The brand was started by Turakina farmer Richard Redmayne. The meat is now sold in Foodstuffs supermarkets all over New Zealand and is available in a few places overseas.
Mr Redmayne and his wife Suze have travelled extensively to market it, and are in the South Island this week on the same mission.
He said the Saturday sessions were "pretty exciting" and great opportunities for he and his wife to interact with customers.
Below is a recipe.
Barbecue lamb rump kebabs
- 1 Tbsp smoked paprika
- 2 cloves
- half tsp cumin seeds
- 2 tsp coriander seeds
- sea salt
- freshly ground black pepper
- olive oil
- 500g Coastal Spring Lamb rump, trimmed and in 2.5cm cubes
- 6-8 skewers or sticks of fresh rosemary
- 2 red onions, peeled and quartered
- 2 red peppers, seeded and in 2.5cm pieces
First bash up the spices with a mortar and pestle until fine, them mix in the oil to make a thick marinade paste. Put the lamb pieces in a bowl and cover with the marinade. Let them sit for 30 to 60 minutes.
Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and pepper. Grill for around 5 minutes, turning regularly, to give a nicely charred meat on the outside with juicy pink on the inside.
Allow to rest for a few minutes before eating.
- More recipes online at www.coastalspringlamb.co.nz
