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Mini Lamb Roast with Roasted Vegetables
Serves: 4
Prep: 15 mins
Cook: 40 mins
Suitable Cuts: Lamb roast
Moroccan Lamb with Mixed Olive and Lentil Salad
Serves: 6-8
Prep: 20 mins
Cook: 50 mins + resting time
Suitable Cuts: Rack, Rump, Thick Flank
Olive-crusted Italian roast leg of lamb
Serves: 8-10
Prep: 15 mins
Cook: 30 mins per 500g lamb
Suitable Cuts: Leg of Lamb, Butterflied Lamb, Thick Flank
You Searched For: "thick flank"About 10 results
THICK FLANK
Questions? Feedback? powered by Olark live chat software THICK FLANK ROAST SOMETIMES OFTEN REFERRED TO AS A 'MINI ROAST' THE THICK FLANK IS THE PERFECT CHOICE FOR A ROAST FOR SMALLER NUMBERS. THE CUT The thick flank is a plump, boneless cut with a medium t
MEAT CUTS > LAMB CUTS > THICK FLANK
SCHNITZEL
Questions? Feedback? powered by Olark live chat software SCHNITZEL PAN FRY BARBECUE STIR FRY LAMB SCHNITZEL TYPICALLY COMES FROM THE TOPSIDE OR THICK FLANK. IT IS A VERSATILE AND EASY TO COOK OPTION FOR A WIDE RANGE OF EVERYDAY MEALS. THE CUT Thin slices c
MEAT CUTS > LAMB CUTS > SCHNITZEL
ROAST
Questions? Feedback? powered by Olark live chat software ROAST Roasting is one of the easiest cooking methods; once it's in the oven it takes care of itself. HOW TO ROAST STEP ONE: Preheat oven according to the cut and weight of beef or lamb you are roasti
COOKING METHODS > ROAST
LAMB CUTS
Questions? Feedback? powered by Olark live chat software LAMB CUTS Understanding methods for cooking New Zealand lamb is crucial to ensure you get the most out of your meat. This section takes you through the different cuts and highlights which cooking met
MEAT CUTS > LAMB CUTS
Recipes | Search for Beef & Lamb Recipes | Beef + Lamb NZ
Questions? Feedback? powered by Olark live chat software ROASTS (40) CASSEROLE / SLOW (85) + VEGE (27) UNDER 30 MINUTES (74) EVERYDAY (279) SPECIAL OCCASION (106) BRUNCH (7) STEAK (20) EASY MINCE (104) BARBEQUE (95) SALADS (36) mEAT MAGAZINE (149) BABIES
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MINUTE STEAKS
Questions? Feedback? powered by Olark live chat software MINUTE STEAKS PAN FRY BARBECUE STIR FRY PERFECT FOR SANDWICHES  OR QUICK AND EASY STIR-FRIES, THE MINUTE STEAK MAY NOT POSSESS THE SAME CALIBRE AS ITS SIRLOIN AND SCOTCH FILLET COUNTERPARTS, BUT IT C
MEAT CUTS > BEEF CUTS > MINUTE STEAKS
SCHNITZEL
Questions? Feedback? powered by Olark live chat software SCHNITZEL PAN FRY BARBECUE STIR FRY THE VERSATILE BEEF SCHNITZEL IS A WINNER WITH EVERYONE. WHEN CRUMBED, IT HAS THE PERFECT BALANCE OF FLAVOURSOME MEAT AND THE TASTY CRISP CRUNCH OF THE CRUMB COATIN
MEAT CUTS > BEEF CUTS > SCHNITZEL
MEAT COOKERY
Questions? Feedback? powered by Olark live chat software MEAT COOKERY THE AIMS OF COOKING MEAT Develop or improve flavour, colour, aroma Make it delicious and appetising to eat Make it more tender Make it easier to digest Make it safe to eat - kill any har
COOKING METHODS > COOKING TIPS > MEAT COOKERY
TOPSIDE
Questions? Feedback? powered by Olark live chat software TOPSIDE ROAST LAMB TOPSIDE IS A RELATIVELY SMALL CUT FROM THE TOP OF THE LEG WITH NO BONE AND LITTLE FAT, MAKING IT A LEAN AND CONVENIENT MINI-ROAST FOR A MIDWEEK MEAL OR THOSE SHORT ON TIME.  THE CU
MEAT CUTS > LAMB CUTS > TOPSIDE
LAMB CULINARY TERMS
Questions? Feedback? powered by Olark live chat software LAMB CULINARY TERMS Although lamb cookery may be changing with the times, many culinary and menu terms for lamb remain the same in cookbooks and on menus around the world. Here are some you may encou
COOKING METHODS > COOKING TIPS > LAMB CULINARY TERMS
 

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BEEF + LAMB NEW ZEALAND

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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