Our butchery team mixes fresh lamb mince a delicious honey, mint and rosemary seasoning. Then they’re shaped into rissoles and crumbed. Each rissole averages 100g. Easy to pan-fry or pop under the grill.
The majority of our fresh lamb cuts come from locally-farmed lamb farmed just over in Lake Hawea which are selected and finished exclusively for The Butcher’s Block and Smokehouse, offering you paddock-to-plate traceability of these prime grass-fed animals. At times, selected lamb, hogget and mutton cuts may be sourced from other top quality South Island suppliers.
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