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Recipe for family meals :

Bacon Rolls

Working at the BBC Good Food Show last November gave me very little opportunity to actually see much of the show. However, one interesting item I did get given was a CD-Rom of recipes, promoting New Zealand Lamb. There are some first class recipes - hopefully they will not mind me publishing a few!

How to introduce New Zealand Lamb? That is probably best left to the New Zealanders themselves:

New Zealand Lamb . . . pure and simple

Give your next meal an international flavor with New Zealand Lamb. Our natural grazing lands, combined with a long and proud history of providing the world with the finest quality food products means that our lamb is always tasty, tender and delicious. New Zealand Lamb has a succulent flavor.

If you would like more information or to find cooking techniques for lamb or recipes why not visit the Meat New Zealand web site <click here>


4 New Zealand lamb neck fillets - chilled, or thawed if frozen (see Hints and Tips)
good pinch dried thyme
8 rashers streaky bacon, rindless
2 tsp. plain flour
284ml / 1/2 pt carton fresh vegetable or lamb stock

  • Preheat oven to 200C / 400F / Gas Mark 6.
  • Season each lamb fillet with pepper and sprinkle with thyme.
  • Using the back of a round-bladed knife, stretch each bacon rasher.
  • Wrap two rashers around each neck fillet (like a bandage), covering each one completely.
  • Transfer to a roasting tin and cook in oven for 30 minutes on a rack until lamb is cooked through and bacon is crispy.
  • Remove from oven and keep meat warm while you use the juices in the roasting tin to make the gravy. Put the roasting tin on hob over a medium heat. Add the flour and cook for a few minutes until browned.
  • Remove from heat and slowly add stock. Return to heat, bring to the boil and allow to bubble 4 - 5 minutes until gravy as thickened.
  • Season with pepper.

To serve:

  • Cut each lamb fillet into four and serve with gravy, mashed potatoes and broccoli or other vegetables.

Hints and Tips:

  • Neck fillet is a fairly inexpensive cut, but it has a lot of flavour. Thin threads of fat running through keep the meat moist and juicy as it cooks.
  • Choose thin rashers of bacon to wrap around the lamb - it will be easier to brown.
  • If using frozen meat allow about 5 minutes per 450g / 1 lb. for speedy thawing in the microwave.

Meat New Zealand

© Meat New Zealand 2001