This dish from Hannah Miller Childs boasts big flavours and tender, sweet lamb. The slow-braised lamb hearts are stuffed with sausage meat and wrapped in smokey bacon for an unbeatable winter dish.

Osso Buco means ‘hollowed bone’ which refers to the marrow-filled shin bone that the dish is made from. Traditionally this Milanese recipe was made using veal. Veal Osso Buco is available at most butchers but if you can’t find it then using beef shin is also fine.

Misunderstood, mishandled, and all too often maligned, beef tongue can be a tough sell. This is a shame, considering its meltingly soft texture and subtle flavours, not to mention how delicious it is served as a terrine and slathered with mustard. Trust us, you'll love it!

Shared dining is not just for large groups. Chefs are seeing the opportunity of cooking up larger cuts of beef or lamb which are perfect to be shared amongst 2 or 3 diners. This reduces waste and makes for easier service with less preparation required in the kitchen. Beef + Lamb Ambassador Chef, Jarrod McGregor says it’s a great trend for the long summer dining hours ahead and guests just love the more intimate shared dining experience.

2019 Beef + Lamb New Zealand Ambassador Chef Freddie Ponder talks us through how to make his famous beef short rib with corn puree and bok choy.

Black garlic leather and lamb belly crumb are just two components of this mouth-watering lamb dish created by Ambassador Chef Pablo Tacchini.

Beef + Lamb New Zealand Ambassador Chef Pablo Tacchini takes us through the process of dry ageing beef.

Platinum Beef + lamb New Zealand Ambassador Chef Darren Wright takes you through a demonstration of how to cook with and prepare beef cheeks.

Platinum Beef + Lamb Ambassador Darren Wright takes you throughh how to cook with and prepare beef sirloin.

Harry Williams, a former butcher turned Head Chef of Alpha Street Kitchen in Cambridge demos how he creates his Hay-smoked South Island lamb rump, lamb belly, chorizo, capsicum, basil dish.

2018 Beef + Lamb Ambassador takes you through how to make ‘Lamb Three Ways’., a visually stunning dish features a lamb loin wrapped in anchovy mousse with rosemary, marinated lamb belly, deep fried sweet bread with textures of broccoli and beetroot.

Beef and Lamb Ambassador Chef Harry Williams of Alpha Street Kitchen and Bar in Cambridge takes you through cooking with lamb loin.

Ambassador Chef Damon McGinniss is a big fan of lamb shoulder which is his favourite cut to use for slow roasting or braising. Damon likes to finish the dish with pesto or balsamic dressing or a honey yoghurt tzatziki.

Ambassador Chef, Freddie Ponder from Tables Restaurant in New Plymouth loves cooking with New Zealand lamb. Freddie discusses how to get the most out of lamb belly and shares one of his recipes.

What better way to celebrate National Lamb Day than with a lamb sausage rol!? Ambassador Chef Kate Fay originally created her version of this Kiwi classic dish for the 20th anniversary of Cibo Restaurant in Parnell, where she is executive chef, putting a modern twist on a classic birthday party treat.

A behind-the-scenes look at the National lamb Day celebrations that took place at Platinum Ambassador, Kate Fay’s, restaurant Cibo in Parnell.