Naturally Grown, Range Reared Lean Lamb

ATKINS RANCH

The Ranchers

BBQ butterflied “Kinburn” leg of lamb.

I play Fleetwood Mac music to sooth them when we have them in the sheep yards,

Ingredients; 4 lamb shanks                   4 cloves garlic,

                      2 teaspoons salt,                ¼ cup lemon juice

 ¼ cup orange juice                                1 tablespoon soy sauce

1 tablespoon honey                                 3 or 4 sprigs of mint (or rosemary)

1½ tablespoons corn starch                   water

 

Place lamb shanks in ovenproof pan. Crush garlic with the salt. Add lemon & orange juice, crushed garlic, soy sauce, honey and mint. Cover and cook at 300 degrees for about 1½ hours or until tender (hind shanks will take longer).

Place on ovenproof serving plate and keep hot.

Pour cooking juices into small saucepan. Heat gently.

Mix cornstarch to a smooth past with water, gradually add the past to the juices, stirring until it thickens.

Cook for a further two minutes then poor over the meat   

Meet Robert Buddo, a family rancher working with Atkins Ranch to bring you the best grass-fed lamb from the verdant hill country pastures of New Zealand.

Vital Status

· Lambs are moved regularly so that they can enjoy the best pastures

· Animals spend the winter outdoors in the mild climate and then flourish on lush green pastures in the spring

“ Our lambs are grown in the sun-drenched Poukawa Valley, where they enjoy a peaceful existence and plenty of natural, healthy grass.”

-Butterfly one leg of lamb (remove bones and cut open leg to have an even depth of meat)

-Season with salt and pepper before applying your favorite marinade or rub. My favorite is Materfoods Pepper steak seasoning (medium). A marinade of olive oil, garlic, rosemary and a hint of lemon is also delicious.

-Cook lamb (20:20:20)

Twenty minutes each side and then let rest for 20 minutes. Meat will be pink in the middle

- Easy to carve; will serve 8-10 people

FAVORITE LAMB RECIPE:

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.

Vital Status

· Lambs are specially bred from genetically superior rams for tenderness and taste.

· Lambs spend their lives eating lush grass and drinking from mountain springs.

“ Because our lamb is grown naturally, outdoors in the hill country and their pasture is carefully managed, they are tender, tasty, low fat and high quality”.

FAVORITE LAMB RECIPE:

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

 

Method

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.

New Zealand Lamb Shish Kebab

Meet James and Jane Hunter, family ranchers working with Atkins Ranch to bring you the best grass-fed lamb from the verdant hill country pastures of New Zealand.

Vital Status

· Lambs graze on the open-air among protected wetlands and regenerating brush areas

· Animals graze amidst views of both the ocean and snow-clad mountain ranges.

“ We rotate the lambs around our pastureland, which keeps them eating fresh, sweet grass and helps the soil to recover and flourish.”

Take Boneless Lamb Loins and rub lightly with olive oil and a small amount of butter

Season with fresh rosemary, pepper and salt (garlic if desired)

Cook on BBQ for approximately 10 minutes (until Pink), turning after 5 minutes, let rest before slicing thinly.

FAVORITE LAMB RECIPE:

Boneless Lamb Loins

Meet John Atkins, working with other ranchers to bring you the best grass-fed lamb from the verdant hill country pastures of New Zealand.

Vital Status

· Lambs spend their whole lives on the rolling hills of our Hawke’s Bay Ranch.

FUN FACT:

FAVORITE LAMB RECIPE:

Lamb Shanks