Welcome to our blog where you can keep up to date with the news and views for anyone with an interest in the beef and lamb foodservice space. Keep an eye out for contributions from kiwi chefs who are telling the paddock to plate story through their cooking and helping to shape New Zealand’s food story.
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.
Read MoreTo 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.
Read MoreThe 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.
Read MoreExperience 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.
Read MoreIf 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.
Read MoreWe 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.”
Read MoreIn 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.
Read MoreAhead of National Lamb Day in 2022, we invited Platinum Ambassador Chef, Kate Fay into the Beef + Lamb kitchen to cook up a feast using lamb ribs.
Read MoreIn 2022, to commemorate the 140th anniversary of New Zealand lamb, we spoke to Platinum Ambassador Chef , Darren Wright, on his journey as a chef and cooking with New Zealand lamb.
Read MoreTo celebrate National Lamb Day in 2022, Cameron Davies shared the story of his braised lamb shoulder, local artisan Lumsden lamb bacon, pommes purée, parsnip purée, creamed local kale, and a green peppercorn sauce.
Read MoreTo celebrate National Lamb Day in 2022, MacLean Fraser shared the story of his grilled lamb loin, duck fat potato, baby carrots three ways (salt-baked whole, puréed, pickled) peas (in pods, sprouts, and foam), layered slices of potato, and crisp bacon.
Read MoreTo celebrate National Lamb Day in 2022, Andrew May shared the story of his Lumina lamb cutlets with pressed lamb neck terrine, topped with curried granola, courgette & basil purée, green tomato chutney, pickled baby beetroot, served with a split rosemary & lamb glaze.
Read MoreTo celebrate National Lamb Day in 2022, BJ Sebastian shared the story of his Hawkes Bay Lamb loin, lamb belly and potato roulade, piko piko, lamb sweetbread, elderberry, burnt zucchini, pickled green walnut, and lamb garum.
Read More2021 Beef + Lamb Ambassador Chef, Norka Mella Munoz was head chef at Kinloch Manor & Villas when she shared one of her favourirte pairings of lamb with lentils to celebrate National Lamb Day.
Read More2021 Beef + Lamb Young Ambassador Chef Sam Heaven, designed this lamb dish to tell the diner about where he grew up. He wanted to use the products from his environment to tell the story on the plate. He grew up on an olive grove with beehives and lambs in the paddocks and has included all of these ingredients.
Read MoreBeef + Lamb newly crowned 2021 Young Ambassador Chef, Sam Heaven, took some time out from the big city lights of Auckland and journeyed to the deep south to learn a little bit more about growing lamb in New Zealand.
Read MoreOur farmers do a wonderful job of feeding the nation and the world, especially when it comes to New Zealand lamb! They started it and luckily for us we have a wealth of talented chefs in New Zealand who know how to finish it - on the plate! So what do our chefs find so special about working with New Zealand lamb?
Read MoreWhen a new opportunity appeared on Chef Norka’s radar she saw it as a step up in her career but added that it was difficult to leave Mangapapa as she had such an awesome team who she looked upon as family.
Read MoreMay 24th marks National Lamb Day and New Zealand lamb has come a long way since the first shipment left our shores back in 1882. It is widely used around the globe but how has it evolved on menus over the years?
Read MoreEver thought of cooking with sweetbreads but not sure how to start? Ambassador Chef Jack Crosti explains how to get the best out of this cut of offal and why it’s good to be using every part of the lamb.
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