A Love Affair with Lamb: Kester Randall’s Expert Tips for Cooking Perfect New Zealand Lamb

4 days ago

3 min read

By Bidfood New Zealand | Featuring Kester Randall, Sales Rep – Bidfood New Plymouth

Man in a safety vest holds packaged meat, smiling by a Bidfood delivery truck. Modern building and clear blue sky in the background.

If there’s one ingredient that defines comfort, creativity, and Kiwi cuisine, it’s New Zealand lamb. For Kester Randall, Sales Representative at Bidfood New Plymouth, lamb isn’t just food—it’s a lifelong passion. From his childhood memories in England to his career serving the best restaurants in New Zealand, Kester’s love of lamb shines through in every dish he creates.

Why Lamb Is So Special

“Lamb has memory, craft, and creativity,” says Kester. “From the salt marshes of England to the rolling green farms of New Zealand, it’s a protein that continues to inspire me.”

For Kester, springtime lamb brings back memories of English barbecues and fresh garden salads. “I remember sweet lamb chops sizzling on the grill, finished with a touch of Maldon sea salt—simple, honest food done beautifully.”

Kester’s Favourite Lamb Recipes

1. Lamb Cutlets with Ethiopian Berbere Spice

Kester’s go-to dish at the moment features Berbere-spiced lamb cutlets cooked over charcoal and served with a warm lentil salad. “It’s bold, aromatic, and perfect for entertaining,” he says.

2. Leftover Roast Lamb Pancakes

If you’ve got leftover roast lamb, Kester suggests using it as a substitute for Peking duck. “Wrap the meat in pancakes with cucumber, spring onion, and hoisin or plum sauce—it’s always a hit.”

3. Braised Lamb Shoulder

For something hearty, Kester loves braised lamb shoulder with anchovies, capers, and tomatoes. “Anchovies don’t make it taste fishy—they add richness and umami. Add braised globe artichokes and you’ve got something special.”

Expert Tips: Choosing and Cooking Lamb

When it comes to choosing the best cut of lamb, Kester focuses on the flavour profile and cooking method.

“Cuts like shoulder or shank are great for slow cooking,” he explains. “Loin or neck fillet are ideal for quick, elegant meals. And don’t overlook neck and ribs - they’re versatile and full of flavour.”

His biggest tip? Don’t overcook lamb. “Cuts like rack or loin dry out quickly. Use a thermometer and aim for medium-rare to medium. And never cook lamb straight from the fridge—let it rest for at least 30 minutes before cooking.”

Flavour Pairings: Herbs, Marinades, and Balance

When it comes to seasoning lamb, Kester keeps things classic:

Garlic, rosemary, and thyme are timeless.
For smoky flavours, try rubs like Red Rocker or Red Romp from Rub and Que.
Balance richness with freshness—think pomegranate, yoghurt, or citrus.

“Lamb’s richness needs contrast,” Kester explains. “Add acidity, brightness, or sweetness through fruit, herbs, or pickled sides. I love pairing lamb with charred carrots or a lemon vinaigrette.”

The Perfect Drinks to Pair with Lamb

No great lamb dish is complete without the right drink pairing.

For red wine lovers: Syrah, Shiraz, or Cabernet Sauvignon enhance the depth and spice of lamb.
For white wine drinkers: Sauvignon Blanc offers a crisp, fresh balance.
For beer enthusiasts: IPAs or pale ales cut through lamb’s richness and refresh the palate.

Why Lamb Belongs on Every New Zealand Menu

From slow-cooked shoulders to spiced cutlets, lamb continues to inspire chefs across New Zealand. It’s sustainable, versatile, and proudly local.

For Kester, it’s more than just an ingredient. “Lamb connects memory and creativity,” he says. “It’s timeless - and it always brings people together.”