This is the first comprehensive recipe book to reflect the millennium’s renewed appreciation of beef and lamb. Containing more than 75 recipes, it is a testament to a country that leads the world in producing top-quality beef and lamb.
Supplied by some of New Zealand’s leading food writers and chefs, including, Ray McVinnie, Lauraine Jacobs & Annabelle, the recipes show how to cook beef and lamb simply but expertly. Using a modern cooking style that values freshness, tenderness, convenience and taste, these recipes give you the confidence to create a range of tantalizing meals – from those suitable for everyday dining through to meals with restaurant-style presentation.