Coastal Lamb & Coastal Spring Lamb Worldwide Chefs

Worldwide Chefs

Suze and I travel to our overseas markets every year meeting chefs and customers in the twelve different countries we service.

The conversations we share with our chefs and in market partners allow us to continually focus on supplying you consistent, safe and delicious cuts of Coastal Lamb.

It’s a privilege to share our story and personally show you the succulent and tender lamb we spend our lives as farmers producing and championing.

We enjoy a reputation in the industry for progressiveness, quality and innovation – and we’re proud of it.

Sean Clouston takes a bite, chews thoughtfully, swallows and then licks his lips. “By crikey, that’s fantastic,” he says, shaking his head slowly, wonder in his voice. It’s hard to be sure what makes it so tender and tasty, but Clouston thinks the sea salt blown on to the pastures by the prevailing westerlies has a lot to do with it. “It tenderises the meat and adds its own flavour,” he says.