IT’S THAT TIME OF YEAR…
It’s been all go for lots of our Coastal Farmers with lambing well underway.
WATCH OUT CHRISTCHURCH!
We are so chuffed for Sophie – taking on a new role as the Business Development Manager at Neat Meat, Christchurch.
Sophie & Coastal Lamb legend – Steve Alexander
After spending 18-months in a sales role at Coca Cola, Sophie was ready for a new challenge – now in a hybrid sales role at Neat Meat, working with Restaurants across Canterbury and with Neat Meat’s retail range, Harmony.
“I am passionate about sales and marketing, and excited for a new opportunity where I can learn more about New Zealand’s best meat products – there is nothing more rewarding than being a part of getting your products on the menu at top restaurants”
Our Harmony Coastal Lamb Shanks in Red Wine Jus on the shelves in Fresh Choice, Merivale. Ready in just 5 minutes – they make for the tastiest yet easiest winter meal.
MAKOTO @ COCORO
We loved catching up with Makoto Tokuyama in July – from Cocoro. Cocoro is an award-winning Japanese degustation restaurant in Ponsonby, Auckland. Cocoro serve contemporary Japanese cuisine in an old brick building nestled off Auckland’s lively Ponsonby Road.
We asked Chef Makoto Tokuyama some questions – and loved hearing his answers…
What do you love most about cooking with Coastal Lamb?
It’s consistently high-quality meat, with a clean flavor. Coastal Lamb, influenced by its coastal environment provides a tender, delicate and juicy taste. This quality and uniqueness enhances the joy of cooking and elevates every dish we create.
What is your favorite Coastal Lamb dish?
One of my favorite dishes is the ‘charcoal grilled Coastal Lamb chop with miso sauce’. The combination of the smokey flavor from the charcoal grill, and the rich savory miso sauce complements the lamb perfectly, creating a harmonious and delicious experience.
Photography by Manja Wachsmuth
What inspires your love for cooking?
My passion for cooking comes from a deep respect for ingredients and a desire to bring joy to people through food. I love exploring different flavours and techniques, combining them in ways that surprise and delight our guests. The satisfaction of seeing someone enjoy a dish I’ve created is truly rewarding.
Thank you Makoto!
WARM UP YOUR WINTER
& TRY THIS DELICIOUS RECIPE
Sophie’s Coastal Lamb Shoulder
You will need…
1 x Coastal Lamb shoulder
1 x handful of rosemary
1 x brown onion (cut into quarters)
3 x garlic cloves (crushed)
2 x cups of beef stock
½ cup olive oil
Step 1: preheat oven to 180 degrees
Step 2: place onion, garlic, rosemary and oil into the blender This should form a paste.
Step 3: lather the paste onto the bottom of a high baking dish. Place the lamb shoulder fat side down onto the paste.
Step 4: pour beef stock around the lamb and season well with salt and pepper.
Step 5: cover the dish with tin foil and tuck the edges of the foil underneath the dish. Place into the oven for 2 and a half hours.
Step 6: take the lamb out and flip it over so the fat side is up and turn the oven up to 200 degrees. Cook for a further 30 minutes.
Step 7: cut up the lamb (should fall apart).
Enjoy
Serve with your favourite salad – our favourites are:
Roast Vege Quinoa Salad: carrots, fennel, red onion, spinach roasted in the oven – served with quinoa, a tablespoon of harissa & roasted almonds
Dressing: Greek yoghurt, lemon juice, mint & garlic
Or
Fresh Salad: cos lettuce, cucumber, avocado, cherry tomatoes, capsicum, red onion & feta
Order our Coastal Lamb shoulder online today and enjoy this at home! It’s that easy
Written by Ruby Redmayne