Nourish Group Executive Chef Gareth Stewart is adding a new high-country breed of lamb called Te Mana to his menus at Euro, Jervois Steak House and The Culpepper.
Taste takes a close-up look at some recipe development down at Euro restaurant in Auckland’s Viaduct as Gareth plates up a dish using three cuts of Te Mana lamb. Three-hour cooked lamb shoulder, confit lamb belly and a classic lamb cutlet are served with raw chicory, marinated in a salsa verde sauce, on a fromage blanc base and finished with a silken jus.
They’re calling Te Mana the ‘wagyu of lamb’; it’s the world’s newest lamb breed, raised in New Zealand’s iconic South Island high country and finished on special chicory herb pastures. You’ll be seeing it on good restaurant menus up and down the country in the coming months and years as lamb goes next level.
