News

The Coastal Lamb Challenge

Create a dish that partners Coastal Lamb with an element of seafood.   Coastal Lamb invites your restaurant to enter the Coastal Lamb Challenge by creating a dish that partners Coastal Lamb with an element of seafood. You may use any Coastal Lamb or Coastal Spring Lamb cut for your dish excluding a lamb rack….

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NZ Business, Mar 2018

by Glenn Baker   Coastal Provenance   The coastal lamb brand was born on Richard and Suze Redmayne’s family farm by the sea, just south of Whanganui. It’s well on the way to becoming the most sought-after lamb brand in the world.     When lambs are raised on pastures consisting of grasses, herbs and…

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Wanganui Chronicle, May 2017

by Laurel Stowell   Humble banger with the trimmings   Sausages that include Rangitikei’s own select brand of lamb and chunks of kumara are to be launched into the New Zealand market on Monday. The Coastal Lamb Hotpot sausages are a collaboration between Turakina farmer Richard Redmayne’s Coastal Lamb brand and smallgoods manufacturer Hellers. It’s…

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Coastal Spring Lamb supreme winners 2016 NZ Food Awards

Coastal Spring Lamb has been announced as the 2016 supreme winner in the 2016 NZ Food Awards, held in Auckland last night. Reportedly frustrated with the marketing efforts of many of the bigger lamb processors, current owner Turakina farmer Richard Redmayne and his wife Suze took it into their own hands to set up a…

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The Listener, Oct 2016

by Lauraine Jacobs   In the pink Celebrate spring with a succulent roasted lamb cut.   It’s a brisk walk from the farmhouse to the high ridge overlooking the O’Neills’ Turakina property, about 20 minutes south of Whanganui. You can see the coastline and feel the prevailing westerly wind sweeping up from the Tasman Sea….

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Bite Magazine, Oct 2016

by Kathy Paterson   good farming stock Take it from one who knows, a leg of lamb can go a long, long way   Jonathan Bloom, journalist and author writes in his book, American Wasteland, about the “return to thrift”. He discusses a comment made by Katy, a Portland, Oregon resident, “use it up, wear…

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The Listener, Dec 2015

Leg of Lamb with Minty Feta Sauce     1 leg of Coastal Spring Lamb MARINADE 2 tsp ground cumin 2 tbsp preserved lemon, finely chopped 6 anchovies, finely chopped 2 tbsp rosemary, finely chopped 1 clove garlic 1 tbsp olive oil SAUCE 250g soft feta cheese 250ml greek-style yoghurt 2 tbsp lemon juice 1…

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Bite Magazine, Jan 2015

by Kathy Paterson   Best of Intentions   Make it part of the New Year routine to eat well by making the most of seasonal produce.   Shortloin of lamb with roasted eggplant and green bean, radish and cherry tomato salad I came across the Coastal Spring Lamb brand when shopping in my local New…

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KiaOra Magazine, Oct 2014

Published in KiaOra Magazine – October 2014       A group of intergenerational family farms on the North Island’s east and west coasts are bringing a new approach to meat marketing, making seasonal lamb available to Kiwi consumers.   Taking pleasure in different seasonal produce is a big part of enjoying food. People often…

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The Dominion Post, Nov 2012

by Jon Morgan   Spring lambs tenderised by salt-laden coastal breezes   LOGAN BROWN head chef Shaun Clouston takes a bite, chews thoughtfully, swallows and then licks his lips. ‘‘By crikey, that’s beautiful,’’ he says, shaking his head slowly, wonder in his voice. On the plate is a lamb rump, finely sliced, with kumara, crushed…

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Viva, Nov 2012

5minutes with… Richard Redmayne of Coastal Spring Lamb   Eating seasonally seems so obvious when it comes to fruit and vegetables but what about if we consider the same approach with meat? How do we know when ‘‘the right time’’ is to ensure it’s at its tender best? One company that shows the strictest adherence…

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Cuisine, Issue 149, Nov 2011

by Sarah Wall   Coastal Flavour As a fourth-generation farmer – his great-grandfather purchased his Turakina property, Tunnel Hill, back in 1936 – Richard Redmayne knows his lamb. “The first lambs of the season are generally the best, as they are given the best feed,” he explains. It’s those first lambs, however, that are traditionally…

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