The meat of New Zealand lambs is particularly valuable because they are raised in an ideal climate on luxurious fields. It is an eco-friendly place where free grazing is practiced, and the strictest product quality standards are met. "Kare" is the tender part of lamb located on the ribcage. The color is delicate pink, not red, and it lacks any distinctive odor. The meat has a thin bone and subtle marbling. This meat is popular in various cuisines around the globe, in particular Italian. In the east, lamb is cooked and eaten with fruit and fragrant spices, while northerners prefer to combine kare with potatoes in different variations.