I only offer the best quality items on my shop, and that’s why I get lamb from New Zealand. New Zealand lamb is the best in the world, and here are the 2 main reasons why:

It is grass-fed in open pastures. This means that the meat is more flavorful, owing to its all-grass diet. New Zealand lamb is also leaner. There is less fat, so it is healthier.

It is under 12 months old. In New Zealand, it can only be sold as “lamb” if the animal was under 12 years old and did not grow incisors. This assures that the lamb meat is very tender.

Go ahead and try all the top quality New Zealand lamb on the shop, at great prices you won’t find anywhere else. Below, you’ll find a great recipe for lamb adobo using the boneless lamb cubes.

This is one of my youngest son's favorite dishes. The classic Filipino dish with a twist, and all you have to do is use a different protein! Enjoy adobo in a new way by using lamb.

Ingredients

1 pack Gerald lamb cubes
3-4 cloves garlic, chopped
1 small onion, chopped
2 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten-free version)
2 tbsp vinegar
1 tbsp brown sugar

Directions

Sauté lamb cubes in olive oil with garlic and onions until brown.

Add 2 cups water and let it simmer on low heat, until meat is tender, about 45 minutes.

Add soy sauce, vinegar and sugar, and a pinch of salt and pepper. Let it simmer for about 5 mins until sauce slightly thickens.

Serve with freshly cooked rice.