British culinary queen Delia Smith is advertising New Zealand lamb on her website:
New Zealand Lamb is produced in lush pasturelands, where plentiful native grasses, fresh air and unlimited sunshine – over 2000 hours per year – all combine to give New Zealand Lamb great flavour and eating quality. The mild temperate climate also means that livestock can remain outside all year round, feeding on grass pasture without the need for nutrient supplements and, as there’s plenty of space for the animals to roam, they are essentially free range.
And, naturally, there’s a link between what the sheep eat and the quality of their meat: it’s no surprise that feeding on juicy, nutrient-rich grass makes for meat that is also juicy and packed with flavour and nutritional value.
That sounds good to me but Delia’s getting a roasting from British farmers who reckon she should be promoting their lamb.
One concerned website reader, Lewis Palframan, said: ‘I’m gobsmacked and disappointed.
‘In the age of food miles and carbon footprints – not to mention the need for supporting British farming – what on earth is wrong with our own lamb?’
A spoksman for the National Farmers’ Union said: ‘British lamb is produced to some of the highest welfare standards possible and envied around the world for its quality.
‘We would urge consumers to buy British lamb, local if possible, and look out for the Red Tractor logo and quality standard mark.’
Delia received a CBE for her services to the British food industry. Her promotion of New Zealand lamb would be a bit like Alison Holst telling us to buy imported meat with but of course she wouldn’t do that when our lamb really is the best baa bar none 🙂