It’s the last week of our ‘great pie giveaway’

Twice the delicious.

Golden flaky pastry surrounding premium Patangata Station Angus Beef Mince, cooked in a delicious gravy – scrumptious! Whether your a ‘heat and smother in tomato sauce’ pie lover or a more refined ‘serve with a side of mash’ kind of pie aficionado, take advantage of our ‘great pie giveaway’ before it ends this Sunday.

Shop closed Tuesday, 6th February for Waitangi Day, but you can still order online.

This Week’s WBK Special.

ORDER WBK HERE

Lamb & Feta Lasagne.

In the build-up to Lamb Day next week, we’re serving up a delicious Greek-inspired lasagne. Lamb and feta in a tasty tomato-based sauce, served between pasta sheets – yummy. Order your WBK special today.

A Marinade for Lamb Lovers.

Buy Lamb

Lamb Day is nearly here!

We love lamb, roasted, barbequed, slow-cooked, fast-cooked – it’s delicious however you serve it in our books, and our Patangata Station Lamb flavour is like no other. To celebrate the lead-up to Lamb Day on February 15th, we have a quick and easy BBQ marinade to use on any of your favourite cuts. Lamb Rack cutlets, lamb chops, lamb steaks – it’s tasty with whatever you choose. Give it a few hours to marinate, preferably overnight, to really lock in those flavours and cook it on high for a couple of minutes on each side (depending on how rare you like it, but see the preparation note about burning). Let it rest and serve with either jasmine rice or salad. Why not try a cold Vietnamese noodle salad with fresh mint and coriander and a nuoc cham dressing?

BBQ LAMB MARINADE:

500grams of your choice of Lamb – prepare by flattening, you want to cook as quick as possible to avoid the sweet marinade burning and charring too much.

1/3 cup Kecap Manis (thick, sticky, sweet Indonesian Soy Sauce, available at most supermarkets or your local Asian supermarket)

2 tablespoons of mirin or Chinese rice wine

3 cloves crushed garlic

1 tablespoon of finely chopped coriander leaves

Combine your prepared lamb and marinade ingredients and refrigerate for 4-12 hours (although overnight is fine too)

Then cook on a preheated hot grill for a matter of a minute or two (depending on how rare you like it), but don’t overdo it; you will burn your marinade. Let it rest.

NUOC CHAM DRESSING FOR A VIETNAMESE NOODLE SALAD – Makes 1 cup

60 ml (1/4 cup) fish sauce

60 ml (1/4 cup) rice wine vinegar

2 tablespoons white sugar

125ml (1/2 cup) water

2 garlic cloves, finely chopped

1 red birdseye chilli, finely chopped

2 tablespoons lime juice

Cook some Vietnamese noodles per packet instructions, add some carrot sticks and cucumber, and top with fresh mint and cucumber with salted peanuts for extra crunch.

Giving a leg up to local netball.

We are very excited to be the primary sponsors of the newly formed Waipawa Netball Club. As a business powered by women (and men), we couldn’t be prouder of this partnership, supporting fellow wahine on their path to success. We look forward to cheering them on in their first season.

If you order via our website and live in Hawke’s Bay, you will still get the option for delivery or pick up from our Waipawa Butchery shop. If you’re elsewhere in New Zealand, we will pop your order on an overnight courier to any town or city addresses.

Remember when you purchase from Waipawa Butchery, you are buying true farm to plate quality100% grass fed meat.

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Make sure to get your orders in!

Kind regards
Annabel, Duncan and the WB team x