Coastal Club
A BIG DEAL FOR NEW ZEALAND & A BIG MOMENT FOR COASTAL LAMB
On Tuesday night, the Michelin Guide Restaurant Ceremony was held in Auckland, and what a proud moment it was for Coastal Lamb to feature at the event – a pinnacle moment for the brand.
Dad attended the evening, along with Will Erikson from Neat Meat.
Coastal Lamb served with kaffir lime, leek puree and lemongrass was enjoyed by guests throughout the evening. This was created by The Grill where the chef removed the eye of the lamb rack and served individual slices on a platter – delicious.
Funnily enough, the Michelin awards were established in 1900 by tyre manufacturers to encourage French motorists to travel more (and as a result, spend more on tires). The guide quickly grew into what remains today a highly respected source of truth for restaurant quality all around the world.
The focus of Michelin selection is general culinary excellence and a great dining experience with no specific price caps. The vibe spans a massive variety of restaurants from high-end, expensive fine dining to more trendy and casual spots. Being selected means the restaurant is good enough to be featured in the Michelin Guide.
Logan Brown in Wellington were awarded One Michelin Star. Chef/Part Owner Shaun Clouston regularly showcases Coastal Lamb at Logan Brown.
Another highlight of the evening was connecting with Nobu Lee who formerly worked with Coastal Lamb in Auckland at Clooney and is now running his own restaurant (One Michelin Star restaurant) in Taiwan – Nobu was flown to New Zealand to cook for the event.
HONG KONG BUSINESS AWARDS
It’s been all go, and we were proud to attend the HKNZBA Business Awards Gala Dinner last week in Auckland. The Awards are an opportunity to showcase businesses and aim to recognise business excellence and innovation across diverse sectors, encourage continuous improvement and foster collaboration and meaningful connections among business leaders.
Coastal Lamb was proud to receive the Judges Recognition of Achievement trophy in recognition of our significant contributions to international trade between Hong Kong and New Zealand.
LAMBING IS WELL UNDERWAY
The sun is shining, the grass is green, and lambing is well underway for our Coastal Farmers. New Zealand’s best spring lamb is not far away.
EASY SATURDAYS WITH COASTAL LAMB
Are you looking for an easy Saturday night dinner as we get ready to watch the 2026 All Blacks season unfold?
Our Coastal Lamb butterflied leg/boneless leg is a real crowd pleaser, and so easy to cook.
Allow the lamb to come to room temperature before cooking. Brush lamb with oil and season with salt and pepper. Preheat BBQ grill and hot plate.
Cook fat side down for 15 minutes on the grill. Turn and cook meat side down on the plate for 15 minutes.
Remove to a warm dish, cover loosely with foil, rest for 15 minutes.
Carve across the grain.
Great served on flat breads, with iceberg lettuce, pickled onions, Tzatziki and tomatoes.
Written by Ruby Redmayne
If you have any Coastal Lamb news you’d like to share, email me at [email protected]