Home

Blue Sky Pastures is known worldwide for our boutique offerings of tender and succulent New Zealand grass-fed lamb raised on unique southern pastures.

We have more than 30 years of experience and investment in Southland, supported by our 350-plus strong staff.

About

In the mid-80s, three pioneers of the meat industry saw the southern New Zealand landscape and climate as the perfect collision of natural resources to produce the world’s most tender, succulent, grass-fed, free-range lamb.

Buy from us

Explore our large range of fresh-chilled and fresh-frozen cuts below. All are available in several packaging options, including bulk and vacuum packed.

Mutton Boneless Chump

Boneless chump is removed from the standard French leg with a straight cut 30mm below the bulb of the femur bone. Main muscle is peeled from fat cap and trimmed then packed four per vacuum bag.

Latest

Proud Southland business looks ahead to next 30 years

Blue Sky Meats (BSM) is looking ahead to greener pastures after delivering $1.5 million of added value in the first three months implementation of its three-year Strategic Plan.

Blue Sky Pastures

Contact

Got a question or suggestion? Get in touch with us by one of the following means.

Supply to us

We set our competitive schedule prices on a weekly basis and we never vary them for one farmer over another. Our heavy lamb contract is also available for certain specifications. We pay our farmers 14 days after processing, with no money retained for any purpose.

Work with us

We are always looking for people who wish to be part of a team which produces market-leading, high-quality meat cuts sourced from the lush and vast landscape of southern New Zealand.

Process Workers Required

Mutton Tunnel-boned Leg

The femur bone is carefully removed by the tunnel boning method to leave the boneless chump-on leg in one complete piece. Shank removed.

Mutton CKT Leg

The bone-in, chump-off leg removed at right angles to the backbone, then knuckle tip cut off to leave the standard CKT leg.

Mutton Boneless Leg

Carefully seam boned to yield a completely boneless leg with chump-on and shank-off.

Mutton Frenched Rack

The meat between the rib bones is cleanly removed toward the eye muscle. Chine and feather bones carefully removed and cap of fat peeled from back of rack to complete the preparation of the traditional Frenched rack.

Mutton Tenderloin

Full length boneless tenderloin cleaned of all fat, laid flat to avoid bunching or folding and presented in a convenient pack.

Mutton Striploin

Presented four pieces per vacuum package or tray-packed. The fully boneless loin eye muscle completely defatted and trimmed to silverskin.

Mutton Shoulder Rack

Prepared from a 4-rib or 5-rib forequarter. Shoulders removed and remaining neck fillet taken on brace. Neck and sternum bone removed, then chine and feather bone removed. Racks are Frenched back 30mm and trimmed and interlocked neatly into vacuum bags.

Mutton BRT

Prepared by fleecing the shoulder meat from the five forequarter rib bones then carefully removing all other bones to leave a completely boneless shoulder to be placed in the tubing machine.

Mutton Square Cut

The foreshank and breast piece are cut from the standard 4-ribe and 5-rib forequarter and neck removed to produce a square shape, ideal for preparation into shoulder slices.

Mutton BRN

Prepared by fleecing the shoulder meat from the five forequarter rib bones then carefully removing all other bones to leave a completely boneless shoulder.

Boneless Chump

Boneless chump is removed from the standard French leg with a straight cut 30mm below the bulb of the femur bone. Main muscle is peeled from fat cap and trimmed then packed four per vacuum bag.

Lamb Bone-in Chump

Bone-in chump is removed from a standard CKT leg approximately 30mm below the round of the aitch bone. Neatly trimmed and packed.

Lamb FBO Leg

This leg is removed from the aitch (hip) bone leaving leg and chump attached, the shank is then removed with a straight cut through the stifle joint. Leg is neatly trimmed and vacuum packed.

Lamb Tunnel-boned Leg

The femur bone is carefully removed by the tunnel-boning method to leave the boneless chump-on leg in one complete piece. Shank removed.

Lamb ABI Leg

Leg removed from carcass with a straight cut through the first lumbar vertebrae. Knuckle tip is removed leaving chump and shank attached, neatly trimmed and packaged.

Lamb CKT Leg (Short Cut)

The bone-in, chump-off leg removed at right angles to the backbone, then knuckle tip cut off to leave the standard CKT leg.

Lamb Boneless Leg

Carefully seam boned to yield a completely boneless leg with chump-on and shank-off.

Lamb ABO Leg

This well-known leg is removed from the aitch (hip) bone, with all leg bone remaining intact, along with the shank and chump. Knuckle-tip and gam cord intact for hanging/smoking.

Lamb Shortloin

1-rib loin remaining after 8-rib rack is removed from chump-off long loin. Flank removed to 75mm from the eye muscle.

Lamb Saddle

The traditional 8-rib saddle of lamb removed between the base of the chump-on leg and 5-rib forequarter. Flap cut 25mm from the eye muscle.

Rack of Lamb

The bone-in 8-rib rack removed between the 1-rib shortloin and 5-rib forequarter, split exactly down centre of backbone. Flap cut 75mm from the eye muscle.

Lamb Frenched Rack

The meat between the rib bones is cleanly removed toward the eye muscle. Chine and feather bones are carefully removed and cap of fat is peeled from back of rack to complete the preparation.

Lamb Tenderloin

Full length boneless tenderloin cleaned of all fat, laid flat to avoid bunching or folding and presented in a convenient pack.

Lamb Striploin

Presented four pieces per vacuum package or tray-packed. The fully boneless loin eye muscle is completely defatted and trimmed to silverskin.

Lamb Shoulder Rack

Prepared from a 4-rib or 5-rib forequarter. Shoulders removed and remaining neck fillet taken on brace. Neck and sternum bone removed, then chine and feather bone removed. Racks are Frenched back 30mm and trimmed and interlocked neatly into vacuum bags.

Lamb BRT

Prepared by fleecing the shoulder meat from the five forequarter rib bones, then carefully removing all other bones to leave a completely boneless shoulder to be placed in the tubing machine.

Lamb Square Cut

The foreshank and breast piece are cut from the standard 4-rib and 5-rib forequarter and neck removed to produce a square shape, ideal for preparation into shoulder slices.

Lamb BRN

Prepared by fleecing the shoulder meat from the five forequarter rib bones, then carefully removing all other bones to leave a completely boneless shoulder.

John and Christine Horrocks

Dan Frew

Grant and Megan Scott

Blue Sky Pastures - Auckland Office

Continuation of restricted site access at Level 3

Now heading into their new spring lamb season, the company was looking to expand its seasonal workforce to keep up with the challenging and rewarding demands of the industry.

Blue Sky Meats unveils new brand, delivers strong Q1 performance

A new look for Southland meat processor Blue Sky Meats will now see the company’s main brand called Blue Sky Pastures.

Chief Executive Todd Grave unveiled the brand to shareholders with a soft launch at this year’s AGM on August 8 at Bill Richardson Transport World in Invercargill.

BSP Consumables Portal

BSP Consumables Portal

Blue Sky Pastures’ work opportunities in scarce job market

In a time of global uncertainty Southland meat processor Blue Sky Pastures is appreciating its wins, able to offer employment for those economically displaced by the COVID-19 pandemic.

Blue Sky Pastures Covid-19 Coronavirus Measures

Chop to it – Southland lamb goes nation-wide

Southland meat processor Blue Sky Pastures is looking to new pastures by expanding its business, launching its namesake Blue Sky Butchery.

BSP 2020 Annual Report

Reward in the challenge for Blue Sky Pastures

Highfield Farm

There’s always been something mysterious about the Hokonui Hills. Famed for shrouding the illicit whiskey making in its creeks and gullies, the Hokonui Hills have always been a land that gives back to those who look after it.

A decadent spread for Kiwi Christmas lunch tables

Lamb chops on the barbie? Decadent Frenched lamb racks for a gourmet end to the year? It's going to be a very Meri Kirihimete on Kiwi dinner tables this year!

Lamb rump paillard with white beans and mint pesto

A modern take on a classic lamb dish, with French flair.

Lamb striploin with basil oil and eggplant caviar

Delicious, bold flavours, all working in harmony in this stunning dish.

Braised lamb shoulder with spiced red lentils

Lentils are an underrated grain; they're packed with so much goodness and really carry flavour well. Give this a go - you won't regret it!

How to cook lamb striploin

Has the secret of cooking the perfect striploin evaded you for a long time? Emberz executive chef Simon Henry share his tips and tricks for the perfect striploin.

Lamb shanks with balsamic vinegar, orange and cinnamon

Lamb shanks are a classic dish and favourite on many tables. The Middle Eastern-inspired take is packed with punchy flavours sure to leave dinner table guests wanting more.

Lamb shanks with potatoes, lemon and mint gremolata

Don't let the name put you off - gremolata is a quick and easy sauce to prepare and lets the flavour of lamb shine.

Lemon and caper stuffed leg of lamb with potatoes, vegetables and pesto

There's a bit of prep work in this dish, but it's well worth the effort. Perfect for summer, this recipe works well on the BBQ.

Mexican braised lamb with whipped pumpkin

This dish is delicious served on the table, and just as tasty the next day! But be in quick - the warm, satisfying winter flavours won't last long with people eyeing up the leftovers.

Rack of lamb with mint béarnaise, braised peas and cos lettuce

Making your own sauce is easier than you'd think and is always more delicious. The freshness of the mint in the béarnaise perfectly complements the lamb.

Rack of lamb with roasted ratatouille

Encapsulating the best of French cuisine, this simple, elegant dish is sure to be a hit with everyone at your dinner table.

Roasted lamb rump with mushrooms, parmesan and stewed pearl barley

Hearty and warm - this lamb rump and stew will fill and warm bellies, no matter the temperature outside.

Spiced lamb striploin with kumara, rocket, asparagus and feta with mustard seed and honey dressing

This delicious salad makes for a great plate at a BBQ, pot luck and even on the dinner table at home.

Incoming Blue Sky Pastures CEO Jim Goodall

The Blue Sky Pastures board is pleased to announce its appointment of a new CEO for the company, Jim Goodall.

Garlic butter steak bites

Garlic and steak – name a better duo! Garlic is one the best complements for steak because it’s both a great flavour on its own and really helps to bring those delicious flavours out of the steak. This one is sure to be a hit with everyone at the table!

Slow cooker lamb shanks

Comfort food at its best! If you do the prep the night before, this recipe is great for those weeknight dinners where you need to get the household fed quickly. Serve these braised shanks with mashed potatoes or cauliflower puree.

Garlic and herb rack of lamb

Rack of lamb might look like a complicated, fine dining fixture, but it’s actually fairly simple to whip up at home. This cut is delicious with a salsa verde or chimichurri sauce.

Blue Sky Pastures Covid-19 Coronavirus Measures 2020

Innovative shared shifts pave the way at Blue Sky Pastures

As the working season gears up for 2021, Blue Sky Pastures is offering workers an industry-leading opportunity to be more flexible with days for work and see the skills of their staff be shared amongst the workforce.

BSP 2021 Annual Report

Blue Sky Pastures has delivered an improved performance amidst tough trading conditions.

Panko and Herb Crusted Rack of Lamb

2 (8-rib) frenched racks of lamb, trimmed

BSP Target Company Statement

Government backs decarbonisation project for local meat processor

Blue Sky is decommissioning one of its boilers and replacing it with a new high temperature heat pump, with the recent announcement the project has been approved to receive Government co funding in a bid to accelerate industry decarbonisation.

Blue Sky Pastures Turkish Lamb Burger Recipe with Emberz Head Chef

Join Chef Simon Henry as he shows you how to create a simple Turkish Lamb Burger using Blue Sky Pastures meat.

Shareholders

With the recent takeover, there are approx. 70 shareholders in Blue Sky Meats. Given this small shareholding, the Company has delisted from the Unlisted exchange.

Blue Sky Meats has one class of share – ordinary shares.

Details of your shareholding can be accessed via contacting the Company Registrar

Mustard and Herb Crumbed Rack of Lamb

This delicious mustard and herb crumbed lamb rack is full of texture and flavour, perfect for a summer day or as a cold winter treat.

Lamb Chops with Salsa Verde & Lemon Rice

An exotic blend of flavours cements this lamb chops and salsa verde & lemon rice as a firm favourite.

Ultimate Leg of Lamb with Garlic and Thyme

We keep it simple with this ultimate leg of lamb with garlic and thyme.