Lamb:

Preston’s Master Butcher proudly presents you with an extensive range of quality NZ Lamb. 
Our farmers adhere to strict criteria to provide an almost exclusively free-range grass feed production system to produce nutritious, tender, and incredibly delicious lamb.
Our lamb can be found on the menus of the most distinguished restaurants, the best curry houses, the winning gourmet burger brands, other notable organisations and can feature on your menu in your home.


Preston’s Master Butcher proudly presents you with an extensive range of quality NZ Lamb.
Our farmers adhere to strict criteria to provide an almost exclusively free-range grass feed production system to produce nutritious, tender, and incredibly delicious lamb.
Our lamb can be found on the menus of the most distinguished restaurants, the best curry houses, the winning gourmet burger brands, other notable organisations and can feature on your menu in your home.


Understanding methods for cooking Lamb is crucial to ensure you get the most out of your meat.

  • BBQ/Grill – Cooking on the BBQ is a summer kiwi tradition.  The following cuts are ideal for the BBQ: Back Strap, Butterflied Leg, Schnitzel, Leg Steaks, Loin Chops, Rump, Shoulder Chops, Ribs
  • Slow Cook – Whether you’re using a slow cooker, or cooking in a casserole dish in the oven, there are a range of lamb cuts that will produce tender, juicy, nutritious succulent family meals.  Meals cooked slowly retain maximum nutrition as well as developing a delicious depth of flavour. Don’t let the time put you off; the preparation is quick and easy.  Simply place your ingredients in the crock pot, then the slow cooker do the rest.  Best cuts to use are: Shoulder, Neck Chops, Diced Lamb, Shoulder Chops, Shanks, Leg Steaks
  • Stir Fry – Quick and simple, highly nutritious, stir frys are the perfect complete meal.  Choose from the following cuts for your perfect stir fry: Back Strap, Schnitzel, Leg Steaks, Rump
  • Pan Fry – This fast and incredibly simple cooking technique is the building block for many great lamb recipes.  Best cuts to use are: Back Strap, Schnitzel, Leg Steaks, Loin Chops, Shoulder Chops, Ribs
  • Poach/Simmer – This cooking method uses moist, gentle heat to transform lower-priced lamb into flavoursome, moist, tender meat.  The best cut for this method of cooking is: Neck Chops
  • Roast – Roasting is one of the easiest cooking methods; once it’s in the oven it takes care of itself.  Use the following cuts for your perfect roast: Butterflied Leg, Rump, Carvery Leg, Shoulder, Thick Flank, Rack, Leg

LAMB CULINARY TERMS

Although lamb cookery may be changing with the times, many culinary and menu terms for lamb remain the same in cookbooks and on menus around the world. Here are some you may encounter.
  
  • Agneau: (French) lamb. 
  • Agneau de lait: milk-fed lamb. 
  • Agneau pascal: spring lamb. 
  • Agneau de pre-sale: lamb from salt meadows.
  • Arni souvlakia: Greek, skewered lamb, often flavoured with garlic, marjoram, onion and bay leaves.
  • Baron d’agneau: a French lamb cut – top end of lamb for roasting.
  • Baron of lamb: double striploin, rump and leg area of a full carcass. Also known as saddle of lamb.
  • Best end (of neck): rack of lamb, 6 or 7 ribs of lamb, together, from between middle neck and loin.
  • Canon of lamb: boneless filled and rolled loin of lamb.
  • Carre: a French cut of lamb – rack or best end.
  • Chump: rump.
  • Cotelette: cutlet. Cotelettes premier are the 4 cutlets from nearest the mid-loin on a lamb rack.
  • Epaule: (French) shoulder, lamb roasting joint. Epaule d’agneau is a half shoulder, boned, rolled and tied.
  • Gigot: top end of hind leg of lamb or mutton.
  • Gigot d’agneau: shank end of leg for roasting.
  • Girella: Australian term for eye of lamb silverside.
  • Keema: Indian, minced meat, raw or cooked. Keema pilau: minced lamb stew with rice.
  • Kofta: Indian-style meat balls.
  • Korma: Indian stew or rich, spicy simmered meat dish, often including garlic, onion, fresh ginger and yoghurt.
  • Paillard of lamb: Australian trim lamb cut. Slices of meat from topside, thick flank (knuckle, round) silverside, leg or loin.
  • Valentine of lamb: a butterflied cut from a well trimmed boneless lamb loin.

Preston’s also stock a range of Hogget and Mutton.