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. This bony cut takes longer to cook than you might think. Ribs love a marinade but beware when cooking over moderate heat that the […]
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. The bone will usually be ‘frenched’ with bones cleaned of meat.
Sear the rack in a hot pan before finishing in the oven. The rack does not take long to cook and will not brown in the short cooking time in the oven. A rack will take 15 to 20 minutes to cook at 180c (to achieve a medium rare to medium result). Rest the rack for at least 10 minutes prior to serving.
Serve with seasonal veg or salads and looks attractive cut into slices of 2 cutlets.
No end of suggestions for flavour combinations can be found online to add more magic to this beautiful cut.
Consider the classic paste of breadcrumbs, parmesan, lemon zest and parsley and smear this over the rack before cooking OR try feta, pomegranate molasses, mint and cumin for a North African vibe.
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 flavours, classic lamb flavours of rosemary, mint and honey or try cumin, coriander and pomegranate molasses for something different.
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 family all year around.
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 in fall off the bone result that finds favour with everyone.
A winter favourite with a side of mash, rice or polenta and seasonal veg. The shanks can be stripped for pasta dishes or a fabulous pie filling. (Have you tried our famous Lamb Shank Pies?)
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 ‘doneness’ for everyone. Turn the meat halfway through cooking at temp of 180c.
30 minutes for a smaller leg, adjust cooking time accordingly and REST after cooking.
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.
The cut to impress, dinner party friendly and family friendly. One of the most flavoursome cuts of beef with all the goodness that comes from being cooked on the bone. The ribs come from the forequarter after the brisket has been removed.
Short rib appreciates a marinade (2 to 24 hrs) and is another cut that benefits from low, slow cooking.
This cut which offers great value for money has seen a resurgence in popularity with the influence of American barbecue.
Again, low and slow is the required treatment via smoker, barbecue, slow cooker, pressure cooker or oven. Will take on any flavours you care to throw its way.
After this treatment the brisket is fork tender and will pull apart.
Serve with crispy slaw and mash or as a sloppy joe in a burger. A party pleaser and a family favourite.
Comes from between the flank and the silverside. A hardworking muscle with lots of connective tissue. Slow cooking allows the sinew to break down.
Either of these cuts will take any flavours you care to throw at them.
