Our chef cooks up a dish of grilled lamb leg steak, with minted cumin and aubergine relish, buttery mash, spinach and beans.

Since the first delivery in 1882, New Zealand Lamb has been a firm kitchen favourite. It's high in B vitamins, zinc and iron and full of protein - and totally delicious.

Check out Peter and get hints and tips on different cuts of New Zealand lamb, how to carve and match with wine at www.loveourlamb.co.uk