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 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
Recipe shared by AngusPure
for Moore Wilson's 2022 Calendar
AngusPure
Palmerston North
https://www.anguspure.co.nz/