New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.

Do I cover lamb when roasting?

There’s no need to cover a leg of lamb with foil while it roasts. Due to the longer cooking time of slow roast shoulder, it’s a good idea to cover it with foil to help retain moisture. Take the foil off for the last 30 minutes of the cooking time to let the skin crisp up.

Should you brown lamb before roasting?

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. The caramel, bitter coffee-esque flavours and rich brown outside will all contribute to an even more delicious roast lamb.

Why does New Zealand lamb taste different?

The NZ breed of lamb is smaller in size than the Australian and American varieties and is raised entirely on pastured lands with a mixed-grass fed diet and indigenous fresh water sources. Locals claim that it is the mineral content of their waters that gives their lamb it’s distinct taste.

Is New Zealand lamb good quality?

New Zealand has long produced lamb for its wool industry. This breed is of small stature and many believe is of the least quality compared to American and Australian lamb. Consequently it is also the least expensive lamb. Many customers use this product because of its attractive cost and consistent sizing.

How do I make lamb tender?

The key to cooking any tough cut is slow simmering over low heat—lamb shoulder could take upward of two hours to reach the tender zone. Don’t be alarmed if the meat seems quite tough after it’s cooked for a while, sunshine842 says. The muscle fibers seize up, then relax into a state of tenderness after more cooking.

Is New Zealand lamb better than Australian lamb?

Is New Zealand lamb the best?

They differ in taste and cost In New Zealand (where there are more sheep than people), as well as certain parts of the Middle East and the Mediterranean, lamb is the top choice when it comes to meat. New Zealand is the main producer of lamb in the world while Americans eat only about 1 pound per year.

How to cook a lamb roast in the oven?

Mix together the butter, garlic and chopped thyme. Push butter mixture into the slits and sprinkle lamb with flaky salt and freshly ground black pepper. Place the thyme sprigs and sliced onion in the base of a roasting tin and sit lamb on top. Drizzle over the olive oil. Place in the oven and roast for 2 3/4 hours at 160 degrees Celsius.

How to cook New Zealand grass-fed boneless leg of lamb?

New Zealand grass-fed boneless leg of lamb, at room temperature (Tip: Look for the Taste Pure Nature Logo) 1. Preheat oven to 320°F. 2. Use a sharp knife to make shallow slits in the lamb flesh (4-5). Mix together the butter, garlic, and chopped thyme. Coat butter mixture in the slits and sprinkle lamb with salt and ground black pepper to taste.

Is a roast leg of lamb a Kiwi favorite?

A roast leg of lamb has long been hailed as the ultimate Kiwi favorite. Leg of lamb may sound intimidating, but it is surprisingly easy to cook. This recipe requires zero fuss – the oven does the hard work.

Why choose New Zealand spring lamb for your next BBQ?

Whether you’re seeking the thrill of the grill or want to be the host with the best roast, New Zealand Spring Lamb has a collection of delicious lamb recipes to delight your taste buds.