This deboned leg is such a versatile lamb cut. A quick and easy roast option and brilliant summer barbecue cut. The uneven thickness means uneven cooking resulting in the perfect ‘doneness’ for everyone. Turn the meat halfway through cooking at temp of 180c.
30 minutes for a smaller leg, adjust cooking time accordingly and REST after cooking.
A festive family favourite and justifiably a NZ classic.
The leg, at 180c bake 25 to 30 minutes per 500 gm for a lovely medium cooked result. As always rest before carving.
The shoulder, flavourful, less tender so requires longer cooking. Our butchers will happily debone and offer this cut as a rolled shoulder if this is your preference.
Can be teamed up with endless flavour combinations. Rosemary, mint, olives, anchovies and garlic are all friends of lamb.
For something a little different try a marinade of equal amounts ginge and garlic, honey, cumin, paprika, allspice and cardamom, a sprinkle of cinnamon, salt & pepper and a splash of EVOO.
Who doesn’t like a sausage? Affordable, family friendly and an answer to the ‘what’s for dinner’ question. There are as many ways to cook a sausage as there are varieties. You may choose to fry, poaching (and finish in a pan or on the barbecue), barbecue or bake in the oven. We have wonderful flavour […]
Comes from the hindquarter just above the leg, cured in a seasoned brine.
Great served hot or cold.
Rinse in cold water. Simmer gently for 2 to 2.5 hours. A tried and true recipe is with water, a decent dash of malt vinegar, onions, peppercorns, a bay leaf and a half a cup of brown sugar or for something different a bath of gingerbeer and sliced apple.
This cut lacks the reputation of the star steaks, it also lacks the price tag. Originates from the flank or sometimes the eye of the silverside. Family friendly for steak sandwiches or stir fries and quick to cook with a sear on both sides in a hot pan.
Another family favourite that rewards a little effort with a lot of flavour. A lean and thin cut of meat.
Crumb with panko crumbs (mix in a little lemon zest and grated parmesan for extra goodness). Pan fry for a crisp outside, tender inner, a flavoursome crowd pleaser.
Schnitzel also great for stirfry or beef olives (stuffed and slow cooked with a tasty stock).
Cut from the bottom of the sirloin. Another versatile cut, an economical small roast, a great eating steak and brilliant in a salad. Either cook as you would for a roast or sear well on both sides in a hot pan and finish in a moderate, high oven before resting. Ensure you cut at right angles to the grain for the most tender result.
An on trend cut seen on all the best café menus.
Comes from the top blade which sits around a seam of gristle. With the seam removed you are left with a flavourful and robust steak perfect for quick frying and the barbecue.
We recommend you give this a go; you won’t be disappointed.
Versatile and economical cuts. Coarse grained, great flavour and responds well to your favourite marinade. Can be slow cooked, pan fried or used in a stirfy. Useful when you need a little meat to go a long way.
The whole rump is a boneless piece of beef with a border of fat cut from the hindquarter. As a steak rump offers a mix of texture and tenderness and rich and robust flavours. A quality frying steak and great on the barbecue.
