Pork steak or chops
Season steak or chops as desired (marinaded also works)
Lamb rump
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.
Lamb ribs
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 […]
Diced lamb
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.
Lamb shanks
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?)
Butterflied leg
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.
Roast lamb, leg or shoulder
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.
Shortrib
The cut to impress, dinner party friendly and family friendly. One of the most flavoursome cuts of beef with all the goodness that comes from being cooked on the bone. The ribs come from the forequarter after the brisket has been removed.
Short rib appreciates a marinade (2 to 24 hrs) and is another cut that benefits from low, slow cooking.