Patangata Station is in the unique position that it owns the local butcher shop – Waipawa Butchery is located 15kms away from The Station, all of the stations top quality beef and lamb sold in the Butchery comes from exclusively from Patangata Station.

 

Patangata Station is a supplier to a select few restaurants; Chefs appreciate the quality Beef and Lamb produced at the station, the personal care they receive from our award winning butchery team and the heritage which makes Patangata Station such a sought after supplier.

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.