Lamb Recipes 

1. Wild Garlic and Herb-Crusted Zwartble Lamb

Explanation: The rich, robust flavour of Zwartble lamb pairs perfectly with the bold, aromatic herbs and wild garlic. 

The herb crust enhances the lamb’s deep taste, adding layers of freshness and complexity to the dish.

Ingredients:

1 kg Zwartble lamb loin or tenderloin

2 tbsp olive oil

4 cloves garlic, minced

1 cup fresh wild garlic leaves, finely chopped

1 cup fresh parsley, chopped

1 tbsp fresh thyme leaves

1 tbsp fresh rosemary leaves

Salt and freshly ground black pepper

Instructions:

1. Preheat Oven: Preheat your oven to 180°C (350°F).

2. Prepare Herb Mixture: In a bowl, combine wild garlic, parsley, thyme, rosemary, minced garlic, salt, and pepper.

3. Season Lamb: Rub the lamb loin with olive oil and season generously with salt and pepper.

4. Crust the Lamb: Press the herb mixture onto the surface of the lamb loin, ensuring an even coating.

5. Roast: Place the lamb in a roasting pan and cook in the preheated oven for 25-30 minutes, or until the internal temperature reaches 70°C (160°F).

6. Rest and Serve: Allow the lamb to rest for 10 minutes before slicing. Serve with roasted vegetables or a wild salad.

2. Dutch Spotted Lamb with Juniper Berry and Berry Compote

Explanation: Dutch Spotted lamb’s mild, sweet flavour complements the tangy and slightly sweet berry compote.

 Juniper berries add a hint of earthy depth, enhancing the overall taste experience of the tender lamb.

Ingredients:

1 kg Dutch Spotted lamb shoulder

2 tbsp olive oil

1 tbsp dried juniper berries, crushed

1 tbsp fresh rosemary, chopped

Salt and freshly ground black pepper

200 g mixed berries (blackberries, raspberries, blueberries)

2 tbsp honey

1 tbsp balsamic vinegar

Instructions:

1. Prepare Lamb: Preheat your oven to 160°C (320°F). Rub the lamb shoulder with olive oil, crushed juniper berries, rosemary, salt, and pepper.

2. Roast Lamb: Place the lamb in a roasting tray and cook for 2-2.5 hours, or until tender and easily pulled apart.

3. Make Berry Compote: While the lamb is roasting, prepare the compote. In a saucepan, combine mixed berries, honey, and balsamic vinegar. Cook over medium heat, stirring occasionally, until the berries have broken down and the mixture has thickened (about 10 minutes).

4. Serve: Serve the tender lamb with a spoonful of the berry compote and a side of seasonal vegetables or wild greens.

3. Shetland Lamb and Wild Mushroom Pie

Explanation: The rich, distinctive flavour of Shetland lamb pairs beautifully with the earthy wild mushrooms and flaky puff pastry.

 This hearty pie accentuates the lamb’s natural sweetness and adds a comforting, savoury touch.

Ingredients:

500 g Shetland lamb shoulder or leg, diced

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

200 g mixed wild mushrooms (such as chanterelles, porcini, shaggy mane), sliced

2 tbsp fresh thyme leaves

1 cup lamb or vegetable stock

1 tbsp flour

1 tbsp soy sauce

1 sheet puff pastry

1 egg, beaten (for glazing)

Salt and freshly ground black pepper

Instructions:

1. Prepare Filling: In a large pan, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Add diced lamb and brown on all sides. Stir in wild mushrooms and cook for another 5 minutes.

2. Make the Sauce: Sprinkle flour over the lamb mixture and stir well. Gradually add stock, stirring to avoid lumps. Add soy sauce, thyme, salt, and pepper. Simmer for 15-20 minutes, or until the sauce has thickened and the lamb is tender.

3. Assemble Pie: Transfer the filling into a pie dish. Cover with puff pastry, trimming the edges and pressing down to seal. Brush the pastry with beaten egg for a golden finish.

4. Bake: Preheat your oven to 200°C (400°F). Bake the pie for 20-25 minutes, or until the pastry is golden brown and crispy.

5. Serve: Let the pie cool slightly before serving. Enjoy with a side of wild greens or a simple salad.

Pork Recipes

1. Wild Herb and Apple Stuffed Saddleback Pork

Ingredients:

1 kg Saddleback pork loin, butterflied

2 tbsp olive oil

2 apples, peeled, cored, and diced

1 onion, finely chopped

2 cloves garlic, minced

1 cup fresh wild herbs (such as sage, mint, tarragon), chopped

1 cup breadcrumbs

1 egg, beaten

Salt and freshly ground black pepper

Instructions:

1. Prepare Stuffing: In a pan, heat olive oil and sauté onion and garlic until translucent. Add diced apples and cook until softened. Stir in wild herbs and breadcrumbs, then mix in the beaten egg to bind the stuffing. Season with salt and pepper.

2. Stuff Pork: Preheat your oven to 180°C (350°F). Spread the stuffing evenly over the butterflied pork loin. Roll the pork up and secure with kitchen string or skewers.

3. Roast: Place the stuffed pork in a roasting pan and cook for 35-40 minutes, or until the internal temperature reaches 70°C (160°F).

4. Rest and Serve: Allow the pork to rest for 10 minutes before slicing. Serve with roasted potatoes and seasonal vegetables or a fresh wild salad.

Explanation: Saddleback pork’s rich, succulent meat is enhanced by the sweet apples and aromatic wild herbs. The stuffing complements the pork’s natural juiciness and adds a fresh, herby note that balances the richness of the meat.

2. Kune Kune Pork with Juniper and Wild Mushroom Sauce

Ingredients:

1 kg Kune Kune pork shoulder

2 tbsp olive oil

1 tbsp dried juniper berries, crushed

1 tbsp fresh rosemary, chopped

Salt and freshly ground black pepper

200 g mixed wild mushrooms (such as chanterelles, porcini, shaggy mane), sliced

1 cup white wine

1 cup pork or vegetable stock

Instructions:

1. Prepare Pork: Preheat your oven to 160°C (320°F). Rub the pork shoulder with olive oil, crushed juniper berries, rosemary, salt, and pepper.

2. Roast Pork: Place the pork in a roasting tray and cook for 2-2.5 hours, or until tender and easily pulled apart.

3. Make Mushroom Sauce: While the pork is roasting, heat olive oil in a pan over medium heat. Sauté the wild mushrooms until golden brown. Add white wine and reduce slightly, then stir in pork stock and simmer until the sauce has thickened.

4. Serve: Serve the tender pork with the mushroom sauce and a side of wild greens or seasonal vegetables.

Explanation: Kune Kune pork’s tender, fatty meat is perfectly complemented by the earthy, umami-rich wild mushrooms and the aromatic juniper berries. The sauce enhances the pork’s rich flavour and adds a sophisticated depth to the dish.

3. Herb-Crusted Kune Kune Pork Chops with Foraged Greens

Ingredients:

4 Kune Kune pork chops

2 tbsp olive oil

1 cup fresh mixed herbs (such as parsley, thyme, rosemary), finely chopped

2 cloves garlic, minced

Salt and freshly ground black pepper

1 cup mixed foraged greens (such as dandelion leaves, nettles, sorrel)

Instructions:

1. Prepare Herb Mixture: In a bowl, combine the fresh herbs, garlic, salt, and pepper.

2. Season Chops: Rub the pork chops with olive oil and press the herb mixture onto both sides of the chops.

3. Cook Chops: Heat a pan over medium-high heat and cook the chops for 4-5 minutes per side, or until cooked through and golden brown.

4. Prepare Greens: Quickly sauté the foraged greens in a separate pan with a little olive oil until wilted.

5. Serve: Serve the herb-crusted pork chops on a bed of sautéed foraged greens.

Explanation: Kune Kune pork’s rich, flavourful meat pairs beautifully with fresh, vibrant foraged greens and a herb crust. The herbs and greens add a fresh contrast to the pork’s richness, creating a balanced and delicious meal.