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Written by Lisa Moloney on May 19th, 2017

WORLD IRON AWARENESS WEEK – IT’S A WRAP!

With World Iron Awareness Week done and dusted for 2017, I continue to feel a spring in my step which could be attributed to all the iron rich meals I enjoyed making (and eating) for my family during the week. Iron deficiency is an issue for many New Zealanders and being the mum of two ravenous teenage boys, I made a real effort to ensure we had four lean red meat meals in recognition. Not only did the recipes I cooked tick all the boxes for healthy well-balanced meals, they were utterly delicious which, let’s face it, is really the only thing a teenage boy relates to when it comes to food. So it’s just as well our New Zealand grown beef and lamb is packed full of good things like iron to keep us all healthy.

Two beef and two lamb dishes seemed the best way to go, so the week began with a tray of lamb shoulder chops baked in the oven with fresh rosemary and plenty of seasoning. I had grabbed these on special at the supermarket which also made this an economical meal while still filling a tad ‘special occasion’.

The Big Iron Four challenge inspired my next two recipes which came from recent issues of mEAT Magazine. A pack of Quality Mark rump steak caught my eye at the supermarket and along with heaps of colourful vegetables, this was turned into another easy meal Asian Beef with Noodles. The punchy Asian flavours of the marinade and the crunch of the vegetables made this a complete taste explosion.

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Asian Beef with Noodles
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Polpettone
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Slow Cooked Pulled Lamb

A weekday meal just wouldn’t be the same without using mince somewhere along the way and I love flicking through mEAT Magazine to get inspired and creative with mince. Polpettone – giant meatballs in a deliciously rich homemade tomato sauce - looked interesting and again, easy! The meatballs had the lovely texture of a baked meatloaf and with lashings of creamy whipped mashed potato to soak up the sauce, this was a rich and satisfying meal. I had fresh coriander floating around in the fridge so used this instead of parsley and it added a lovely freshness.

With the weekend looming, it was time to bring out the ‘mother of all meals’ for my final iron-rich dish – a Slow Cooked Pulled Lamb. This went into the oven on Saturday morning and we were treated to the slow cooking aroma of a roast dinner all day long. There is absolutely no waste when slow cooking a lamb roast, with every morsel of meat falling off the bone. Accompanied by a tray of crispy roast vegetables and the cooking juices simmered into a rich gravy, this was a meal of tender melt-in-the-mouth lamb with enough leftovers for hot roast lamb sandwiches the next day.

Got to love WIAW for the inspiration and motivation to try some new and interesting recipes using our amazing New Zealand grown powerhouse that is beef and lamb.

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