With Lamb

Rack-of-Lamb-web

Rack of Lamb with Pomegranate Sauce

Posted on: 30th Jun, 2014by frenchie

We’re hooked on the meat from our stallholder ‘Pleased to Meat You’ – you can find Anna, Kayne and Matt in the space beside our Kitchen Shop. All the meat is export quality. Their racks of lamb are very tender and full of flavour. This is another recipe inspired by a recipe in ‘Persiana’. You […]

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Mediterranean Lamb Meatballs

Posted on: 10th Jan, 2014by frenchie

I’m not quite sure why I came up with this recipe this week but maybe it was because last Friday I noticed lamb mince as Churchill Meats were setting up for the weekend. That prompted me to start thinking about making meatballs for dinner one night. Rather than stick to a pretty standard sort of […]

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5 Hour Lamb

Five Hour Lamb

Posted on: 8th Jan, 2014by frenchie

Easter is a traditional time to eat lamb. In the Northern Hemisphere it’s about a celebration of Spring and new life after a long winter. We can’t claim that in New Zealand but I think it’s a good time to have lamb because I have a bit more free time to cook something slowly. This […]

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Lamb Tagine

Posted on: 8th Jan, 2014by frenchie

In keeping with our Moroccan theme this week, Lou agreed to share his Lamb Tagine recipe. As well you’ll find a quick recipe for sardines and chemoula in the Market News. This lamb tagine recipe is a favourite with customers who eat regularly here on Friday nights. Lou actually makes his own ras-el-hanout spice and […]

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Navarin of Lamb

Navarin of Lamb

Posted on: 8th Jan, 2014by frenchie

In France this week’s recipe NAVARIN OF LAMB is regarded as a spring dish with lamb and baby spring vegetables. However we think it works any time of the year. In the winter Warwick and the team make more hearty and earthy with the addition of winter vegetables Ingredients Diced lamb (make sure the pieces […]

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