"Cardrona Merino Lamb has a great texture and cooks really well. When you taste it you can envision the lamb in the rugged mountains."
Dale Gartland, Group Executive Chef, The Lodge at Kauri Cliffs,
The Farm at Cape Kidnappers & Matakauri Lodge in Queenstown |
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From the Chefs
Below are just a handful of the recipes that have been sent into the office from some other great Chefs that are currently using our lamb.
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Slow Shoulder of Cardrona Merino Lamb with wilted greens
serves 4 (click here to see the full recipe)
Alison Lambert, Head Chef, No 7 Balmac, Dunedin
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Sous-vide Cardrona Merino Lamb Hind Leg,
Sean Marshall, Matterhorn
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Cardrona Merino Lamb pot-roast with rosemary, garlic, olive mash & anchovy
serves 5 (click here to see the full recipe)
Paul McArthur, Head Chef, Mercure Leisure
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Stuffed Roast Cardrona Merino Lamb
(click here to see the full recipe)
As seen on TV One - Good Morning Program, November 9 2009
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Slow cooked Cardrona Merino Lamb shoulder with preserved lemon and cumin
(click here to see the full recipe)
Matz Asberg, Head Chef, Missy's kitchen Wanaka
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Butterflied leg of Cardrona Merino Lamb
(click here to see the full recipe)
As seen on TV One - Good Morning Program, November 9 2009
Judith Cullen, Celebrity Chef
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Rack of Cardrona Merino Lamb with red peppers and aubergine in tomato jam
(click here to see the full recipe)
Matz Asberg, Head Chef, Missy's kitchen Wanaka
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Cardrona Merino Lamb Loin with bulgar wheat, smoked egg plant puree and buffalo yoghurt
serves 4 (click here to see the full recipe)
Cuisine Magazine, May 2010
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rob@cardonamerino.com
1081 Cardrona RD1,WANAKA, NEW ZEALAND
