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/

Recipe shared by AngusPure
for Moore Wilson's 2022 Calendar

AngusPure
Palmerston North
https://www.anguspure.co.nz/

The Nakano brewery produces award-winning sake (rice wine), umeshu (plum wine) and spirits. Nakano is based in Wakayama prefecture, south of Osaka in Japan.

For those new to sake and umeshu, sake is brewed using polished rice, with the rice starches converting to alcohol. The alcohol content is similar to grape wine, typically at around 13% to 16%. Whereas umeshu (plum wine) is produced using the fruit ume, which is a Japanese plum variety known for its tartness.

Even though Nakano has grown to be the largest sake and umeshu producer in its region, it continues to use traditional production methods. Their sake is still hand-made under the watchful eye of the tōji (chief brewer). Nakano’s attention to their craft has seen their sake even commissioned for Kitchō, one of Japan’s most iconic restaurants (the ultra ginjō white label, available at Moore Wilson’s).

Wakayama is famous as Japan’s ‘fruit basket’ and is particularly famous for its ume fruit. In fact, “Wakayama umeshu” is a protected name in Japan, just like “Champagne” in France. This means that to be allowed to use the name, Nakano must use only local fruit, and meet standards like a minimum steeping period and fruit-to-liquid ratio.

To get maximum flavour and aroma in the umeshu, the ume fruit needs to be steeped in liquid as soon as possible after being picked. For this reason, Nakano insists that local farmers bring them only ume that have been picked that day. Then, on the same day, the team at Nakano will hand-sort and wash the fruit in water, before immersing them using a proprietary tiered system. All up, the aging process for Nakano umeshu is 12 months from the day the fruit is picked to when it’s ready to enjoy.

Nakano also likes to draw on its region’s rich heritage. You might notice a picture of a sailing vessel on their best-selling sake series. This is a tribute to Kinokuniya Bunzaemon, a local legend who made his fortune selling citrus to Edo (old Tokyo) in the 17th century.

Nakano’s NZ distributor, Evergreen Export, first imported Nakano sake to NZ in the early 1980s. Today, Evergreen aims to make Nakano’s quality sake and umeshu more accessible to a NZ audience. With the hope that they will not only enjoy the product, but that it will also give a window into Japanese craftsmanship and culture.

Umeshu Cocktail Recipes (3 Ways)

Soda Fizz

Mix soda and umeshu in equal parts and stir lightly. Serve chilled or over ice in a tall glass with a lemon or orange slice.

Umeshu Beer

Mix one part umeshu and two parts low malt beer and stir lightly. Serve chilled or over ice in a tall glass for an easy-drinking coktail. Beer suggestions: Asahi, or Garage Project Hatsukoi

Highball

Mix one part umeshu, one part whiskey and five parts soda. Stir lightly. Serve on ice in a whiskey tumbler. Garnish with one slice of lemon.

Recipe shared by Fix & Fogg
for Moore Wilson's 2022 Calendar

Fix & Fogg
Wellington
https://fixandfogg.com/

Molly Woppy began 20 years ago in the home kitchen of Alistair Parker and Hayley Molloy. Alistair was a chef in a top Auckland restaurant when customers started asking where they could purchase his fabulous biscotti that they’d all fallen in love with. That’s when they baked up a plan and Molly Woppy began. Juggling a baby, toddler, and full-time chef job, they made their biscotti at home and sold it into cafes.

Today they uphold the same quality and principles as when they first began. From their humble beginnings (think commercial oven in the home kitchen), Molly Woppy has grown into a loved and trusted kiwi brand. From melt-in-your-mouth shortbread to their iconic gingerbread, they are known for simple classic recipes like you would weigh, mix and scoop at home. Molly Woppy has always been an inclusive brand, recognising the need to cater to those often left out of the biscuit market. It has offered a much-loved gluten-free range since 2005. The recently released, award-winning, positively plant-based cookies were released in 2021 to rave reviews.

They are passionate about baking hand-crafted goods using ethical and locally sourced ingredients - NZ butter, free range eggs and real chocolate, but their most genuine and core ingredient is that they are 100% made with love. Their cookies are jammed-packed full of premium ingredients so that you fall in Love at First Bite® with them. They want every mouthful to be just as scrumptious as the next.

One of their core values is to be as sustainable as possible without compromising on quality. Supporting local and sharing the love is what Molly Woppy is all about. Their premium range of award-winning cookies has delighted Kiwis for the last 20 years, and they are excited about what’s next … of course, we know it will be 100% drool-worthy – watch this space!

From Miss Polly's new cookbook, Seriously Delicious. Available from our Tory Street Kitchenware department and Porirua store, and online for nationwide delivery.

Fix & Fogg began when founders, Roman and Andrea Jewell, made the choice to leave behind corporate life to dedicate their time and energy into creating something meaningful, sustainable, and delicious. They decided to make the “world's best nut butters”.

“We’re honoured that our nut butters have now won awards worldwide and we’re lucky enough to now have amazing stockists not only in New Zealand but across the world in Australia, the United States, China, Singapore, the Philippines, Samoa and even Tahiti!”

Fix & Fogg believe their award-winning nut butters are so popular because people can taste the difference in a product that’s made by people who care about quality and innovation.

Fix & Fogg's mission is about trying new things, improving the community and making beautiful nut butters. They're nuts about other things too. Such as working with charities supporting vulnerable communities, as they believe in giving back to the community that supports them.

Fix & Fogg believe in doing their bit for the environment and are proud to be the first New Zealand owned food manufacturer to be awarded B Corp certification. Fix & Fogg places a big focus on reducing food waste, our carbon footprint and recycling. Fix & Fogg products are NON-GMO, vegan friendly and Palm Oil Free since forever.

Fix & Fogg support charities for vulnerable communities such as food banks, city missions across New Zealand (and now the USA) and women’s refuge. They're also proud to be one of only a few food manufacturers in New Zealand that is Living Wage accredited. Because Fix & Fogg believe, happy people make the best nut butters.

GREYSTONE WINES: New Zealand's first winery to be certified carbon zero!

From Waipara, North Canterbury, Greystone is the first winery in New Zealand to be certified net carbon zero. Also certified organic with BioGro and practising regenerative viticulture, but above all Greystone are known for producing a broad range of handcrafted, exceptional and completely delicious wines!

After searching the world for the perfect place to grow cool-climate wines, the Thomas family established Greystone Vineyard on the slopes of the Teviotdale hills in the Waipara Valley in 2004.

In 2007 the first wine was produced from there and over the years Greystone has grown amid accolades and acclaim to be recognised as one of New Zealand’s best wineries. The owners love the region and with their wines, aim to capture the essence of this site and reflect this in every bottle of Greystone.

Greystone draws its name from the unique limestone conglomerate that we find as the bedrock on which our vine roots grow in. A limestone mix of fossils, sea shells and small pebbles that have been fused together through the seismic movement of North Canterbury. Over time this ancient seabed has been pushed and folded upwards to form the Teviotdale Hills.

Greystone believe true fine wines are temporal, each vintage a fleeting snapshot of a place in time. They don’t seek to manipulate the final product with additives or flavourings – instead allow a true interpretation of the soil, vines and season to shine through.

Greystone revel in protecting the land. The many ecological benefits of organic practices include healthy soils, healthy waterways, biodiversity, and a safe place for bees and other beneficial insects. The use of natural products throughout production provides a safe and happy work environment for their dedicated team. “We see our commitment to organic winegrowing as a bigger picture collaboration with our plant towards a more stable climate and sustainable ecosystem.”

At Moore Wilson’s we sell a range of Greystone wines including their Pétillant Naturel, a non-disgorged natural bubbles that is intensely refreshing with fresh and lively aromatics of pineapple, lemon balm and citrus fruits.  This wine is thought by Greystone to perfectly capture the limestone soils of their hillside block.

Recipe shared by Premium Game
for Moore Wilson's 2022 Calendar

Premium Game
Blenheim
https://www.premiumgame.co.nz/