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Shoulder chops
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...
Loin chops
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...
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...
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...
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...
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...
Corned Beef (Silverside)
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...
Minute Steak
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...