Alliance launches sous-vide lamb and venison to UK

By Aidan Fortune

- Last updated on GMT

New Zealand operator Alliance has launched lamb and venison products to the UK food service market
New Zealand operator Alliance has launched lamb and venison products to the UK food service market

Related tags Lamb Venison

New Zealand farming co-operative Alliance has launched a range of lamb and venison products cooked sous-vide for the UK foodservice market.

The range includes seven sous-vide lamb and venison products sold under the Alliance Pure South product brand. The cuts include lamb henry, shoulder rack, lamb shank, lamb ribs, pulled lamb, lamb rump and diced venison. All products are fully cooked and ready to heat, with the recipe finalised and served from kitchen to table in minutes.

The range has been launched following research by Alliance, which found that consumers were craving better-quality lamb dishes. The survey, conducted in February 2018, found 65% of consumers were disappointed with the current selection of lamb dishes at restaurants, with 82% wishing to see more interesting lamb dishes on menus. It also found consumers were adventurous when dining out, with 85% likely to order a cut of meat they wouldn’t cook at home and 85% wanting to see both British and New Zealand lamb on menus.

The lamb and venison in this range has been individually packaged for precise portion control and was produced using Alliance’s lamb and venison that is grass-fed, free-range and GMO-free. None of the lamb and venison prepared sous-vide uses preservatives or beta-blockers to extend shelf life and has undergone minimal processing.

Tomas Walsh, national account manager for Alliance, said: “We are always looking for new ways to develop and expand our offering. Our precise sous-vide cooking method allows us to flawlessly replicate recipes time and time again, and takes the work away from the chef. By using computerised monitoring systems, accurate temperatures and cooking times, we have produced a time-efficient product to support UK chefs. They can spend less time in preparation and assembly and more time on presentation.”

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