WINDWHISTLE, New Zealand (Reuters) – At Dave Harper’s family farm in New Zealand’s scenic Canterbury region, a painstakingly bred flock of lambs is grazing, not on grass, but on a field of herbs selected to unlock healthy omega-3 fatty acids in the animals’ meat.
Known as ‘Te Mana lambs’, they are part of an effort by the island nation to future-proof its agricultural sector from the threat of meat and dairy substitutes based on synthetic proteins or plant-based alternatives.
Aimed at occupying a similar niche as premium Wagyu beef, each Te Mana lamb has a unique number and has been tracked, weighed and scanned since birth.
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