@alyssvu2: Choose a well-marbled cut of lamb, beef, or pork and pat it dry. Rub the meat generously with salt, black pepper, garlic, rosemary, and a little olive oil. For a traditional-inspired earthy flavor, add fresh herbs and lightly crushed kūmara or root vegetables around the meat. Traditionally, Māori hāngī uses heated stones and an earth oven, but a modern oven or covered roasting dish can create a similar slow-cooked result. Roast the meat slowly at a moderate temperature until tender and deeply flavorful. Baste occasionally with its natural juices, then uncover near the end to develop a rich, browned crust. Let the meat rest before slicing. Serve with roasted kūmara, seasonal vegetables, and fresh herbs for a hearty feast.

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Monday 14 September 2026 13:27:02 GMT