Kate Acland - National Lamb Day

Kate Acland is the Chair of Beef and Lamb. She was in to mark National Lamb Day coming up on Sunday. 

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Episode Transcript

Speaker 1 (00:00):
The chair of Beef and Lamb is local Kate Ecklund.
Morning morning. Do you have the striking red sky of
a mount summer station?

Speaker 2 (00:09):
Oh, we've got the wind anyway, you've got the wind.
I know.

Speaker 1 (00:13):
Yeah, we just can't seem to string together more than
a couple of fine days in a row at the moment.
It's brutal.

Speaker 2 (00:19):
I know, I have a growing pio grass on farm,
but it hasn't really been a summers to remember, has it.

Speaker 1 (00:23):
Yeah, well that's true, and that grass helps to fuel
those tasty lambs, hel fitting National Lamb Day this coming Sunday,
and a reason to celebrate because there's a pretty neat
story behind all this.

Speaker 2 (00:33):
Ay, yeah, absolutely so. National Land Day celebrates the first
shipment of front the land that are least from New
Zealand in eighteen eighty two. So yeah, the celebrates the
entrepreneurial third of those those farmers and most producers who've
got that shipment together. And you know that is I
guess it's laid the groundwork for what is today a

(00:53):
multi billion dollar industry in England, and it's an industry
that every New Zealander is better off for.

Speaker 1 (00:59):
Well, here in mid Canterbury. I think to our friends
at Ensco Foods, they've got the two plants, and their
website here notes that they have annual processing capacity a
one point three to five million head of sheep slash
lamb over one thousand employees. So just one example of
the sort of return that we're getting.

Speaker 2 (01:17):
Oh absolutely, I mean land It's sorts are supposed to
forecast to hit four billion dollars this year and it's
just and you know, tens of thousands of sous. It
impacts every New Zealand household. So so, madam, I suppose
celebrating you of that really sort of entrepreneurials for Cando
attitude that got that first frozen shipment on the water
to England. And you know, the coolest thing about the

(01:38):
story is they sent five thousand frozen carcasses. When they
got there only one was spoiled.

Speaker 1 (01:44):
Cool quite literally, that's right. And they struck sort of
mechanical issues on the way over to so.

Speaker 2 (01:50):
They did apparently the captain almost died trying to fix them.
So you know, it was not without it's drunk, but
it's just a really cool story. So I had done
it a bit of a celebration in Parliament earlier this week,
and there's quite a team done at my memo today
putting a barbecue together. But of course National Lamb Day
itself is on Sunday to fifteenth, and we're really encouraging

(02:14):
Kiwis to get involved. And if you register your barbecue
on National land Day dot co dot m Z, you
could win a meatpack. You know, in true Kiwi fashion
you can win meat packs.

Speaker 1 (02:24):
So right, well, there's the code for locals and I'm
sure that any mid Cantabs who are down at White
Momove today will sniff out that barbecue as well. Does
it have to be a barbecue because you know, once
again I looked to the forecast Sunday, it could be
more of a roast day. To be fair, I.

Speaker 2 (02:40):
Think you might be right, but there's nothing better than
a slow roasted lamb shoulder, is there too?

Speaker 1 (02:46):
Right? How do you best enjoy your lamb cape?

Speaker 2 (02:49):
Well, because I'm lazy, I'm probably a bit of a
roast person, to be honest, So nothing better than a
lamb or a square cut shoulder slow in the oven.
Youhit it on at.

Speaker 1 (02:59):
Lunchtar particularly, go to rubble something. I'll share what I've
discovered of late and it just pops, turns it into
meat candy. So you go with the usual rosemary, a
bit of salt, bit of butter, but then lemon zest
is this the lemon the bit of juice as well.
Let that marinade sort of overnight, ideally roast that up.

Speaker 2 (03:20):
Oh that sounds great this weekend.

Speaker 1 (03:24):
Yeah, yeah, you've got any secret recipe.

Speaker 2 (03:28):
I'm just a lot of salt, garlics and rosemary.

Speaker 1 (03:31):
Well garlic too, yes, yeah, good, good call. Anyway, So
what's that website to go

Speaker 2 (03:35):
To National Land Day dot co dot nz