ATKINS RANCH

The Rancher lamb Recipies

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.

 

Naturally Grown, Range Reared Fresh Lean Lamb

4 cloves garlic,

¼ cup lemon juice

1 tablespoon soy sauce

3 or 4 sprigs of mint (or rosemary)

1water

 

 

Ingredients;

 

4 lamb shanks

2 teaspoons salt

¼ cup orange juice

1 tablespoon honey

1½ tablespoons corn starch                  

 

 

NEXT PAGE

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

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   

NEXT PAGE

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.

FAVORITE LAMB RECIPE:

 New Zealand Lamb Shish Kebab

 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.

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.

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.

FAVORITE LAMB RECIPE:

 Lamb Shanks