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...

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....

Lamb rack

A dinner party favourite and for very good reason.  Tastes great, looks great and easy to prepare and cook. May have an exterior of fat (cap on) or the cap removed. ...

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...

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