The Lamb Cutlet That Captured the World: Luka Young’s Te Whā Nōta
Some products make a mark. Others set a new standard. Te Whā Nōta, the lamb cutlet creation by New Zealand’s Luka Young, did both, and then some.
Crowned the WBC’s World’s Best Lamb Product at the 2025 World Butchers’ Challenge in Paris, this show-stopping dish fused flavour, craft, and cultural flair in a way that had judges and spectators talking. Now, Luka’s lifting the lid on how it was made, sharing not just the recipe, but the story behind it, and calling on the global WBC community to keep the creativity flowing.
Where the Idea Sparked
The inspiration for Te Whā Nōta didn’t appear overnight.
”It actually started with a pork cutlet I created a few years ago that was really well received. I’ve always liked the concept behind that original product, so I decided to revisit it but adapt the recipe to suit lamb instead. Lamb has such a unique flavour profile, and I wanted to create something that both complemented the meat and offered a fresh take on a familiar concept,” says Luka.
Luka’s broader inspiration comes from the New Zealand butchery scene, which he says sets the bar globally for innovation and technical excellence.
“The competition scene in NZ is second to none. There’s a real drive to innovate and showcase technical skill, and that pushes you to think creatively and challenge yourself. Whether it’s the presentation, flavour pairing, or overall craftsmanship, I find myself constantly inspired by what other butchers are doing on that stage. ”
From Store Favourite to Global Star
Before making its international debut in Paris, the pork version of Te Whā Nōta was already a top seller in Luka’s store. Its standout look and punchy flavour meant customers returned for it time and again. While Luka now works in a training role, the demand for the lamb version is there from others.
“Since returning from Paris, I’ve had quite a few people reach out asking for the recipe and even a video showing how to make it. Off the back of that interest, the produSct is now being sold in several stores across New Zealand. The feedback so far has been fantastic, and it's been performing really well. It’s been great to see it gain momentum and be appreciated on a wider scale,” says Luka.
What’s Next? A WBC Recipe Club?
As Te Whā Nōta continues to find new fans, Luka is one of several who WBC has spoken to that are keen to spark a wider movement.
“I really love the idea of building a ‘recipe club’ within the WBC network, there’s so much creativity and talent across the teams and it would be great to have a space where we can regularly share product ideas, get feedback, and inspire one another. Something as simple as a monthly feature or video exchange could go a long way in helping us all keep pushing boundaries.”
So, to the WBC community, Luka asks:
Would you be keen to take part in a recipe or product swap?
What format works best for you, video demos, step-by-step photos, or live virtual sessions?
Let’s keep the momentum going. Share your version of Te Whā Nōta, tag your team, and tell us what ideas you’d love to trade next. Because in the WBC world, great products aren’t just made, they’re shared, celebrated, and built upon together.