One of the most respected female meat experts in the country, Timaru butchery specialist Larney Craig teaches us some of her favourite tips and tricks for creating delicious lamb dishes.
How did you make your start in the meat industry?
It was almost by accident! I was working part-time, trying to save money to travel and was planning to study. I was then offered an apprenticeship and on speaking with my family, I learned my late grandfather was also a butcher which created a deeper connection and interest. At that time, I don’t think my manager believed I would make it through, but he didn't realise how much I love to push the norms and prove people wrong. As I progressed, I loved shocking people with my passion by taking on every single opportunity in front of me – going out on the hunts and trucks, keeping up with the boys, and taking on every challenge they set me.
What brought you to Bidfood?
I’d left the meat industry, but hadn’t found anything else that I was as passionate about. When I first saw the role I thought it would be all about sales, but I was surprised to learn that Bidfood is about so much more than just selling the product. The company is all about helping and inspiring customers, which got me so excited! I love using my skills and knowledge in a different way, understanding what the customer needs and helping to guide them to the best product for their capability and budget.
Who inspires you?
In the early days, there weren’t really any women in the industry for me to look up to, so I quickly decided I wanted to be that person, and to continue to inspire myself. I wanted to prove I was tough enough to do the jobs society always deems to be ‘male’ roles – to this day I can’t believe I have pushed the boundaries this far. I have worked incredibly hard and built a wealth of knowledge.
I’ve worked with some men for years – sometimes 16-hour days for up to 20 days in a row. I got to know them on a deeper level, sharing with them the special moments in all our lives. They believed in me and supported me fully, lifting me up and helping me to push further and so they inspired me in a different way.
New Zealand tends to be a little bit behind with trends compared to the rest of the world, but people are always pushing the boundaries and bringing new inspiring ways of cooking and flavours. You really notice new trends emerging after shows like My Kitchen Rules or MasterChef are on air, as viewers see what can be done and push their own boundaries a bit which I think is great.
What are the basics to cooking lamb?
Any muscle in an animal that gets a lot of use, like legs and shoulders, produce a tougher cut of meat. These are the best options for lower and slower cooking, as this is where their flavour profile will shine. This also makes them very versatile to any type of flavour profile or menu style.
Cuts like fillets and tenderloins, because they are in the softer spaces of the animal, are perfect for quick fry and serve options. These tender meats will flourish when used with the flavours of spices and sauces.
And of course anything cooked on the bone will produce much more flavour.
When selecting lamb, what should restaurants look for?
Fresh lamb should be pink, ‘bouncy’ to the touch with a nice white fat. If you are after something a little more special then look into our extensive range of specialty heritage lamb brands. Ask your meat specialist like me for help, that’s what we are here for!
What is a lesser known cut that is perhaps underrated?
Lamb sweetbreads! This is the culinary name for the part of the neck coming from the thymus glands. It was a really popular delicacy in the ‘80s and ‘90s - and are classified as part of the offal family.
Before cooking, soak them in water, salt water or vinegar. I love to crumb and pan fry sweetbreads, but they are also delicious grilled or barbecued. They are rich, tender, creamy and succulent with a slightly gamey flavour and are super versatile. If you are looking for something different, give these a try.
What is the best way to prepare lamb?
Allow your piece of lamb to come to room temperature, pat dry and season well. After cooking, let it rest to 'relax' the meat before preparing to serve. This allows the juices to redistribute and be retained, achieving an evenly moist and flavourful dish.
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