Newsletter - May 2014 Archives - The Yarn by The Free Range Butcher

Do you LIKE The Free Range Butcher?

Written by Alison Clinch on May 27, 2014. Posted in Miscellaneous, Newsletter. Leave a Comment

We really hope you do! If you just can’t get enough of us, you can also LIKE us on Facebook for regular updates, recipes and special offers. We aim to post an update every couple of days at least. If you’re already one of our LIKERS (thank you!), but you’re not seeing regular updates from us you might...

Slow Cooking Guide

Written by Alison Clinch on May 27, 2014. Posted in Cooking Tips, Newsletter. Leave a Comment

Whilst recently browsing some old articles on the SMH Good Living website we found a great article on slow cooking by renowned Sydney Restauranter and chef, Stefano ‘Steve’ Manfredi… In slow cooking the idea is to to break down the connective tissue in meat and turn the collagen into gelatin, rendering...

Crown Jewels Special

Written by Alison Clinch on May 27, 2014. Posted in Newsletter, Pasture Fed Lamb. Leave a Comment

Sound the Trumpets – we have a Crown Jewels Special for you! In honour of her Majesty’s upcoming birthday long weekend we have put together a very special package guaranteed to impress friends and loved ones you may be cooking for. Package includes: 12 point Pasture Fed Lamb Crown Roast 1kg Pasture Fed Dry...

Pasture Fed Pork is delicious.

Written by Ben Clinch on May 27, 2014. Posted in Free Range Pasture Fed Pork, Newsletter. Leave a Comment

The last time I wrote about the farm we had just received good rain. It was welcomed of course with open arms, and we were hoping for some follow up rain to kick on the fodder crops that germinated from the original seven inches. Alas, it did not come and the cold weather kicked in pulling up any growth from the crops...

Slow Roasted Lamb Shoulder

Written by Alison Clinch on May 19, 2014. Posted in Pasture Fed Lamb, Recipes. Leave a Comment

This recipe was shared with me by my dear friend, Shann Curtin, who is also my cousin, our accountant and an awesome cook. (Serves 6) Ingredients: 2 Pasture Fed lamb shoulders 1/2 tsp ground coriander 1/2 tsp ground fennel 1/2 tsp ground cinnamon 2 star anise, ground 1/4 tsp ground cardamom 2 tsp sea salt 1/4 tsp freshly...

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Tag: Newsletter – May 2014