Barbecued butterflied lamb with honey and rosemary
Christmas was good to me. I was the lucky recipient of a new meat recipe book: Meat, delicious dinners for every night of the week by Australian chef Adrian Richardson. Apart from the many great …
Christmas was good to me. I was the lucky recipient of a new meat recipe book: Meat, delicious dinners for every night of the week by Australian chef Adrian Richardson. Apart from the many great …
This is a Gordon Ramsay recipe from his book Gordon Ramsay’s Sunday Lunch and other recipes from the f word. It’s extremely easy to make and takes about 30 minutes from start to finish. Perfect …
It’s two years since Linda and I went to see friends in Beijing (sans children). What an amazing place to visit. It does help if you have friends to recommend places to eat. We were …
There are many many Moroccan lamb recipes – surprising given that the main meat eaten in Morocco is beef but only because lamb is so expensive. And there are many Moroccan dishes that have couscous …
Another great submission from Ian – thanks. To send in recipes please use this email: recipes@meateaters.co.nz. This recipe comes from Donna Hay, a well known Australian cook. (Photo from Flickr) Ingredients: – 2/3 cup chopped …
Here’s one from Paul who is the main man at Nikau Cafe in Wellington (although I don’t think they serve this there) via Mike – I cooked this last weekend, as the photos testify and …
This recipe comes from the wonderful Lois Daish, An oven bag makes a handy container for braising an awkward shaped joint of meat such as a leg of lamb. After several hours slow braising the …
I’ve had a few people searching for ‘homekill services’ and arriving at Meateaters.co.nz. As someone interested in sourcing cheap but great quality meat directly from the source (e.g a farmer) I figured it would be …
This recipe has been contributed by Ian who also brought Meateaters the Ray McVinnie dish, lamb cutlets with butter bean puree. This lamb leg recipe is from Ruth Pretty, the well known chef from Te …
Thanks to Ian for sending this recipe in. As the weather becomes warmer and the BBQ is dusted off and readied for the (hopefully) long summer months this dish will become a perfect meal. We …