[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” background_image=”12623″ padding_top=”200″ padding_bottom=”200″ css_animation=”” box_shadow_on_row=”no”][vc_column][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” padding_top=”30″ css_animation=”” box_shadow_on_row=”no”][vc_column][vc_single_image image=”1839″ alignment=”center” eltd_css_animation=””][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text css=”.vc_custom_1588733428262{padding-top: 80px !important;padding-bottom: 80px !important;}”] When a beef and lamb order from Waipawa Butchery arrives on your doorstep – rest assured it’s come direct from our […]
[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” background_image=”12639″ padding_top=”200″ padding_bottom=”200″ css_animation=”” box_shadow_on_row=”no”][vc_column][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” padding_top=”30″ css_animation=”” box_shadow_on_row=”no”][vc_column][vc_single_image image=”1839″ alignment=”center” eltd_css_animation=””][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text css=”.vc_custom_1588733552261{padding-top: 80px !important;padding-bottom: 80px !important;}”] At Waipawa Butchery, we break down all of our beef, lamb, pork and chicken by hand, using old school butchery techniques. Our […]
[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” background_image=”12642″ padding_top=”200″ padding_bottom=”200″ css_animation=”” box_shadow_on_row=”no”][vc_column][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” padding_top=”30″ css_animation=”” box_shadow_on_row=”no”][vc_column][vc_single_image image=”1839″ alignment=”center” eltd_css_animation=””][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” video=”” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text css=”.vc_custom_1588733684315{padding-top: 80px !important;padding-bottom: 80px !important;}”] At Waipawa Butchery, the supply chain is short – our quality, 100% grass-fed beef and lamb comes from Patangata Station, just 15km and […]
Pan sear, roast and rest, a lovely ‘mini roast’.
A great alternative when you are not cooking for numbers or do not require a bone in cut of meat.
Also suitable for stir-fries or thin sliced in salads (think Greek flavours EVOO, feta, cucumber, olives.)
Rump is a real treat for a dinner party to accompany a rack and perhaps a salad of pearl barley (quinoa, freekah or bulghar wheat), roasted eggplant, feta, roasted red pepper and mint, simply dressed with EVOO and lemon zest.
Picnic friendly, barbecue friendly, and child friendly. Roast, slow cook or barbecue. As with any rib cut, they are full of flavour with the meat being so close to the bone. This bony cut takes longer to cook than you might think. Ribs love a marinade but beware when cooking over moderate heat that the […]
A dinner party favourite and for very good reason. Tastes great, looks great and easy to prepare and cook.
May have an exterior of fat (cap on) or the cap removed. The bone will usually be ‘frenched’ with bones cleaned of meat.
Sear the rack in a hot pan before finishing in the oven. The rack does not take long to cook and will not brown in the short cooking time in the oven. A rack will take 15 to 20 minutes to cook at 180c (to achieve a medium rare to medium result). Rest the rack for at least 10 minutes prior to serving.
Serve with seasonal veg or salads and looks attractive cut into slices of 2 cutlets.
No end of suggestions for flavour combinations can be found online to add more magic to this beautiful cut.
Consider the classic paste of breadcrumbs, parmesan, lemon zest and parsley and smear this over the rack before cooking OR try feta, pomegranate molasses, mint and cumin for a North African vibe.
Often seen as a secondary cut, these lovely chops will not disappoint. So versatile, good results achieved both by slow cooking and pan frying or barbecuing. Shoulder chops carry marinade flavours, classic lamb flavours of rosemary, mint and honey or try cumin, coriander and pomegranate molasses for something different.
Lip smackingly tasty. Easy to prepare, quick to cook (barbecue or pan fry to caramelised goodness on the outside and slightly pink on the inside.) Popular with all the family all year around.
Can come from any muscle cut, often the shoulder. Browning the dice results in added flavour and attractive colour. Slow cooking results in a tender, flavoursome result. Think curries, make your own paste or Buy one of the many wonderful ready-made pastes available or try this one:
A curry to try – suits diced lam, shoulder chops or neck chops.
Brown the meat in a hot pan, remove. Add onion, garlic, ginger, brown in butter over gentle hear. Add spices, equal amounts of garam masala, turmeric, cumin, coriander (or an authentic curry powder that will contain all of these). Return the lamb to the pan. Add stock (chicken stock loves lamb and is more readily available than lamb stock). Add a tin (or two) of trusty tomatoes or a tin of tomatoes and a tin of chickpeas, lemon zest and natural yoghurt or sour cream. Heat through. Check the seasoning. Remove and add all ingredients to a baking dish and bake in the oven for 2 to 3 hours.
Unsweetened yoghurt, lemon zest, chopped coriander and mint dress this curry.
The wonder cut, full of flavour, is happy to take on added strong flavours. Browning the shanks first, adds flavour to the finished dish. Shanks benefit from slow cooking resulting in fall off the bone result that finds favour with everyone.
A winter favourite with a side of mash, rice or polenta and seasonal veg. The shanks can be stripped for pasta dishes or a fabulous pie filling. (Have you tried our famous Lamb Shank Pies?)
