Across New Zealand the Lumina, and Headwaters farming community is more than just a group of producers – they are passionate ambassadors of a truly exceptional product.

Recipe: Lamb Oyster Shoulder with Asparagus & Macadamia Salad and Lemon Yoghurt 

Lamb Oyster Shoulder

• 1  Lumina Lamb oyster shoulder

• 2 tbsp olive oil

• 4 cloves garlic, smashed

• 1 cup dry red wine (or stock)

• 4 cup beef or chicken stock

• 2 sprigs rosemary

• 4 sprigs oregano

• 2 bay leaves

• Salt & black pepper

Asparagus & Macadamia Salad

• 1 bunches asparagus, trimmed and chopped thinly

• ½ cup raw macadamia nuts, roughly chopped

• Your choice of seasonal herbs – flat leaf parsley, mint, chives, coriander

• 1 tbsp lemon juice

• 1 tsp honey

• 2 tbsp extra-virgin olive oil

Lemon Yoghurt 

• 500g thick greek style yoghurt

• 2 preserved lemons – remove pith and flesh you only need to use the skin

1. Prepare the Lamb

1. Preheat oven to 150°C 

2. Season lamb generously with salt and pepper, lemon and garlic and add to a pan or a oven safe pot

3. Add stock, red wine, rosemary, oregano and bay leaves.

4. Cover with a tight lid and slow-cook for 4–5 hours, or until the meat is tender and almost falling off the bone.

5. If you want the skin to crisp, remove the lid for the last 30mins of cooking to crisp

2. Prepare the Yoghurt 

1. Place yoghurt in a bowl with finely chopped preserved lemon

2. Set aside for serving later

3. Prepare the Salad

1. Bring a small pot of water to a boil; blanch asparagus for 1–2 minutes.

2. Transfer immediately to ice water to keep them crisp and bright.

3. In a dry pan, lightly toast macadamias until golden.

4. In a bowl, whisk lemon juice, honey, olive oil, salt, and pepper.

5. Toss asparagus, macadamias and seasonal herbs

4. Finish & Serve

1. Remove lamb from the oven and rest for 10 minutes.

2. Spoon some of its juices over the meat.

3. Spread preserved lemon yoghurt over the serving plate and  Plate generous chunks of the lamb over the top

4. Serve with a mound of the asparagus & macadamia salad overtop

The Headwaters breeding programme represents one of New Zealand’s most innovative achievements in premium meat production  – a fusion of scientific breeding, sustainable farming and culinary excellence, one that has taken over 15 years of hard work, research and development.

Developed through collaboration between leading geneticists and progressive farmers, Headwaters sheep are bred to perform on farm while meeting the expectations
of discerning global consumers for consistently high-quality, healthy, and ethically produced lamb. The development and farming practices went on to form the foundation for Lumina Lamb, which pro

duced in partnership with Alliance Group, is one of our country’s most distinctive and sought-after lamb brands. Both here and further afield.

At the heart of the Headwaters story is a commitment to genetics, farming systems and sustainability practices working in harmony. The breed was not developed by accident; it was intentionally designed to perform well in our rugged high country and hill environments while producing meat with a superior eating experience. Through sophisticated genetic selection, Headwaters selects to enhance key traits such as body condition, resilience and intramuscular fat content to ensure the tenderness and flavour profile of the meat. A growing collection of farmers across the country breed, finish and supply this discerning breed while following strict quality assurance and sustainability standards to produce a high-quality, rich-in-flavour end product.

Lumina Lamb’s delicate marbling contributes to a buttery texture and mild taste that has captivated chefs and consumers worldwide; which combined with the emphasis on marbling and nutritional profile set the stage for Lumina Lamb.

Lumina Lamb embodies the culmination of the Headwaters genetic program and its unique finishing regime. Headwaters’ farmers provide a specialised diet in the lamb’s final growth phase of nutrient-rich chicory and clover forage to enhance the omega-3 levels and consistency of marbling, giving Lumina Lamb its signature texture and mild, delicate flavour.

Beyond taste, Lumina Lamb connects consumers to a deeper story – one of innovation, provenance and care. Each cut can be traced back to the origin of a Headwaters farm and the brand’s partnership model ensures that farmers are directly involved in sharing in the success of the product. This creates a virtuous cycle of quality and trust, where genetics, environment and human care align perfectly.

For these farmers, being part of the Lumina story is about more than superior produce, it is about being part of something. An enthusiasm and sense of pride that is carried through the conversation with Millie Harper (Rakaia Gorge), Caroline Murray (Scargill Valley) and Katie Beech (Pahiatua).  All three are part of the close-knit community that is the Headwaters and Lumina family, describing it as ‘like nothing else’.

The trio are quick to agree that there are three key aspects for the lamb’s growing popularity. The assurance of consistency and quality, the connection to the farmers who raised it and the traceability of the product. ‘Once you try it you never eat any other lamb,’ laughs Millie. ‘When I first tasted it, it was wow, wow, wow. It was the taste that convinced me to get involved.’

‘You do become a lamb snob,’ agrees Caroline with a smile. ‘It is juicy and tender and you always know what you are going to get, which is great.’

‘We take a lot of pride in knowing that we are producing the very best lamb, that is ending up in the very best restaurants in the world,’ says Katie.

Testament that is shared by chefs around the world with Lumina gracing the menu of restaurants from Auckland to Bluff in Aotearoa and every corner of the world internationally. ‘For family overseas, they always feel like it is a little taste of home when they see it on a menu,’ says Caroline. ‘That is really special.’

The passion for the product is evident at every turn in our discussion about Lumina and it is apparent there is a deep respect running between the chefs, consumers and farmers, who all relish coming together to share recipes, knowledge and connect back to the story of how and where the lamb is farmed. ‘It is a true partnership,’ says Millie, ‘at every point in the story.’ Whether that partnership is with their husbands and teams on farm; with other farmers involved in the breeding or finishing of the stock; the chefs who utilise the product or the customers who invest in the product at home.

For these women and their families, Lumina lamb isn’t just a product – it’s a story, a community and a source of immense pride. And so it should be, they are putting the flavour of Aotearoa on the map.

 

Meet the Chef

As the chef-owner of acclaimed modern-European restaurant, The Monday Room, in Christchurch, Hannah Cooper-Grieve has been sharing Lumina lamb with her diners for nearly 10 years. Drawn to the product for its high-quality, Hannah notes the mild flavour and consistency as key factors in her decision making. ‘My menus are characterised by a strong emphasis on seasonality, local provenance and quality produce and Lumina fits perfectly into this.’

While diners can often sample the ribs and loin at The Monday Room, Hannah’s favourite is the Lumina Oyster Shoulder which has been a menu staple since she purchased the restaurant in 2021. ‘We couldn’t not have it on the menu,’ she laughs, ‘returning customers order it time and time again.’

Hannah is one of the many chefs around the world who consistently have Lumina lamb on their restaurant menu.

Our Favourite Cuts

Shoulder

‘For anyone unsure about what cut to start with or how to cook lamb, cook the shoulder. Long and slow, you can’t go wrong. There is nothing better than coming in and smelling that Lumina roast. And it’s even better the next day, cold, absolutely delicious.’ – Millie Harper

Rack

‘This is my go-to when we have people around. Cut up and passed around as a nibble – yum! They are moorish-ly juicy.’ – Caroline Murray

Leg

‘Paired with a delicious salad, our household favourite, especially when entertaining in the summer, is a butterflied leg cooked hot and fast on the barbecue. It is a real crowd pleaser.’ – Katie Beech