Roast lamb shoulder or leg is the canonical NZ Sunday meal. Slow-roasted with rosemary, garlic and lemon; the pasture-raised lamb is what built the country's export reputation.
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.
