Our new years gift to you – more box for your buck

Spark up the BBQ with $20 off our ‘Sideline’ meat box.

We know many of you are still enjoying the holiday break, so this week’s special is just for you! Take the holiday with you to the park. This meat box has more than enough to cater for drop-ins and last-minute ‘can I come’s’ on your annual friendly neighbourhood or family cricket/rugby/football picnics. Grab some rolls, throw some salads together and cater for the whole day’s activities.

The Butchery is back to our regular business hours, so if you are in the Waipawa area, please drop in and say ‘hello’ and pick up something yummy for dinner while you are at it; we’ve got plenty to inspire you.

Waipawa Butchery Kitchen is Open.

ORDER WBK HERE

Take a night off from cooking, WBK is available from this week.

Jan’s back on board to cook up a delicious storm. All your favourites are available to order if you feel like a night off after that Xmas/New Year cooking and entertaining spree. Did we just hear a collective sigh of relief?

Holiday Staff Pick

GET YOUR BUTTERFLIED LAMB HERE

The perfect BBQ lamb recipe for long hot lazy holiday days.

While you don’t need an excuse to spark up the BBQ over summer, this simple Greek-flavoured butterflied lamb recipe will have you reaching for your tongs.

It takes no time to prepare or cook, but give it plenty of marinating time to really let those flavours sink into the meat.

Marinade Ingredients:

500gm Patangata Station Butterflied Lamb Leg

2 cloves crushed garlic

1/4 cup lemon juice

2 teaspoons of lemon zest

2 tablespoons of Olive Oil

1 tsp fresh Oregano (1/2 tsp dried)

1 tsp fresh Rosemary (1/2 tsp dried)

1/2 tsp salt

1/4 tsp freshly ground black pepper

Instructions:

Mix all marinade ingredients into a zip lock bag, add the lamb and massage all the flavours in. Marinate for 3 hours at room temp if you are short on time, but we recommend 24 hours in the fridge to really bring all the flavours together.

To cook:

Remove lamb from the fridge at least an hour before cooking to bring to room temperature.

Brush your BBQ grill with oil, and then turn it on to get nice and hot.

Place your lamb on top and turn once, allowing 8-9 minutes on each side until it’s deliciously golden brown on the outside and medium/rare on the inside.

Remove from the grill and place on a board, covered with baking paper and a tea towel to rest for 10 minutes.

Carve across the grain, season with salt and pepper, garnish with parsley and serve alongside some of our extremely moreish WBK homemade mint and lime sauce.

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