Summer Archives - The Yarn by The Free Range Butcher

Chicken Caesar Salad

Written by Alison Clinch on January 12, 2015. Posted in Free Range Poultry, Recipes. Leave a Comment

Chicken Caesar Salad would be a favourite in everyone’s household and it certainly is in ours. To make the preparation time quicker, I often make Chicken Schnitzel the night before, reserve half, and then use it in this Caesar Salad the following night. Ingredients: 500g Free Range Chicken Breast, panfried and...

Recipe: Lazy Person’s Passata

Written by Alison Clinch on May 14, 2014. Posted in Cooking Tips, Recipes. Leave a Comment

I love the movie Looking for Alibrandi, and I especially love the opening scene where multiple generations of Josephine’s family are gathered in the backyard making Passata. The ritual alone is lovely, never-mind all the wonderful sauce that is produced! Bottled Tomato Passata ready for use Making passata can be...

Recipe: BBQ Pumpkin Salad

Written by Alison Clinch on January 15, 2014. Posted in Recipes. Leave a Comment

I’ve made this salad many times, and I love it! It’s a great one to do when you’re already cooking some meat on the BBQ, and it makes a great accompaniment to our BBQ Butterflied Leg of Lamb recipe. Ingredients: 1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced 1/4...

Baked Ham with Orange and Mustard Glaze

Written by Alison Clinch on December 4, 2013. Posted in Free Range Pasture Fed Pork, Recipes. 5 Comments

All our ham is already ‘cooked’ (this is what happens during the smoking process) so there’s no need to do anything with it if you don’t want to… but if you do, here’s a lovely glazed baked ham recipe. Ingredients: 1 cooked leg of ham Zest and juice of 1 orange 2 tablespoons Dijon...

Recipe: Baked Ham with Maple Syrup and Clove Glaze

Written by Alison Clinch on November 26, 2013. Posted in Free Range Pasture Fed Pork, Recipes. 5 Comments

First things first: you don’t have to glaze and warm your ham, you can eat it exactly how it comes (i.e. it’s already cooked). Glazing is just an option if you want to infuse a bit more flavour in to the ham and eat it warm. Ingredients: 1 cooked leg of ham 1 cup brown sugar 2 teaspoons mustard powder 1/4...

Recipe: BBQ Butterflied Leg of Lamb

Written by Alison Clinch on February 15, 2013. Posted in Miscellaneous, Pasture Fed Lamb, Recipes. Leave a Comment

A butterflied leg of lamb is a really versatile cut as you can cook it so many ways. For my mind though, it’s just made for doing on the BBQ. This size leg of lamb will serve 8 – 10 people. Ingredients: 2.2kg Leg of Lamb butterflied 1/2 onion 4 cloves garlic, peeled 2 Tbsp fresh rosemary leaves, or 1 Tbsp...

Recipe: Mint, Cucumber and Lamb Salad

Written by Alison Clinch on December 5, 2012. Posted in Pasture Fed Lamb, Recipes. Leave a Comment

This salad is a really filling meal, with chunky pieces of tomato and cucumber giving it lots of crunch. (Serves 4) Ingredients: 1 tsp ground cumin 2 tbsps olive oil sea salt and cracked black pepper 6 Pasture Fed lamp rump steaks 2 Lebanese cucumbers, halved and sliced 1 red onion, thinly sliced 3 tomatoes, cut into...