Merino lamb has been most famous for its wool—until recently. Now its meat is becoming highly sought-after. The eye of round is an interesting cut of meat, as it is normally used to describe beef; it is a small tender muscle that's nestled next to the bone in the leg.
I was most impressed when I tried it for the first time, while judging the New Zealand Food Awards. It was lean and tender, the flavour and texture was delicious and of superb quality. Purchase from www.silere.co.nz or Neat Meat in Parnell.
Cover the cooked lamb with tin foil and rest for at least 10 minutes in a warm place before slicing. This allows the meat to relax and become more tender and juicy. Sheep’s milk feta has a unique lanolin flavour, as rich creaminess and is a natural choice to go with the lamb. You can buy it at most supermarkets. I particularly like the Whitestone Cheese low-brined Stoneyhill feta. You could substitute this with any type of sheep’s milk cheese or feta.