How to make your meat more delicious
To get the best flavour from meat always cook it from room temperature. Remove the meat from its packaging and leave it to bloom for at least 10 minutes before cooking. This helps to ensure a more consistent cooking experience.
Salt is important to get the delicious caramelisation on the outside when cooking, but salting too early will draw the juices out of the meat and can make it dry.
By oiling the meat instead of the pan, you're able to get the pan really hot without the oil burning. It also helps ensure the meat doesn't stick to the pan.
Allowing your meat to rest after cooking gives time for the juices to redistribute themselves through the meat. Meat that has rested before being served will be juicier than meat that has not.
Look closely for small lines running in the same direction. This is the grain. Slice across the grain for maximum tenderness.
Make the most of your roast - tips for leftover lamb
• Turn your favourite cottage pie recipe into shepherd’s pie by swapping out the mince for leftover lamb.
• Try a Greek style souvlaki – add some tzatziki and leftover vegetables or salad to flatbread.
• Stir-fry left over lamb with some veggies and rice foe a quick biryani style dish.
How to carve a leg of lamb
1. Take 2 – 3 slices from the thin side of the leg of lamb
2. Starting at the knuckle, cut out a large wedge (this will make carving easier)
3. Carefully carve thick or thin slices down the length of the leg going right through to the bone.
4. Take your knife and run it down on top of the bone to release the slices and place them on a plate.
Hawke’s Bay farm raising premium grass-fed lamb
Ben and Georgia Humphrey are proud to provide open pasture paddocks, quality rye grass and clover fields on their sunny Hawke’s Bay farm. The focus of the Humphreys’ farming practice is providing a low-stress environment for their lambs, where they stay with their mum, are grass-fed, and antibiotic-free. This environment and care shines through in the deliciously tender lamb that Kiwis know and love. With farmers like these you know you’re getting quality, fresh lamb from New World.
• Economical cuts like pork shoulder are excellent in the slow-cooker, as they become tender the longer you cook them. Pulled pork is a true family favourite – delicious in a ragu, sliders, tacos, burgers, or nachos.
• Did you know that some pork cuts are healthier than others? The tenderloin (fillet) and cutlet naturally have a lower fat content and are well suited to a quick sear in the pan or fry on the barbecue.
Good pork cuts for cooking:
Shoulder chop: Chops cut frim the shoulder are a bit fattier than the loin so crisp up nicely (though the fat can be easily trimmed). Chops are great marinated and grilled or pan fried, and can also work well in slow cooking such as braising.
Diced: Ready diced pork is a low-fat, tasty cut which can be used in everything from stir-fries or curry, to you favourite slow cooked recipe.
NZ Pork: Raising happy pigs in South Canterbury
Helen and Mark Andrews’ pig farm is nestled beneath the Southern Alps near Pleasant Point. The moderate climate, low rainfall and open space makes the farm the perfect place to raise pigs that are as happy as, well… pigs in mud!
The Andrews are passionate about providing individualised care for every one of their sows, so you can be confident that you're buying world-class high welfare pork from New World.
Waitoa: Raising free range chickens with care
Daniel’s free range chickens live on a sunny Waikato farm, with space to run or forage and big leafy trees for afternoon naps in the shade. Daniel says that caring for his chickens is like being a parent – from sunrise to sunset he ensures they are comfortable and have everything they need. With Daniel’s chicken farm being SPCA accredited, you can be certain that you are buying high welfare Waitoa free range chicken from New World.
Top tips - chicken
Use the leftover chicken carcass to make a delicious broth for a chicken or vegetable soup.
Southland family raising sustainable top-quality beef
The Miller family’s farming expertise spans generations at Roslyn Downs in Southland, bringing both decades of experience and a steadfast commitment to the future. Embarking on their sustainability journey over 20 years ago, protecting waterways and caring for soil is at the heart of their business, ensuring future generations of Kiwis can also enjoy their delicious beef. Find locally sourced beef from farmers like the Millers at New World now!