Search
Cart
0 Product: Products: (empty)
No products
To be determined Shipping
NZ$ 0.00 Tax
NZ$ 0.00 Total
Prices are tax included
Product successfully added to your shopping cart
Quantity
Total
There are 0 items in your cart. There is 1 item in your cart.
Total products (tax incl.)
Total shipping (tax incl.) To be determined
Tax: NZ$ 0.00
Total (tax incl.)
Blog - whats new?
This very traditional recipe is still a firm favourite in households lucky enough to have leftovers from their Sunday roast lamb leg. The homemade gravy is the real secret ingredient to this roast lamb pie-that’s-not-a-pie so make sure you make plenty!
A chicken Maryland is a cut of chicken which contains both the drumstick and thigh. You can do any number of recipes with this cut and here’s one we really love…
Burgers mean different things to different people. This latest news post introduces our guide to the ultimate homemade burger using homemade patties which are also available from our online store in beef, pork, lamb, chicken or venison.
While most of us would claim to be pretty good with a BBQ – it’s part of our Kiwi DNA after all! The truth is, we’re largely winging it as perfect results on a BBQ actually takes some level of concentration and skills which are somewhat hindered by the beer in hand and mates chatting at your side. So here’s a few insights that might help you get even better results this summer…
Here's our favourite Spring Lamb recipe... Amazing butterflied leg of lamb, slow and evenly roasted at a low temperature to ensure a tender and juicy serving.
These are our top 5 reasons why New Zealand Spring Lamb is a great addition to your diet… It's grass fed, has beneficial cooking methods, and is filled with vital minerals and vitamins. Let's not forget that it's tasty too!
Beef brisket is a go-to, and you can never go wrong with ribs. Pork shoulder is another meat that lends itself to smoking. If you want to smoke a steak, the bigger the cut, the better. You might also give us a call for some lesser-known cuts, just to see what happens. Who knows, you may fall in love with a new cut of meat.
Our home cured bacon is easily one of our most loved products simply because it is so full of flavour and all natural - there is absolutely nothing added to our bacon except a huge amount of care and attention when it comes to our curing process.
The flavour of this marinade and ribs combination really comes into its own with the 3hr slow-cooking method. So delicious and a real feast to enjoy with friends and family!
Naked Meats fans already know us for our meaty, super high quality St Louis Pork Spare Ribs as well as our Beef Short Spare Ribs but those new to the Naked Meats experience may not realise just how much goodness you are actually getting. That’s why we thought it was time to give you the low-down on ribs.
Categories
Recipies
-
Turning Your Roast Lamb into Shepherd’s Pie
This very traditional recipe is still a firm favourite in households lucky enough to have leftovers from...
-
Baked Greek Chicken Marylands
A chicken Maryland is a cut of chicken which contains both the drumstick and thigh. You can do any number of...
-
How to Build the Ultimate Homemade Burger
Burgers mean different things to different people. This latest news post introduces our guide to the...
-
Achieving BBQ Perfection
While most of us would claim to be pretty good with a BBQ – it’s part of our Kiwi DNA after all! The truth is,...
-
Spring Lamb with Herb Crust
Here's our favourite Spring Lamb recipe... Amazing butterflied leg of lamb, slow and evenly roasted at a low...