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Two Ways to Eat Lamb Without Cooking It Yourself

The lamb collection currently centres on Lamb Korma, available with either Basmati Rice (standard) or Cauliflower Rice (low-carb). The korma sauce is mild instead of fiery, with onion, ginger, garlic and warm spices forming the base, and the lamb is slow-cooked until tender so it pulls apart with a fork. Portions sit at 400 to 450g per tray, with around 30g of protein per serve. The Basmati Rice version is the warmer, more substantial meal; the Cauliflower Rice version drops carbs by around 60% while keeping the sauce and lamb portions the same.

Why People Order Lamb

  • NZ lamb cooked low and slow until tender, not pan-fried in a hurry
  • Korma sauce is mild and family-friendly, not overpowering
  • Two base options for different carb goals
  • Sized as a full evening meal, not a snack
  • A change of pace from the more common chicken and beef rotations

Choosing Your Lamb Meal

Pick the base by what you want from the meal. Basmati Rice rounds out the dish into a traditional curry plate, useful when you want something filling after a long day or after training. Cauliflower Rice keeps the same flavour profile but takes the meal under 25g of net carbs, which suits a lighter dinner or anyone managing carb intake. The korma is mild enough for most eaters, but if you want more heat, a side of chilli oil or fresh chilli lifts it without changing the dish itself. The lamb pairs well with a side of yoghurt or a cucumber salad if you have one in the fridge. Both lamb dishes are gluten-free and dairy-free, so they fit naturally alongside our low carb meals, the gluten-free range and the dairy-free options across the rest of the menu.

Sourcing, Reheating and Pairing Sides

NZ lamb from South Island suppliers is slow-cooked in the korma sauce for several hours, which is what produces the pull-apart texture and gives the spices time to penetrate the meat. Reheat the basmati rice version straight from chilled for 4 to 5 minutes in a microwave, stirring once. The cauliflower rice version benefits from a 30-second pause halfway through reheating to avoid the rice drying out. If you're bulking the meal up, a side of natural yoghurt cools the spice and adds protein, while a sliced cucumber and red onion salad lifts the meal with acid and crunch. Naan and pappadums work for the basmati version if you're not concerned about extra carbs; the cauliflower rice version sits well alongside a green salad.

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FAQs
Is the lamb korma spicy?

No. It's mild, with warm spices like cardamom, cinnamon, ginger and clove forming the flavour base instead of chilli heat. The richness comes from coconut milk and slow-cooked aromatics, so the dish suits family eating and people who don't enjoy spicy food. If you want extra heat, a side of chilli oil or fresh sliced chilli lifts the dish without changing the recipe.

What's the protein per serve?

Around 30g of protein per tray, from the slow-cooked NZ lamb portion. The cauliflower rice version has the same protein content as the basmati version, since the carb base swap doesn't change the meat portion. Total calories sit in the 450 to 550 kcal range depending on which base you choose.

Is it gluten-free?

Yes, both versions are gluten-free. The korma sauce is built on coconut milk and warm spices with no wheat-based thickeners, and we use gluten-free curry pastes throughout. Allergen info including a full breakdown of any cross-contamination risks is listed on the product page for both formats.

Where is the lamb sourced?

NZ lamb from established South Island suppliers, prepared in our Invercargill kitchen the same week it's shipped. The lamb is slow-cooked in the korma sauce for several hours so it pulls apart with a fork and absorbs the spice through the meat. We don't currently source organic or grass-fed-only lamb, but the supply chain is fully NZ-based with traceable origins.

Can I freeze lamb meals?

Yes. The korma freezes well and reheats from frozen with minimal change to texture, since the long slow-cooked sauce holds up to a freeze-thaw cycle better than most curries. We recommend thawing in the fridge overnight for the best result, then reheating in the microwave for 5 to 6 minutes from refrigerated. The cauliflower rice softens slightly after freezing but stays acceptable; the basmati holds its shape well.

How does the cauliflower rice compare to basmati?

Cauliflower rice has a slightly firmer bite and absorbs less sauce, so the curry sits more on top of the rice instead of soaking through. Basmati soaks the sauce up and gives a more traditional curry texture, closer to a takeaway-style meal. Cauliflower rice cuts the carb count by around 60% while keeping the same lamb portion, sauce and overall tray weight.

Will more lamb dishes be added?

The menu rotates seasonally and we expand the range when we can, based on customer requests and what's working in the kitchen. Lamb dishes are a slower-moving category compared to chicken and beef, so additions happen less frequently. Sign up for menu updates to be notified when new dishes drop, including any seasonal lamb specials we run around colder months.