DINING GUIDE
This February, join us in celebrating New Zealand’s world-class grass-fed lamb with curated dining experiences for National Lamb Day.
Discover the chef-crafted New Zealand lamb dishes that top restaurants are serving exclusively for National Lamb Day; from the winterless North to beautiful Southland. Explore the guide below, or follow our social channels to see when new restaurants are added near you!
Northland
SCHNAPPA ROCK RESTAURANT AND BAR
1 Marina Road,
Whangarei, Northland,
New Zealand
Hibachi Grilled Lamb Loin
Braised Lamb Ribs, Goats Cheese Mousse, Kawakawa Chimichurri, Beetroot Hummus, Broccolini and Dukkah
Chef: Dean Thompson
OZONE COFFEE ROASTERS AUCKLAND
18 Westmoreland Street West,
Grey Lynn, Auckland
Lamb Rump, NZ Quinoa Porridge, Charred Fennel, Eggplant Chutney, Lacto-fermented Radish
Pan seared and oven roasted NZ lamb with a NZ quinoa porridge with leek oil and seasoned with leek tip pulp for an added herbaceous flavour. Charred fennel seasoned with NZ fennel seed powder and an eggplant chutney slow cooked in garlic oil and seasoned with an in-house fermented chilli sauce, served with lacto fermented radish and flat leaf parsley.
Chef: Dean Lewis
ETHEREAL RESTAURANT
8 Hinau Road,
Karaka, Auckland,
New Zealand
Grilled Lamb Coastal Lamb Rump
Lamb Rump grilled after a slow cook, served with Duck Fat Potato Cake, Caramelized Onion and Jus
Chef: Jinu Abraham
ONSLOW RESTAURANT
9 Princes Street,
Auckland,
New Zealand
Lunchtime: Coastal Lamb Rack
Coastal Lamb Rack, Potato Fondant, Broccoli Lamb Tongue
Chef: Glen File
ONSLOW RESTAURANT
9 Princes Street,
Auckland,
New Zealand
12 Hour Lumina Lamb
12 Hour Lumina Lamb Shoulder, Broccoli Verde, Pine Nuts, Parsley, Mint
Chef: Glen File
GIRAFFE RESTAURANT
85–87 Custom Street West,
Auckland Viaduct, CBD
New Zealand
Lamb Shoulder, Lamb Shank
NZ Hawke's Bay Lamb Shank and Lamb Shoulder, Agria Puree, Seasonal Vegetables, Light Gravy
Chef: Vicky Samra
Waiheke Island
MUDBRICK VINEYARD AND RESTAURANT
126 Church Bay Road,
Oneroa, Waiheke Island,
New Zealand
Lumina Lamb Loin
Cigar of Lamb Shoulder, Kawakawa and Crayfish Bisque
Chef: Mrinal Ghosal
Waikato
PLATEAU BAR AND EATERY
64 Tuwharetoa Street,
Taupo,
New Zealand
Lamb Back Strap
New Zealand Lamb Back Strap served with smoked eggplant puree, garden peas, shallots, chermoula and lamb jus.
Chef: Emelio Aton
JAIS ABEN BAR AND BISTRO
85 The Strand,
Tauranga
Roasted Lumina Lamb Rump
Served with crispy lamb shank cigar, roast Beauregard kumara, braised puy lentils, red wine ju
Chef: David O’Leary
Taranaki
UPSIDE DOWN EATERY
54 Fantham Street,
Hawera
Lamb Belly
Grilled double cooked lamb belly paired with a medley of seasonal delights. All vegetables are harvested in our own kitchen garden.
Chef: Heimo Staudinger
Manawatu
NERO RESTAURANT
36 Amesbury Street,
Palmerston North,
New Zealand
Lumina Lamb
Lumina Lamb Rump, Truffled Potato Pav Goats Curd and Heirloom Carrots.
Chef: Scott Kennedy
AMAYJEN THE RESTAURANT
17 Victoria Ave,
Palmerston North,
New Zealand
Braised Lamb Shoulder
Braised Lamb Shoulder, Garlic Hummus, Caponata, Lamb Jus.
Chef: Andrew May
THE STRONG ROOM, FEILDING
52 Fergusson Street,
Feilding
Plate of Origin Lamb
Lumina Lamb short loin, braised lamb shoulder and caramelised onion pasties, garden peas, capsicum jam, black truffle cream.
Chef: Chris Coughey
Wellington
OAK AND VINE WELLINGTON
89 Courtney Place,
Wellington City,
New Zealand
Lamb of the Land
Trio of Lamb: Pan seared Lamb Loin, Horopito Rubbed Lamb Shoulder Roulade, Slow Braised Lamb Belly with Burnt Onion, Cavalo Nero Mint & Pea Puree, Garden Herb & Kawa Kawa Oil, Lamb & White Wine Reduction.
Chef: Rajesh Barwal
Canterbury
HOTEL MONTREAL
153 Montreal Street,
Christchurch CBD
Lumina Lamb Loin, Bean and Lamb Cassoulet, Spring Pea Custard, Pancetta, Jus a la Menthe
This dish features a beautifully seared loin complemented by a rich and hearty bean and braised lamb cassoulet, slow-cooked to perfection, melding deep, savory notes with creamy white beans and aromatic herbs. A silky-smooth spring pea custard and a crispy pancetta add texture and a luscious jus a la menthe brings the whole dish together.
Chef: Dewa Bandara
65 + DINE & TOP HUT SPORTS BAR
13 Tasman Road,
Twizel
Silere Lamb Rump
Cooked medium and served with grilled aubergine, shaved asparagus, silverbeet slaw and a mint chimmichurri.
Chef: Dan Anderson
Otago
CARRICK WINERY RESTAURANT
247 Cairnmuir Road,
Bannockburn, Central Otago
New Zealand
Chargrilled Royalburn Station lamb
Chargrilled Royalburn Station Lamb Loin, Caponata, Labneh, Chili Crisp, Lamb Jus.
Pairs well with Carrick Magnetic Pinot Noir
Chef: Gwen Harvie
Southland
THE FAT DUCK, TE ANAU
124 Town Centre,
Te Anau
Braised Lumina Lamb Supreme Shoulder
Lamb Shoulder served with Creamy Layered Potato Gratin, Pea Puree, Greens and Peppercorn Jus.
All the ingredients are from the amazing Murihiku Southland Producers.
Chef: Cam Davies
THE FAT DUCK, TE ANAU
124 Town Centre,
Te Anau
Mediterranean Style Lamb Burger
Focaccia Bun, Pure South Lamb Pattie, Tzatziki, Pickled Red Onions
Chef: Cam Davies