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INSTRUCTIONS

Preheat the oven to 160°C.

Lamb
Lay lamb flesh-side-up on a chopping board. Spread over the herbs and season with salt and freshly ground black pepper. Drizzle over the olive oil. 

Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar. Pour 1/2 cup water around the lamb. Cover dish with its lid or make a baking paper and foil lid. Place in the oven and cook the lamb for 2 1/2 - 3 hours, or until the meat is very tender. Remove lamb from the oven (see tips). Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.

Late summer vegetables
Pour the oil into a wide heavy-based saucepan and place over medium heat. Add the eggplant and cook until soft and golden, then add the onion and cook for a further 5 minutes. Add the garlic, celery and capsicum and cook for 5 minutes.

Pour in the red wine vinegar and allow to bubble up. Add a pinch of sugar and the tomatoes. Cook for a further 5 minutes before stirring in the olives, capers and parsley. Season with salt and freshly ground black pepper.

To serve
Slice the lamb and place on a warmed platter with the vegetables. Drizzle over hot meat juices. Finish dish with extra sprigs of oregano or sweet marjoram.

Slow-Cooked Shoulder of Lamb with Late Summer Vegetables

INGREDIENTS

Lamb
An Eketahuna Country Meat Butterflied Lamb Shoulder or Boneless Leg
4 sprigs rosemary, leaves finely chopped
2 tablespoons roughly chopped oregano or sweet marjoram leaves
3 tablespoons olive oil
1/2 cup white wine or white wine vinegar
Late summer vegetables
3 tablespoons olive oil
1 eggplant, diced
1 red onion, finely sliced
2 cloves garlic, crushed
2 sticks celery, strings removed with a vegetable peeler and diced
1 red and 1 yellow capsicum, cored, seeds removed
and diced
1/4 cup red wine vinegar
pinch sugar
6 ripe tomatoes, skinned, cored and roughly chopped
1 tablespoon pitted olives
1 tablespoon capers, drained
a few extra sprigs of oregano or sweet marjoram

INSTRUCTION

Preheat the oven to 160°C.

Lamb
Lay lamb flesh-side-up on a chopping board. Spread over the herbs and season with salt and freshly ground black pepper. Drizzle over the olive oil. 

Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar. Pour 1/2 cup water around the lamb. Cover dish with its lid or make a baking paper and foil lid. Place in the oven and cook the lamb for 2 1/2 - 3 hours, or until the meat is very tender. Remove lamb from the oven (see tips). Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.

Late summer vegetables
Pour the oil into a wide heavy-based saucepan and place over medium heat. Add the eggplant and cook until soft and golden, then add the onion and cook for a further 5 minutes. Add the garlic, celery and capsicum and cook for 5 minutes.

Pour in the red wine vinegar and allow to bubble up. Add a pinch of sugar and the tomatoes. Cook for a further 5 minutes before stirring in the olives, capers and parsley. Season with salt and freshly ground black pepper.

To serve
Slice the lamb and place on a warmed platter with the vegetables. Drizzle over hot meat juices. Finish dish with extra sprigs of oregano or sweet marjoram.

INSTRUCTIONS

Preheat the oven to 220°C conventional bake.

Green herb paste
Place all the ingredients, except the oil in a food processor and mix for 30 seconds. Drizzle in the oil until it forms a paste. Season and set aside.

Lamb
Open out the lamb and place with the flesh side up, . Spread over the green herb paste. Starting from one narrow end, roll up neatly into the best shape you can and tie at intervals with kitchen string to secure.
Place lamb in a roasting dish and place in preheated oven. Roast for 20 minutes, then reduce the oven temperature to 190°C and roast for a further 40 minutes together with the shallots and potatoes. Transfer lamb and roasted vegetables to a warm plate, cover loosely with foil and keep in a warm place while you make the gravy.

Beetroots and dressing
While the lamb is roasting, prepare beetroots. Put the vinegar and maple syrup in a bowl and whisk in the oil. Season with salt and freshly ground black pepper. Set aside. Boil beetroot in lightly salted water for about 35 minutes or until just tender when tested with a skewer. Peel beetroot either by using a small sharp knife, or by using your fingers to rub off the skins under slowly running cold water. Cut beetroots in half and place into the dressing and toss. Set aside. .
To serve: Slice lamb and place down the centre of a large platter. Surround lamb with roasted shallots and potatoes on one side and beetroot and steamed green beans on the other.

Serve with a jug of gravy.

Herb Stuffed Butterflied Leg of Lamb

Cooking lamb is a favourite with many Kiwi families at Christmas time. This recipe has been tried and tested and believe us, it\'s perfect for the festive season. The lamb is meltingly tender and the herb stuffing adds bursts of flavour not to mention beautiful colour to the dish. But the best part? It\'s quick, which means more time to spend with family and friends.

INGREDIENTS


Lamb
1 Eketahuna Country Meats  butterflied leg of lamb

Green herb paste
2 spring onions, very finely chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh oregano, or ½ teaspoon dried
2 cloves garlic, crushed
3 tablespoons lemon juice
¼ teaspoon ground cumin
3-4 tablespoons oil

Beetroots and dressing
3 bunches baby beetroot
(about 15)
2 tablespoons cider vinegar
1 tablespoon pure maple syrup
¼ cup olive oil
To serve
8 large shallots, root end trimmed and peeled
16 baby potatoes, scrubbed
Steamed green beans

Gravy

INSTRUCTION

Preheat the oven to 220°C conventional bake.

Green herb paste
Place all the ingredients, except the oil in a food processor and mix for 30 seconds. Drizzle in the oil until it forms a paste. Season and set aside.

Lamb
Open out the lamb and place with the flesh side up, . Spread over the green herb paste. Starting from one narrow end, roll up neatly into the best shape you can and tie at intervals with kitchen string to secure.
Place lamb in a roasting dish and place in preheated oven. Roast for 20 minutes, then reduce the oven temperature to 190°C and roast for a further 40 minutes together with the shallots and potatoes. Transfer lamb and roasted vegetables to a warm plate, cover loosely with foil and keep in a warm place while you make the gravy.

Beetroots and dressing
While the lamb is roasting, prepare beetroots. Put the vinegar and maple syrup in a bowl and whisk in the oil. Season with salt and freshly ground black pepper. Set aside. Boil beetroot in lightly salted water for about 35 minutes or until just tender when tested with a skewer. Peel beetroot either by using a small sharp knife, or by using your fingers to rub off the skins under slowly running cold water. Cut beetroots in half and place into the dressing and toss. Set aside. .
To serve: Slice lamb and place down the centre of a large platter. Surround lamb with roasted shallots and potatoes on one side and beetroot and steamed green beans on the other.

Serve with a jug of gravy.

INSTRUCTIONS

Preheat oven to 190°C fan bake.

Peel the fat cap off the racks and lightly season the lamb racks all over and bring to room temperature on a plate, covered with clingfilm.

In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and take off the heat. Mix in about half of the breadcrumbs– slowly adding enough until you have a good coating. Spoon the topping evenly across the racks, pressing it down over the meat. Sauté the onion and garlic in 2 tbsp olive oil or
butter until lightly caramelised, then mix in the rosemary and chilli.

Place the vegetables in a roasting dish and mix in the caramelised onions, season, then put the lamb racks on top.
Roast in the centre of the oven for 20-30 minutes, depending on the thickness of the meat. If the crumbs are becoming too dark as it cooks, cover loosely with foil.

Remove from oven, cover and leave to rest for 5 – 10 minutes before serving.

Place the pumpkin seeds in a small fry-pan with a tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little. Take the pan off the heat and leave to cool.

To serve:
Take the racks and carefully cut in half. Drizzle the balsamic vinegar over the vegetables, mix it in and spoon onto 4 warm plates. Place the lamb on top of the veg. Decorate with watercress and scatter with pumpkin seeds.

Roast Rack of Lamb with Marmalade Mustard Crumb Topping

INGREDIENTS


2, 8-bone Eketahuna Country Meats lamb racks, 
60g butter
2 tablespoons marmalade or apricot jam
1 heaped tbsp wholegrain mustard
½ cup coarse breadcrumbs (or use Japanese panko crumbs for that extra special touch)
1 brown onion, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
olive oil or butter
2 teaspoons rosemary leaves, roughly chopped
½ red chilli, thinly sliced (optional)
600g baby vegetables (baby carrots, courgettes, sweetcorn and fennel)
4 tablespoons pumpkin or sunflower seeds, pinenuts or slivered almonds
1 large bunch watercress, washed and drained (optional)
2 tablespoons balsamic vinegar

INSTRUCTION

Preheat oven to 190°C fan bake.

Peel the fat cap off the racks and lightly season the lamb racks all over and bring to room temperature on a plate, covered with clingfilm.

In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and take off the heat. Mix in about half of the breadcrumbs– slowly adding enough until you have a good coating. Spoon the topping evenly across the racks, pressing it down over the meat. Sauté the onion and garlic in 2 tbsp olive oil or
butter until lightly caramelised, then mix in the rosemary and chilli.

Place the vegetables in a roasting dish and mix in the caramelised onions, season, then put the lamb racks on top.
Roast in the centre of the oven for 20-30 minutes, depending on the thickness of the meat. If the crumbs are becoming too dark as it cooks, cover loosely with foil.

Remove from oven, cover and leave to rest for 5 – 10 minutes before serving.

Place the pumpkin seeds in a small fry-pan with a tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little. Take the pan off the heat and leave to cool.

To serve:
Take the racks and carefully cut in half. Drizzle the balsamic vinegar over the vegetables, mix it in and spoon onto 4 warm plates. Place the lamb on top of the veg. Decorate with watercress and scatter with pumpkin seeds.

INSTRUCTIONS

Preheat the oven to 130°C conventional bake.
Heat a little oil in a large frying pan over a high heat. Add the lamb, skin side down, and cook until browned. Turn over and brown the other side until browned, then set aside on a plate. Drain excess fat from the pan.
Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden. Add the garlic cloves and cook for another few minutes. Add the wine, turn up the heat and let it bubble rapidly for a minute (scrape up any caramelised meat juices stuck to the bottom). Add the stock, rosemary stalks, bay leaves and lemon zest. Stir and carefully pour everything into your largest roasting dish.
Add the lamb to the dish, skin-side up. Spread the mustard and anchovies over top and drizzle with olive oil. Sprinkle with the cumin seeds and season.
Cover the dish tightly with tinfoil and bake in the oven for 5 hours or until falling apart. Baste the lamb a couple of times whilst cooking. Remove the tinfoil, turn up the oven to 200°C and cook for another 10-15 minutes until the lamb is browned and crunchy on top.
Transfer the lamb to a warmed plate or platter (you can use a dinner plate to transfer it instead of tongs, as it will be falling apart and very tender) and cover with the foil. Let it rest for 10-15 minutes before serving.
To remove the layer of oil on top of the pan juices, gently lay 6-7 paper towels flat on the surface without pressing down. Wait a few minutes for them to soak through, then discard. Pour the remaining pan juices through a sieve into a clean saucepan. Add the cornflour mixture and boil until reduced to a nice pouring sauce while the lamb rests. Taste and season as required.
To serve
Pull the lamb into nice big chunks. Serve on mashed potatoes or kumara with seasonal vegetables, pour gravy over and scatter with fresh herbs if you like.

Slow Cooked Pulled Lamb

The shoulder has an incredible flavour, and cooking it on a low heat for a long time gives you beautifully tender meat that falls off the bone. Smothered in a rich gravy from the cooking juices, you’ll be in heaven with this meal. And the best part is it’s dead simple to make.

INGREDIENTS

1- ECM Butterflied lamb shoulder,
25g butter
4 large onions, quartered
1 whole bulb garlic, cloves peeled
1 cup white wine
1 cup chicken or beef stock
4 stalks fresh rosemary
3 bay leaves
Zest of 1 lemon
1 tablespoon Dijon or wholegrain mustard
2 anchovies, finely chopped
1 tablespoon cumin seeds
3 teaspoons cornflour mixed with 1/4 cup water
Fresh chopped herbs, to garnish

INSTRUCTION

Preheat the oven to 130°C conventional bake.
Heat a little oil in a large frying pan over a high heat. Add the lamb, skin side down, and cook until browned. Turn over and brown the other side until browned, then set aside on a plate. Drain excess fat from the pan.
Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden. Add the garlic cloves and cook for another few minutes. Add the wine, turn up the heat and let it bubble rapidly for a minute (scrape up any caramelised meat juices stuck to the bottom). Add the stock, rosemary stalks, bay leaves and lemon zest. Stir and carefully pour everything into your largest roasting dish.
Add the lamb to the dish, skin-side up. Spread the mustard and anchovies over top and drizzle with olive oil. Sprinkle with the cumin seeds and season.
Cover the dish tightly with tinfoil and bake in the oven for 5 hours or until falling apart. Baste the lamb a couple of times whilst cooking. Remove the tinfoil, turn up the oven to 200°C and cook for another 10-15 minutes until the lamb is browned and crunchy on top.
Transfer the lamb to a warmed plate or platter (you can use a dinner plate to transfer it instead of tongs, as it will be falling apart and very tender) and cover with the foil. Let it rest for 10-15 minutes before serving.
To remove the layer of oil on top of the pan juices, gently lay 6-7 paper towels flat on the surface without pressing down. Wait a few minutes for them to soak through, then discard. Pour the remaining pan juices through a sieve into a clean saucepan. Add the cornflour mixture and boil until reduced to a nice pouring sauce while the lamb rests. Taste and season as required.
To serve
Pull the lamb into nice big chunks. Serve on mashed potatoes or kumara with seasonal vegetables, pour gravy over and scatter with fresh herbs if you like.

INSTRUCTIONS

Pre-heat the oven to 190°C. Lightly grease a medium-sized oven proof dish.
Lamb
Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the lamb mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove to a bowl and set aside.

Reduce heat to low, add another dash of oil and add the onion and carrot. Cook for 10 minutes until the onion is soft. Return lamb to the saucepan with the tomatoes, stock and Worcestershire sauce. Bring just to the boil, then reduce heat, partially cover and cook mince at a gentle simmer for 30 minutes, stirring occasionally. Stir through the chopped herbs and season. The mince should be thick but not dry.

Kumara topping
Boil kumara in lightly salted water for about 25 minutes or until tender. Drain, then using kitchen paper to help you, peel away the skin. Cut kumara in round slices.

To assemble
Spoon mince into the greased ovenproof dish and top with the kumara slices. Sprinkle with the grated cheese and place in the oven to cook for 25 minutes or until hot and bubbling.

Shepherd\'s Pie

A classic with a Kiwi twist. The addition of kumara makes a change from the well-known potato topping - and we love the taste of lamb and kumara together. We bet the little ones in your family will love this meal just as much as you.  The lamb can easily be substituted for beef.

INGREDIENTS

Lamb
1 pack of ECM lamb mince
1 onion, finely chopped
1 carrot, finely chopped
400g can chopped tomatoes in juice
2 cups vegetable stock
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped parsley
1 teaspoon chopped thyme leaves
Kumara topping
500g small red kumara, scrubbed
1 cup grated cheddar cheese or ½ cup freshly grated parmesan
To serve
Cooked green peas

INSTRUCTION

Pre-heat the oven to 190°C. Lightly grease a medium-sized oven proof dish.
Lamb
Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the lamb mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove to a bowl and set aside.

Reduce heat to low, add another dash of oil and add the onion and carrot. Cook for 10 minutes until the onion is soft. Return lamb to the saucepan with the tomatoes, stock and Worcestershire sauce. Bring just to the boil, then reduce heat, partially cover and cook mince at a gentle simmer for 30 minutes, stirring occasionally. Stir through the chopped herbs and season. The mince should be thick but not dry.

Kumara topping
Boil kumara in lightly salted water for about 25 minutes or until tender. Drain, then using kitchen paper to help you, peel away the skin. Cut kumara in round slices.

To assemble
Spoon mince into the greased ovenproof dish and top with the kumara slices. Sprinkle with the grated cheese and place in the oven to cook for 25 minutes or until hot and bubbling.

INSTRUCTIONS

Lamb
Place the lamb shanks and herbs in a large saucepan. Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface. Lower the heat and simmer, covered for 1 hour.

Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.
Add the carrot, leek, turnip, swede and celery to the broth then taste and season. Continue to simmer for a further 30 minutes or until the vegetables are all just tender.

Remove the lamb shanks from the pan and place on a board. Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon). Remove the herbs and discard.

Return the lamb to the pan, bring back up to the boil and finally check seasoning.

Serve lamb broth in 4 warmed soup bowls and sprinkle with chopped parsley. Drizzle with Sriracha sauce for a bit of heat.

Lamb Shank /Neck Chop Broth

Who can resist a vegetable packed broth with tender lamb. The perfect way to warm up on a cold winter day. We like to make extra and leave in the freezer for a healthy go-to meal when time poor.

INGREDIENTS

Lamb
1-2 packs of ECM lamb shanks or 3-4 packs of ECM lamb neck chops
2 litres vegetable stock or other light flavoured stock
1 bay leaf, sprig of thyme and rosemary
1 onion, diced
2 tablespoons pearl barley
1 large carrot, diced
1 small leek, white and light green parts only, well washed and finely sliced
1 small turnip, peeled and diced
½ small swede, peeled and diced
1 stick celery, strings removed with a vegetable peeler and finely sliced
1 tablespoon finely chopped flat leaf parsley
Sriracha sauce (optional)

INSTRUCTION

Lamb
Place the lamb shanks and herbs in a large saucepan. Pour in the vegetable stock, bring up to the boil then skim away any fat that is rising to the surface. Lower the heat and simmer, covered for 1 hour.

Skim away any further fat, then add the onion and pearl barley and continue simmering, covered for a further 1 hour.
Add the carrot, leek, turnip, swede and celery to the broth then taste and season. Continue to simmer for a further 30 minutes or until the vegetables are all just tender.

Remove the lamb shanks from the pan and place on a board. Pull away the meat and cut into smaller pieces (pieces that will sit easily on a soup spoon). Remove the herbs and discard.

Return the lamb to the pan, bring back up to the boil and finally check seasoning.

Serve lamb broth in 4 warmed soup bowls and sprinkle with chopped parsley. Drizzle with Sriracha sauce for a bit of heat.
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