The Yarn by The Free Range Butcher

Lamb, Feta, Pea and Mint Salad

Written by Alison Clinch on October 10, 2010. Posted in Pasture Fed Lamb, Recipes. Leave a Comment

Protein and salad work all year round. Whether it’s a late dinner during daylight saving or a warm Autumn night. Lamb steaks with this salad are perfect. Depending on how many people you are serving will depend on what cut you decide on. Use rump steaks for 3 people or a butterflied leg of lamb if you have...

When to use Olive Oil vs. Butter in Cooking

Written by Alison Clinch on August 30, 2010. Posted in Cooking Tips. Leave a Comment

Opinions are divided on the healthiest fats to use in cooking, but if you do like to use olive oil and/or butter in your cooking, here’s the low down on when to use each one. The two biggest differences between olive oil and butter are flavour and smoke point. Butter will burn and smoke long before olive oil will....

Farming in Frosty Times

Written by Ben Clinch on July 26, 2010. Posted in Animal Welfare, Grass Fed Meat. Leave a Comment

I have previously touched on the need for consumers to understand how their food is grown and seasonality is a part of this discussion. The truth is, grass fed meat eats better at some times of the year than others. The influencing factors include the location of the farm, the season, and the amount of rainfall the farm...

Why we Choose to Produce Grass Fed Products

Written by Ben Clinch on June 17, 2010. Posted in Animal Welfare, Farming and Agriculture, Grass Fed Meat. Leave a Comment

Quite often I get asked why our meat isn’t organic, and the reality is that organic farming systems are not necessarily suited to all environments or all farming enterprises. Our farm is situated in an area with high summer rainfall and hot days, which are the perfect environment for grass fed beef and lamb, but these...

Recipe: Slow Cooker Garlic & Rosemary Chicken

Written by Alison Clinch on June 5, 2010. Posted in Miscellaneous. Leave a Comment

A yummy dish that includes winter vegetables and hearty herbs. I chose to brown the chicken pieces first and I think it was worth the extra step. Ingredients: 8 chicken thigh fillets 3 tbsps of flour 1 tbsp paprika 12 cloves of garlic, peeled, and thickly sliced 2 carrots, sliced 2 parsnips, sliced 1 tbsp fresh rosemary 1.5...

The Miracle of Life

Written by Ben Clinch on April 5, 2010. Posted in Farming and Agriculture, Health and Wellbeing, Miscellaneous. Leave a Comment

Alison and I welcomed our first child to the world some seven weeks ago. Before the birth of our son Thomas, I never really saw children; I mean I saw them, but never noticed them. Even the children of our good friends were foreign to me. And now as I show off my boy at the markets I see that same look in other people’s...

Lamb, Feta, Pea and Mint Salad

When to use Olive Oil vs. Butter in Cooking

Farming in Frosty Times

Why we Choose to Produce Grass Fed Products

Recipe: Slow Cooker Garlic & Rosemary Chicken

The Miracle of Life

Latest Articles

Creamy Pesto Chicken Pasta

Chorizo, Chilli & Kale Pasta

Gochujang Beef

Slow Cooked Lamb Gyros with Tzatziki & Greek Salad

Chicken Breast Cous Cous Salad

Categories