CELEBRATING NATIONAL LAMB DAY - A CULINARY TRIBUTE TO NZ'S FOOD STORY

National Lamb Day is more than just a date on the calendar for chefs across New Zealand—it’s a celebration of our history, our farmers, and our world-class lamb. It’s a day when chefs honour the journey of lamb from the green pastures of Aotearoa to the plates of their guests.

In the spirit of this celebration, we asked the Beef + Lamb Ambassador Chefs to share their thoughts on what National Lamb Day means to them. Their passion for this iconic product and its story shines through, reminding us of the pride Kiwi chefs share in serving New Zealand lamb.

Chetan Pangam is the executive chef at One80 Restaurant in Wellington and highlights the historical significance of National Lamb Day.

"Celebrating it is just a way of honouring tradition and paying homage to all the sheep farmers who have worked so hard, especially back to the days when the first shipment of lamb left our shores. To this day, New Zealand lamb is considered the best in the world."

For chefs like Chetan, National Lamb Day is not only about the past but also about keeping the story alive. It’s a nod to generations of farmers whose dedication has made New Zealand lamb a global benchmark for quality.

Dean Thompson says New Zealand grass-fed lamb is a key ingredient in our food story, woven into the fabric of Kiwi life.

"As a Kiwi, you grow up with lamb—lamb chops on the barbecue, sausages, lamb roasts. Then as a chef, you start working with racks, backstraps, and other cuts. It’s a massive part of our food story."

This food story is something New Zealanders carry with them, whether cooking at home or serving it to diners from around the world.  Executive head chef at Mudbrick Vineyard on Waiheke Island, Mrinal Ghosal, sees lamb as a product that’s already perfected by nature.

"What I like to do is innovate with flavours, not so much with the processes behind the lamb, because it’s already been through a great journey. We just need to simplify that and focus on using all parts of the animal such as the offal, to create something unique."

Innovation, to Mrinal, is about respecting the product while finding ways to showcase its versatility.

Cameron Davies is the co-owner and chef of The Fat Duck in Te Anau which is at the gateway to many of the most iconic tourist destinations in New Zealand.  He sees National Lamb Day as being tied to New Zealand’s identity and his lamb dishes are always in demand from international tourists.

"It’s a day of national significance. It really kicked off New Zealand exports, and it’s something to be hugely proud of. New Zealand lamb has always held a significant place on my menu and always will."

As a young chef at the beginning of his career, Nic Kearney enjoys learning about the paddock to plate journey. "Celebrating National Lamb Day highlights the quality of produce in our country and ties back to our history of lamb as our first export."

This National Lamb Day let’s celebrate not just a product, but a story—a story of quality, tradition, and the chefs and farmers who make it possible.  Let’s raise a chop to say “Happy National Lamb Day” as a powerful reminder of what this day is all about: pride in our product, respect for our heritage, and a shared love of lamb.