This week marks the anniversary of New Zealand's first frozen lamb shipment to the UK, 144 years ago

In 1882, a cargo of 5000 carcasses set sail from Dunedin's Port Chalmers.

The meat is now an integral export staple of New Zealand's economy.

London-based Kiwi chef, Melanie Brown, says the quality of Kiwi lamb, is what makes it so successful.

She says the consistency of the product can be put down to the care taken by farmers and growers.