뉴질랜드 양고기 고르는 법과 굽는 법: 램·호깃·머튼 차이, 부위 영어, 온도·시간

Buying lamb at a New Zealand supermarket means decoding labels like Lamb, Hogget and Mutton, and cut names such as rack, rump and backstrap. This guide covers the difference between the three, the English names of each cut and how best to cook them, what the Quality Mark on the pack means, oven times and internal temperatures, and how to cook mince safely. Figures come from Beef + Lamb New Zealand (B+LNZ), the industry body for New Zealand beef and lamb, and the Ministry for Primary Industries (MPI), checked on 30 September 2026.

What makes New Zealand lamb

B+LNZ describes New Zealand lamb as grass-fed and free-range. Lamb is presented as a source of protein, zinc, vitamin B12 and iron, and B+LNZ cites New Zealand health guidance of 350–500g of cooked lean red meat a week, spread over three to four meals of 100–150g. B+LNZ NZ Lamb

Lamb, hogget and mutton

Supermarkets mostly sell lamb, but butchers and farm shops may also offer hogget and mutton. The three names describe the sheep's maturity, and age is judged by how many permanent incisor teeth it has. The table follows the New Zealand sheep classification in B+LNZ's reference material, the Beef + Lamb New Zealand Reference Guide. B+LNZ Reference Guide (PDF)

These definitions come from industry material published online in 2020. Export classification and other contexts may also describe the cut-off in terms of whether the permanent incisors are "in wear", so the exact wording varies between sources. For a general English overview, Wikipedia: Lamb and mutton is a useful secondary reference.

In short, choose lamb or hogget for grilling and roasting, and consider mutton for long-cooked curries and stews. At the butcher, just ask: "Is this lamb or hogget?"

Reading the Quality Mark

You will see the Quality Mark on some New Zealand beef and lamb packs. According to B+LNZ, it was established in 1997 and is only given to meat that meets these standards: B+LNZ The Quality Mark

• Grown in New Zealand
• Free range and free of hormone growth promotants (HGPs)
• Meets standards for tenderness, food safety and animal welfare
• Cuts trimmed to a maximum of 5mm external fat
• Mince containing less than 10% fat

Processors and wholesalers are audited on average at least once a year, and retailers up to twice a year. If you want to avoid heavily fatty cuts, the mark is a handy shortcut.

One thing to note: according to B+LNZ's reference material published in 2020, lamb and hogget can qualify for the Quality Mark, but mutton is excluded. So a mutton pack without the mark is not a sign of lower quality. B+LNZ Reference Guide (PDF)

Cut names and how to cook them

B+LNZ gives the example that chops and ribs are perfect on the grill, while legs and shanks suit a slow braise. B+LNZ NZ Lamb As the table and the next section show, though, leg is most often oven-roasted or barbecued, with braising as another option. The cut descriptions below follow B+LNZ's recipe site. recipes.co.nz lamb cuts guide

If this is your first time, start with rump or backstrap, which are quick and forgiving, then try a rack for a special occasion and a leg or shoulder roast for a crowd. A few handy phrases at the butcher:

• "Could I get a lamb rump, please?"
• "Could you butterfly the leg for me?"
• "How many people does this serve?"

Oven times for a leg roast

B+LNZ's leg guide gives these steps: How to cook a lamb leg

1. Take the lamb out of the fridge 60 minutes before cooking so it cooks evenly.
2. Preheat the oven to 180°C.
3. Allow 25 minutes per 500g for medium-rare and 30 minutes per 500g for medium. A 2kg leg cooked to medium takes about two hours.
4. Rest for 15–20 minutes before carving.

The same page covers a butterflied leg on the barbecue: sear over direct heat for 5–6 minutes a side, move to indirect heat, cover and cook for 25–35 minutes depending on thickness, then rest for 10 minutes and slice across the grain. Whether it is chops, steaks or a roast, bring the meat to room temperature before cooking and let it rest afterwards. B+LNZ NZ Lamb

Internal temperatures differ by source

A meat thermometer is the most reliable tool, but B+LNZ pages give slightly different targets, so rather than merging them into one number, here they are by source. The first column is the default list that appears word for word on both B+LNZ's NZ Lamb page and the recipe site's cuts guide.

Sources: B+LNZ NZ Lamb, cuts guide, leg roast, temperature and cooking times guide

If you are new to this, use 55°C for medium-rare and 60°C for medium. For a whole roast leg, use the leg page's ranges (55–60°C medium-rare, 60–65°C medium). The doneness list in the last column runs about one step higher than the other B+LNZ material (for example, 60–65°C for medium-rare), so treat it as an outlier. Measure in the thickest part, and remember the meat keeps cooking a little while it rests.

Chops, shoulder and shank

The same temperature guide also shares method tips: recipes.co.nz temperature guide

• Thick chops: set up a two-zone barbecue. Cook on the cooler side first, then sear on the hot side for 1–2 minutes a side. Thin chops go straight onto high heat.
• Braised shoulder or shank: salt, sear, add liquid and aromatics, cover and simmer. After 2–3 hours the meat is fork-tender. For a stew, add root vegetables halfway through.
• Reverse sear (thick roasts): dry-salt overnight, roast at 130°C for 1–2 hours depending on thickness until the thickest part reaches 45–50°C, then sear over high heat until it reads 55°C.

Cook mince all the way through

The pink doneness above applies to whole cuts; mince is different. MPI explains that mincing mixes surface germs right through the meat, so minced products such as lamb burgers and sausages must be cooked thoroughly. With a thermometer, the thickest part should reach 75°C for 30 seconds, 70°C for 3 minutes or 65°C for 15 minutes. Without one, cook until the juices run clear and the meat is piping hot. MPI food safety at home

Other MPI basics worth remembering:

• Don't wash raw meat; splashing spreads germs around the sink.
• Thaw in the fridge or microwave, not on the bench.
• Refrigerate or freeze leftovers within two hours.
• Keep your fridge at 2–5°C.

Shopping checklist

• Grilling and roasting: lamb or hogget. Slow-cooked dishes: consider mutton too
• Care about fat trim and origin: look for the Quality Mark on lamb and hogget (mutton is not eligible)
• Quick cooking: rump, backstrap, rack. Slow cooking: shoulder, shank
• Leg roast: 180°C, 25–30 minutes per 500g, then rest 15–20 minutes
• Mince burgers and sausages: cook right through

Prices and specials change by store and season, so they are not listed here; check each supermarket's online shop before you go. If you are also buying beef, our New Zealand steak guide is a good companion read.

Photo credits

• Phillip Capper, CC BY 2.0, source — resized and converted to WebP
• Salimfadhley, CC BY-SA 3.0, source — resized and converted to WebP