By Jimmy Boswell

This makes a perfect small roast for one or two people and is great for dinner parties because it is fast to cook and very easy to scale. One Lamb Rump per two serves.

http://www.glutenfreechef.co.nz

 By Beef + Lamb

Tip: Allow 4-6 lamb spare ribs per person

Serves 6

 By Beef & Lamb New Zealand - www.recipes.co.nz

Lamb shanks are always popular, especially in winter. They need long slow cooking to ensure tenderness and good flavour.

Serves 6

 By Giacomo

Another Kiwi favourite from Giacomo at www.glutenfreechef.co.nz

Serves: 4-6

 By Davmet New Zealand Ltd

Impress you friends with this restaurant quality dish.

Serves 4

 By Beef & Lamb New Zealand & Allyson Gofton

This recipe is from Allyson’s recipe book: Cook, by Allyson Gofton.

Allyson’s Tips: Toast coriander seeds in a hot frying pan, shaking regularly until they darken in colour and become fragrant. Once toasted transfer to a plate to arrest further cooking and potential burning.

Serves 4

 By Beef & Lamb New Zealand - www.recipes.co.nz

Bright, colourful and healthy.

Serves 4-5

 By Beef & Lamb New Zealand - www.recipes.co.nz

Some new flavours mixed into an old favourite.

Ruby's tip: Making burger mixtures the night before cooking ensures a better flavour, as the spices and herbs have time to mellow together.

Serves 4

 By New Zealand Beef & Lamb www.recipes.co.nz

Ever wondered how busy athletes Caroline and Georgina Evers-Swindell manage to whip up such fabulous beef and lamb meals for Sarah Ulmer on our latest television ads? It’s because they’re so quick and easy to make. Try them for yourselves – they’re guaranteed to be a winner with the family!
Serves:4-6

 By Beef & Lamb New Zealand - www.recipes.co.nz

This is perfect for 1 or 2 instead of roasting a large piece. Also great for individual servings as canapes/fingerfood for dinner parties.

Serves 6

 By Ruby

The tagine is one of Morocco’s most well-known dishes. It’s a great way to do a slow cooked meal that is moist & flavoursome, you don’t necessarily need a tagine dish and open fire to achieve success! This recipes uses the hero of many Moroccan dishes – preserved lemon.

Serves:4-6

 By Beef & Lamb New Zealand - www.recipes.co.nz

The flavours of Morocco are becoming very fashionable. Lamb racks are versatile and easy to prepare and marry well with this new flavour trend.

Seves 4

 By Beef & Lamb New Zealand - www.recipes.co.nz

Bring a little bit of the Middle East to your part of town.

Serves 4

 By www.recipes.co.nz

We've cooked this and we rate it! A slight twist on a Kiwi favourite.

Serves 6

 By Beef and Lamb NZ - www.recipes.co.nz

A little Italian number on a Kiwi classic.

Serves 6-8

 By Davmet New Zealand Ltd

The good old Kiwi roast, only better.

Serves 6

 By Giacomo

Another winter favourite from Giacomo at www.glutenfreechef.co.nz

serves: 4-6

 By Beef & Lamb New Zealand - www.recipes.co.nz

Lamb rump, fillet, rack or leg steaks can be used in place of the shortloin The rice can be prepared ahead of time, pressed into timbale moulds or similar and reheated using a steamer, microwave or in a slow oven on a baking tray covered with tinfoil to prevent the rice drying out The marinade can also be made ahead of time, and would be equally suited to beef as well as lamb.

Serves 6

 By Barbara Evans

This is an all time favourite recipe from our lovely November Dinner Club recipient. Thank you so much for sharing - it looks amazing.

Serves4-6

 By Beef & Lamb New Zealand - www.recipes.co.nz

This recipe is courtesy of Meat & Livestock Australia: www.themainmeal.com.au

Preparation time: 15 minutes
Cooking time: 15 minutes

Serves 4

 By www.rubyslist.co.nz

Meatballs are soo... good and versatile. A family meal or elegant entree or finger food - especially when served with 'bloody mary' sauce.
Serves:5 -(as a sauce for a main)

 By Ruby

For easier slicing, prepare the brisket one day before serving. I've made brisket with or without browning the meat and have not noticed a difference in flavor. If you prefer to brown the meat, do so first, then put it aside while you cook the onions in the same pan and continue with the recipe.
Serves 3-4

 By Ruby

This is more of a method than a recipe, use what you have and what flavours you enjoy. You can't go wrong!

 By Emily West

This recipe is from one of our new 'Ruby's List' customers. Thank you so much for sharing it with us.

Serves 8

 By Carol Dryden - Ruby's List customer

Here is that recipe, it was quite yummy!

The stew tastes best when prepared a day in advance!

Serves: 4-6

 By Bell

These short beef ribs come out so delicious and tender when cooked in this way

 By Debs of Ponsonby

As Deb says " I was inspired to try to replicate a dish that I had eaten at a restaurant called Longrain in Sydney. YOUR RIBS WERE BETTER! They were so meaty and tender. Thank you so much for supplying the fine produce, dinner was fantastic." - Loving the recipe Deb next time invite us!

Serves 4-6

 By Beef & Lamb New Zealand - www.recipes.co.nz

Roasted to your preference. This is saucy and juicy.

Serves 6

 By Beef & Lamb New Zealand - www.recipes.co.nz

"On top of old smokey, all covered in cheese. I lost my poor meatball when somebody sneezed"
Serves 6

 By Beef & Lamb New Zealand - www.recipes.co.nz

The dressing in this recipe is nice made with half extra virgin olive oil and pure olive oil.

Serves 4

 By www.recipes.co.nz

Easy or as spicy as you choose!

Serves 6

 By Antony the average cook!

A slow braise = A pot full of flavour

Serves 4

 By New Zealand Beef & Lamb www.recipes.co.nz

Just in time for summer. Recipe supplied courtesy of Meat and Livestock Australia.

Serves 4

 By Beef & Lamb New Zealand - www.recipes.co.nz

Quick, easy, nutritous and delicious.

Serves 6

 By Beef & Lamb New Zealand - www.recipes.co.nz

Sicilian cuisine is the inspiration for this dish from Felicity White of White's, with tender beef complementing the piquant eggplant. Caponata can be used as a topping for pasta, thickly slathered on a slice of fresh ciabatta, or as a dip for Antipasto.

Serves 6-8

 By Paul Jobin - www.pauljobin.co.nz

A delight from one of our leading Chefs, Paul's take on the classic Italian Gnocchi

Serves: 6

 By Ruby

Here's a video I like that will help you prepare your Eye fillet for roasting, grilling or dicing.

 By Beef & Lamb New Zealand - www.recipes.co.nz

For this dish I prepare potato gnocchi which are poached in stock or salted water, then dried and fried or grilled until golden. Doing it this way makes the gnocchi easier to handle.

Serves 6

 By Ruby

Succulent with great flavour.
For inspiration you should try the skirt steak at Depot with tabacco onion, yum!

Serves:4

 By Heilala Vanilla - www.heilalavanilla.co.nz

This might sound strange but it tastes amazing, and is even better the day after it is made!

Serves at least 4

 By Beef & Lamb New Zealand - www.recipes.co.nz

Designed to bring out the roar in you!

Serves 6

 By Alissa Reid

As Alissa one of our wonderful customers says it's all about the quality and taste of Free Farmed pork and her wonderful stuffing of course. We agree!

Serves 6-8

 By www.pork.co.nz

Preparation: 5 mins
Marination: 120 mins
Cooking: 45 mins
Serves: 4
Also great on pork chops or pork slices, simply brush the chops/slices and marinate for two hours before BBQing.

 By Pork New Zealand - www.pork.co.nz

Perfect for a mid Xmas treat. As featured in the Nov/Dec 2009 issue of "In My Kitchen" magazine. Incredibly easy using a hooded BBQ.

Preparation: 10 mins
Cooking: 105 mins

 By Pork New Zealand

Fantastic dish with wonderful crackling off set by the apple relish.

Prep time: 10 min
Cooking time: 20-30 min
Serves: 8-10

 By Pork New Zealand

Delicious easy and fast - 20 minutes from start to finish.

Prepartion: 3 mins
Cooking: 17 mins
Serves: 4

 By www.pork.co.nz

Preparation: 5 mins
Cooking: 60-90 mins

 By Kate Luxton

This cut of pork has the most delicious flavour and produces the best crackling ever! What Ruby’s family do at home is the following:

(Serves 4)

 By Mandy

It's the spices that make the roast!

Serves 6-8

 By Julie Biuso

Makes 40 small skewers. This is the sort of thing you can quickly marinate earlier in the day, and finish off skewering just before cooking. Serve with a salad of fresh sliced fennel with a lemony vinaigrette.

 By Pork New Zealand - www.pork.co.nz

Preparation: 5 mins Cooking: 30 mins

This recipe also works well with an Indian mango chutney and the addition of 1 tablespoon each cumin seeds and curry powder.

Serves 4

 By Pork New Zealand - www.pork.co.nz

As featured in the Sep/Oct 2009 issue of "In My Kitchen" magazine.

Simply cut a pork rack into individual cutlets.

Serves 4

 By Pork New Zealand & Pip Duncan - www.pork.co.nz

Preparation: 5 mins Cooking: 120 mins
Alternative: Cook in a crockpot

Serves 4

 By Pork New Zealand - www.pork.co.nz

Preparation: 10 mins
Cooking: 80 mins

If the outside rind has not crackled, remove rind from pork loin and place under grill for 5 minutes whilst roast is resting.

Serves 6-8

 By Pork New Zealand

Preparation: 15 mins
Refrigeration: 480 mins
Cooking: 60 mins
Serves: 6-8
Recipe by Pip Duncan

 By Pork New Zealand - www.pork.co.nz

Preparation: 5 mins
Refrigeration: 120 mins
Cooking: 8-12 mins

Add the zest from the lemon and orange to softened butter and place a nob on each steak

Serves 4

 By Pork New Zealand - www.pork.co.nz

Quick and Easy Stir Fry Pork, Sang Choy Bow is a good way to get the kids to eat vegetables.

Serves 4

 By Pork New Zealand & Pip Duncan - www.pork.co.nz

Preparation: 10-15 mins
Refrigeration: 120 mins
Cooking: 6-10 mins

Very tasty on the BBQ

Serves 4

 By Pork New Zealand - www.pork.co.nz

Quick and easy but looks like you've spent hours!

Preparation: 10 mins
Cooking: 25 mins

Serves 4

 By www.pork.co.nz

Preparation: 5 mins
Cooking: 60 mins

For a finger-licking treat try these sweet and sour ribs.

 By Pork New Zealand

Quick simple and tasty. A recipe you'll find yourself cooking over and over again.

Prep time: 5 min
Cooking time: 5 min
Serves: 4

 By Patrick Thomas

This looks fantastic. Thanks to Patrick - a fellow Ruby's List follower.

Serves 6

 By Gameford Lodge - www.saveurduck.com

If you have the time, you can marinate the duck legs in the red wine, thyme, bay leaf, garlic for a few hours before making the casserole.

Serves 4

 By Gameford Lodge - www.saveurduck.com

This is a rich & hearty meal - ideal for winter nights with friends. But it does take a little time, so be prepared for a late afternoon start in the kitchen!

Serves 4

 By Ruby

A classical French dish that is super easy and produces an amazing taste and texture. Kept in the fridge it will last a long time (providing you totally immerse the legs in the duck fat).

Serves: 4

 By Ruby

People say duck is difficult to cook, not at all I say! I find it as easy as chicken and I'm no chef! So this is more a guide than a recipe, but follow this procedure and you'll constantly produce that perfect duck breast every time, family and friends will love you for it. Serve with kumara mash and wilted spinach for a complete meal.

Don't forget foodies to send us your recipes we'd love to try them and will put them on the website for all Ruby's List readers to cook!

 By Graham Brown - www.cervena.com

Ruby's tip - Make sure you don't over cook this cut as it's very lean and will tend to dry out if left too long.

As with all meat resting is the key to tenderness and taste.

Serves 4

 By Tom Klime - www.cervena.com

Tender venison mixed with succulent slow roasted beetroot and a tangy tomato sauce creates a delicious summer lunch.

Serves 6

 By Giacomo

An Italian classic from Giacomo at www.glutenfreechef.co.nz

Serves: 4

 By Lillian

A recipe sent to us by one of our customers. A wonderfully spiced roast free range chicken dish!

Serves: 4

 By www.foodlovers.co.nz

This salad is absolutely delicious, the ingredient list may be long but it is quick and simple to put together.Adapted from a recipe from Spirit House in Noosa.

Serves 4

 By Paul Jobin - www.pauljobin.co.nz

This is one the guys will love. Good food and beer! You just can't beat that.

 By Sabato www.sabato.co.nz

Delicious one pot wonder, full of goodness!

Serves 4

 By Kate Luxton

This is a family favourite and a simple recipe for Chicken breasts, very Italian so serve with a rocket salad and saute potatoes with thyme on the side.

Serves 4-6 - In our house usually 4

 By Julie Biuso

Go to www.juliebiuso.com for more inspiring recipes.

Serves 6

 By www.foodlovers.co.nz

With thanks this tasty recipe is from the food lovers website.

Serves 4

 By Pork New Zealand

A quick winter warmer! don't be put off by the celery as it's an important background flavour and not overpowering.

Preparation: 5-10 mins
Cooking: 15-30 mins

Serves: 4-6

 By Bell

Give pub grub a makeover with gourmet mash and mouth-watering Lamb & Rosemary sausages.

 By Pork New Zealand - www.pork.co.nz

Quick and easy but looks like you've spent hours!

Preparation: 10 mins
Cooking: 25 mins

Serves 4

 By Ruby

It's not often you'll find me talking up the Aussie's, but I applaud Vic's Meats for creating a retail shop with this amount of dedication.

 By "The Silver Spoon" - Cookbook

Arrosio Di Girello - the Italians really have cooking veal down to a fine art.

Serves 6

 By Ruby

A great heart warming winter dish. When was the last time you had dumplings?!

Serves:4

 By www.rubyslist.co.nz

My, what a difference a little lemon and gorgeous veal mince can do to the humble, yet oh so wonderful meatball!!

Serves:5
Prep time 20 mins
Cooking time 15 mins

 By Ruby

Italian for "bone with a hole", a delicious Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth.

Serves:2
Cooking time:3 hours

 By Sabato - Recipe courtesy of John Taylor

Simple and delicious. An old favourite but packed with flavour.
Quantities per serve.

 By Sabato - our thanks to Ray McVinnie for this recipe.

This is soooo... easy, yet exudes so much flavour.

Serves 6

 By Chef: Wolfgang Puck

This recipe is from Food Network and the legendary Wolfgang Puck. It is well worth the time and effort.
Serves: 4
Total time: 5 hr 25 min Prep time: 40 min

 By Marcus - Chef at Aubergine Takapuna

Lightly crumbed veal schnitzel, layered with grilled aubergine & Mediterranean tomato sauce.

Serves 3-4

 By "The Silver Spoon" - Cookbook

Fettine in Salsa D' Olive - sounds even more mouth watering in Italian!

Serves 4
minutes to prepare

 By Sabato

Tajarin pasta - that's worth going in to Sabato - if only to find out what it is!! This recipe is full of delicious juicy flavours.

Serves: 4