Meet Sam and Jill Charteris, family ranchers working with Atkins Ranch to bring you the best grass-fed lamb from the verdant hill country pastures of New Zealand

· Lambs are specially bred from genetically superior rams for tenderness and taste.
· Lambs spend their lives eating lush grass and drinking from mountain springs.

-1 ½ pounds boneless NZ leg of lamb (cut into 1 in cubes)
-½ pound smoky whole slab bacon (cut into 1 in cubes)
-1-teaspoon ground cumin
-1-teaspoon paprika
-1-teaspoon black pepper

-2 teaspoons of crushed garlic
-¼ cup olive oil
-8 button mushrooms
-2 medium onions quartered
-1 red, 1 green, 1 red, pepper cut into 1 in squares

Mix seasoning with olive oil and make into paste. Rub lamb cubes in the paste. Thread the ingredients on skewers, alternating the lamb and bacon with the onion and peppers, starting and ending with a mushroom. Grill directly over medium hot coals for six to eight minutes depending on preference. The skewer should be set aside for a few minutes for the lamb to rest.