mean, obviously it depends on where

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Speaker 2: you are, but you know, just.

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Speaker 1: Generally, I mean, Mike's very different because we often get

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Speaker 1: some amazing beef and lamb on the supermarket shelves over

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Speaker 1: here via Sainsbury's, and you know, it's anywhere from kind

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Speaker 1: of fifteen to twenty five pounds for a good leg

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Speaker 1: of lamb over here. But then you know, when we're

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Speaker 1: in the restaurant, we're serving it in kind of a

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Speaker 1: culinary perspective, when we're using it in different dishes in

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Speaker 1: a chef perspective, you know, it's a little bit cheaper

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Speaker 1: than that guarantee.

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Speaker 2: See if there's something very prideful in being in London

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Speaker 2: and looking at a menu in a flash restaurant and

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Speaker 2: it sees New Zealand lamb and that's done the same

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Speaker 2: way you go Italian cars, isn't it. It's got that

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Speaker 2: cute oss.

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Speaker 1: To it, it does. I mean, we have to really

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Speaker 1: thank the farmers and the growers who have put so

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Speaker 1: much integrity into the soil to create this amazing product.

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Speaker 1: And you know, it's consistent year after year. Much like

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Speaker 1: a lot of the other products we get up here

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Speaker 1: from New Zealand, including New Zealand wine. It is a

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Speaker 1: product that people, you know, they revert to regularly. They

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Speaker 1: know they're going to get consistency, they know they're going

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Speaker 1: to get quality.

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Speaker 2: You cannot beat the quality story. Melanie, nice to talk to.

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Speaker 2: You appreciate it pretty much, Melanie Brown, who's into cooking

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Speaker 2: and cheffing and being just generally fabulous in that particular

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Speaker 2: part of the world. I was going to call them

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Speaker 2: chops chops, last cutlets, beautiful little cutlets, and I'm roasting

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Speaker 2: the cutlets at the moment iss deed of pen frying them,

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Speaker 2: and I'm thoroughly enjoying that, and when I say I'm

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Speaker 2: doing that, I'm not doing any of that, of course,

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Speaker 2: but I enjoy them nevertheless. For more from the Mic

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Speaker 2: Asking Breakfast, listen live to News Talks at B from

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