"Try with Bill’s Beetroot Marmalade"

8 Lamb burgers
¾ cup greek-style yogurt
½ teaspoon ground cumin
1 tablespoon mint
1 Long Turkish bread
50g baby rocket leaves 

2 3 pin Racks
2 Tablespoon olive oil
1 Tablespoon chopped parsley

1.5kg Leg of Lamb
BASTE
2 Cloves slithered garlic
3 Tablespoons olive oil
2 Sprigs rosemary
2 Teaspoon Virgin Island mix
8 Medium sized baking potatoes
Cracked pepper
Sea salt

1 Clove garlic – crushed
1 tsp dried chilli flakes
1 tbl sweet paprika
2 tsp ground coriander
1 tsp ground cumin
1 tbl finely chopped fresh mint
2 tbl hot water
1 Butterflied Lamb leg

1 Tablespoon olive oil
¼ Cup of Hill Farm Caramelised Onion
600g Pumpkin, sliced thinly
2 Pizza bases
¼ Cup of Hill Farm Tomato Relish
250g Bocconcini, sliced thinly
400g Lamb fillet
50m Baby rocket leaves

Cook to your desired preference.

Marinated with Tomato, Sweet Chilli and Smoked Paprika.

We roast red capsicum and peel skin, and slice

Tapenade is made by making a puree from Kalamatta olives, olive oil, garlic and rosemary

Roast pink eye baby potatoes with olive oil salt and pepper

"Clover Country leg lamb"

1 clove garlic finely diced
mint – chopped
oil
small bunch parsley