Lamb Recipe: Traditional Irish Stew, Fresh NZ Lamb, Prestons

Traditional Irish Stew


  • 1.3kg lamb neck chops
  • 900g potatoes
  • Small bunch of parsley and thyme chopped
  • 450g onions, peeled and sliced
  • Salt and pepper


  1. Cut the neck chops into large pieces.
  2. Slice 1/3 of the potatoes, and cut the rest into large chunks
  3. Starting with ½ of the potato chunks, arrange layers in the casserole dish.  Chunky potatoes first, then add ½ the herbs, and half the meat.  Another layer of potato chunks, the remainder of the herbs, and the remainder of the meat, finishing with the sliced potatoes on top.
  4. Pour 450mls of water over the contents of the casserole dish.  Place a layer of foil over the top, before adding the lid.
  5. Cook in the oven at 120ºC for about 2 hours, checking liquid level occasionally and adding extra water if needed (there should be enough liquid left to make a gravy).

Lamb Recipe – Spring Carrots with Braised Lamb Prestons

Spring Carrots with Braised Lamb

680g lamb shanks
sea salt & freshly ground pepper
2T olive oil
2 large onions, coarsely chopped
5 garlic cloves, peeled & crushed
1 celery rib, coarsely chopped
1 cup dry red wine
½ cup ruby port
1 rosemary sprig
4 large carrots, peeled
¼ cup mixed chopped parsley, chervil and mint
1 lemon zest finely grated


  1. Preheat the oven to 160°C. Season the lamb with salt and pepper. 
  2. In a large skillet, heat 1 tablespoon of the oil. Add the lamb and brown all sides. Transfer the lamb to a plate and pour off the oil. 
  3. Add the remaining tablespoon of oil to the skillet and add the onions, garlic and celery. Cook over moderate heat for approximately 12 minutes until browned. Add the wine and port and boil for approximately 5 minutes until reduced to ⅓ cup. 
  4. Transfer to a roasting pan and add the rosemary. Arrange the lamb shank and carrots in the pan, add ¾ cup of water and cover with foil. 
  5. Bake for 2 hours, turning the lamb and carrots once, until the lamb is very tender. 
  6. Transfer the lamb to a bowl and carrots to a serving platter. Keep warm. 
  7. Strain the pan juices into a saucepan. Boil over high heat until reduced to ½ cup. Shred the shank meat and add it to the pan juices; season with salt and pepper. 
  8. Sprinkle the herbs and lemon zest over the carrots. Surround the carrots with the lamb and sauce and serve. 

Lamb Recipe: Spicy Lamb

Spicy Lamb

Serves 6


  • 800g casserole lamb (neck chops, forequarter chops), trimmed and cut into pieces
  • 2T tandoori curry paste
  • 2T olive oil
  • 2 onions, sliced
  • 2 cans (400g tins) diced tomatoes
  • 2 cups beef stock
  • 1 cup long grain rice
  • 1 can (400g) coconut milk
  • 1 large handful baby spinach
  • 2T fresh parsley, chopped
  • 1/2 cup unsweetened natural yoghurt
  • 6 pieces of naan bread


  1. Preheat the oven to 160 ºC.
  2. Put the lamb in a large mixing bowl with the curry paste and turn to coat.
  3. Heat 1 tablespoon of oil in a large casserole dish and brown the lamb in batches for 20 minutes until golden brown.  Remove with a slotted spoon and set aside.
  4. Add the remaining oil to the pan and pan fry the onions for 10 minutes, stirring until softened.  Add the lamb, tomatoes and stock.  Then cover and bring to the boil.
  5. Transfer to the oven, and cook for one hour.
  6. Stir in the rice and coconut milk, then cover and return to the oven for 30 minutes.  Stir in the spinach leaves, scatter over with parsley and serve with yoghurt and naan bread.

Lamb Recipe: Slow Roasted Rosemary

Slow Roasted Rosemary Garlic Lamb Shoulder

  • 1.8kg lamb shoulder (bone in)
  • 2T olive oil
  • 1T salt
  • 1t black pepper
  • 2 onions, peeled and quartered
  • 2 carrots, cut into 4 chunks (8 stumps of carrot)
  • 1 head of garlic, broken into cloves, peeled and quartered + clove for roasting in the pan
  • 8 sprigs rosemary + 2 extra for the roasting pan
  • ½ cup water
  • 1½T flour
  • 1 cup red wine
  • 1 cup water
  • salt & pepper


  1. Preheat oven to 220ºC.  Rub the lamb with the olive oil, salt and pepper.
  2. Use a thin, sharp knife to make approximately 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb.
  3. Using a chopstick, stuff garlic pieces into the holes.  Cut rosemary into 5cm pieces and make 12 bundles.  Stuff into the holes with the garlic.
  4. Place the onions, carrot, remaining garlic cloves and rosemary in the base of a roasting pan. Place the lamb on top of this bed of vegetables.
  5. Cover with a double layer of foil. TURN THE OVEN DOWN to 160ºC and place in the oven
  6. Roast, covered, for 3 hours. Then remove the foil, add ½ cup of water into the roasting pan, turn up the oven to 220ºC and roast for a further 20 to 30 minutes until the skin is browned and crisp. 
  7. Remove lamb and carrots from the roasting pan and transfer to a plate. Cover loosely with foil and let it rest for at least 20 minutes.
  1. Tilt the pan and use a spoon to remove all but around 2 tablespoons of fat (try to avoid scooping out any juices).
  2. Place the roasting pan on the stove over medium high heat. Using a masher, mash the onion and garlic, making sure that all the garlic squeezes out of the skin. Remove and discard onion, garlic skins and rosemary from the pan.
  3. Add the flour and stir to mix in with the fat. Cook for 30 seconds.
  4. Add the water and wine and stir to combine. Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. 
  5. Season to taste with salt and pepper.

Lamb Recipe Boneless Butterflied Lamb Loin, Prestons Butcher

Rolled Lamb Midloin

Serves 4


  • 1 lamb midloin 
  • 100g proscuitto 
  • 1 cup cooked spinach
  • ½ cup sundried tomatoes 
  • 50g pinenuts 
  • 50g feta 
  • butchers string or meat rubber bands


  1. Pan fry spinach in butter until it is cooked, remove and cool.
  2. Lay proscuitto on a large chopping board, so each piece overlaps by fifty percent. Place lamb loin on top. At one end of the lamb, create a strip of the filling – diced sundried tomato, spinach, pinenuts and crumbed feta. Roll it up tightly and secure with meat bands or butchers string.  Rest in the fridge for at least an hour.
  3. Remove from the fridge and brown the outside of the meat (which will be the skin of procuitto), in a hot pan, turning regularly.
  4. Bake, uncovered, in a hot oven for 200°C for 30 minutes. Remove from the oven and rest for 15 minutes.  Slice into one inch slices.

Lamb Recipe – Lamb Salad, Lamb Supplier, Fresh NZ Lamb, Prestons

Roasted Garlic, Pine Nut and Mint Pesto

Perfect with Lamb


  • 1 bulb of garlic
  • ¾ cup of pinenuts
  • ½ cup chopped fresh fresh mint
  • ¼ cup chopped fresh parsley
  • ¼ cup of grated cheddar cheese
  • ½ cup of olive oil
  • salt and pepper (to taste)
  • squeeze of lemon juice


  1. Place the garlic bulb in with the roasting pan with your roast lamb and roast for at least 20 minutes.
  2. Remove, and cut roasted garlic bulb in half horizontally and squeeze out the cloves.
  3. Place garlic cloves in a food processor with pine nuts, mint, parsley and grated cheddar cheese. Pulse to mix well.
  4. With the motor running, slowly add olive oil and process to make a smooth paste.
  5. Season to taste with salt, pepper and a squeeze of lemon juice. Serve with delicious roast lamb.

Lamb Recipe – Roast Lamb Leg, Prestons Butcher

Leg of Lamb with Garlic & Rosemary


  • 1.6kg leg of lamb 
  • 3 garlic cloves, halved 
  • 2T fresh rosemary leaves 
  • 60ml (1/4 cup) olive oil 
  • 1kg small potatoes, halved 
  • 300g (2 cups) frozen baby peas 
  • 20g butter 
  • 2T shredded fresh mint 
  • 2T plain flour 
  • 375ml (1 1/2 cups) chicken stock 
  • 125ml (1/2 cup) dry white wine


  1. Preheat oven to 200°C. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in oven For 15 minutes.
  2. Remove from oven and place the potato, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium or until cooked to your liking.
  3. Meanwhile, cook peas in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and return to pan. Add the butter and mint and toss to combine.
  4. Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl. Cover with foil to keep warm.
  5. To make the gravy, place the roasting pan over high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens.
  6. Thickly slice the lamb across the grain. Serve with potato, peas and gravy.

Roast Lamb Tips from Preston’s Master Butchers

Roast Lamb Tips

Choose cuts like easy carve lamb legs or boned shoulders. 
Smaller sized roast portions cook quickly. A boneless 1kg lamb roast will cook in under an hour and feed 4-6, with a little leftover for lunches.
Mini lamb roasts like lamb rumps, round or topside are super speedy options for a midweek lamb roast. They’re quick to cook, nutritious and very flavour-some.

Roasting lamb really is very simple, and these clever tips make it even easier.

  • Where possible remove the lamb from the fridge about 15 minutes before cooking. This brings the temperature of the meat to room temperature and helps the lamb roast cook evenly. If you like medium rare meat it’s a good idea to do this.
  • Choose a roasting dish that is close to the size of the lamb roast you are cooking to prevent pan juices from burning and giving a burnt taste to the roast.
  • Smaller lamb roasts like mini roasts are best placed on a rack to elevate the meat slightly in the roasting dish allowing it to brown evenly. Alternatively, placing the roast on a bed of vegies (cut into sticks) is another way to raise it.
  • Where possible use the juices in the roasting dish to baste the roast as it cooks. Add a little stock to the dish if there’s only a small amount of pan juices. Or make a baste (a mix of a little olive oil and lemon juice) to give your roast extra flavour.
  • Check if it’s ready just before the estimated cooking time is up. General roasting times per 500g for lamb: lamb loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder. Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min. 
  • You can judge your roast’s degree of done-ness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC. 
  • You can also use tongs to test the roast’s done-ness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
  • Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result
  • Take larger roasts out of the oven just short of their done-ness goal, as larger roasts and bone-in roasts tend to cook further and increase a little in temperature as they rest.
  • When resting the meat, cover the roast loosely with foil and rest it for 10-15 minutes before carving.

Lamb Recipe – Roast Lamb Leg, Prestons Butcher

Roast Lamb Leg In Wine


  • 1 leg of lamb (approximately 2kg)
  • 2T olive oil 
  • 2T flour 
  • 2 onions, peeled and thinly sliced
  • 4 garlic cloves, peeled and thinly sliced 
  • 4 rosemary sprigs 
  • 1 bottle dry white wine
  • 750ml lamb stock 
  • 2T redcurrant jelly 
  • sea salt, coarsley ground
  • black pepper, freshly ground 


  1. Preheat the oven to 170ºC. 
  2. Place the olive oil into a large tin suitable for roasting and heat on a oven top. 
  3. Season the lamb, then roll it in the flour. 
  4. Brown the lamb in the hot oil for 5-10 min. Add the onions and cook for a further 5-10 min, turning the lamb and stirring the onions, until both are nicely browned. 
  5. Add the garlic, rosemary, white wine, stock and redcurrant jelly. Bring to a simmer. Transfer to the oven and cook for 3-3 ½ hours, basting the lamb now and again with the liquor. 
  6. NB/ There should be a good quantity of liquor left in the bottom of the tin to serve with the lamb, if you feel it is getting too dry, just cover with foil.
  7. Take the lamb out of the tin, place on a large warm platter and set aside to rest in a warm place. 
  8. Put the tin on the hob and simmer the pan juices for a few minutes, reducing the liquid as required, to make a tasty gravy. 
  9. Cut the lamb into thick slices; you might find the meat falls away from the bone so you may end up with more chunks than slices. 
  10. Serve with roasted potatoes and the wine gravy.

Lamb Recipe – Preston’s Select Slow Roast Lamb Leg

Preston’s Select Slow Roast Lamb Leg

Serves 6-8


  • 2.5kg Preston Select lamb leg
  • olive oil, for cooking
  • sea salt and freshly ground black pepper
  • 1 lemon, zest removed in wide strips
  • 1 bulb of garlic, cloves separated and peeled
  • 4 long stalks of rosemary, leaves picked
  • 2 anchovies
  • 1 onion, cut into large chunks
  • 2 carrots, cut into large chunks
  • 2 sticks of celery, cut into large chunks
  • 2 cups of white wine
  • 100g butter, chopped


  1. Preheat the oven to 200ºC.
  2. Lightly score the lamb skin with a sharp knife, then generously rub with olive oil, sea salt and freshly ground black pepper.
  3. Grind the lemon rind, garlic, rosemary, anchovies and a little sea salt with a mortar and pestle.  Rub this mixture into the lamb leg.
  4. Place the onion, carrot and celery chunks in a roasting pan, then sit the leg of lamb on top of them.  Roast for 45 minutes or until the skin turns nice and brown.  Turn the lamb over and add the wine to the pan.  Reduce the heat to 160ºC and cook for 1 hour for medium rare, basting frequently.
  5. Turn the oven off, leaving the lamb in the oven (door closed).
  6. Remove the lamb from the oven and carve.
  7. Use the juice left at the bottom of the pan to make a gravy.
  8. To make the gravy: remove the vegetables using a slotted spoon (draining the juices) and discard.  Place the pan on a hob, or stove top cooker on high heat.  Bring the juices to the boil.  Add the butter, and whisk it in to the reducing sauce (the butter adds a richness and shine to the gravy).  Continue whisking, then when the sauce starts to thicken, sample and add seasoning as desired. Serve with the carved meat.