Apricot Stuffed Shoulder

Drain the apricots and reserve the juice. Keep five or six pieces of fruit for garnish and chop the remainder. Fry the onion in the butter until soft but not brown. Mix with the chopped apricots, parsley, breadcrumbs, salt and pepper. Stuff the shoulder with the apricot stuffing, roll up and tie securely with string. Place in a roasting tin and pour the reserved apricot juice over the lamb. Roast 350°F (180°C) for 40-45 minutes per lb., basting occasionally. Serve garnished with the reserved apricot halves.

Glazed Lamb Shoulder Roast

Place roast, fat side up in shallow roasting pan. Insert meat thermometer, if being used, in centre of roast. Be sure that tip is not resting on bone; sprinkle sweet basil over and roast, uncovered, in pre-heated 325°F (160°C) oven for 1-1/2 hours.

Combine remaining ingredients; drain drippings from pan; pour jelly mixture over lamb and continue roasting and basting for about 15 minutes or until thermometer reads 180°F (85°C).

Yield: about 6 servings.

Classic Lamb Curry

Dust lamb with flour. Heat oil, add spices and onion, cook 3-4 minutes. Add meat, brown. Add apples, broth and tomato paste, and simmer about 1 hour covered, until meat is tender. Add cream, reheat. Serve with rice and bowls of chutney, coconut, raisins, peanuts and cucumber.

Yield: 12 servings

Hearty Lamb Stew

Dust lamb with salt, pepper and flour. Brown in batches in oil. Add broth and bring to boil; return meat and juices with garlic, red pepper and rosemary. Simmer, covered, 45 minutes, stirring occasionally. Add root vegetables and simmer another 40 minutes, adding peas for last 5 minutes. Taste and adjust seasonings.

Yield: 6 servings

Spring Lamb and Vegetable Soup

Sort and rinse beans; soak overnight in cold water to cover (at least 5 cups/1.25 L) or bring to boil in water to cover, boil 2 minutes, cover and let stand 1 hour. Drain and reserve 4 cups (1 L) of the soaking liquid.
Trim lamb and cut into 3/4" (2 cm) cubes. In large saucepan or kettle, heat oil and brown lamb cubes on all sides over medium--high heat. Meanwhile, cut root ends from leeks; slice lengthwise and rinse well under cold running water. Slice thinly. Mince garlic and add to lamb. Sauté 3 to 4 minutes.

Peel, seed and chop tomatoes. Add with beans, broth, reserved bean liquid, marjoram and salt and pepper to taste. Bring to boil, cover, reduce heat and simmer 45 minutes, stirring occasionally. Cut cauliflower into small florets and slice zucchini. Add both to soup and cook 10 minutes. Wash and chop spinach; add to soup with parsley and cook 3 to 5 minutes longer. Do not overcook since spinach will lose its colour. If making ahead, add spinach and parsley just before serving, after soup has been reheated.

Yield: 8 to 10 serving

Baked Shoulder on Sweet Potato Gratin

Ingredients:

• 1 New Zealand Lamb shoulder
• 5 cloves of garlic, peeled and halved
• 2 large red onions, peeled and thickly sliced
• 100g butter
• 1 tablespoon dried oregano
• 100ml balsamic vinegar
• 1 tablespoon horseradish
• 1-2 teaspoons salt
• 800g canned chopped tomato
• 200ml tomato juice or water
• 1kg sweet potatoes, orange or white fleshed, peeled
• 2 tablespoons rosemary leaves, chopped
• 50ml extra virgin olive oil
• 150ml double cream
• 100ml water

Method: Set oven at 180°C. Poke a thin sharp knife into the lamb in 10 places and insert half a clove of garlic in each slit. Heat up a pan and sauté the onions in the butter until caramelized, then mix in the oregano and vinegar and simmer for one minute. Stir in the horseradish, 2 teaspoons of salt, the tomatoes and 400ml water or tomato juice and bring to the boil. Put half of the tomato mixture into a 10cm deep roasting dish, sit the lamb on top, then pour on the remaining tomato mixture. Seal the dish tightly with foil, or place a tight fitting lid on and bake in the oven for 30 minutes. Cut the sweet potatoes into 1cm thick slices. Toss with a little salt and pepper and the rosemary. Brush a 15cm square roasting dish with the olive oil and place the potatoes in layers, pouring over the cream and water. Cover tightly with foil and bake in the oven with the lamb for 40 minutes. Take the foil off both the lamb and the gratin. They should take about another 10-15 minutes each, so keep them cooking to color slightly.

To Serve: To serve, spoon some gratin on a plate then slice the lamb and lay on top. Spoon over the tomato sauce.

Gourmet New Zealand Lamb Shoulder Casserole

Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4

Ingredients:

• 1 1/2 lb (700g) New Zealand Lamb Shoulder Meat, diced
• 12 ounces (375g) Sweet Potatoes, cut into large chunks
• 8 ounces (225g) Shallots, peeled
• 2 tablespoons (30ml) Bran
• 2 tablespoons (30ml) Whole Grain Mustard
• 1 1/2 cups (1/2 pt/45 ml) Dry Cider
• Salt and Freshly Ground Black Pepper
• 6 ounces (175g) Cherry Tomatoes

Method: Heat oven to 350°F/180°C/Gas Mark 4. Dry fry the lamb over a high heat until browned. Transfer to a casserole dish. Add the sweet potatoes and shallots to the frying pan and cook until starting to color. Stir in the bran and mustard, then blend in the cider. Bring the sauce to a boil, season, then pour over the meat, cover the dish and cook the casserole for 1 hour. Stir in the tomatoes, return the dish to the oven and cook for a further 15 minutes. Serve sprinkled with roughly chopped parsley.

Hints and Tips: The prepared and cooked casserole, prior to adding the tomatoes, can either be chilled for up to 24 hours, or frozen, sealed and labeled, for up to 4 weeks. Thaw if required, then reheat thoroughly before adding the tomatoes and continuing as in recipe.

Simplest Roast Ever

Preparation: 5 minutes
Cooking time: Approximately 1 hour and 15 minutes

Ingredients:

• 1/2 shoulder New Zealand Lamb - Chilled or thawed if frozen
• 2 tablespoons Olive Oil
• 1 tablespoon Garlic Puree
• 2 teaspoons Anchovy Paste
• 2 pounds (900g) New Potatoes, halved if large
• 8 Small Tomatoes - the riper the better
• 1 tablespoon Balsamic Vinegar
• Handful of Fresh Basil Leaves to garnish (optional), and Crusty Bread to serve.

Method:
Preheat oven to 190°C/375°F/Gas Mark 5. Check label or weigh the joint and calculate cooking time at 25 minutes per 450g / 1 pound plus 25 minutes. Put the joint into a large roasting tin. Season with salt.

Put potatoes and tomatoes around the meat. Drizzle the balsamic vinegar and olive oil over the potatoes and tomatoes and season with salt and black pepper. Roast for the calculated cooking time, basting the joint occasionally with any fat that comes from the meat.

Mix together the garlic puree and anchovy paste. Half way through the cooking time, spread garlic and anchovy mixture over top of lamb and season well with black pepper. This will form a lovely crust when cooked.

When lamb is cooked take it out of the oven and leave to rest for 10 minutes before serving. The potatoes should be golden and cooked through and the tomatoes softened and tinged brown. Serve with basil leaves scattered on top (optional), and with crusty bread to mop up the juices.

Quick Tip: You can buy both garlic puree and anchovy paste in the supermarket. Kept in the fridge they last for ages. Don't worry about the anchovy making things fishy - it just adds a delicious 'savory' flavour. Believe it or not, anchovy essence is one of the chief ingredients in Worcestershire sauce!

If using frozen meat allow about 5 minutes per 450g / 1 lb for speedy thawing the microwave.

Easy Pot Roast with New Zealand Lamb

Preparation time: 15 minutes
Cooking time: 1 1/2 hours
Serves: Two with meat for another meal plus a soup

Ingredients:

• 1/2 Blade End Shoulder or Leg (2lb/900g) of New Zealand Lamb
• 2 tablespoons (30 ml) Tomato Puree
• 1 tablespoon (15 ml) Warm Water
• 2 teaspoon (10 ml) Ground Coriander
• 1 teaspoon (5 ml) Garlic Paste
• 8 ounces (225 g) Rutabaga/Yellow Turnip/Swede, cubed
• 3 sticks Celery, chopped
• 1 large Onion, cut into wedges
• 8 ounces (225 g) Potatoes, roughly chopped
• 1 Beefsteak Tomato, cut into wedges
• 1 cup (1/2 pt/300 ml) Pale Ale
• Fresh Coriander/Cilantro for garnish

Method: Preheat oven to 350°F/180°C/Gas Mark 4.

Blend the coriander with the tomato. Puree garlic paste and warm water. Score the surface of the meat into 1 inch (2.5 cm) lines and spread the paste over evenly. Put the rutabaga, celery, onion and potatoes into a roasting pan, nestle the meat into the center and pour the beer over the pan. Season then cover the pan with foil and cook the meat for 1 hour. Remove the foil, stir the tomato pieces into the vegetables, then return the pan to the oven uncovered, and cook for a further 30 minutes until tender and brown.

Serve the meat sliced with the vegetables sprinkled with chopped fresh coriander/cilantro (optional).

Hints and Tips: Half a New Zealand Lamb leg could also be used for this recipe. Another delicious combination of vegetables would be carrot, parsnip, zucchini and courgette/summer squash with dry cider in place of the pale ale.

New Zealand Lamb Stew with Coriander & Orange

Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 4

Ingredients:

• 1lb (500g) Boned Shoulder of New Zealand Lamb
• 1 tablespoon (15ml) Plain Flour
• Salt and Freshly Ground Black Pepper
• 2 teaspoons (10ml) Ground Coriander
• 1 tablespoon (15ml) Cooking Oil
• 1 Medium Onion, chopped
• 1 Clove Garlic, crushed
• 2 Carrots, sliced
• 1 Medium Orange
• 16 ounce (420g) Can Butter Beans
• Chopped Coriander for garnish

Method: Trim any fat from meat and cut it into small pieces. In a plastic bag, mix the flour with salt, pepper and coriander, add the meat and shake until evenly coated. Heat the oil, add the onion, garlic and carrot and fry until brown. Add the meat and fry also until brown. Scrub the orange rind, then pare with a potato peeler. Chop three quarters of the peel and shred the remainder. Squeeze the juice from the orange and add to pan with chopped rind, butter beans and liquid. Bring the stew to the boil, then reduce heat, cover and simmer for 45 minutes until the meat is tender. Optionally, serve scattered with the orange rind strips and freshly chopped coriander.

Hints and Tips: The stew freezes well, sealed and labeled for up to 4 weeks. Thaw overnight, then gently reheat on top of the cooker until heated throughout.

Asian Stuffed Shoulder of New Zealand Lamb

Preparation time: 20 minutes
Cooking time: about 2 hours
Serves: 6 to 8

Ingredients:

• 1 shoulder of New Zealand Lamb, boned
• 2 tablespoons (30ml) flour, seasoned with salt and pepper
• 1 tablespoons (15ml) garam masala.

For the Stuffing:

• 4 ounces (100g) fresh white breadcrumbs
• 2 ounces (50g) ham, chopped
• 2 ounces (50g) dried apricots, chopped
• 1 clove garlic, crushed
• 1 tablespoon (15ml) each freshly chopped mint, parsley and rosemary
• 2 tablespoons (30ml) tahini paste
• 1 medium egg, beaten.

Method:
Preheat oven to 350°F/180°C/Gas Mark 4. Mix the breadcrumbs with the ham, apricots, garlic, fresh herbs, tahini paste and egg. Stuff the shoulder and then reshape and tie with string. Weigh the joint and calculate the cooking time at 30 minutes per 1lb (500g). Mix the flour with the garam masala and rub over the surface of the joint. Put the lamb in a roasting tin and roast for the calculated cooking time, basting the meat occasionally.

Hints and Tips:
The prepared shoulder will keep in a cool place for up to 24 hours. Tahini paste, made from sesame seeds, is available in jars from most large supermarkets or delicatessens.

To Serve:
Serve the New Zealand Lamb sliced with a selection of vegetables.

New Zealand Lamb and Spinach Pie

Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Serves: 4

Ingredients:

• 1 pound (500g) New Zealand Lamb, Diced Leg or Shoulder Meat
• 1 tablespoon (15ml) Sunflower Oil
• 1 Large Onion, chopped
• 1 Clove Garlic, crushed
• 1 teaspoon (5ml) Ground Cumin
• 1 teaspoon (5ml) Ground Coriander
• 1 ounce (25g) Sultanas or Golden Raisins
• 2 tablespoons (30ml) marmalade
• 1/2 cup (1/2 pint/150ml) Beer
• 8 ounces (225g) Spinach
• 14 ounce packet (400g) Filo Pastry
• 2 ounces (50g) Butter, melted
• 1 tablespoon (15ml) Sesame Seeds

Method:
Heat the oil in a pan, add the meat and onion and fry until browned. Mix in the garlic, cumin and coriander and, when thoroughly combined, add the sultanas, marmalade and beer. Bring the mixture to the boil, cover, reduce the heat and simmer for 45 minutes or until tender, stirring occasionally. Leave until cold. Cook the prepared spinach for a few minutes with a little water over a high heat until soft, drain well and mix into the filling. Preheat oven to 400°F/200°C/Gas Mark 6. Cut the filo pastry into 8-inch (20cm) squares and layer four sheets together with butter. Drain the filling, if too moist, and place a sixth of the mixture in the center of the pastry. Gather up the edges to make a purse shape and seal well. Brush the outside with more butter and sprinkle with sesame seeds. Repeat the process with the remaining ingredients. Bake the pies for 20-30 minutes until golden brown.

Hints and Tips: Prepare the filling in advance and either keep chilled for up to 24 hours or freeze, sealed and labeled, for up to 4 weeks. Use frozen spinach when fresh is not available. Thaw and drain thoroughly.