We left the Wanaka Show before the winner of the Glammies was announced and I haven’t managed to find anyone who can give me the details.
In the meantime I can report that all the samples the crowd were given to taste were delicious and bring you some photos of proceedings:
It’s a tough job but Agriculture Minister David Carter, Blanket Bay Chef Mark Sycamore and farmer and former All Black Richard Loe were coping quite well with the delicious aroma coming from the barbeque while they waited to judge the Glammies.
David, a farmer, shows he doesn’t just know how to raise good lambs, he can cook them too:
But he’s not about to swap day jobs with chef Graham Hawke:
Graham explained the cooking process to onlookers and gave his tip for succulent lamb – rest it for as long as you cook it. I’ve followed that advice since hearing him give it at the inaugural Glammies a couple of years ago and it really does make a difference to the tenderness.
The lamb entered in the Glammies was cooked for 10 minutes and not given to the judges for tasting until it had been rested for 10 minutes.
P.S.
Graham is a chef at Flannagans Seafood Resaturant in Invercargill but the delicious lamb he served yesterday and this recipe show he can cook produce from the turf as well as the surf.
UPDATE: Kelvin King has left the full results in a comment below.
Homepaddock 
For immediate release
14 March, 2009
AND THE GLAMMIES GO TO…
New Zealand’s most tender, tasty lamb has been unveiled at the Golden Lamb Awards in Wanaka today.
The 2009 Glammies Grand Champions are Ken and Joss Taylor from Otautau with their Textra lamb processed at the winning plant, Alliance Group, Mataura.
The new Glammies Champion retailer title is shared by Freshzone Countdown and Freshzone Woolworths, both from the South Island.
Nicknamed ‘The Glammies’, the Golden Lamb Awards attracted 2000 lamb entries from 50 farms and 20 retailers nationwide, culminating in the red carpet ‘taste-off’ between 20 finalists, staged at the Upper Clutha A & P show. Celebrity judges included double Olympic Champions, Caroline Evers-Swindell and Georgina Earl, All Black legend, Richard Loe and Minister of Agriculture, the Hon. David Carter, plus local chefs, Graham Hawkes and Mark Sycamore.
“I thoroughly enjoyed tasting each of the finalist lamb thick flanks“, said Richard Loe. “The lamb was very succulent, and I found it difficult to choose the best”.
The Meat & Wool New Zealand Golden Lamb Awards Grand Champion took home the Glammies trophy, $2000, 250,000 PGG Wrightson reward points and a $1000 Swandri voucher. The winner of each class earned $500 and a $500 Swandri voucher. The Champion retailer received the Glammies Retailer trophy and the winning processor, an engraved plaque.
The full competition results:
CLASS 1: DUAL PURPOSE
1st: Ken Taylor, Otautau (Textra) processed at Alliance Group, Mataura
2nd: Preston & Tori Hope, Outram (Perendale) processed at Alliance Group, Mataura
3rd: Grant & Diana Baird, Mangaweka (Drysdale) processed at Land Meat NZ Ltd, Wanganui
4th: Richard Gloag, Omarama (Merino/Border Leicester) processed at Silver Fern Farms, Pareora, Timaru
CLASS 2: DUAL PURPOSE X TERMINAL
1st: Stan & Rhonda Black, Riverton (Textra Composite/Texel) processed at Alliance Group, Mataura
2nd: Mike & Jeanette Joyce, Gore (Texel/Romney) processed at Alliance Group, Mataura
3rd: Robert & Rosemary Gardyne, Winton (Perendale/Texel) processed at Alliance Group, Mataura
4th: Chris Eade & Gayleen Paterson-Eade, Otautau (Perendale Texel) processed at Alliance Group, Mataura
CLASS 3: COMPOSITE/CROSSBRED X TERMINAL
1st: Paul & Rachel, Mark & Heidi Heslip, Dipton (Perendale/Finn/Texel / Dorset/Texel) processed at Alliance Group, Mataura
2nd: Leon & Wendy Black, Riverton (Textra Composite/Texel) processed at Alliance Group Mataura
3rd: Hugh & Helen Winder, Feilding (Texel X/Texel) processed at Land Meat NZ Ltd, Wanganui
4th: Peter & Corina Morris, Gore (Texel/Romney / Texel/Hamshire/Suffolk) processed at Alliance Group, Mataura
CLASS 4: TERMINAL
1st: Malcolm & Sue Day, Dipton (Wiltshire) processed at Alliance Group, Mataura
2nd: David Walsh, Featherston (Texel) processed at Cabernet Foods, Carterton
3rd: Grant & Bernadette Weller, Gore (Texel) processed at Alliance Group, Mataura
4th: Bruce and Merril Catto, Gore (Wiltshire) processed at Silver Fern Farms, Waitane, Gore
CLASS 5: RETAIL
1st=: Freshzone Countdown South and Freshzone Woolworths South
3rd: Harris Meats, Cheviot
4th: Greytown Butchery, Greytown
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