OUR BRANDS

Our products are available in a range of brands and different categories, all ‘fit for purpose’.

OVATION BRAND LAMB

An extensive range of premium lamb-only products in three categories:

  • Our sized to perfection ‘Chef-Ready’ range
  • Our ‘Classic Range’ for retailers or alternatively the professional or home kitchen
  • Our affordable ‘Ingredient Range’ for manufacturing and further processing.

KIWI LAMB BRAND

An alternative brand reserved for use in markets where a complementary brand is required.

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KIWI RANGE BRAND

A brand for all our mutton and bobby calf production that can be supplied in the simple form of 3-way cut sides or a full range of portioned cuts.

Additionally, we market the TK and ATKINS RANCH Brand Lamb under a marketing agreement with these two New Zealand companies.

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TECHNICAL SPECIFICATIONs

Normal Packing Format:

Normal Packing Format
1 side packed in poly-lined case

6 WAY CARCASE
Specification:

Boneless Chump cap off, denuded.

Normal Packing Format:

2, 4 or 8 portions per vacuum pack

BONELESS CHUMP CAP OFF
Specification:

Boneless Chump cap on, fat beveled to max 5mm

Normal Packing Format:

1 per multivac pack or 2 or 4 portions per vacuum pack

BONELESS CHUMP CAP ON
Specification:

Boneless Knuckle leg muscle seam boned, denuded.

Normal Packing Format:

4 portions per vacuum pack

BONELESS KNUCKLE
Specification:

Boneless Silverside leg muscle seam boned, denuded.

Normal Packing Format:

4 portions per vacuum pack

BONELESS SILVERSIDE
Specification:

Boneless Topside leg muscle seam boned, denuded.

Normal Packing Format:

4 portions per vacuum pack

BONELESS TOPSIDE
Specification:

Bone-in leg, shank on, chump on, aitch bone in-situ, knuckle tip and tail off.

Normal Packing Format:

1 portion per vacuum pack

LONG LEG
Specification:

Bone-in leg, chump, knuckle tip and tail off.

Normal Packing Format:

1 portion per vacuum pack

CKT LEG
Specification:

Tunnel boned boneless leg, chump on, shank off.

Normal Packing Format:

1 portion per vacuum pack. Can be netted or string tied prior vacuum packing

BONELESS LEG CHUMP ON, SHANK OFF
Specification:

Tunnel boned boneless leg, chump off, shank off.

Normal Packing Format:

1 portion per vacuum pack. Can be netted or string tied prior vacuum packing

BONELESS LEG CHUMP OFF, SHANK OFF
Specification:

Bone-in leg, chump off, aitch bone out, shank removed by knife cut through stifle joint.

Normal Packing Format:

1 portion per vacuum pack

FBO (FEMUR BONE ONLY) LEG CHUMP OFF
Specification:

Bone-in leg, chump on, aitch bone out, shank removed by knife cut through stifle joint.

Normal Packing Format:

1 portion per vacuum pack

FBO (FEMUR BONE ONLY) LEG CHUMP ON
Specification:

Bone-in leg, chump on, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat.

Normal Packing Format:

1 portion per vacuum pack

ABO (AITCH BONE OUT) LEG CHUMP ON
Specification:

Bone-in leg, chump off, shank on, aitch bone out, knuckle tip removed at the rise of the shank meat.

Normal Packing Format:

1 portion per vacuum pack

ABO (AITCH BONE OUT) LEG CHUMP OFF
Specification:

Bone-in standard lamb rack, with scapular bone removed and flap removed parallel with backbone and 75mm from loin eye.

Normal Packing Format:

1 portion per vacuum pack

LAMB STANDARD RACK 8 RIB, SCAPULAR BONE OUT
Specification:

Bone-in standard lamb rack, with flap removed parallel with backbone and 75mm from loin eye.

Normal Packing Format:

1 portion per vacuum pack.

LAMB STANDARD RACK 8 RIB
Specification:

Bone-in Lamb Rack, chine and feather bones removed, flap removed 75mm from loin eye.

Normal Packing Format:

1 or 2 portions per vacuum pack.

CFO RACK 8 RIB
Specification:

Boneless tenderloins, side muscle removed.

Normal Packing Format:

500gms per vacuum packed tray.

TENDERLOINS
Specification:

Bone-in 1 rib saddle, with flap folded around and trimmed to 75mm from loin eye to sit level and parallel to back bone.

Normal Packing Format:

1 portion per vacuum pack

BONE IN 1 RIB SADDLE 75MM
Specification:

Bone-in 8 rib saddle, chump off, with flap removed parallel with backbone and adjacent to loin eye.

Normal Packing Format:

1 portion per vacuum pack

BONE IN 8 RIB SADDLE 0MM
Specification:

Bone-in 13 rib, long loin, chump off, flap removed 75mm from loin eye and parallel to back bone.

Normal Packing Format:

1 portion per vacuum pack

BONE IN 13 RIB LOIN, CHUMP OFF 75MM
Specification:

Bone-in 1 rib loin, 13th rib removed, chump off with flap folded around and trimmed to sit level and parallel to back bone.

Normal Packing Format:

1 portion per vacuum pack or layer packed for further processing.

1 RIB BONE-IN FLAP WRAPPED LOIN
Specification:

Bone-in 1 rib loin, chump off with flap removed in straight line parallel with backbone and flap removed adjacent to loin eye.

Normal Packing Format:

1 portion per vacuum pack or layer packed for further processing.

1 RIB BONE-IN LOIN OMM
Specification:

Bone-in 8 rib denuded frenched rack, chine and feather bone removed, cap and all external fat covering removed, flap removed 50mm from loin eye with rib ends frenched back to loin eye.

Normal Packing Format:

2 portions interlinked per vacuum pack

DENUDED FRENCHED RACK 8 RIB
Specification:

Boneless 1 rib loin, silverskin off.

Normal Packing Format:

1 per intac pack or 4 portions per vacuum pack

BONELESS LOIN
Specification:

Bone-in 4 rib frenched rack, chine and feather bone removed, cap off, flap removed 75mm from loin eye with rib ends frenched back 40mm.

Normal Packing Format:

2 portions interlinked per vacuum pack

FRENCHED RACK 4 RIB
Specification:

Bone-in 8 rib frenched rack, chine and feather bone removed, cap off, flap removed 75mm from loin eye with rib ends frenched back 40mm.

Normal Packing Format:

2 or 4 portions per vacuum pack

FRENCHED RACK 8 RIB
Specification:

Bone-in 4 or 5 rib lamb forequarter, shank on, neck on and breast tip removed.

Normal Packing Format:

1 portion per pack

FOREQUARTER BREAST TIP OFF
Specification:

Bone-in 4 or 5 rib lamb forequarter, shank, neck and breast on.

Normal Packing Format:

1 portion per pack

FOREQUARTER BREAST TIP ON
Specification:

Bone-in lamb pieces, cut from oyster shoulder into 3 equal portions.

Normal Packing Format:

Layer or interwoven. Weight ranged portions available. Packed in poly lined carton

SHOULDER PORTIONS
Specification:

Bone-in 4 or 5 rib square cut shoulder, shank off, neck off, spinal cord removed.

Normal Packing Format:

1 portion per poly wrapped or vacuum packed

SQUARE CUT SHOULDER
Specification:

Boneless rolled and netted shoulder, shank off.

Normal Packing Format:

1 portion per vacuum pack.

BRN (BONED ROLLED NETTED) SHOULDER
Specification:

Bone-in 4 rib, shoulder rack, chine and feather bone removed, cap off, paddywack removed, flap removed 100mm from loin eye with rib ends frenched back 40mm.

Normal Packing Format:

2 portions interwoven per vacuum pack

SHOULDER RACK 4 RIB
Specification:

Oyster cut shoulder, blade bone removed, shank bone and shank meat in-situ.

Normal Packing Format:

1 portion per poly wrapped or vacuum packed.

OYSTER CUT SHOULDER BLADE OUT, SHANK ON
Specification:

Bone-in oyster cut shoulder, shank off, rib cage removed.

Normal Packing Format:

1 portion per vacuum pack.

OYSTER CUT SHOULDER SHANK OFF
Specification:

Bone-in oyster cut shoulder, shank on, rib cage removed.

Normal Packing Format:

1 portion per vacuum pack

OYSTER CUT SHOULDER SHANK ON
Specification:

Boneless lamb shoulders pressure formed into a tube with sealed ends.

Normal Packing Format:

1 portions per tube

BRT (BONED ROLLED TUBED) SHOULDER
Specification:

Bone-in 4 or 5 rib square cut shoulder, ribcage and neck fillet removed, shank off, neck off.

Normal Packing Format:

1 portion per poly wrapped or vacuum packed

SQUARE CUT SHOULDER FLEECED, NECK FILLET REMOVED
Specification:

Bone-in 4 or 5 rib square cut shoulder, neck-fillet in-situ, rib cage removed, shank off, neck off.

Normal Packing Format:

1 portion per poly wrapped or vacuum packed

SQUARE CUT SHOULDER FLEECED, NECK FILLET IN SITU
Specification:

Saddle bone, remaining after removal of boneless loins

Normal Packing Format:

Bulk packed

SADDLE BONE
Specification:

Boneless silverskin removed from boneless loins

Normal Packing Format:

Bulk packed.

SILVERSKINS
Specification:

Boneless desinewed mince meat finely ground through 3mm plate 85CL/90VL

Normal Packing Format:

Bulk packed in fixed weight case

DMM (DESINEWED MINCE MEAT)
Specification:

Boneless lamb trimmings 80 chemical lean. (85 Visual lean)

Normal Packing Format:

Bulk packed in fixed weight case

LAMB TRIMMINGS 80CL
Specification:

Bone-in breast piece removed by straight cuts from shoulder and rack

Normal Packing Format:

Bulk packed

BREAST PIECE
Specification:

Boneless neck fillet, removed cleanly from shoulder to avoid any knife scores

Normal Packing Format:

Layer packed

NECK FILLET
Specification:

Bone-in whole neck, straight cut from shoulder, atlas tip removed or in-situ

Normal Packing Format:

Bulk or layer packed

WHOLE NECK
Specification:

Bone-in long neck, bevel cut from shoulder, atlas tip removed or in-situ

Normal Packing Format:

Bulk or layer packed

LONG NECK
Specification:

Boneless loin fat caps removed from 1 rib loin

Normal Packing Format:

Bulk packed

FAT CAPS (LOIN CAPS)
Specification:

Boneless flank removed from loin section of pure flap.

Normal Packing Format:

Bulk packed

BONELESS FLANK
Specification:

Bone-in whole flap removed from 8 or 9 rib rack and loin, with boneless flank removed

Normal Packing Format:

Bulk packed

3/4 FLAP
Specification:

Bone-in whole flap removed from 8 or 9 rib rack and loin

Normal Packing Format:

Bulk packed

PURE FLAPS
Specification:

Bone-in fore shank, removed from shoulder by straight bandsaw cut through base of arm bone, knuckle tip removed at rise of shank meat.

Normal Packing Format:

2, 3 or 4 per vacuum pack or layer packed

FORE SHANK
Specification:

Bone-in hind shank, removed from leg by straight knife cut through stifle joint and knuckle tip removed at rise of shank meat.

Normal Packing Format:

2, 3 or 4 per vacuum pack or layer packed.

HIND SHANK
Specification:

Whole heart with the arteries and veins cut at their entry into the heart

Normal Packing Format:

Bulk packed to 25kg fixed weight case

Lamb Hearts
Specification:

The thymus gland extracted from the heart region

Normal Packing Format:

Packed 32 x 500gm poly bags per 16kg fixed weight case in conjunction with the neck breads

Lamb Heart Sweetbreads
Specification:

Whole enucleated (skinned) kidney with blood vessels removed

Normal Packing Format:

6 x 4.5kg bag, or 25 x 1kg bag, or 8 x 2.5kg inner cartons

Lamb Kidneys
Specification:

Complete liver with portal lymph glands retained, gall bladder and all fat removed

Normal Packing Format:

6 x 4.5 kg poly bag or bulk packed to 27.2 kg set weight

Lamb Liver
Specification:

The thymus gland extracted from the neck region

Normal Packing Format:

Packed 32 x 500gm poly bags per 16kg fixed weight case in conjunction with the heart breads

Lamb Neck Sweetbreads
Specification:

Boneless neck trim, normally saved as separate pieces, but can be one piece

Normal Packing Format:

Bulk packed 27.2 kg fixed weight case

Lamb Neck trim
Specification:

Removed from the belly of the carcase and cleaned of excess fat

Normal Packing Format:

Layer packed to 15kg fixed weight case

Lamb Pizzles
Specification:

Boneless lamb and mutton skirts forming the diaphragm of the carcase.

Normal Packing Format:

Bulk packed in poly lined fixed weight case

OVINE SKIRT SET
Specification:

Ovine spleen, free of any excess fat or excess membrane.

Normal Packing Format:

Packed 8/poly bag

OVINE SPLEEN
Specification:

Testes removed from the outer lying sac

Normal Packing Format:

6 x 2.27kgs poly bag per 13.6kg fixed weight case

Lamb Testes
Specification:

Bone-in lamb and mutton tail stubs removed whole from the carcase.

Normal Packing Format:

Bulk packed in poly lined case.

OVINE TAIL STUBS
Specification:

Boneless thick skirt removed from diaphragm and separated from thin skirt.

Normal Packing Format:

Normally saved as part of entire diaphragm in conjunction with thin skirt.

Ovine Thick skirt
Specification:

Boneless thin skirt removed from diaphragm and separated from thick skirt

Normal Packing Format:

Normally saved as part of entire diaphragm in conjunction with thick skirt

Ovine Thin skirt
Specification:

Bone in lamb and mutton tongues, with tongue root attached and hyoid bone in-situ.

Normal Packing Format:

Bulk packed in poly lined case

OVINE TONGUES, LONG CUT
Specification:

Boneless lamb or mutton tongues, with tongue root and hyoid bone removed.

Normal Packing Format:

Bulk packed in poly lined case or packed 8/ poly bag

OVINE TONGUES, SWISS (OR SHORT) CUT
Specification:

Whole tripe, honey comb attached, washed in a sequence of cold, hot and then cold water

Normal Packing Format:

Rolled into ball shape and bulk packed to 25kg fixed weight

Ovine Washed tripe
Specification:

Boneless mutton neck trimmings, normally saved as separate pieces, but can be one piece.

Normal Packing Format:

Bulk packed in poly lined fixed weight case. Often packed as Ovine in conjunction with lamb neck trimmings

MUTTON NECK TRIMMINGS

OUR GUARANTEE

100% grass fed

The animals have been raised under normal New Zealand farming conditions with year-round access to grass, and have not been fed anything other than grass, hay, silage, lucerne or non-grain feed crops.

Free range

The animals from which the product was derived were farmed under normal New Zealand farming conditions with year-round access to grass.

Raised without genetically engineered feed

The animals from which the product was derived have never been fed any feed containing genetically engineered feed from birth to harvest.

Raised without antibiotics

The animals from which the product was derived have never been administered antibiotics in any form from birth to harvest.

Raised without added hormones

The animals from which the product was derived were raised without any added hormones or growth stimulants.

Natural, minimally processed

The product and its ingredients are not more than minimally processed. Minimally processed includes:

  • Preserving or making edible by means of smoking, roasting, freezing, drying or fermenting;
  • Physical processes that do not alter the raw product or which only separate it, such as grinding.

Contains no artificial ingredients

The product does not contain any artificial flavour or flavouring, colour ingredient, or chemical preservative or any other artificial or synthetic ingredient.

These claims form an integral part of the Ovation On-farm Quality Assurance Programmes to which Ovation suppliers comply and are audited by AsureQuality, an independent 3rd party auditor.

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PROCESSING ASSURANCES

NAWAC compliant: (National Animal Welfare Advisory Committee)
UK FAWC 5 Freedoms compliant: (Farm Animal Welfare Council)
MPI Certified Products: (Ministry of Primary Industries)
USDA Approved Premises: (United States Department of Agriculture)
BRC Compliant: (British Retail Consortium) verified annually by independent 3rd party auditor
Halal Certified: (Federation of Islamic Association of New Zealand)
HACCP Controlled Processing: (Hazard Analysis Critical Control Points)