New Zealand lamb—free from added hormones and antibiotics—features a famously mild flavor and tender texture, making it an ideal palette for almost any other flavor. Try seasoning it with salt and pepper, wrapping it around minced garlic and parsley, roasting it, and serving it with a sauce of more parsley, olive oil, garlic, lemon zest, salt and lemon juice.
Here's what you get:
8 trimmed lamb loins, 8-10 oz each