The event took place at place at L’Atelier des Chefs, Mayfair London and saw the UK-first demonstration of not just Te Mana lamb, but also a Zealand Silere Alpine Merino lamb.

Michelin-starred Michael Wignall headlined the demonstrations with his menu of Te Mana lamb roasted rack, Ong choy, teriyaki hen of the woods, cheese and onion.

It was followed up by loin of Pure South venison tartare, Nasturtium leaves and oil, marmite butter, Bovril jelly and confit hen’s yolk, and a succulent Silere Alpine Merino lamb dish of poached and torched loin, compressed courgette and tempura flower, cobnut and lime.

Wignall said: “All of the dishes cooked today showcase the actual meat and so they should as the lamb is extraordinary to work with.

“The flavours, texture and ethos of Pure South have taken these lambs to a new level. UK bred lamb is good but it removes the fat, and sadly some of the flavour. Here the fat is left in along with the all of the flavour. It’s like lamb you had when you were young.”

Te Mana lamb is the result of a 10-year programme with lamb specifically bred in the New Zealand high country. The free-range premium lamb is the result of combining the finest breed, New Zealand’s unique landscape, and grazing on chicory herb pastures for 30 days. With naturally elevated levels of Omega-3 and exquisite beef-like marbling, never before seen in lamb, Te Mana lamb is more versatile in cooking, retaining both shape and texture.