Beef + Lamb Ambassador Chef, Dean Thompson takes you through boning and butterflying a lamb leg, creating several different cuts to use. Read on to find the recipe for his lamb tacos and to see how he uses the shank end of the lamb leg.
Dean Thompson is head chef at Schnappa Rock in Tutukaka, Northland. This dish features three different flavours of New Zealand beef, including sirloin steak, braised beef rib and bone marrow butter.
Beef + Lamb Ambassador Chef, Mrinal Ghosal is head chef at Mudbrick Restaurant on Waiheke Island. His lamb dish is a popular menu item and features multiple cuts of New Zealand grass-fed lamb. Read on to find his recipe.
The horseradish mash in this dish beautifully cuts through the rich porter braised beef, and the bone marrow butter on the broccolini adds a nice finishing touch.
If you’re looking for the perfect creamy hollandaise, then check out this recipe by Beef + Lamb Ambassador Chef, Mrinal Ghosal. Mrinal uses his silky hollandaise to finish off one of his most popular lamb dishes on his menu at Mudbrick Restaurant on Waiheke Island.
Beef + Lamb Ambassador Chef, Chetan Pangam’s signature dish of Beef Wellington has been on the menu at One80 Restaurant in Wellington for over fifteen years. Chetan shares his recipe plus tips on cooking the perfect Beef Wellington.
Get inspired by chef Cameron Davies’ recipe using a lamb loin stuffed with spinach and garlic and rolled in a hazelnut dukkah. Read on to see how he butchered, stuffed and rolled the loin and created a sweetbread bon bon with a twist.
