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Kasey & Karena's Matariki lamb

20 June 2022

For those looking to celebrate Mataraki, two of our foodie favourites – super talented sisters Karena and Kasey Bird – have put together three delicious recipes inspired by the Matariki constellation and the meanings of the stars within the constellation. Read more about Matariki and kai here.

And to help motivate you to get cooking, we’re giving away three very special Matariki from Silver Fern Farms, each with vouchers for one free retail pack of premium, lean red meat from Silver Fern Farms (each valued at $70), so you can recreate Kasey and Karena’s recipes at home. Enter via our Facebook or Instagram pages.

Mānuka marinated lamb rump with kahawai potato puree

Serves 3-4

This recipe uses ingredients associated with Tipuānuku, Tipuārangi and Waitā.


For the lamb:

  • 2 pieces Silver Fern Farms grass-fed lamb rump
  • 1 large tablespoon mānuka honey
  • 3 tablespoons mint sauce
  • 1 tablespoon olive oil
  • Salt and pepper

For the potato:

  • 4 Agria potatoes
  • 4 tablespoons butter, room temperature
  • ½ cup cream
  • 100gm smoked kahawai
  • Zest 1 lemon
  • Handful chives, chopped finely
  • Salt and pepper

For the sauce:

  • 4 tablespoon mint sauce
  • 1 teaspoon wholegrain mustard
  • 1 tablespoon olive oil

Garnish with fresh mint


For the lamb:

Preheat the oven to 180 C

Open the lamb packaging and give the meat a chance to relax on the plate. Allow the meat to come to room temperature.

Place all of the ingredients for the marinade in a bowl, pat the lamb rumps with paper towels and add to the marinade. Allow to marinade for at least an hour, if possible, leave in the marinade overnight.

Place the lamb in the oven and roast for 20 minutes (for medium rare).

Remove from the oven and leave to rest for 10 minutes before slicing.

For the kahawai mash:

Peel and chop your potatoes into even pieces.

Place the potatoes in a pot and add cold water till just covering the potatoes.

Season the water with salt generously. Place the pot on a medium/high heat and boil for 10-15 minutes or until tender and cooked completely.

Once cooked, drain and mash well. Add in the butter and mix through thoroughly, add the cream and stir through. Flake the smoked Kahawai through the mash and gently stir through.

Add lemon zest and chives then season to taste.

For the sauce:

Mix all of the ingredients together.

To serve, slice the rested lamb and spoon over the sauce, garnish with the fresh mint leaves alongside the kahawai mash.

Click on the below links for other Matariki recipes:

Beef eye fillet with Crayfish gratine, kūmara and pūhā

Venison medallions and watercress salad with rewena croutons and kawakawa dressing

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