We are very lucky to have a wealth of talented chefs in New Zealand who do our farmers proud, creating, cooking and serving lamb on their menus for Kiwis to enjoy. For a little bit of inspiration on serving lamb, read on and scroll down to watch cooking videos from some of the Beef + Lamb Ambassador Chefs.
Ambassador Chef Chetan Pangam is bringing back his famous Nawabi Galouti Burger just in time for National Lamb Day. Check out the story behind this award-winning burger as written by foodwriter, Zoe Lloyd who went behind the scenes to find out all about the 2024 Wellington On A Plate's winning burger.
If you’re interested in how to bone a lamb saddle to prepare a rolled lamb noisette, then read on and watch as Ambassador Chef Cameron Davies takes you through preparing a boned, stuffed and rolled lamb saddle.
Beef + Lamb Ambassador Chef Dean Thompson has a deep appreciation for cooking with New Zealand grass-fed lamb. Check out the story behind his signature lamb dish, which he served at his recent Ambassador Series Dinner.
National Lamb Day is more than just a date on the calendar for chefs across New Zealand—it’s a celebration of our history, our farmers, and our world-class lamb. It’s a day when chefs honour the journey of lamb from the green pastures of Aotearoa to the plates of their guests.
Beef + Lamb Ambassador Chef, Mrinal Ghosal is passionate about showcasing the natural beauty and flavours of New Zealand lamb. His philosophy is to keep the cuts simple, yet elevate them with innovative flavours that highlight the lamb's journey from farm to fork. Find out the story behind his latest lamb dish.
To mark National Lamb Day, Beef + Lamb New Zealand is calling chefs and restauranteurs across the country to celebrate our grass-fed lamb for the month of February, by showcasing a New Zealand lamb dish on their menu.
The Beef + Lamb Ambassador Chefs were guests at Royalburn Station recently where they had an immersive hands on experience learning about the farming practices followed by cooking up some delicious lamb racks over coals. Read on to find out more.
Experience the flavours of New Zealand with Chef Mrinal Ghosal's lamb dish, featuring a trio of lamb cuts and a medley of savoury sauces, including a lamb XO, a dressing with a Kiwi twist and a creamy goats’ cheese hollandaise. Mrinal shares his tips and recipe to create this stunning New Zealand lamb dish.
We took a dive back in time and discovered the love of roast lamb hasn’t changed much over the years. As stated in Mrs Beeton’s Book of Household Management circa. 1861, it appears her recipe for roast leg of lamb clearly states two of the most important ingredients that we still use today to cook our lamb - “lamb and a little salt.”
In 2022, to celebrate the 140th anniversary of the first shipment of lamb arriving in the UK, three of the Beef + Lamb Ambassador Chefs stepped out of their kitchens and into Central Otago for National Lamb Day in May.
