This easy, but delicious, one-dish supper would make even economical company fare. You can substitute stock for the vermouth, but vermouth adds a lovely herbal flavour to these sweet shanks. Avoid stock that's overly salty.

4  New Zealand Lamb shanks
Salt & pepper to taste
2 large  Onions, sliced
4 Large  Cloves of garlic, minced
2-1/2 cups (750 ml)  Chicken stock
1-1/4 cups (325 ml)  Dry vermouth or additional stock
1/2 tsp (2ml) each  Dried oregano, rosemary, thyme and Lemon rind
1-1/2 cups (360 ml)  Orzo or other small pasta
1-1/3 cups (325 ml  Crumbled rinsed feta cheese
2-1/2 tbsp (30 ml)  Chopped parsley, preferably flat leaf

In a large saucepan, heat oil over medium-high heat. Brown shanks all over, sprinkling lightly with salt and pepper. Remove to warm plate. Cook onions over medium heat for 3 minutes or until soft. Stir in garlic, stock, vermouth, oregano, rosemary, thyme and lemon rind. Add back lamb; bring to boil, reduce heat, cover and simmer for about 2 hours or until meat is very tender.

Raise heat to medium; add orzo and cook, uncovered, for about 15 minutes or until tender. Sprinkle with cheese and parsley to serve.

Makes 4 servings.

Shallots and red wine make an elegant finish for strips of boneless rack of lamb sautéed quickly. Add crisply fried potato chunks and asparagus spears to complement the lamb.

2  boneless racks of New Zealand Lamb (about 8oz each) butterflied
2  tablespoons butter or margarine
2  teaspoons salad oil
Coarsely ground black pepper and salt
4  shallots, finely chopped (about 1/2 cup)
1 clove garlic,  minced or pressed
1/4 cup  of dry red wine
Chopped fresh parsley (garnish)

Cut each butterflied piece in half lengthwise to make 2 steaks. Sprinkle the 4 pieces of lamb on all sides with pepper.

In a large heavy frying pan melt butter with oil over medium high heat. Cook lamb, turning each piece once, until well browned, 2 to 2 1/2 minutes on each side. As lamb browns, remove pieces to a warm serving plate, sprinkle lightly with salt, and keep warm.

To pan add shallots and garlic, stirring until lightly browned. Pour in wine. Cook, stirring to blend in pan drippings, until liquid is reduced by about half. Spoon shallot mixture evenly over lamb. Sprinkle with parsley and serve at once.

Makes 4 servings.

6  New Zealand Lamb shanks
1/3 cup  cooking oil
2  medium sized onions, chopped
1 cup  chopped celery
2 carrots,  sliced
1/4 teaspoon  garlic powder
1 teaspoon salt, 1/4 teaspoon pepper
1/2 teaspoon  rosemary
1  bay leaf
1  beef bouillon cube
1 cup  boiling water
1 can (7 1/2 oz)  tomato sauce
4 tablespoons  flour
1/3 cup  water

Heat oil in large saucepan; brown shanks in hot oil; remove shanks.

Add vegetables and sauté for 5 minutes. Add vegetables and sauté for 5 minutes. Add shanks; add garlic powder, salt, pepper, rosemary, and bay leaf.

Combine bouillon cube and boiling water; add to meat and vegetable mixture.

Stir in tomato sauce. Cover tightly and simmer for about 2 hours or until shanks are tender — stir occasionally.

Remove bay leaf.

Combine flour and water; stir into mixture, stir, and cook until thickened.

Makes 6 servings.

4  New Zealand Lamb loin chops
3 tablespoons  lemon juice
Salt and freshly ground black pepper
1/4 cup  water
1 teaspoon  dry mustard
1 tablespoon  chopped parsley
1/2 teaspoon  chopped fresh lemon thyme
1 tablespoon  honey
1 teaspoon  arrowroot
1/2 cup  water

Heat heavy based frying pan. Brown chops on both sides. Sprinkle with salt and pepper.

In a small bowl, mix lemon juice, first measure of water, mustard, chopped parsley and lemon thyme. Pour mixture over the chops.

Cover with lid or foil and simmer gently about 1 hour or until tender. Remove chops and keep warm. Skim liquid fat from surface.

Mix remaining liquid, honey, arrowroot, and water. Cook until thickened and spoon over chops.

Serves 4.

1/2 cup  dry red wine
1/4 cup  vegetable oil
1/4 cup  finely chopped shallots
1 teaspoon  dried rosemary, crushed
1/4 teaspoon  thyme
1/4 teaspoon  each of freshly ground black pepper and salt

Place lamb in a dish just large enough to hold meat.

Whisk marinade ingredients together and pour over top. Refrigerate for 4 hours, turning once.

Drain, and cook as desired.

4–8  New Zealand Cervena chops
1 cup  red wine
2  medium sized red onions
6  juniper berries, crushed
1  cinnamon stick, crumbled
1  dried bay leaf, crumbled
thinly pared strip of orange rind
olive oil for brushing
salt and fresh ground black pepper

Place the Cervena venison chops in a large bowl and pour over the wine. Cut the onions in half crosswise and add them to the bowl.

Add the juniper berries, cinnamon, bay leaf, and orange rind. Toss well to coat evenly and then cover the bowl and allow to marinate for about an hour, or overnight.

Drain the Cervena venison and onions reserving the marinade, brush them with oil and sprinkle with salt and pepper.

Cook on medium-hot barbecue for about 8–10 minutes each side, turning once and basting with the marinade. The Cervena venison should still be slightly pink inside. Serves 4

Serves 4.

1  rack of Cervena venison (approx. 1 1/4 lb, trimmed)
1 teaspoon  finely chopped thyme
1 teaspoon  finely chopped parsley
1/2 teaspoon  finely chopped sage
1/2 teaspoon  finely chopped rosemary
1/2 teaspoon  finely chopped tarragon
1 tablespoon  whole grain mustard
2 teaspoons  cracked black peppercorns
4  garlic cloves, crushed
salt and pepper to taste
4 tablespoons  butter
3 cups  total mixture of varietal mushrooms: morels, shiitake, champignons porcini

Tie rack between every second cutlet to help retain its shape.

Roast mushrooms in butter or oil in hot oven until they are almost dry.

Brush Cervena venison lightly with oil and sear quickly in pan or on grill to seal in natural juices. Dry off excess oil with a towel.

When cooled, brush with mustard, which can be mixed with butter or oil for a smooth, even coating.

Roll meat in herb and mushroom mixture, evenly coating all sides.

Place in roasting pan. Cook in oven preheated to 400°F/200°C for approximately 12 minutes for rare meat.

Remove, cover with foil and let stand 10–12 minutes to evenly disperse heat throughout the meat. It should be a rose pink color when carved.

Serve immediately.

Two of spring's best flavors combine in a refreshing sauce for
a succulent leg of lamb

1  New Zealand Spring Lamb short cut leg*
1 tbsp.  vegetable oil
2 tsp.  Dried mint
1 tsp.  grated lemon zest
1 tbsp.  butter
1 small onion,  minced
3 cups  chopped rhubarb
2/3 cup  granulated sugar
1/3 cup  fresh lemon juice
Salt and pepper

Trim any excess fat from lamb and make several slits in meaty side. Stir together oil, half the mint, and half the lemon zest. Rub all over leg, making sure it goes into slits. (Leg can be prepared to this point, covered and refrigerated for up to one day.)

To make Rhubarb Mint Chutney, melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, remaining mint and remaining lemon zest. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper. (Chutney can be prepared, cooled, covered, and refrigerated for up to 2 days.)

Place lamb on rack in shallow roast pan; roast, uncovered, in 450°F (230°C) oven for 15 minutes. Reduce temperature to 325°F (160°C) and continue roasting for about 1 hour and 15 minutes longer or until internal temperature is 130°F (54°C) to 140°F (60°C) on meat thermometer. Remove lamb and let rest for 15 minutes under tent of foil before carving. Accompany with rhubarb Mint Chutney to serve.

Makes 6 to 8 servings.

*Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.

4  New Zealand Lamb racks
1/2 cup  hazelnuts
1/3 cup  butter
Pinch  hot pepper flakes
1/4 cup  Dijon mustard
1 tsp.  coarse salt

Toast hazelnuts in dry, heavy skillet for 5 to 8 minutes or until they become fragrant. Place in clean tea towel and rub to remove some of the skins. Puree to smooth paste in food processor or blender with butter and hot pepper flakes; Form into 1-inch (2.5cm) cylinder and wrap in waxed paper. Refrigerate for at least 1 hour to up to 2 days. (Freeze for up to 2 months if making ahead).

Set shallow roast pan in oven and preheat to 450°F (230°C). Mix mustard with salt and coat lamb well. Place racks in not pan fat side up and roast for 10 minutes. Reduce heat to 350°F (180°C) and roast another 20 minutes or until internal temperature reaches 130°F (54°C). Transfer to cutting board and let stand, covered with tent of foil, for 5 minutes. Carve between ribs and top each chop with slices of hazelnut butter.

Makes 6 to 8 servings.

To oven bake: Pre heat the oven to 425° rub French rack with your favorite herb or spice. Roast until the internal temperature reaches 155 for medium. Let stand for 5 minutes before carving.

To grill: Preheat the grill, then cook for 10 minutes per side for medium rare, rotating and turning the meat for even cooking. Let stand for 5 to 10 minutes before carving.

To oven bake: Pre heat the oven to 425°: rub French rack with your favorite herb or spice. Roast until the internal temperature reaches 155 for medium. Let stand for 5 minutes before carving.

To grill: Preheat the grill, then cook for 10 minutes per side for medium rare, rotating and turning the meat for even cooking. Let stand for 5 to 10 minutes before carving.

To sautée: Melt a mixture of butter and oil in a heavy frying pan over medium high heat. Add loins and cook, turning once, until well browned, 2 to 3 minutes each side. Let stand for 2 minutes, carve on the diagonal.

To grill: Preheat the grill then cook for 3 or 4 minutes per side for medium rare, rotating and turning the meat for even cooking. Let stand for 2 minutes, carve on the diagonal.

In a large skillet brown the lamb shanks in a mixture of butter and oil. Remove. Add favorite vegetables and brown lightly. Add flour and continue browning, taking care not to burn. Stir in stock and condiments. Add the lamb, season well, cover tightly, and simmer for an hour. Remove lamb. Strain sauce, spoon over lamb and serve.

To grill: Preheat a greased grill, then cook for 4 or 5 minutes per side for medium rare, rotating and turning the meat for even cooking. Best if grilled about 6 inches from hot coals. Serve immediately.

To broil: Broil approx. 4 inches from moderate heat for about 6 minutes each side.

Carve thin, consistent slices in order to obtain the best flavor

Where possible cut the lamb against the grain as this will give you more tender slices

Allow the lamb to rest for about 10-15 minutes before carving

It is always helpful to carve by placing the joint of lamb on a spiked carving dish

Always use a long even sawing action and keep the blade at the same angle

Do not press down on the meat too much or you will squeeze out the juices

It is very important that you have a really sharp carving knife

Whether it is a restaurant, a food service outlet or at home, the benefits of good food sanitation practices cannot be underestimated. To avoid food borne illness — the common symptoms of which are stomach aches, vomiting and diarrhea — please ensure the following guidelines/precautions are taken:

Have good personal hygiene by washing your hands thoroughly before and after handling food, especially raw product

Keep your kitchen, utensils, cloths, and appliances clean

It is always a good idea to use different utensils, i.e., chopping boards and knives, for raw and cooked food

Ensure that hot foods are served hot and cold foods cold

Make sure all perishable foods are stored in the refrigerator or freezer