"I've trained in Sweden, Switzerland and London ... it's the best lamb I have used anywhere, and it's great to see it in so many of New Zealand's finest restaurants."
Matz Asberg, Head Chef, The Landing, Wanaka |
|
|
Recipes
|
From the farmer:
"Personally I use a lot of salt and pepper, if I'm feeling special, a bit of rosemary. My favourite cuts are the shoulder, and obviously the straps and racks.
We provide the whole spectrum of cuts, each has their own characteristics and suitabilities. My recommendations are as follows:"
Ben Gordon, Farmer, Avalon Station, Cardrona Valley
Boned Shoulder
-
Sweet & Complex
-
Brown, roast for up to 2.5 hours at 150C
-
Rest for at least 20 mins
-
I have mine well done and crispy
|
French Racks
-
Delicate & Tasty
-
Bone adds flavor and handle
-
Grill or bake hot
-
Takes only 20 mins at 190C
-
I prefer grilled crispy and served medium rare
|
Backstrap/loin
-
Delicate
-
Sear hot on plate
-
Quick cook, the rest for 10 mins
-
Slice and present
-
Easy and Special, can be served rare
|
Rump
-
Difficult yet worth it
-
Click here for recipes from Beef + Lamb
|
Leg
-
For tunnel bone leg
-
Season well (salt)
-
Can be stuffed
-
Roast 3 hrs 150C
-
Rest for +20 mins
-
I prefer mine well done
|
Shanks
-
Delicious if you are organised
-
I let my wife do this one
-
6+ hrs
-
The longer the better in the slow cooker
|
Chops
-
Char grill on the BBQ
-
Salt and Pepper
-
Medium to rare
-
Awesome
|
Fillets
-
Almost impossible to get
-
If you see them on the menu, order them
-
Specialty, hot sear and serve on salad,
tomato, basil and rosemary...yum
|
|
rob@cardonamerino.com
1081 Cardrona RD1,WANAKA, NEW ZEALAND
