Roasting

We love the Turk’s free range whole chickens, there’s so many different options you can have with whole chickens.

Why Turks? We wanted to buy off someone with similar values to us. Turks is family owned, works closely with their farmers and all their chicken is free range. Plus, their chicken is so delicious! 

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

Eye fillet is a cut that spans from the short loin and the sirloin and can also be called the Tenderloin.  Eye fillet is a beautifully tender and flavoursome cut of meat. Eye fillet is perfect for a roast with the family and is a decadent treat when you use it to make a Beef Wellington.  It can be used whole or cut into small thick steaks with little or no fat.

Please write in the notes if you would like your eye fillet whole or in steaks.

Products we love with this cut:

• Dog Town Mustard: Wholegrain
  
• Cornhusker Kitchen: Gourmet Duck Fat Cooking Oil Spray (We use this on Potatoes to get the most divine crunchy potatoes) 
  
• Pickle & Pie: Smoked Salt
  

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 :-)

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.

Boston Butt is a cut of pork that is cut from the upper part of the shoulder to the front leg. Boston Butt is an ideal cut for pulled pork, we recommend cooking this cut slowly through barbecuing, roasting, stewing or braising. The low n slow BBQ cooks of NZ love love love this cut.

Perfect for a quick and easy dinner. Butterflied Chicken is a whole chicken but has been flattened out which allows both the breasts and legs to cook to their ideal temperatures without the breasts drying out.

Sirloin roll is a tender, juicy and flavourful cut. Sirloin is cut from the boned loin, it has minimal fat apart from the fat along the exterior of the cut. We recommend searing your sirloin roll first then cooking it in the oven or the BBQ. The cooking time will depend on the size of your Sirloin Roll.

Approx 1kg

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.