A kiwi family favourite, Lamb Leg Roasts have the bone-in with fat around the exterior and marbled throughout. Lamb Leg Roasts are best for slow roasting. Roast lamb is perfect for a family lunch or dinner, being able to feed quite a few hungry tummies- plus if there’s any leftover there’s nothing better than roast lamb sammies! 

Products we love with this cut:

• Pepper & Me: Man Grind

• Taste of the Alps: The Shepherd

Now one of the most popular cuts of New Zealanders. Shanks are definitely a colder weather favourite. Lamb Shanks are a cut that is located between the knee joint and the leg of a lamb. Shanks are a delicious cut, with a rich flavour - to get their full potential we recommended slow cooking them which will result in a tender cut of lamb.

Hard to believe as a farmer we used to feed these to the farm dogs. 

Loin chops are a cut from between the rack and rump of a lamb. They look like a mini T-Bone Steak and are really tender with a delicious flavour.  Loin Chops are a really easy dinner, whether you want to pan fry, bbq or oven cook them.

Products we love with this cut:

• Pepper & Me: Man Grind
• Telegraph Hill: Hemp Seed Dukkah

Lamb mince is a perfectly tender and flavourful feature of so many different meals. We love creating our own meatballs, patties and koftas with this mince. It’s even a delicious ingredient to put on top of pizzas. 

Products we love with Lamb Mince:

• Pepper & Me: Mo'rocckin Paste
  
• Cartwheel Creamery: Fiesta
• One Spice: Original Greek Seasoning

Our diced lamb comes from various muscle cuts from our lambs. This means that it still has the beautiful flavour and tenderness that you are used to, but makes it kinder on your wallet. We love adding our diced lamb into the slow cooker for casseroles or curries. 

One of the most impressive cuts to serve for friends or family, a lamb rack is the perfect cut for entertaining and it tastes absolutely exquisite. One of our lamb racks has 8 ribs, it’s a lean cut with a beautiful fat cap that is left on to keep that moisture in while cooking. Best cooked in the oven in winter and bbq in summer :-)

Our lamb leg steaks are exactly what they would seem - a steak that is cut from the rump end of the leg which is the most tender part of the leg.  Our Lamb Steaks are suitable for fast cooking methods bbq or frying and would be perfect either medium rare or well done.

Lamb Noisettes are another favourite gourmet restaurant cut.  They are a boneless loin which has been cut from the carcass rolled and tied with red n white butchers string. We recommend searing the outside and then placing it in the oven for around 20 - 30 minutes at 180 depending on your oven. You will love the delicious flavour this cut has. It can also be stuffed with - well whatever you want - apricots included.  Get creative with this one and let me know what you come up with.  Summer bbq place fresh rosemary on the grill and olive oil salt and pepper your Noisette.  The rosemary smoke will infuse this cut to create something so different but so simple.

An old fashioned fave.  We have a wee secret with these, we have been leaving and cooking the necks whole. Everyone I have introduced to this is converted.  A whole neck or a couple of whole necks makes for a great neck chop Irish stew. 

There is a tenderloin that runs along the back of the neck and when cooked over a period of time slowly, it comes away as one whole piece that just falls off the bone also giving the appearance of a lot more meat.

Lamb spare ribs are pretty self-explanatory, again a very versatile cut of lamb you can cook them in many ways from the oven, bbq or slow cooker. As the meat is close to the bone, Lamb Spare Ribs are full of flavour. Lamb Spare Ribs are great for sharing, they are delicious fresh from the bbq and even cold the next day- the trick is having a great rub or glaze on them! 

Products we love with this cut:

• The Four Saucemen: The Lamb Rub
• Rum & Que: Ram Rod Meat Rub
• Pepper & Me: Get Lit Chipotle BBQ Sauce

Lamb Boned & Rolled Shoulder is a cut that is laced with fat and tissue, which means it is beautiful when slowly cooked, either in a slow cooker, the oven or the BBQ. Our Lamb Boned & Rolled shoulder is tied with butcher’s string. After you finish cooking just snip off the string for a succulent and tender cut of meat.

Lamb Frenched Cutlets are made up of the eye of a loin muscle, a rib bone with a cap of fat. The cap of fat helps the cutlet retain moisture and gives a rich flavour into the meat while cooking. We use a process called french trimming when creating this cut, to do this we cut off the ends of the bones and scrape them clean, which makes them look very impressive when serving to friends or family for a meal. Lamb Frenched Cutlets are easy to cook and are perfect for pan frying or to go on the bbq. 

A Traditional Forequarter Roast Lamb is part of the shoulder. The meat on this roast is very tender when cooked, we recommend cooking this roast slowly at a temperature of 180 degrees in the oven.