Sort by:
Couscous and oven roasted veges with green herb dressing
Serves: 6
Prep: 30 mins
Cook: 25 mins
Dijon Beef Pot Roast with Yorkshire Puddings
Serves: 8
Prep: 15 mins
Cook: 1 hour 30 mins or crockpot for 6-7 hours
Suitable Cuts: Bolar Roast, Topside, Silverside
Festive Roast Beef
Serves: 12
Prep: 10 mins
Cook: 26 mins + resting time
Suitable Cuts: EYe Fillet, Sirloin, Scotch
Fig tapenade-stuffed roast shoulder of lamb
Serves: 6-8
Prep: 20 mins
Cook: 1 hour 15 mins
Suitable Cuts: Lamb Shoulder, Lamb Leg, Carvery Leg
Garlic & Wine Glazed Roast Lamb with Mint Pesto
Serves: 10
Prep: 35 mins
Cook: 2 hours + resting time
Suitable Cuts: Lamb Leg, Carvery Leg
Herbed Roast Scotch Fillet with Homemade Horseradish Cream
Serves: 12
Prep: 5 mins
Cook: 1 hour 15 mins + resting time
Suitable Cuts: Scotch Fillet, Eye Fillet, Sirloin
How to Cook the Perfect Roast Lamb
Serves: 6-8
Prep: 20 mins
Cook: 30 mins per 500g
Suitable Cuts: Lamb Leg, Carvery Leg, Butterflied Leg
Italian Roast Leg of Lamb
Serves: 10
Prep: 15 mins
Cook: 30 mins per 500g
Suitable Cuts: Leg, Carvery Leg
Lamb Rump Roast with Tender Greens & Hollandaise Sauce
Serves: 4
Prep: 25 mins
Cook: 15 mins
Suitable Cuts: Lamb Rump, Lamb Leg Steaks, Lamb Backstrap
Lamb Steaks with Chilli Pesto and Roasted Vegetables
Serves: 4
Suitable Cuts: Leg Steaks, Loin Chops, Shoulder Chops
Marinated Roast Lamb with Fresh Mint Topping
Serves: 6-8
Prep: 20 mins + marinating time
Cook: 2 hours + resting time
Suitable Cuts: Lamb Leg, Carvery Leg, Butterflied Leg
Meatball and Roasted Veggie Wrap
Serves: 4
Prep: 20 mins
Cook: 30 mins
Suitable Cuts: Beef or Lamb Mince
You Searched For: "Roast"About 28 results
Recipes | Search for Beef & Lamb Recipes | Beef + Lamb NZ
Questions? Feedback? powered by Olark live chat software ROASTS (40) CASSEROLE / SLOW (81) + VEGE (18) UNDER 30 MINUTES (65) EVERYDAY (265) SPECIAL OCCASION (96) BRUNCH (4) STEAK (13) EASY MINCE (98) BARBEQUE (88) SALADS (29) mEAT MAGAZINE (148) BABIES &
Shop
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
RUMP
Questions? Feedback? powered by Olark live chat software RUMP   ROAST STIR FRY SOMETIMES REFERRED TO AS MINI ROASTS, LAMB RUMPS OFFER AN ACCESSIBLE ALTERNATIVE TO A LAMB LEG ROAST, WHILE STILL LOOKING EXTRA SPECIAL ON THE PLATE. THEY'RE EXTREMELY VERSATILE
MEAT CUTS > LAMB CUTS > RUMP
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
SHOULDER
Questions? Feedback? powered by Olark live chat software SHOULDER SLOW SIMMER ROAST THIS FLAVORFUL, AMPLE CUT CONSISTS OF NICELY MARBLED MEAT THAT HAS A PRONOUNCED SWEETNESS. BECAUSE THE SHOULDER MUSCLES DO MORE WORK THAN THE LEG MUSCLES, THEY'RE LESS TEND
MEAT CUTS > LAMB CUTS > SHOULDER
STANDING RIB
Questions? Feedback? powered by Olark live chat software STANDING RIB ROAST THE TEXTURE AND FLAVOUR OF A STANDING BEEF RIB ROAST IS SIMPLY UNBEATABLE. IF YOU CAN T FIND IT IN STORE, ASK YOUR BUTCHER. IT S VISUALLY IMPRESSIVE WITH ITS PROTRUDING BONES MAKIN
MEAT CUTS > BEEF CUTS > STANDING RIB
LEG
Questions? Feedback? powered by Olark live chat software LEG ROAST THE FAMOUS ROAST LAMB LEG IS A HERO ON THE KIWI DINNER TABLE. PERFECT ALL YEAR ROUND, THIS CUT CAN BE DRESSED UP FOR THE FESTIVE SEASON AND TEAMED UP WITH ENDLESS FLAVOUR COMBINATIONS, NOT
MEAT CUTS > LAMB CUTS > LEG
FLAP
Questions? Feedback? powered by Olark live chat software FLAP SLOW SIMMER ROAST THOUGH NOT THE MOST ATTRACTIVE NAME, THE LAMB FLAP WHEN COOKED CORRECTLY IS AN IDEAL AND ECONOMICAL CUT THAT CAN YIELD A FLAVOURSOME ROAST.  THE CUT Flap (also known as lamb ri
MEAT CUTS > LAMB CUTS > FLAP
SIRLOIN
Questions? Feedback? powered by Olark live chat software SIRLOIN ROAST WHOLE SIRLOIN PROVIDES A SUCCULENT BEEF DISH THAT CAN BE DRESSED DOWN FOR SUNDAY ROAST OR PERFECTLY DRESSED UP FOR THOSE SPECIAL OCCASIONS. THE CUT Sirloin is from the lower portion of
MEAT CUTS > BEEF CUTS > SIRLOIN
BUTTERFLIED LEG
Questions? Feedback? powered by Olark live chat software BUTTERFLIED LEG BARBECUE ROAST BUTTERFLIED LEG OF LAMB IS A POPULAR CUT. IT IS VERSATILE AND OBTAINS A ROBUST MEATY FLAVOR.  IN THE COLDER MONTHS IT IS A SUPERB ROAST, AND WHEN IT WARMS UP, IT IS THE
MEAT CUTS > LAMB CUTS > BUTTERFLIED LEG
SCOTCH FILLET
Questions? Feedback? powered by Olark live chat software SCOTCH FILLET ROAST A WHOLE SCOTCH FILLET MAKES A GREAT CENTRE-PIECE FOR DINNER, AND IT PROVIDES A SUBSTANTIAL AMOUNT OF PROTEIN TO SATISFY HEARTY APPETITES. NUTRIENT COMPOSITION SCOTCH FILLET, RAW,
MEAT CUTS > BEEF CUTS > SCOTCH FILLET
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
SILVERSIDE
Questions? Feedback? powered by Olark live chat software SILVERSIDE ROAST THE LAMB SILVERSIDE IS CUT FROM THE BACK LEG AND IS A VERY PREMIUM LEAN CUT OF MEAT. PERFECT FOR CUTTING YOUR OWN STEAKS OR A SHORT 20 MINUTE ROAST.  THE CUT Taken from the hindquart
MEAT CUTS > LAMB CUTS > SILVERSIDE
RIBS
Questions? Feedback? powered by Olark live chat software RIBS ROAST SLOW BARBECUE THERE IS NO GRACEFUL WAY TO EAT RIBS, BUT IT IS ALWAYS WORTH IT. THEY INVOLVE USING YOUR FINGERS MAKING THEM PERFECT FOR CHILDREN AND DELICIOUS SERVED HOT OR COLD AT A SUMMER
MEAT CUTS > LAMB CUTS > RIBS
RACK
Questions? Feedback? powered by Olark live chat software RACK BARBECUE ROAST SERVING LAMB RACK WILL ALWAYS BE SURE TO IMPRESS. NOT ONLY IS IT A GREAT LOOKING CUT, IT IS SO TENDER AND LOADED WITH FLAVOUR. PERFECT FOR ENTERTAINING, SIMPLE TO MAKE, VISUALLY I
MEAT CUTS > LAMB CUTS > RACK
WHOLE RUMP
Questions? Feedback? powered by Olark live chat software WHOLE RUMP SLOW RUMP IS OFTEN BOUGHT AS STEAKS BUT WHEN LEFT AS WHOLE RUMP WITH ITS BORDER OF FAT, CAN BE ROASTED AND EVEN USED IN THE SLOW COOKER WHICH PRODUCES A RICH, BOLD FLAVOUR PERFECT FOR CASS
MEAT CUTS > BEEF CUTS > WHOLE RUMP
CARVERY LEG
Questions? Feedback? powered by Olark live chat software CARVERY LEG ROAST THERE S NO BETTER TIME TO TREAT YOUR FAMILY WITH THIS SUPERB CUT THAN THE FESTIVE SEASON. THE LAMB CARVERY LEG IS A VISUAL FEAST AS WELL AS A DELICIOUS ONE. WITH LOTS OF FRESH FLAVO
MEAT CUTS > LAMB CUTS > CARVERY LEG
MAKING THE MOST OF MEAT
Questions? Feedback? powered by Olark live chat software MAKING THE MOST OF MEAT Meat may often be the most expensive ingredient on the plate, therefore it's wise to cook it in a way that maximises the yield of each portion, and minimises cooking losses.
COOKING METHODS > COOKING TIPS > MAKING THE MOST OF MEAT
EYE FILLET
Questions? Feedback? powered by Olark live chat software EYE FILLET BARBECUE ROAST ARGUABLY THE KING OF BEEF CUTS, THE WHOLE EYE FILLET IS TENDER AND FLAVOURSOME AND SURE TO IMPRESS AT ANY SPECIAL OCCASION. THE CUT Eye fillet is an oblong shaped cut that s
MEAT CUTS > BEEF CUTS > EYE FILLET
SHORT RIBS
Questions? Feedback? powered by Olark live chat software SHORT RIBS SLOW ROAST LIKE ALL MEAT CLOSE TO THE BONE, SHORT RIBS ARE ARGUABLY ONE OF THE MOST FLAVOURSOME BEEF CUTS, WITH THE MEAT IN BETWEEN AND COVERING THE RIB CAGE. THE CUT Also known as spare r
MEAT CUTS > BEEF CUTS > SHORT RIBS
SCOTCH FILLET STEAK
Questions? Feedback? powered by Olark live chat software SCOTCH FILLET STEAK PAN FRY BARBECUE STIR FRY A FLAVOURSOME CUT WHICH IS SOLD WHOLE OR AS STEAKS AND IS PRIZED FOR ITS MARBLING. THIS CUT IS VERY VERSATILE AND CAN BE USED FOR ROASTS, STIR-FRIES OR S
MEAT CUTS > BEEF CUTS > SCOTCH FILLET STEAK
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
FAQs
Questions? Feedback? powered by Olark live chat software FAQs GENERAL NUTRITION What is a healthy, balanced diet and lifestyle? What essential nutrients are in meat and what are their benefits? What is the role of meat? How much meat is recommended? How mu
NUTRITION > FAQs
STRETCHING OUT A MEAL
Questions? Feedback? powered by Olark live chat software STRETCHING OUT A MEAL Meat is often the most expensive ingredient in a dish, so here are some ideas on extending a meal without compromising on the nutrition and taste, while keeping within your budg
NUTRITION > BUDGET SAVVY > STRETCHING OUT A MEAL
FREEZING AND THAWING MEAT
Questions? Feedback? powered by Olark live chat software FREEZING AND THAWING MEAT FREEZING Meat should be well trimmed before freezing (fat can become rancid on long storage) The ends of bones that may pierce the wrap should be shielded with foil or plast
COOKING METHODS > COOKING TIPS > FREEZING AND THAWING MEAT
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
facebook twitterpinterestinstagram