Ingredients 500g Quality Mark lamb mince 1 finely grated red onion 1 tsp garlic clove 1 tsp finely grated fresh ginger 1 deseeded and finely chopped red chilli ½ tsp ground coriander ½ tsp ground turmeric ½ tsp paprika ¼ tsp cardamom Yoghurt sauce 1 cup yoghurt zest of 1 lemon 6 sprigs of fresh mint, leaves removed and chopped To serve Naan bread and mixed … Read more
Ingredients 400g Quality Mark lamb mince 2 diced onions 2 diced carrots 80g cranberries 100g sliced button mushrooms 20g plain white flour 300ml beef stock ½ tsp cumin 1 tbsp fresh thyme 4 sheets puff pastry 2 tbsp olive oil 1 beaten egg Salt and black pepper ¼ bunch chopped fresh coriander Method Pre-heat oven to 180°C. Heat the oil in a frypan and add the onions, carrots, … Read more
It’s a Kiwi thing, right? I have New Zealand friends living in the US who can never find a decent pie. One of the first things they when they arrive back in NZ (when they can get here of course) is to find a tasty Kiwi pie. Pies are a great meal in winter; in … Read more
Lamb and pomegranate tagine is our current favourite lamb shank recipe. We cook it in our oven in an iron casserole dish and often use pumpkin as an alternative to the chickpeas, which is equally delicious. Add the pumpkin after about the first hour of cooking. Ingredients 2 tablespoons olive oil 2 teaspoons sesame oil … Read more
Prep time: 20 mins | Cook: 10 mins | Serves 4 | Excellent source of iron Beautiful spices and creamy feta combine to make this recipe simply delicious. Ingredients Lamb 3 quality lamb rumps with any silver skin trimmed off. Spice mix 1½ tsp paprika ¼ tsp ground cumin Good pinch cayenne pepper Tomato & … Read more
Prep time: 15 mins | Cook: 20 mins | Serves 4 | Excellent source of iron A bright and fresh-looking dish with a lamb french rack yielding eight lamb cutlets. You could also use lamb rumps. Ingredients Lamb 1 x lamb french rack with 8 cutlets Salt and freshly ground pepper for seasoning Herb paste 2 … Read more
Prep time: 10 mins | Cook: 30 mins + resting time | Serves 6 | Good source of iron Great for times of the year such as Christmas and Easter when you’re going to have a throng around the dining table, and “leftovers” are brilliant – for example, cold lamb sandwiches for lunch. You can … Read more
Prep time: 25 mins | Cook: 1 hour 15 mins | Serves 8-10 This is a very festive looking dish. With premium New Zealand lamb you will impress your guests. You could also use a butterflied leg of lamb which is already cut and just needs to be rolled and tied once you have stuffed … Read more
Prep time: 10 mins | Cook: 40 mins | Serves 4-6 | Great source of iron Ingredients 1.5 kg Quality Mark butterflied leg of lamb 1/3 cup extra virgin olive oil 4 stalks fresh thyme, leaves removed 3 stalks fresh rosemary, leaves remove, roughly chopped 1 small red onion, finely chopped 1 small carrot, finely … Read more
Prep time: 25 mins | Cook time: 15 mins | Serves 4 | Good iron source Ingredients Lamb 3 x Quality Mark lamb rumps Stuffing 1 handful baby spinach leaves 75g creamy feta Hollandaise sauce 200g unsalted butter 3 tablespoons white wine vinegar 2 whole black peppercorns 3 egg yolks juice of ½ lemon To … Read more