Recipe shared by Nici Wickes
for Moore Wilson's 2023 Calendar

Recipe shared by Fi Greig
for Moore Wilson's 2023 Calendar

Recipe shared by Ashia Ismail-Singer
for Moore Wilson's 2023 Calendar

Recipe shared by Flip Grater
for Moore Wilson's 2023 Calendar

Recipe shared by Aoraki Salmon
for Moore Wilson's 2022 Calendar

Aoraki Salmon
McLeans Island, Christchurch
https://aorakisalmon.co.nz/

Recipe shared by Bostock Brothers
for Moore Wilson's 2022 Calendar

Bostock Brothers
Flaxmere, Hastings
https://bostocksorganic.co.nz/

Recipe shared by Whitestone Cheese
for Moore Wilson's 2022 Calendar

Whitestone Cheese
Oamaru
https://www.whitestonecheese.com/

Bostock Brothers and Garage Project have teamed up to create the perfect pairing this summer: chicken and pickle! A juicy new organic marinated chicken perfectly matched to Garage Project's Pickle Beer.

We were delighted to host Bostock Brothers and Garage Project to launch their collaboration with "It's a Pickle Party" at our Chook Wagon. We cooked many pickle chickens in our Citroen H-Van to enjoy throughout the night with some pickle beer! The perfect combo!

Royalburn Station is owned and operated by Nadia Lim and her husband Carlos Bagrie. Founded in 1887, Royalburn covers 1,200 acres, positioned on the flat to rolling area known as the Crown Terrace on the Crown Range Road that winds between Arrowtown and Wanaka.

Royalburn lamb is specifically bred to have the best meat-eating qualities. Moore Wilson's receives a delivery direct from Otago every Thursday.

Follow this step-by-step recipe by Nadia Lim to create a succulent, tender roast Royalburn lamb cooked on the bone.

Serves 8-10
Prep time 15 minutes  
Cook time 3-4 hours + 20-30 minutes
DF | GF

Ingredients 

Royalburn lamb leg or shoulder 1 (about 2-2.5kg), brought up to room temperature
Rosemary leaves, finely chopped, 3 tablespoons
Garlic 3-4 cloves, minced
Anchovies 2-3, finely chopped (optional, but recommended)
Lemon zest of 1
Olive oil 2 tablespoons
Salt 1 teaspoon
Freshly ground black pepper 1 teaspoon

Salsa Verde
Mint leaves 1 cup
Thyme leaves 2 tablespoons
Flat-leaf parsley, roughly chopped, ½ cup
Anchovies 2-3 (optional, but recommended)
Capers 2½ tablespoons
Garlic 1 small clove, finely chopped
Dijon mustard 1-1½ teaspoons
Lemon zest and juice of 1
Extra-virgin olive oil ¼ cup

1. Preheat oven to 220°C. Pat lamb dry with paper towels. Use a small, sharp knife to make lots of 1-2cm wide cuts all over the lamb (about 30-40 cuts in total). Mix rosemary, garlic, anchovies, lemon zest, olive oil, salt and pepper together. Rub this mixture all over the lamb, making sure you push some deeply into the cuts (to infuse the flavour).
2. Place lamb in a large roasting dish, on a rack, and roast for 15 minutes at 220°C, then reduce heat to 150°C and continue to cook for a further 3-4 hours or until the meat is very tender. Set aside to rest, covered with tinfoil and a few tea towels, for at least 20-30 minutes before serving.
3. To make the Secret Salsa Verde, place mint, thyme, parsley, anchovies, capers and garlic in a pile on a big, steady chopping board. Use a large knife to chop all the ingredients up finely together, mixing everything as you go. This method of making the sauce gives a much nicer texture and flavour than blending it. Transfer to a bowl and mix in mustard, lemon zest and juice, and olive oil. Season to taste with salt, freshly ground black pepper, and more lemon juice if required.
4.  Slice lamb against the grain and serve with the Secret Salsa Verde on the side.\
5. Serve and enjoy!!

Recipe shared by Fix and Fogg

Fix and Fogg
Wellington
https://fixandfogg.co.nz/