Home Made Smoked Lamb Rillette

Rillette is a way to prepare meat similar to pâté but consist only of meat and fats without any offal. Our Smoked Lamb Rillette is made from the short loin, a cut of pasture-raised lamb from New Zealand. Our New Zealand short loin is brined for 5 days in a lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, and cloves. Slightly smoky, but most important of all, we use Beechwood during the smoking process. Why Beechwood? Beechwood gives the brisket a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods. Once we've smoked, we will shred the lamb loin with its own fat until you get a smooth almost pâté-like consistency. Due to the natural flavours of lamb loin and the beech wood, we didn't need to use lots of herbs or seasoning during this stage, the rillette is rich and absolutely flavourful with notes of smokiness, cream and buttery-ness. A great addition to your cold platter, hors d'oeuvre, cheese platter, in sandwiches or enjoyed on your weekend breakfasts.