What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them? A dish that we think will be 'world famous' in your household!
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We took a dive back in time and discovered the love of roast lamb hasn’t changed much over the years. As stated in Mrs Beeton’s Book of Household Management circa. 1861, it appears her recipe for roast leg of lamb clearly states two of the most important ingredients that we still use today to cook our lamb - “lamb and a little salt.”
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Kiwi beef and sheep farmers have produced the world’s first Blamb, a sheep and cattle hybrid that combines the very best of both meats to ensure consumers never have to go through the toughest of all choices – whether to eat beef or lamb.
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National Lamb Day is always a great excuse to invite friends or family around and cook up an epic lamb feast. Having just come off the back of the Covid-19 lock down we were eager to share our National Lamb Day celebrations with our grandparents, whom we had not seen for over 3 months.
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The humble lamb shank has officially been voted New Zealand’s favourite lamb cut in the Great Kiwi Lamb-Off which was run in celebration of National Lamb Day, which took place yesterday. Following seven hotly contested rounds – which received a whopping 22,000 votes – the shank was awarded the coveted title.
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No roast lamb is complete without a traditional mint sauce and Ambassador Chef Norka from Mangapapa Hotel, has the perfect recipe to take your roast lamb to new heights!
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For many Kiwis, lockdown provided a chance to practise a new skill. However, for Kiwi sheep farmer Garth Coleman and his daughter Lucy Coleman, they took a newly acquired skill one step further by creating remarkable images out of the sheep they care for.
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It’s been a tough time for the restaurant industry, but it was heartening to see so many chefs cooking in the their kitchens at home during the Level 4 lockdown. We’d love to share some easy lamb recipes you can cook at home from our chef community.
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This National Lamb Day is like no other, especially for the Hospitality Industry. From what we have seen over the last few weeks, lamb is not only a stalwart of our nation, but is firmly back on restaurant menus, be it for dining in or a contactless takeout. So what do our chefs find so special about working with New Zealand lamb?
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All parents want their babies to grow up strong and healthy. By incorporating lean red meat such as New Zealand lamb into your little ones diet you can help optimise their growth and development from the start.
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From Lebanon to Indonesia and everything in-between, the versatility of lamb is showcased in this collection of dishes from around the world. If you’re feeling like something a little different to our tradition Kiwi lamb roast to celebrate National Lamb Day on Sunday 24th May, then check out these recipes.
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May 24th marks National Lamb Day and New Zealand lamb has come a long way since the first shipment left our shores back in 1882. It is widely used around the globe but how has it evolved on menus over the years?
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Grass-fed, free-range and locally sourced are just a few of the reasons why New Zealand nutritionists and dietitians recommend you to keep eating lamb as excitement continues to build ahead of National Lamb Day on Thursday 24 May.
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