Whilst many of us dread winter, we like to look for the positives in everything. And the comforting cuisine that's best suited to winter is definitely a plus. Slowly cooked dishes featuring tenderly cooked meat, shared amongst family and friends while cosied up inside is something we can't wait to get amongst.
This special edition of mEAT magazine is a celebration of ‘meat and three veg’ – a staple on New Zealand plates for decades. We have given this classic Kiwi approach a modern twist. Whilst each recipe in this issue is still nutritionally balanced, with at least three veg accompanying the meat, we have experimented with these recipes so that they offer something a little different to the norm.
In celebration of National Lamb Day on 24 May, and paying homage to the big chop’s ‘Lamb and Three Veg Tiki Tour’ (see opposite page) we have included a Classic Lamb Chop recipe on page 14, served with buttery parsnips, carrots, kumara wedges and a side of garden peas. However, in keeping with the theme of putting a twist on the ‘meat and three vege’ meal, we’ve also included some innovative meal ideas for serving New Zealand lamb.
Spice up the traditional lamb chop by incorporating it into our fragrant lamb and chickpea stew on page 7. If you want something to warm the soul, look no further than the Lamb Shank Broth on page 11, a heart-warming economical meal that celebrates winter produce. If you’re planning on entertaining on National Lamb Day, why not try our Roast Lamb with Potatoes and Leeks on page 13. Lamb legs are perfect when cooking for the family, and this recipe is no exception. The lamb cooks on a bed of potatoes and leeks which allows the flavours to infuse together beautifully. We love using leftover lamb in sandwiches or salads the next day.
Happy National Lamb Day!
The team at Beef + Lamb New Zealand