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Recipe for :

Luxury Potted Lamb

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.


225g / 8oz cooked and cold, New Zealand Lamb
200g soft cheese
30ml / 2 tbsp mayonnaise
10ml / 2 tsp curry paste
5ml / 1tsp Worcestershire sauce
Salt and freshly ground black pepper
50g / 2oz butter, melted
Fresh bay leaves and juniper berries

  • In a food processor blend the lamb until smooth then add the soft cheese, mayonnaise, curry paste and Worcestershire sauce.
  • Check for seasoning, spoon into small dishes and spread the surface smooth.
  • Pour the melted butter over the top then arrange the bay leaves and berries in the centre for decoration.
  • Serve with toast or as a sandwich filling.

Hints and Tips

For melba toast:

  • Use thick sliced white bread, toast on both sides, remove crust and carefully cut in half horizontally.
  • Return slices to a low grill and cook until brown and curled.
  • Keep well covered in the fridge for up 4 days.

Serves 4 - 6

Meat New Zealand

© Meat New Zealand 2001