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Recipe for family meals :

Lamb and Spinach Loaf

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>


225g / 8oz streaky bacon rashers, rinds removed
500g / 1 lb New Zealand minced lamb
1 medium onion, grated
15ml / 1 tbsp tomato puree
50g / 2oz fresh white breadcrumbs
350g / 12oz fresh spinach
5ml / 1 tsp ground cumin
25g / 1oz pine nuts
Salt and freshly ground black pepper

  • Preheat oven to 180C / 350F / Gas Mark 4.
  • Stretch the bacon rashers out with the blade of a knife then use them to line a 1kg / 2lb loaf tin.
  • Mix the lamb with the onion, tomato purée, breadcrumbs and plenty of seasoning.
  • Prepare and cook the spinach and mix with the cumin and pine nuts.
  • Divide the meat into three and spread a third over the base of the lined tin, arrange a layer of the spinach mix on top then repeat the layers again and end with the remaining meat.
  • Cover with foil and stand in a roasting tin. Cook the loaf for 1 hour.
  • Leave to cool then chill overnight before serving the loaf sliced with a salad.

Hints and Tips:

  • Use frozen spinach when fresh is not available. Leave to thaw and drain well before adding to other ingredients.
  • Pine nuts should be available at supermarket or delicatessens, if not, substitute with almonds.

Serves 8

© Meat New Zealand 2001