Spring for carnivores can mean, among other things, tucking into some spring lamb with a good old Kiwi roast dinner.
However, not all cuts of meat are made the same and good butchers take a lot of care to get the best cuts from the paddock to the plate.
TVNZ1's Seven Sharp reporter Tamati Rimene-Sproat went to meet New Zealand's Top Butcher to find out what's involved.
Check it out in the video above.
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