100 Year Old New Zealand Lamb Dish I Have Used Deer W Recipes
100 YEAR OLD NEW ZEALAND LAMB DISH - (I HAVE USED DEER W/THIS
A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm.
Provided by Hotwingcooker
Categories Deer
Time P1DT1h
Yield 12 8oz. slices, 12 serving(s)
Number Of Ingredients 6
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
This is the recipe that was used on the New Zealand high country sheep station I spent my early years growing up on. It's simple in the extreme. Kiwi's generally don't like their meat with any red still showing, so if you like your meat still walking this is not one for you :) It was preferred to make rich gravy's, homemade mint sauces etc to serve with this. If cooking mutton (tougher but lots cheaper) instead of lamb, start the same but cook at least 30-60 minutes longer at slightly lower temp again when turning down the temperature. Long and slow is the key, Enjoy!
Provided by kiwidutch
Categories Lamb/Sheep
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
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 :).
Nutrition Facts : Calories 946.9, Fat 61.2, SaturatedFat 26.3, Cholesterol 303.9, Sodium 1264.1, Carbohydrate 7.3, Fiber 0.1, Sugar 6.6, Protein 86.2
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