Peter Gordon Cooks With New Zealand Lamb
February sees the beginning of the New Zealand Lamb season here in the UK, when taste buds everywhere can enjoy the delicious, succulent taste of fresh New Zealand Lamb.
Since the first delivery of lamb back in 1882, New Zealand Lamb has maintained its position as a firm family favourite and throughout the generations has earned a reputation for consistency and quality.
Also 99 % of New Zealand Lamb is transported to the UK by ship, which is widely considered to be the most environmentally - sound method of transport.
As well as being a versatile and delicious meat, New Zealand Lamb is also one of the healthier red meats that you can eat.
It’s high in B vitamins, zinc and iron and full of protein, whilst remaining relatively low in cholesterol and calories, so can be enjoyed as part of a balanced diet.
When it comes to cooking, New Zealand Lamb is extremely versatile working beautifully with a variety of ingredients to create some mouth-watering dishes.
You are now able to watch top chef Peter Gordon create some brand new recipes for every occasion; "Being a New Zealander, lamb has always been one of my firm favourites to eat.
"As our lamb is reared on open pastures, it makes it the most tender, nutritious and succulent meat. With its versatile flavours, lamb can be married with a variety of ingredients to create delicious dishes for any occasion."