I purchased a leg of lamb from Hang Dong macro and it was the best Lamb shish kebab I ever prepared being half Greek it was unbelievably tender I recommend going to HangDong macro for your leg of lamb needs. It is fresh also not frozen located by the meat case

Thank you, sangphet.

Out of curiosity, are you Greek from the waist up or from the waist down?

As long as you dont mind eating Halal, personally I don't eat Halal so that means since ALL NZ LAMB is Halal I dont eat lamb these days

No it is Australian lamb not Nz

Any idea were to get good rack of lamb?

Im looking for lambs liver and kidney

Im looking for lambs liver and kidney

Personally I prefer lambs liver (Also known as lambs fry) and bacon..... really nice with a good creamy mashed potato.

But as to the OP, yeah I may have to check that out. Have tried the frozen NZ leg of lamb but its only a special occasion meal due to the cost.

I buy the Kiwi lamb shanks from Makro - around 400B a kilo.

Defrost as needed, dry brine overnight with non-iodized sea salt, rinse off before cooking.

Stuff with garlic slivers and fresh rosemary.

Slow roast/braise in a 50/50 white wine/water solution surrounded by small red onions.

Serve with creamy mash and vegetables of choice.

Delicious.

The lamb shoulder is also a good roast and not too expensive.

Two us can usually get a roast out of it, plus a stew and maybe sarnies for around THB 450.

We also do the shanks similar to Evilbaz, usually 3 shanks for about THB 500

The lamb shoulder is also a good roast and not too expensive.

Two us can usually get a roast out of it, plus a stew and maybe sarnies for around THB 450.

We also do the shanks similar to Evilbaz, usually 3 shanks for about THB 500

I think its quite funny how as a kid, the shanks (Be it lamb or sheep) were normally thrown to the farm dogs. Nowadays that would be considered sacrilege.

How times change huh? Still with that being said, they are bloody tasty when cooked right. The meat is very flavorsome and just falls off the bone....great with mash and a good gravy. Why do I suddenly feel hungry for some red meat?

As a war widow's son during WW2 I would have fought any dog for that shank !

"Peasant food" never loses its appeal.

I doubt that the meat is truly fresh since it's coming from Australia. Most likely it's defrosted. That said, I buy the cheaper cuts frequently and they are delicious.

Tops at Central Festival. Thety will NOT have it on disp[lay. Just ask (in English IS ok) opne opf the white-cladded persons for a "rack of lamb"

Pricy - but really good quality - well worth it. Amd yes. you have to ask for it.

Any idea were to get good rack of lamb?

As a war widow's son during WW2 I would have fought any dog for that shank !

"Peasant food" never loses its appeal.

Dingo shank or Oz lamb shank?

Best lamb is actually [aged] mutton .... slow roasted with garlic and rosemary ... parsnips and other roasties. OMG .... yum yum.

Off to NZ tomoz and top of my wife's shopping list, ahead of Givenchy etc, is .... NZ lamb racks or cutlets. 55

Went to Makro ob lad prao yesterday and found fantastic rack of lamb. Fresh Australien for 850 /kg, already frenched.

They also had frozen New Zealand.

The lamb shoulder is also a good roast and not too expensive.

Two us can usually get a roast out of it, plus a stew and maybe sarnies for around THB 450.

We also do the shanks similar to Evilbaz, usually 3 shanks for about THB 500

I think its quite funny how as a kid, the shanks (Be it lamb or sheep) were normally thrown to the farm dogs. Nowadays that would be considered sacrilege.

How times change huh? Still with that being said, they are bloody tasty when cooked right. The meat is very flavorsome and just falls off the bone....great with mash and a good gravy. Why do I suddenly feel hungry for some red meat?

In NY in the 1950's lamb's liver was so cheap my Mom would feed it to the cat.

I know. But pigs liver n kidney is horrible

In anyone spots it please pm me. I want to make steak and kidney pudding

I know. But pigs liver n kidney is horrible

In anyone spots it please pm me. I want to make steak and kidney pudding

Chicken or duck liver works, for us anyway.

All this talk of lamb shanks - resistance is futile, I've just got to go and get some now. I haven't had it for a couple of years, it's one of the main reasons I have a slow cooker. If anyone says they don't like them, I'd pretty much guarantee that they haven't had well cooked ones. So much flavour packed into every bite.