The Yarn by The Free Range Butcher

Thinking time… waiting to land the big one

Written by Ben Clinch on November 11, 2012. Posted in Animal Welfare, Free Range Pasture Fed Pork, Miscellaneous. Leave a Comment

I bought a fishing rod some time ago. It has pride of place in the garage: behind the golf clubs and the market BBQs; it sits next to the ice freezer, on top of the 30 odd bright yellow eskies that we use at the farmers markets; which, in turn sit behind the umbrellas and the six gazebos. You might think we have a big...

Going Against the Grain

Written by Alison Clinch on September 8, 2012. Posted in Cooking Tips. 1 Comment

For maximum meat tenderness, it’s critical to cut your meat “against the grain”. The grain refers to the direction in which the meat fibre runs. If you carve with the grain, the longer length of the fibre makes the slice of meat chewy. Carving across the grain shortens the length of the fibre, making...

Honey Mustard Roast Leg of Lamb

Written by Alison Clinch on September 1, 2012. Posted in Pasture Fed Lamb, Recipes. Leave a Comment

There is nothing better than a lamb roast on Sunday night when the family can sit around the dinner table and reconnect after a busy weekend. Ingredients: Leg of Lamb 1 tbs chopped Rosemary 2 garlic cloves, crushed 2 tbs honey 1.5 tbs wholegrain mustard 1 tbs olive oil Method: Remove leg from packaging at least 30...

From the Paparazzi and Back Down to Earth Again

Written by Ben Clinch on July 25, 2012. Posted in Farming and Agriculture, Health and Wellbeing, Miscellaneous. Leave a Comment

It’s been a big couple of weeks around here. We had a great bit of press with an editorial in the SMH Good Living supplement and we have been flat out ever since. I awoke that Tuesday morning feeling quite chuffed with myself. I read the article online, and then thinking I was famous, I took a peep outside… disappointingly...

Pasture fed a cut above

Written by Alison Clinch on July 10, 2012. Posted in Animal Welfare, Farmers Markets, Farming and Agriculture, Grass Fed Meat, Miscellaneous. Leave a Comment

We were thrilled to be interviewed recently by Helen Greenwood from The Sydney Morning Herald Good Food supplement. You can see the original article here, or read it below: Ben Clinch, a former tiler who grew up on a farm, had an epiphany in a restaurant while eating a steak. ”I went out to dinner and ordered a...

6 Ways to Cook Chicken Breasts

Written by Alison Clinch on May 7, 2012. Posted in Cooking Tips, Free Range Poultry. Leave a Comment

Cooking chicken breast sometimes falls off the radar as the weather cools down. Here are a few tips for cooking this delicious and versatile meat all year round. Stuffed chicken breasts – These often look fancy but are actually simple to do. The easiest way to stuff a chicken breast is to make a slit down the side of...

A Story of Commitment

Written by Ben Clinch on April 20, 2012. Posted in Animal Welfare, Farming and Agriculture. Leave a Comment

It’s the Saturday morning of Easter at the farm. We have a big kitchen with an eight seater, old school timber table in the middle. The even bigger window faces the east and the sun is starting to come up; it floods in as I eat my breakfast. I love the first morning at the farm in the kitchen. Cereal, tea and toast,...

About a Boy Called Sam

Written by Ben Clinch on April 16, 2012. Posted in Farmers Markets, Miscellaneous. Leave a Comment

It’s a Saturday morning late last year, November or December, I don’t quite remember. It was looking to be a great day, with the sun already streaming in. It’s about 8am at Orange Grove markets, and the place is already busy; people are everywhere. I’m out the front of our stall with a plate full of samples, and...