The Story of a Lamb Dish: Cameron Davies

May 2022 is the month where we celebrate the wonderful story around New Zealand lamb and it’s first journey to the other side of the world. May 24th marks 140 years since the first shipment of lamb arrived in the UK and kick started New Zealand’s billion dollar export market.

We asked our newly appointed Ambassador Chefs for some menu inspiration for cooking with lamb. Most of them have cooked overseas using New Zealand lamb which they say has gained a world class reputation. With those memories front of mind, each chef says they feel proud to be able to showcase the best produce that our farmers create on their menus, for Kiwi’s to enjoy.

Read on to hear the story of Cameron’s lamb dish.

Braised lamb shoulder, local artisan Lumsden lamb bacon, pommes purée, parsnip purée, creamed local kale, and a green peppercorn sauce.

“This is one of my favourite dishes! Once again as a chef, it is a privilege to have access to such a high-quality product which is what inspired me to create this dish. The lamb has intramuscular fat on a micro-scale which results in a clean, delicate flavour.

I braise the shoulder overnight for 12 hours, then remove the bone and roll the meat into a cylinder and portion ready to reheat for service.  This creates a nice crispy outer with a soft braised interior with that amazing lamb flavour which makes this one of the most popular dishes on our menu.  Adding a crispy slice of artisan-made lamb bacon takes the dish to the next level and not only showcases a locally made product but creates a dish featuring two secondary cuts of lamb.  The lamb bacon is made in Lumsden and uses lamb belly – it’s an outstanding product with a wonderful flavour and is something quite unique.

The vegetables all come from Wilsons Vegetable market in Winton, one hour from Te Anau on the Southland plains.  They grow amazing kale, carrots, parsnips and potatoes, which are all the perfect accompaniments to lamb.  Using these ingredients brings different textures to the dish such as the silky parsnip purée, the buttery starch of the pommes purée and the creamed kale which also has a bit of the lamb bacon in it to bring the lamb flavour through.  The green peppercorn and brandy sauce balances out the flavours of the sweet-salty lamb. 

This dish really is about supporting local businesses and showcasing outstanding products that represent New Zealand on a plate.”