| Inspiration | Lamb: a local ingredient, but global cuisine

Lamb: a local ingredient, but global cuisine

National Lamb Day is a celebration of the date the first shipment of New Zealand lamb arrived in London after a long voyage from our shores in 1882. Since then many immigrants from across the globe have arrived on our shores to call Aotearoa home, and with them they bring their diverse and delicious cuisines, including some exotic and exciting lamb dishes.

From Lebanon to Indonesia and everything in-between, the versatility of lamb is showcased in this collection of dishes from around the world. If you’re feeling like something a little different to our traditional Kiwi lamb roast to celebrate National Lamb Day on Sunday 24th May, then check out these recipes.


Moussaka is a classic Greek dish made with minced lamb, onion and aubergine. It’s a Greek taverna favourite and has been cooked as far back as the 10th century. The joy of this dish is it makes entertaining easy as it can be prepared 1-2 days in advance and refrigerated until ready to bake.


Pomegranates and pomegranate molasses are a great example of authentic Lebanese ingredients, adding a tangy, sweet and sour taste to excite the taste buds. Sprinkled with jewel-like pomegranate seeds and drenched with pomegranate syrup this pizza has panache to spare.


The fragrant spices of Indian cuisine are perfect with lamb, the sweet and earthy flavour of cardamom and cinnamon for example complement the rich, gaminess of our pasture-fed lamb. Even on the chilliest of evenings, this curry is sure to warm you up.


This lamb parmigiana is an absolute winner, dripping with mozzarella and accompanied with lightly pickled zucchini along with the punchy flavour of dried tomatoes, it brings together many of the flavours and foods we traditionally associate with popular Italian cuisine. The bonus is this recipe comes with a video showing you just how easy it is to produce this stunning-looking meal.


We had to include a lamb shank amongst all these and this one will not disappoint. Swap out the potato mash with couscous and throw in some aromatic Moroccan spices along with lemon zest, dried apricots, and unsweetened yogurt, these slow-cooked tender shanks are just delicious.


We challenge you to find us anyone who doesn’t love Thai food. This red lamb curry brings together those refreshing flavours of lemongrass, ginger, and lime with the rich creaminess of coconut cream which makes this cuisine so popular. Using a store brought red curry paste makes this recipe particularly quick to assemble.


While not a traditional Nasi Goreng rice dish, we’ve used the same stimulating spices to marinate succulent lamb chops and then combined them with sweet tropical fruits such as mango and lycee. We reckon this recipe is worth firing up the BBQ for, even on a cold winter’s night.


A 'navarin' is a French ragout (or stew) traditionally served in the spring with seasonal vegetables, and well-loved for its inclusion of turnips. This dish is perfect to cook in the slow cooker and can be made even more authentic by swapping out the potatoes for turnips or swedes.

New Zealand

Kiwi cuisine is massively influenced by the pairing of our world-leading produce and the influence of the myriad of cultures that have made Aotearoa home. These healthy homemade lamb burgers deliver the perfect fusion of New Zealand and the Mediterranean with native Kawakawa combining with a feta sauce seasoned with lemon, chopped mint, and crème fraîche.

Posted by Shawn Moodie

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