Ahi ★ 4.8
Ahi cooks fire-led modern New Zealand tasting menus from Level 2 of Commercial Bay over the Waitemata in Auckland. Ben Bayly's kitchen; three-hat tier.
History
Sheep were introduced to New Zealand by Captain James Cook in the late 18th century, with commercial flocks established by the 1850s. Refrigerated meat shipments to Britain from 1882 onward made lamb New Zealand's signature export and built the rural economy. Sunday roast lamb became a national domestic ritual through the 20th century, served with mint sauce, kumara, peas and gravy. Modern NZ lamb is grass-fed, free-range and considered the world's best by Michelin chefs from London to Tokyo. Auckland fine dining rooms feature lamb on most menus; Ahi, Metita and Cazador all use NZ lamb seasonally.
Make it at home
Ingredients
- 1.8-2kg lamb shoulder, bone in
- 1 head garlic, halved horizontally
- Small bunch fresh rosemary
- 1 lemon, halved
- Olive oil, sea salt, cracked pepper
- 500ml lamb or beef stock
- Floury potatoes, kumara, pumpkin to roast alongside
Method
- Preheat oven to 160C. Bring lamb to room temperature.
- Stab the lamb in 8 places with a small sharp knife, pushing in slivers of garlic and rosemary sprigs.
- Rub all over with olive oil, salt and pepper. Squeeze lemon halves over and tuck rinds under.
- Place in a heavy roasting tin with garlic and stock. Cover with foil. Roast 3 hours.
- Remove foil for last 30 minutes to brown the surface.
- Add vegetables (potatoes, kumara halves, pumpkin wedges) tossed in olive oil for the last 60 minutes of cooking.
- Rest lamb 15 minutes covered before pulling apart with two forks. Serve with the pan juices.
Tip from the editors. Shoulder is the home cook's choice (cheaper, more forgiving). Leg is faster but easier to overcook.
Where to eat new zealand lamb roast
New Zealand Lamb Roast in Auckland
Metita ★ 4.7
Metita is Michael Meredith's Pasifika room at The Grand by SkyCity, Federal Street, Auckland. One Cuisine hat; Hotel Restaurant of the Year 2025.
Cazador ★ 4.5
Cazador on Dominion Road in Mount Eden, Auckland is the Wright family's game-led restaurant with a connected deli. Wild venison, native ingredient pairings.
Why locals love it: A Dominion Road game restaurant where the Lolaiy-Smidt family runs the kitchen since 2013, on a venue opened by family in 1987; a deli sits next door.
Tip: Order the charcuterie board even if you've already chosen a main; the cure is the same family's work next door.
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