Lamb is the third most popular dish consumers order when getting a takeaway or dining out. New Zealand has the ‘perfect environment’ for rearing livestock that can be used in restaurants, hotels and event caterers.

All the products in the recipe booklet are cooked sous vide and are supplied in individual frozen portions so chefs and caterers can avoid food waste. The recipe booklet will be emailed to chefs when ordering and a selection of recipes will be available on Pure South’s Instagram (@puresouth_UK).

Matt Owens, development chef at Alliance and national vice chairman for The Craft Guild of Chefs, commented: “Prior to working at Alliance I’ve always enjoyed cooking with their range of products.

“The lamb and venison recipes have been developed to make the most of this delicious product for a comforting, yet indulgent meal and I look forward to seeing the restaurants and caterers we work with recreating them for their customers.”

Recipes include a winter spiced sous vide lamb rump, wilted greens baked carrot and parsnip purée with a cranberry and golden raisin jus and a lamb wellington, herb fondant, Brussels with pancetta and honey-roasted baby roots.

Donna Smith, regional general manager UK and Europe for Alliance, added: “The hospitality industry dedicates itself to provide customers with the best service and experience.

“Together with our recipes and our finest cuts of lamb and venison, chefs can continue to prepare and serve dishes to their customers, for restaurant calibre meals that are enjoyed at home.”