Welcome to Southern Hills Premium
Welcome to Southern Hills Premium New Zealand Meats – a passion shared... Southern Hills oven ready lamb represents a passion shared by five Southern farming families. We have a love for farming, family and for the south - our desire is to share that by bringing you the finest quality, tender lamb from our farms. Our premium gourmet lamb selection can be ordered online and be delivered direct. It is vacuum packed and export quality, guaranteeing you a premium taste experience. Southern Hills lamb cuts ensure maximum tenderness for when they arrive at your door, ready to prepare and enjoy. Our farmers work closely with their processor to ensure only the highest quality cuts are proportioned and packed for a premium dining experience. All cuts are guaranteed which makes ordering Southern Hills a simple, enjoyable culinary experience you will want to repeat! We look forward to sharing our passion for food, family and farming with you today. Food service clients should contact our office directly for any enquiry. Please call Luke (03) 203 6067 or 021 247 0000 Freephone: 0800 MEAT88 (0800 632 888)
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A landscape of purity and productivity… Spread across the rolling hills that span Southland and South Otago, Southern Hills’ farmers can claim some of the most stunning, productive farmland in New Zealand as home. They farm on country that captures all there is to love about New Zealand –productive landscape wrapped around mature native bush, pristine high country streams and stunning southern vistas of land and hills. All the Southern Hills farmers share a vision of this stunning country being the source of wonderful healthy food.
Creating another legend within the hills of the south Over centuries the southern hills and mountains have been the source for many legends and colour. From the lost moa birds that lived in the Fiordland valleys to the illicit moonshine brewed in the Hokonui Hills near Gore - the region has many tales to tell. Today the farmers of Southern Hills are committed to creating another legend, one built on generations of commitment and love of the land - a legend easily shared with those who appreciate fine food, and knowing where it came from.
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Meet the Southern Hills Families…
Alex and June Moody, Luke and Ceri Moody: The Moody family realised when friends “raved” about the quality of the lamb from their Southland property it was something special, and joining the Southern Hills farmers has enabled them to spread the word about their exceptional lamb products. Their 500ha property was transformed by Luke’s father and grandfather in the early seventies from an overgrown and unkept farm into today’s stunning landscape, encompassing patches of native bush, lush green paddocks and rolling hills. “We love the fact we live in a pristine environment and that our animals grow in these natural outdoor surroundings. This is reflected in the fresh flavour and quality of our product.”
Mervyn and Judy Mitchell: For Mervyn and Judy Mitchell moving onto their 888ha property five years ago has them covering both Otago and Southland, with their property spanning the two regions. Their farm Kilradie is rolling pasture and native tussock covered hills. On a clear day they can see south to Stewart Island and east to the Dunedin hills. Their business includes breeding stud sheep and cattle, and the family carry a great sense of pride in producing healthy, livestock on country with “plenty of open sky and space”.
SH3
Peter and Joy Wilson: Third generation Southerner Peter Wilson is excited by the prospects for his family and their farming future. With one of their sons, Jonathan already on the farm and daughter Angela returning, he sees a business capable of growing across generations, while still holding true to his environmental principles. He enjoys seeing native fish and birdlife thriving on their property, while the family strives to continue producing quality healthy livestock, year in and year out. “I like to know the origin of what I am eating, and I am sure our customers appreciate that too – Southern Hills is something we have always wanted to do to make that happen.”
Neil and Margaret Jackson: Neil and Margaret Jackson’s Kaiwera property mirrors their own beliefs in farming sustainably, sensitive to country that includes stunning red tussock country and waterways with native crayfish within them. Their 1200ha property sweeps from the fertile grass flats to the open vistas of red tussock, providing ideal growing country for the hardy Perendale-cross sheep they grow. “For us Southern Hills is a better way to share healthy products with customers who want to know more about where their food came from, and who produced it.”
SH4
Ross and Fiona Johnston: The Johnston’s have farmed in the Otago/Southland region for over 150 years. Ross and his wife Fiona have had experience operating with a certified organic programme and now a biological operation, reinforcing many of the sustainable farming methods they have been practising for many years. Ross admits the Southern hills families are “blazing a trail”. With a family of six children, and Ross’s father at age 95 who began their Angus cattle stud over 50 years ago and is still around the farm, there is some extra help over the busy parts of the season. “I think all of us in Southern Hills are united by that aim of delivering quality meat from a unique and beautiful part of the world.”
SH5
Products Southern Hills currently offer five premium cuts of lamb (outlined below).
Lamb Carvery Leg The medium sized lean and juicy leg is a roasting masterpiece. The aitchbone removed for easy carving and excellent presentation. Approx weight 1600 grams Priced at $ 15.00 per kg Ref: SHLCL Click here to enquire Purchase
1
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Lamb Loin Saddle Try roasting this with lots of herbs and garlic and served alongside a variety of fresh vegetables. Alternatively remove the bone and cook as beautiful tender fillets. Approx weight 2400 grams Priced at $ 22.00 per kg
SH6
Ref: SHLLS Click here to enquire Purchase
1
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Lamb Rump Delicious little parcels of lamb. These are ideal seared and finished in a hot oven smothered in Ceris sauce. Alternatively slice and add to a fresh salad.
Approx weight 650 grams (4 pieces/pack) Priced at $ 24.00 per kg Ref: SHLR Click here to enquire Purchase
1
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Lamb Shank These are delicious and full of flavor. For easy cooking leave them in a slow cooker while you are at work and enjoy a melt in your mouth , caramalised dish for young and old. Approx weight 1500 grams (4 pieces/pack) Priced at $ 16.00 per kg
SH7
Ref: SHLS Click here to enquire Purchase
1
vac pack
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Shoulder Rack This can be cooked as whole rack or separated into yummy chops. Beautiful ,tender and Kiwi. Approx weight 450 grams (2 pieces/pack) Priced at $ 26.00 per kg Ref: SHSR Click here to enquire Purchase
1
vac pack
Add
SH8
Reviews ”I love working with this meat and love cooking with it, the quality and flavour of the meat makes it a great product to sell and comes with a wonderful story of origin which is some thing I truly believe is important to complete the pasture to plate experience”. Michael Coughlin (Pier 24 Dunedin and 'Platinum' beef and lamb Ambassador) ”I use Southern Hills lamb rump in my restaurant and have found it to be excellent quality, I have been chefing for over 10 years and to have a local product of such good quality available makes my job easier and my customers certainly appreciate the great taste of locally grown lamb.”. Corrina Mitchell, Casa Bella Restaurant Gore
Beef and Lamb Excellence Awards
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Platinum Beef and Lamb Ambassador Chefs Five of the country's top chefs have been named as lifetime 'Platinum' Beef and Lamb Ambassadors. Pictured from the left above, they are: Brenton Low from à Deco, Whangarei; Rex Morgan from Boulcott Street Bistro, Wellington; Mat McLean from Palate Restaurant, Hamilton; Michael Coughlin from Pier 24, Dunedin; and Stephen Barry from Mount Bistro, Mt Manganui. These chefs have been awarded the title in recognition of their outstanding achievement in the Beef and Lamb Excellence programme, having each been named as an Ambassador at least four times over the past 13 years. Michael, Mat and Rex will continue to work closely with Beef + Lamb New Zealand to promote New Zealand beef and lamb at various events around the country.
SH10
Recipes BBQ Butterflied Lamb Leg Marinated in Lemon, Rosemary, Chilli, Garlic & Mustard This is a great summer or winter dish to present up for family & friends, the lamb is tender and lean and has a wonderful delicate flavour that takes on flavours of lemon, mustard and aromatic rosemary very well. Chef Michael Coughlin /Bell Pepper Blues Restaurant, Dunedin 1 medium sized 1.5 kg lamb leg Juice & zest of 1 large lemon 1 tsp fresh chopped rosemary leaves 1/4 tsp chilli flackes or 1 small fresh green chilli 2 crushed & chopped cloves of peeled garlic 1 tbs of Dijon mustard 1 tbs olive oil 1/2 tsp coarse salt Combine all ingredients and brush generously all over butterflied out lamb leg, place into a non reactive container and refridgerate for 6-8 hours for flours to work into meat. Place the lamb onto a medlow preheated BBQ and allow to slow cook and caramelise until desired doneness...see notes below (This marinade will work equally with any of the lamb cuts especially tender young lamb fillet or lamb chumps) Notes: By taking out the bone and butterflying the leg you can rub the marinade into all surfaces underneath and on top allowing for better and effective flavour introduction. The flattened out lamb will cook to medium in around 30 minutes on a medium BBQ (15mins each side give or take, depending on doneness required) remember to rest in a warm place for at least 20 minutes before carving to allow the meat to relax and the juices to settle back into the meat. Serve with a sweet onion jam and salad greens.
SH11
Roast Lamb Saddle and Vegetables The saddle cut is an exquisite combination of flavour and texture, with just the right ratio of fat and lean. Roast Lamb Saddle: Score skin of saddle criss cross. Insert slivers of garlic and snaps of rosemary. Rub over some sea salt & freshly ground pepper. Place in roasting dish, pour over 2 Tablespoons of good oil. Cook for one and a half hours at approximately 200°C. Vegetables: Surround the roast with vegetables that have been tossed in fresh thyme and seasonings with a good oil. Cut vegetables into chunky pieces. Cook for approximately one hour. Carrots, Parsnips, Red onions, Onions, Peppers (seeded), Potatoes, and Garlic Cloves (unpealed) Gravy: Make gravy adding 2 Tablespoons of Red Currant Jelly Note: Rest meat for 20 minutes covered & warm before serving with the roast vegetables and long green beans
Classy Lamb Casserole with Ceri’s Sauce This is a family favourite of ours - enjoy. 500g lean lamb 3t soy sauce 1 T lemon juice 1 C liquid chicken stock 1-2 T corn flour 1/4 C honey 1/4 t ginger 2 T Worcester sauce
Preheat oven to 180°C. Place lamb (can be shanks, chumps or racks) in casserole dish. Mix remaining ingredients in a saucepan and bring sauce to boil. Pour over lamb. Cook at 180°C for 4555mins, leave uncovered for last 15 mins. Serve over basmati rice with seasonal vegetables.
SH12
SH1
A landscape of purity and productivity… Spread across the rolling hills that span Southland and South Otago, Southern Hills’ farmers can claim some of the most stunning, productive farmland in New Zealand as home. They farm on country that captures all there is to love about New Zealand –productive landscape wrapped around mature native bush, pristine high country streams and stunning southern vistas of land and hills. All the Southern Hills farmers share a vision of this stunning country being the source of wonderful healthy food.
Creating another legend within the hills of the south Over centuries the southern hills and mountains have been the source for many legends and colour. From the lost moa birds that lived in the Fiordland valleys to the illicit moonshine brewed in the Hokonui Hills near Gore - the region has many tales to tell. Today the farmers of Southern Hills are committed to creating another legend, one built on generations of commitment and love of the land - a legend easily shared with those who appreciate fine food, and knowing where it came from.
SH2
Meet the Southern Hills Families…
Alex and June Moody, Luke and Ceri Moody: The Moody family realised when friends “raved” about the quality of the lamb from their Southland property it was something special, and joining the Southern Hills farmers has enabled them to spread the word about their exceptional lamb products. Their 500ha property was transformed by Luke’s father and grandfather in the early seventies from an overgrown and unkept farm into today’s stunning landscape, encompassing patches of native bush, lush green paddocks and rolling hills. “We love the fact we live in a pristine environment and that our animals grow in these natural outdoor surroundings. This is reflected in the fresh flavour and quality of our product.”
Mervyn and Judy Mitchell: For Mervyn and Judy Mitchell moving onto their 888ha property five years ago has them covering both Otago and Southland, with their property spanning the two regions. Their farm Kilradie is rolling pasture and native tussock covered hills. On a clear day they can see south to Stewart Island and east to the Dunedin hills. Their business includes breeding stud sheep and cattle, and the family carry a great sense of pride in producing healthy, livestock on country with “plenty of open sky and space”.
SH3
Peter and Joy Wilson: Third generation Southerner Peter Wilson is excited by the prospects for his family and their farming future. With one of their sons, Jonathan already on the farm and daughter Angela returning, he sees a business capable of growing across generations, while still holding true to his environmental principles. He enjoys seeing native fish and birdlife thriving on their property, while the family strives to continue producing quality healthy livestock, year in and year out. “I like to know the origin of what I am eating, and I am sure our customers appreciate that too – Southern Hills is something we have always wanted to do to make that happen.”
Neil and Margaret Jackson: Neil and Margaret Jackson’s Kaiwera property mirrors their own beliefs in farming sustainably, sensitive to country that includes stunning red tussock country and waterways with native crayfish within them. Their 1200ha property sweeps from the fertile grass flats to the open vistas of red tussock, providing ideal growing country for the hardy Perendale-cross sheep they grow. “For us Southern Hills is a better way to share healthy products with customers who want to know more about where their food came from, and who produced it.”
SH4
Ross and Fiona Johnston: The Johnston’s have farmed in the Otago/Southland region for over 150 years. Ross and his wife Fiona have had experience operating with a certified organic programme and now a biological operation, reinforcing many of the sustainable farming methods they have been practising for many years. Ross admits the Southern hills families are “blazing a trail”. With a family of six children, and Ross’s father at age 95 who began their Angus cattle stud over 50 years ago and is still around the farm, there is some extra help over the busy parts of the season. “I think all of us in Southern Hills are united by that aim of delivering quality meat from a unique and beautiful part of the world.”
SH5
Products Southern Hills currently offer five premium cuts of lamb (outlined below).
Lamb Carvery Leg The medium sized lean and juicy leg is a roasting masterpiece. The aitchbone removed for easy carving and excellent presentation. Approx weight 1600 grams Priced at $ 15.00 per kg Ref: SHLCL Click here to enquire Purchase
1
vac pack
Add
Lamb Loin Saddle Try roasting this with lots of herbs and garlic and served alongside a variety of fresh vegetables. Alternatively remove the bone and cook as beautiful tender fillets. Approx weight 2400 grams Priced at $ 22.00 per kg
SH6
Ref: SHLLS Click here to enquire Purchase
1
vac pack
Add
Lamb Rump Delicious little parcels of lamb. These are ideal seared and finished in a hot oven smothered in Ceris sauce. Alternatively slice and add to a fresh salad.
Approx weight 650 grams (4 pieces/pack) Priced at $ 24.00 per kg Ref: SHLR Click here to enquire Purchase
1
vac pack
Add
Lamb Shank These are delicious and full of flavor. For easy cooking leave them in a slow cooker while you are at work and enjoy a melt in your mouth , caramalised dish for young and old. Approx weight 1500 grams (4 pieces/pack) Priced at $ 16.00 per kg
SH7
Ref: SHLS Click here to enquire Purchase
1
vac pack
Add
Shoulder Rack This can be cooked as whole rack or separated into yummy chops. Beautiful ,tender and Kiwi. Approx weight 450 grams (2 pieces/pack) Priced at $ 26.00 per kg Ref: SHSR Click here to enquire Purchase
1
vac pack
Add
SH8
Reviews ”I love working with this meat and love cooking with it, the quality and flavour of the meat makes it a great product to sell and comes with a wonderful story of origin which is some thing I truly believe is important to complete the pasture to plate experience”. Michael Coughlin (Pier 24 Dunedin and 'Platinum' beef and lamb Ambassador) ”I use Southern Hills lamb rump in my restaurant and have found it to be excellent quality, I have been chefing for over 10 years and to have a local product of such good quality available makes my job easier and my customers certainly appreciate the great taste of locally grown lamb.”. Corrina Mitchell, Casa Bella Restaurant Gore
Beef and Lamb Excellence Awards
SH9
Platinum Beef and Lamb Ambassador Chefs Five of the country's top chefs have been named as lifetime 'Platinum' Beef and Lamb Ambassadors. Pictured from the left above, they are: Brenton Low from à Deco, Whangarei; Rex Morgan from Boulcott Street Bistro, Wellington; Mat McLean from Palate Restaurant, Hamilton; Michael Coughlin from Pier 24, Dunedin; and Stephen Barry from Mount Bistro, Mt Manganui. These chefs have been awarded the title in recognition of their outstanding achievement in the Beef and Lamb Excellence programme, having each been named as an Ambassador at least four times over the past 13 years. Michael, Mat and Rex will continue to work closely with Beef + Lamb New Zealand to promote New Zealand beef and lamb at various events around the country.
SH10
Recipes BBQ Butterflied Lamb Leg Marinated in Lemon, Rosemary, Chilli, Garlic & Mustard This is a great summer or winter dish to present up for family & friends, the lamb is tender and lean and has a wonderful delicate flavour that takes on flavours of lemon, mustard and aromatic rosemary very well. Chef Michael Coughlin /Bell Pepper Blues Restaurant, Dunedin 1 medium sized 1.5 kg lamb leg Juice & zest of 1 large lemon 1 tsp fresh chopped rosemary leaves 1/4 tsp chilli flackes or 1 small fresh green chilli 2 crushed & chopped cloves of peeled garlic 1 tbs of Dijon mustard 1 tbs olive oil 1/2 tsp coarse salt Combine all ingredients and brush generously all over butterflied out lamb leg, place into a non reactive container and refridgerate for 6-8 hours for flours to work into meat. Place the lamb onto a medlow preheated BBQ and allow to slow cook and caramelise until desired doneness...see notes below (This marinade will work equally with any of the lamb cuts especially tender young lamb fillet or lamb chumps) Notes: By taking out the bone and butterflying the leg you can rub the marinade into all surfaces underneath and on top allowing for better and effective flavour introduction. The flattened out lamb will cook to medium in around 30 minutes on a medium BBQ (15mins each side give or take, depending on doneness required) remember to rest in a warm place for at least 20 minutes before carving to allow the meat to relax and the juices to settle back into the meat. Serve with a sweet onion jam and salad greens.
SH11
Roast Lamb Saddle and Vegetables The saddle cut is an exquisite combination of flavour and texture, with just the right ratio of fat and lean. Roast Lamb Saddle: Score skin of saddle criss cross. Insert slivers of garlic and snaps of rosemary. Rub over some sea salt & freshly ground pepper. Place in roasting dish, pour over 2 Tablespoons of good oil. Cook for one and a half hours at approximately 200°C. Vegetables: Surround the roast with vegetables that have been tossed in fresh thyme and seasonings with a good oil. Cut vegetables into chunky pieces. Cook for approximately one hour. Carrots, Parsnips, Red onions, Onions, Peppers (seeded), Potatoes, and Garlic Cloves (unpealed) Gravy: Make gravy adding 2 Tablespoons of Red Currant Jelly Note: Rest meat for 20 minutes covered & warm before serving with the roast vegetables and long green beans
Classy Lamb Casserole with Ceri’s Sauce This is a family favourite of ours - enjoy. 500g lean lamb 3t soy sauce 1 T lemon juice 1 C liquid chicken stock 1-2 T corn flour 1/4 C honey 1/4 t ginger 2 T Worcester sauce
Preheat oven to 180°C. Place lamb (can be shanks, chumps or racks) in casserole dish. Mix remaining ingredients in a saucepan and bring sauce to boil. Pour over lamb. Cook at 180°C for 4555mins, leave uncovered for last 15 mins. Serve over basmati rice with seasonal vegetables.
SH12
