100 Year Old New Zealand Lamb Dish I Have Used Deer W This Recipes

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

100 YEAR OLD NEW ZEALAND LAMB DISH - (I HAVE USED DEER W/THIS

Steps:

• place lamb in dish with a lid pierce with 3/4 inch knife all over to leave slashes 1/2 inch wide. Place sliced garlic in slices that you have made in the lamb . Pour the White wine over the lamb cover with lid. Let Sit over night 12-hrs at least refrigerated.
• Place in oven and cook according to directions (normaly 275 for first 15-20 mins then 400 for 10-15 ) according to size
• Take the 2 1/2 cups of vinegar boil down to 1 3/4 to increase acidity . While still hot add the sugar & mint let sit till cool . Seperate in small dipping dishes to dip lamb in and enjoy .

NEW ZEALAND HIGH COUNTRY SHEEP STATION ROAST LAMB

Steps:

• Pre-heat your oven to 450°F (225°C).
• Put a little soy sauce unto the palm of your hand and rub into the meat, repeat until the entire leg is "painted" with soy sauce all over.
• Rub in the sugar all over the lamb.
• Salt and pepper all over.
• NO fat, oil or butter etc is necessary.
• (Set a metal rack into your roasting dish to elevate the meat so that it roasts and doesn't boil in the juices and fat that will drip out during cooking).
• Put into a roasting dish, and COVER it, roast in your really hot oven for 15 minutes.
• After 15 minutes, turn it over, roast a further 15 minutes, still COVERED, this seals in the juices.
• Turn down the oven to 375°F (190°C) and cook UNCOVERED for a further 2.5 -3 hours (turning over half way) depending on how well done you like your meat.
• Use a skewer to check that the juices are running clear from the thickest part of the meat.
• REST the meat for at least 20 minutes before carving so that the meat fibers can relax, if it doesn't rest, it will be tough.
• (I cover mine while it's resting with an old clean tea towel that I keep for this purpose).
• If you wanted to make roast potatoes etc shove them in in the last hour that the meat is cooking. Try not to nibble as you carve or you will find everyone in the kitchen at carving time fighting you for the best bits :).