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Nutrition Facts
Serving Size 1 (245g) Recipe makes 12 servings
Calories 437
Calories from Fat 232		(53%)
Amount Per Serving		%DV
	Total Fat 25.8g	39%
	Saturated Fat 11.2g	56%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 104mg		34%
Sodium 88mg		3%
Potassium 416mg		11%
Total Carbohydrate 13.8g		4%
	Dietary Fiber 0.2g	0%
	Sugars 12.9g
Protein 27.2g		54%
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100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

Recipe #368029 | 1 day | 1 day prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Hotwingcooker
Apr 26, 2009

A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm.

SERVES 12 , 12 8oz. slices (change servings and units)

Ingredients

1 (4-5 lb) boneless leg of lamb (New Zealand)
2 cups vinegar
1/2 garlic clove, small garlic thinly sliced
1 ounce fresh mint or 1/4 ounce dried mint flakes
3/4 cup sugar
2 cups white wine

Directions

1
place lamb in dish with a lid pierce with 3/4 inch knife all over to leave slashes 1/2 inch wide. Place sliced garlic in slices that you have made in the lamb . Pour the White wine over the lamb cover with lid. Let Sit over night 12-hrs at least refrigerated.
2
Place in oven and cook according to directions (normaly 275 for first 15-20 mins then 400 for 10-15 ) according to size
3
Take the 2 1/2 cups of vinegar boil down to 1 3/4 to increase acidity . While still hot add the sugar & mint let sit till cool . Seperate in small dipping dishes to dip lamb in and enjoy .