3 recipes proving why lamb is New Zealand’s favourite meat

Russia has its bears, Australia has its kangaroos and here in New Zealand, we have our sheep. At one point there were 70 million of them, so it’s no wonder we’ve found plenty of delicious lamb recipes over the years. Here are three of them for you to try at home with our delicious oils.

Lamb, bacon & egg sandwich with caramelised onions

This one is perfect for a hearty breakfast or filling lunch! Quick tip – caramelise the onions the night before to save time.

Lamb and egg sandwich with Olivado Avocado oil


  • 12 bacon rashers
  • extra virgin avocado oil
  • 4 eggs
  • 1 avocado sliced
  • handful fresh peas
  • 1/2 cup rocket leaves
  • 8 slices sourdough
  • 4 tbsp mayonnaise
  • salt and pepper

For the caramelised onions

  • 2 red onions, in thin slices
  • 2 tsp butter
  • 2 tsp extra virgin avocado oil
  • 2 tbsp brown sugar
  • 2 tbsp balsamic vinegar


For the Caramelised Onions: Heat oil in a large frying pan over low heat. Add butter, onions, sugar and balsamic vinegar and fry for 20-30 minutes, until caramelised, stirring often. Set aside.

Slather half the mayonnaise onto the sourdough slices, then set aside for the bbq.

Preheat the bbq before adding oil. Fry the eggs sunny side up on the flat plate of the bbq. Fry the lamb and bacon for 2-3 minutes on each side, until crispy and cooked. Fry the bread until hot

To assemble: Slather bread with the remaining mayonnaise. Spoon caramelised onions onto the bread, then top with rocket, avocado slices, lamb, bacon, peas and a fried egg. Season with salt and pepper then dig in. Delicious!

Lamb Bacon & Egg Sandwich With Caramelised Onions (NZME)_v2 from Olivado Limited on Vimeo.

Fig Lamb Stew made in the slow cooker

We love a hearty stew, especially in winter. This lamb stew has gorgeous figs for sweetness and butter beans for extra protein. Make it for a cold evening and enjoy the flavorsome leftovers the next day.

Fig Lamb Stew made in the slow cooker


  • 3 tbsp Avocado Cooking Oil
  • 1 Butterflied Lamb Leg (approx. 1.2kg), trimmed and cut into 3cm cubes
  • 3 Onions, diced
  • 4 Garlic cloves, diced
  • 1 Tin Chopped Tomatoes 400gm
  • 1 ½ cups Tomato Passata
  • 1 ½ cups Red wine
  • 1 ½ cups Chicken stock
  • 4 tbsp Balsamic vinegar
  • 1 bag (200g) Figs
  • 3 Bay Leaves
  • 2 tbsp Lemon zest, grated
  • 2 Cinnamon quills
  • 2 Cans Butter Beans, rinsed and drained
  • Salt and pepper, to taste

Serve with crusty white bread


Add oil to a large frying pan over medium-high heat and sear the lamb in batches. Set aside. Add onions and garlic to the frying pan and fry until soft, about 7 minutes.

Add all stew ingredients (except butter beans) to a slow cooker. Stir and cook on high for 3-4 hours, or until the lamb is beautifully tender. When the stew is almost done add the butter beans and season liberally with salt and pepper.

Remove bay leaves and cinnamon quills before serving with hot buttered crusty bread (optional).

Moroccan Lamb Bowls

A quick but satisfying weeknight’s dinner showcasing delicious lamb. This recipe is perfect for almost any occasion, from casual dinner parties to potluck dinner! Add some additional fruit and spices to dress it up. Incredibly delicious, yet so easy!

Moroccan Lamb Bowls


  • 4 Boneless Tenderloin lamb (1 pack 600-800g), sliced
  • 200 g pasta
  • 2 tbsp Avocado Oil & Garlic
  • A handful fresh Mint, roughly chopped
  • 100 g Feta cheese
  • Pomegranate (optional)
  • Paprika & cumin (optional)
  • Slivered Almonds, lightly toasted (optional)


In a large bowl, toss lamb with 1 tsp seasoning mix from the Couscous packet. Leave for 10 minutes.

Prepare couscous per packet instructions.

Sear Lamb quickly with oil on high heat on a frying pan until medium to well. (slightly pink in the middle)

Divide couscous into 4 bowls, serve topped with lamb, mint and feta cheese.

To dress up the dish – Top with some pomegranate seeds and toasted almonds, sprinkle paprika & cumin to taste. (optional)

Enhance your meals with our delicious, healthy oils

Our long-standing relationship with our woolly friends has made lamb recipes something of a Kiwi speciality.

As delicious as lamb is, it can be made ever tastier with the right cooking oil.

Our incredible, award-winning extra virgin avocado oil is the perfect compliment to a lamb recipe, adding a healthy, nutritious, and flavoursome ingredient you won’t get anywhere else.

We only use the very best when it comes to ingredients for our oils, sourced organically and under fair-trade conditions.

Even the process we use was invented by us (and is now industry standard) to make sure all the goodness survives the journey from fruit to bottle.

Any meal can be taken to the next level with our range of incredible oils, so check out our recipes here, and don’t forget to like our Facebook, Instagram and Pinterest pages for the latest news, competitions and recipes.

And, as always, if you have any questions about Olivado or our oils, please don’t hesitate to contact us.

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