Summer Archives - Page 2 of 2 - The Yarn by The Free Range Butcher

Recipe: Stuffed and Roasted Turkey Breast (or Pork Loin)

Written by Alison Clinch on November 13, 2012. Posted in Free Range Pasture Fed Pork, Free Range Poultry, Recipes. Leave a Comment

Recently I did an amazing Christmas cooking class with Barb La Ganza from Barbette’s Feast. I learnt so much and had such a fun time as well. Far from being stressed or worried about our Christmas Day spread, now I can’t wait to cook up a storm! One of the dishes that Barb demonstrated was a sensational stuffed...

Recipe: Lamb, Avocado, Mint and Couscous Salad

Written by Alison Clinch on January 4, 2011. Posted in Miscellaneous. Leave a Comment

Warm salads are perfect for summer meals; being light and filling at the same time. Ingredients: 500g Pasture Fed lean lamb fillets 1 cup couscous 2 tablespoons olive oil Grated zest and juice of 2 lemons 2 avocados 1/4 cup chopped fresh mint 2 tablespoons currants 1/4 cup flaked almonds, toasted 1 tablespoon olive...

Recipe: Vegemite Roast Lamb

Written by Alison Clinch on January 4, 2010. Posted in Cooking Tips, Pasture Fed Lamb, Recipes. Leave a Comment

In keeping with the Australia Day theme, we thought a lamb recipe was called for… and you can’t get more Aussie than this recipe, which uses Vegemite as a marinade! Ingredients: Pasture Fed Leg of lamb 2 – 3 sprigs of rosemary 2 cloves of garlic, sliced 3 tablespoons of Vegemite Olive oil Method: Preheat...

Recipe: Korean Barbeque Steaks

Written by Alison Clinch on January 4, 2009. Posted in Cooking Tips, Grass Fed Beef, Recipes. Leave a Comment

We especially love this recipe because it uses just a few ingredients—most of which you’ll already have in the cupboard—and the flavours are fantastic! Ingredients: 8 grass fed BBQ steaks 2 cloves of garlic, crushed 1/4 cup soy sauce 1 tablespoon sesame oil 1 tablespoon castor sugar 1 tablespoon extra virgin olive oil Method: Place...