What type of lamb product is described in the export listing?

It is frozen sheep meat, including lamb cuts with bone in, but not whole carcasses or half‑carcasses.

What quality characteristics are highlighted for premium frozen lamb?

The lamb is described as well‑muscled with good fat cover and marbling, free of defects, bruises or broken bones, and has a firm texture and natural colour.

How should frozen lamb be stored to maintain its quality?

Frozen lamb should be kept at –18 °C or below, where it can retain its quality for 18–24 months.

Lamb

Lamb is meat from sheep that includes the young animal, and it is commonly sold as cuts with bone in. It is typically frozen for transport and storage.

Prices, specifications and international trade for lamb under HS 020442.

Lamb Price

$7,686USD/t

Published reference · Jul 1, 2026

Lamb Historical Unit Values

Lamb is quoted in USD/t at NZL. Historical customs values may differ from the headline reference.

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Lamb Exports and Imports

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New Zealand led reported lamb exports in 2025, at $1.7B.

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Lamb Specifications and Quality

Lamb grading factors include Conformation, Fat cover, and Appearance.

Grading Factors

Quality assessment for lamb considers Conformation, Fat cover, and Appearance.

Conformation
Superior conformation with well‑muscled cuts.
Fat cover
Excellent fat cover/marbling for tenderness and flavor.
Appearance
Firm texture and natural colour, free of bruises or broken bones.

Typical Specification Ranges

Lamb specifications record freezing temperature, shelf life. These are typical ranges, not guarantees for an individual lot.

Freezing temperature	-18 °C
Shelf life	18–24 months

Common Defects

Recorded defects for lamb include Bruising, Broken bones, and Contamination.

Bruising
Any visible bruises are considered defects.
Broken bones
Presence of broken bones disqualifies the cut.
Contamination
Presence of foreign material or off‑odours.

Certifications

Certifications documented for lamb include Halal and HACCP. Their applicability depends on the individual product and shipment.

Halal
Halal‑certified slaughter and processing.
HACCP
Hazard Analysis Critical Control Point compliance.

Lamb Facts and HS Code

Lamb belongs to sheep, goat and other meat within protein and dairy. Its customs classification covers HS 020442.

Lamb HS Code

Product type	Raw
Form	Frozen
Position in the chain	Primary
Category	Sheep, goat and other meat — Protein and dairy
HS codes	020442
Quoted in	USD/t
Reference location	NZL

Production & Handling

Lamb handling information covers its frozen form.

Production and Storage

Perishability	High
Temperature regime	Frozen

Packaging

Typical lamb packaging includes Export cartons and Block‑frozen or IQF.

Export cartons
Standard cartons of 20 kg (options 15–25 kg) with inner food‑grade poly bags.
Block‑frozen or IQF
Product may be supplied as block‑frozen or individually quick‑frozen.

Uses & Risks

Lamb is used in Retail frozen lamb cuts and Food service establishments.

End Uses

Retail frozen lamb cuts
Frozen bone‑in or boneless lamb cuts sold to consumers for home cooking.
Food service establishments
Frozen lamb portions supplied to restaurants, hotels and catering operations.

Sourcing risks

Risk	Category	Severity	Mitigation
Salmonella contamination Food safetyMedium Improper handling or inadequate cooking can allow Salmonella bacteria to survive in lamb meat, posing a foodborne illness risk.	Food safety	Medium	Ensure thorough cooking to internal temperatures of at least 71 °C (160 °F) and maintain strict hygiene during processing.
Methane emissions from lamb production SustainabilityMedium Ruminant digestion in lamb releases methane, contributing to greenhouse gas emissions.	Sustainability	Medium	Adopt improved feed formulations and grazing management practices to reduce enteric methane production.
Maggot infestation (fly larvae) PestLow Improperly stored or exposed lamb carcasses can attract flies that lay eggs, leading to maggot infestation.	Pest	Low	Store lamb in sealed, temperature‑controlled environments and implement effective fly control measures.

Lamb Questions

What type of lamb product is described in the export listing?: It is frozen sheep meat, including lamb cuts with bone in, but not whole carcasses or half‑carcasses.
What quality characteristics are highlighted for premium frozen lamb?: The lamb is described as well‑muscled with good fat cover and marbling, free of defects, bruises or broken bones, and has a firm texture and natural colour.
How should frozen lamb be stored to maintain its quality?: Frozen lamb should be kept at –18 °C or below, where it can retain its quality for 18–24 months.