I’ve been lucky enough to grow up in New Zealand, where we have a reputation for some of the best lamb in the world. A beautiful slow cooked lamb roast is often reserved for special occasions, but a succulent lamb steak or a few cutlets are quick to cook and great served with a salad for a healthy mid-week meal. There’s a variety of lamb recipes from Middle Eastern lamb steak salads, to slow cooked lamb shanks, and good old Kiwi lamb burgers. My lamb cutlets with salsa verde are quite possibly one of the tastiest things you’ll ever eat! Like all red meat, ensure your lamb is at room temperature before cooking, and rest it after cooking to let all the juices reabsorb back into the meat. Lamb is high in iron, zinc and B vitamins.