Lamb prices in U.K. rise nearly 12 p.c.

Press, 12 June 1984, Page 18

Lamb prices in U.K. rise nearly 12 p.c.

NZPA staff correspondent London New Zealand lamb prices in Britain have increased nearly 12 per cent from last year for the start of this season. In appealing to the British catering market New Zealand lamb now has more recognition for its quality as well as its cost-effectiveness and easy handling, said a spokesman for the New Zealand Meat Board, Mr Terence Carville.

“There is an increase of about 11.5 per cent in the price compared with the same time last year and it is likely to continue to rise during this new season. “Because there is a finite market for New Zealand iamb in Britain we are aiming for an increase in price rather than volume,” be said. “At present sales are on target with a healthy demand and firm prices.” Throughout this month, however, the board is spending more than $500,000 to keep up the demand and ensure that the lamb becomes better known for its quality. Mr Carville said the standards of freezing in New Zealand were so high that if the lamb was thawed correctly it had the same quality as fresh lamb to compete with the British lamb market. The New Zealand product appealed to caterers par-

ticularly because of its long shelf capacity as a frozen product, and its presentation as about the only meat in Britain which was graded for reliable selection. At a recent meeting of the Hotel and Catering Industry Management Association, the board’s catering officer, Mr Roy Hicks, said universities represented an important growing market for New Zealand lamb. “At Queen’s College (Cambridge University), for example, they serve lamb three times a week, 600 portions apiece, which is a measure of its acceptance to undergraduates and staff. “But that acceptance is based upon serving it in a variety of ways and to a high standard,” he said. An extra promotion also begins this month for 2500 family butchers in London, which remains the biggest outlet in the countrv.