Lamb of the elite served up

KUCHING: One of the world’s rarest and most premium lambs has landed in Sarawak, marking its Malaysian debut as Alliance Group partners with Supreme Cold Storage to introduce its flagship Lumina Lamb to the local fine dining scene.

Described as a culinary breakthrough in meat quality, the highly sought-after Lumina Lamb was officially launched at The Carvery Restaurant yesterday.

“Together with Supreme Cold Storage, we’re thrilled to grow the Lumina brand here,” said Steve Brown, CEO of High Health Alliance.

“The region is an emerging hub for premium food experiences, and our lamb will elevate that even further.”

Supreme Consolidated Resources Berhad director Roger Ting said Lumina Lamb’s “delicate flavour, exceptional tenderness, and consistent quality” would set a new benchmark for diners in Sarawak.

Supreme Cold Storage has been appointed the exclusive distributor in Kuching, with plans underway to collaborate with selected high-end restaurants across the state.

Alliance Group global account manager Kent Lim added that Lumina’s entry into Malaysia was made possible after production was moved from the Smithfield facility to the Halal-certified ME18 processing plant, approved by Malaysia’s Department of Islamic Development (Jakim).

The move enabled importation into Malaysia earlier this year.

During the launch, chefs showcased Lumina Lamb in a variety of styles, highlighting its versatility.

Lim noted that Lumina is Alliance’s most exclusive lamb line, developed over 15 years through a selective breeding programme involving four distinct sheep breeds.

Only 95 farms across New Zealand are authorised to raise Lumina sheep.

Of the 4 to 5 million lambs Alliance processes annually, just 250,000 qualify as Lumina.

Each lamb is grass-fed, then finished for 35 days on a specialised mix of chicory and red clover to enhance tenderness and natural Omega-3 content.

“Chicory takes a year to grow and must be cultivated separately.

This level of care is what makes Lumina stand out,” said Lim.

Post-slaughter, the meat is vacuum-aged for 21 days and snap-frozen to lock in peak condition.

The product is only available seasonally between December and early June, further contributing to its scarcity.

“Lumina is not a gimmick—it’s a product of science, care, and craftsmanship,” Lim stressed.

“It’s served in only a handful of elite restaurants globally.”

Current dining partners include Gucci Oesteria in Seoul, Louis Vuitton’s The Hall in Chengdu, and several Michelin-starred establishments in Taiwan, Singapore, and Thailand.