WHAT ARE YOU SERVING ON NATIONAL LAMB DAY?
If you are serving a delicious New Zealand lamb dish on your menu during the month of February, we’d love to know about it. Upload an image of your dish along with the dish description and the name and location of your restaurant and we will add it to our National Lamb Day Dining Out Gallery.
We would also love to share your lamb dish on our social channels and encourage Kiwi’s to dine out and eat New Zealand grass-fed lamb during February. If you would like to share your dish with us on social, please tag us on Instagram.
INSPIRATION FROM THE BEEF + LAMB AMBASSADOR CHEFS
Whether your serving lamb on your menu or serving it at home on the BBQ, find out how the Beef + Lamb Ambassador Chefs like to cook New Zealand grass-fed lamb.
CHETAN PANGAM
One80° Restaurant, Wellington
"My best tip for serving New Zealand lamb is to learn the story behind the product. When diners hear about how it’s grown in a specific region, fed a unique diet, and the various cuts used, they truly appreciate its quality. What I love most is knowing the paddock-to-plate story, it’s that traceability that makes NZ lamb so special."
DEAN THOMPSON
Schnappa Rock, Tutukaka
"My top tip for showcasing New Zealand lamb is to pair two cuts: a tender, steak-like backstrap or rack with a slow-braised shoulder or rib. It’s a great way to highlight the lamb’s versatility and deliver two delicious experiences in one dish."
MRINAL GHOSAL
Mudbrick Restaurant, Waiheke Island
“I would encourage other chefs to really learn about and connect with New Zealand’s farmers and producers. Don’t be shy, use different parts of the lamb that aren’t typically cooked, like kidneys and hearts. Embrace innovation and explore beyond the usual cuts."
CAMERON DAVIES
The Fat Duck, Te Anau
"I’m excited to celebrate National Lamb Day and New Zealand’s food story. My favourite cut is the cap-on loin, it’s full of flavour, and the fat renders beautifully over coals. Pair it with fresh spring vegetables like peas and carrots to keep it simple and let the lamb shine."
NIC KEARNEY
Onslow, Auckland
"Celebrating National Lamb Day is important because it highlights the exceptional quality of our local produce and acknowledges the history of New Zealand's first lamb export."
GALLERY
In February this gallery will turn into our Dining Out Guide and we would love to feature your dish here. In the meantime enjoy some inspiration from the past and present Beef + Lamb Ambassador Chefs.
