The company started exporting in January 2015, for which it processes 60,000 lambs a year and exports the meat to Belgium, Dubai, Vietnam, Hong Kong, Macau, Singapore, Thailand and China.
About 70 people turned out for the launch held at Annbank, the O'Neill family's 800-hectare farm, which has been a supplier of Coastal Spring Lamb right from its inception.
About 4000 lambs from the O'Neills' farm will be used to produce Coastal Spring Lamb, which is supplied to the New Zealand and international market between October and January. A further 6000 lambs from their farm will be supplied during the year for the Coastal Lamb brand.
The gathering toured the farm and saw at first-hand how salt spray from the Tasman Sea about 6km away was carried by the wind and ended up rusting fences and buildings. It also covered the land, and lambs reared on pastures high in salt were proven to be more succulent, Mr Redmayne said.
He said traditionally new- and old-season lamb were combined and that defeated the hard work of winter lambing to produce tender, early season lamb, which was part of the reason he set up Coastal Spring Lamb.
Consumers had become more discerning, particularly about the provenance of their food, and that was reflected in Coastal Spring Lamb's website, where you could read about the farms and farmers that supplied the brand.
Mr Redmayne said the ability to know more about where food was coming from had been driving interest in the product in Asia.
Pre-salted lamb (l'agneau de pré-salé) has been a culinary speciality in France for many years, and Mr Redmayne said that meant chefs in Asia were already familiar with the concept of lamb that was "naturally seasoned by the sea".
Farms producing Coastal Spring Lamb were selected for their fertile soil and lush, herby pasture to sustain fast growth, Mr Redmayne said, because fast-growing lambs were nicer.
Coastal Spring Lamb has become the official supplier of lamb to the Black Sticks Women and a few members of the team - Stacey Michelsen, Kirsten Pearce and Olivia Merry - were at Wednesday's launch.
Beef + Lamb ambassador chefs Scott Kennedy, from Nero Restaurant in Palmerston North, and Shaun Clouston, from Logan Brown in Wellington, were on hand to turn the lamb into lunch for those attending the event.