What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them? A dish that we think will be 'world famous' in your household!

We took a dive back in time and discovered the love of roast lamb hasn’t changed much over the years. As stated in Mrs Beeton’s Book of Household Management circa. 1861, it appears her recipe for roast leg of lamb clearly states two of the most important ingredients that we still use today to cook our lamb - “lamb and a little salt.”

In celebration of National Lamb Day, we take a look at some of the innovations keeping New Zealand at the forefront of supplying the best lamb in the world.

With National Lamb Day on the horizon (May 24th, mark your calendars!) our resident millennial, Lauren, is taking a break from UberEats to see if any lamb recipes fit the bill for young professional cooking. Her first attempts: Lamb Burgers with Garlic Mint Sauce, and 'Magic Mince'.

Kiwi beef and sheep farmers have produced the world’s first Blamb, a sheep and cattle hybrid that combines the very best of both meats to ensure consumers never have to go through the toughest of all choices – whether to eat beef or lamb.

No roast lamb is complete without a traditional mint sauce and Ambassador Chef Norka from Mangapapa Hotel, has the perfect recipe to take your roast lamb to new heights!

For many Kiwis, lockdown provided a chance to practise a new skill. However, for Kiwi sheep farmer Garth Coleman and his daughter Lucy Coleman, they took a newly acquired skill one step further by creating remarkable images out of the sheep they care for.

It’s been a tough time for the restaurant industry, but it was heartening to see so many chefs cooking in the their kitchens at home during the Level 4 lockdown. We’d love to share some easy lamb recipes you can cook at home from our chef community.