Glammies heat up

BY GRAHAM HAWKES

Rural rivalry is set to reignite as farmers are on the countdown for the 2010 Glammies along with placing entries for the 2010 Steak of Origin.

As the tinsel town event of the lamb industry's calendar, the annual Golden Lamb Awards (aka Glammies) have attracted entries from sheep farmers around the country, all wishing to be named producer of New Zealand's most tender, tasty lamb.

Since the arrival of spring and the lambing season, farmers have been carefully selecting their best animals to be put to the test at the Upper Clutha A and P show in Wanaka this month.

In its fourth year, the challenge  run by Beef + Lamb New Zealand, on behalf of Meat and Wool New Zealand, and proudly sponsored by Pfizer Animal Health  will see each entry undergo rigorous analysis by Carne Technologies in Cambridge.

Each leg of lamb has been tested for tenderness and yield (the amount of lean meat compared to bone and fat) to gain selection for the March final and a taste-test by a panel of discerning judges.

 Meat and Wool New Zealand chief executive Scott Champion says: ``This is a great opportunity for one of New Zealand's premium products to be showcased.  As the previous two years have demonstrated, the quality of lamb produced in this country is phenomenal and deserves recognition by way of an annual awards event.''

The competition is supported by meat plants around the country: Alliance Group, Ashburton Meat Processors, Blue Sky Meats, Cabernet Foods, Land Meat NZ, Silver Fern Farms, Taylor Preston and Wilson Hellaby.

I have high expectations of southern farmers again being well-represented at the 2010 finals with the 2009 Glammies grand champions Ken and Joss Taylor, of Otautau, with their Textra lamb processed at Alliance Group, Mataura.

For this year's finals I will be joining the Topp Twins, fellow chef Michael Coughlin and rugby legend Richard Loe. We are looking forward to selecting the tastiest lamb in the country.

Meanwhile, the steaks are high in the hunt for New Zealand's top sirloin of beef to take out the prestigious title of 2010 Steak of Origin Grand Champion.

Farmers have less than three weeks  to register their entries in the popular event which acknowledges excellence from pasture to plate.

The Steak of Origin is another very successful competition run by Beef and Lamb New Zealand and proudly supported by again by Pfizer Animal Genetics this year. Last year the competition attracted almost 350 entries.

Meat and Wool New Zealand chief executive Dr Scott Champion says the Steak of Origin competition recognises farming excellence and makes a direct link between the beef produced on farms and the product enjoyed by consumers.

``Farmers are increasingly taking this opportunity show how their skill in the paddock creates great tasting beef on the plate,'' Dr Champion says.

There are five classes available for farmers, wholesalers, foodservice and retailers to enter. With a total of $11,000 up for the taking, as well as the bragging rights of being named the Steak of Origin grand champ.
The sirloin will go through rigorous testing to decide the winner.

Analysis begins at Carne Technologies where they are measured for marbling, pH and cooking loss percentage. Semi-finalists are then confirmed by a tenderometer, a mechanical ``tooth'' that bites down on the steak to determine its tenderness.

A tasting panel in Christchurch will then sample the top third of entries to decide the finalists.

The last hurdle is the final held at the Beef Expo in Fielding on May 18. Here the finalists are tasted by a group of chefs and celebrities to ultimately decide the winner.

In recognition of these two great competitions let's look this week at one of the Iron Maiden's favourites  a roast leg of lamb.

For more information or an entry form, contact Fiona Greig from Beef and Lamb New Zealand at fionag@beeflambnz.co.nz Entry forms can be downloaded on the competition page of www.beeflambnz.co.nz

Roast leg of lamb

Ingredients
For 8 servings use a medium-sized leg of lamb
6 to 8 cloves garlic, peeled and cut into slithers
Fresh rosemary sprigs
2 to 3 Tbsp olive oil
Salt and pepper

Method
Note the weight of the lamb and leave at room temperature, covered, for 30 minutes. Pierce with a sharp knife and add slithers of garlic and rosemary sprigs. Brush with oil, season and place on an oven rack in a roasting dish.
Preheat the oven to 170degC and roast the lamb for 15 to 20 minutes per 500g (fan-forced) or until cooked to your liking. Insert a skewer into the thickest part of the leg to the bone, and when the juices run clear the lamb is cooked.
Remove from the oven and rest 25 minutes in a warm place before carving.

To make gravy, drain all but 3 Tbsp juices from the roasting pan. Stir in 3 Tbsp flour, cook over a low heat for 2 to 3 minutes, stirring well to remove lumps. Add 2 cups warm beef stock or water, scraping the bottom of the pan to incorporate the sediment which is full of flavour. Simmer until thick and season to taste.

Bon appetit

- © Fairfax NZ News