The Yarn The Free Range Butcher specialises in Grass Fed, 28 day Dry Aged Beef and Lamb, Pasture Fed Free Range Pork, and Free Range Poultry. 
This recipe is definitely a mixed of cultures. You have turkey mince, mixed with a Greek seasoning, stuffed in a capsicum Italian style, topped with Lebanese Toum (garlic dip). Ingredients: 500g mince – any mince will do so take your pick from beef, pork, lamb, chicken or turkey 2-3 tbsp Greek Spice mix – I made my own […]
Ingredients: 1kg Pasture Fed Diced Lamb 1 onion, chopped 2 tbsp tomato paste or 2 tomatoes diced 2 big carrots, sliced 2-3 potatoes, cut into large quarters (keep them big so they don’t break down too much in the cooking process) 10 preservative free dried apricots (they will be brown, not orange). You can use […]
Ingredients: 4 Pasture Fed Lamb Chops or Butterfly Leg of Lamb 2 tbsp oil 1 tbsp mustard seeds 2 tsp brown sugar 1 lime, juiced 2 tbsp fresh mint, chopped 1/2 small pineapple, finely chopped 1/2 red capsicum, finely chopped 1/2 small cucumber, deseeded and finely chopped 1 red chilli, finely chopped (optional) Method: Remove lamb […]
Ingredients: 500g Pasture Fed Lamb Mince 1 cup fresh breadcrumbs 1 clove garlic, crushed 1 egg, whisked 2 tbsp chopped parsley, basil or oregano 100g feta, crumbled 1 carrot, grated 1 zucchini, grated Pasta Salad: 200g pasta spirals 3 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp lemon juice 1/2 punnet cherry tomatoes, halved […]
Ingredients: 1kg Pasture Fed Diced Lamb 2.5 tbsps coriander seeds 2.5 tbsps cumin seeds 1/2 tsp cardamon seeds 1 onion, cut in wedges 3 cloves garlic, crushed 1 tsp chilli powder 1.5 cups chicken stock 1/3 cup natural yoghurt 1 tbsp oil Method: Place the coriander, cumin and cardamon in a frying pan over medium […]
This is one of my absolute favourite recipes. We cook this often during BBQ season. (serves 4) Ingredients: 1 Pasture Fed butterfly leg of lamb 1/4 cup olive oil 3 gloves of garlic, crushed 2 tablespoons wholegrain mustard 3/4 cup dry white wine 1 tablespoon finely chopped fresh rosemary 2 tablespoons mint jelly 1/4 cup […]
Ingredients Rack of Pasture Fed Lamb 3/4 cup pepita seeds 2 gloves of roasted garlic 1 cup of chopped fresh herbs (e.g. parsley, basil & mint) 1/2 cup grated parmesan Salt and pepper to taste 1 cup of olive oil 3 cups uncooked white quinoa Method Preheat oven to 180°C. In a food processor, add pepita […]
Serves 8-10 Ingredients: 500g Pasture Fed Lamb mince 3 tbsp olive oil 1 onion, finely chopped 6 cloves garlic, crushed 2 tsps ground cinnamon 1 tsp dried oregano 1.5 tsps ground cumin 2 tsps ground coriander 1/2 tsp chilli flakes 2 x 400g can of whole tomatoes, mashed 1 x 400g can of diced tomatoes […]
Ingredients: 1 Pasture Fed Rack of Lamb 1 tbsp Fresh Rosemary 1 tbsp Dijon Mustard Salt Pepper Method: Rub the Lamb Rack all over with Dijon Mustard. Sprinkle with Chopped Fresh Rosemary, Salt and Cracked Black Pepper. Sear fat side down in an Oven Proof Fry Pan. Flip and Roast fat side up. Place Pan […]
Ingredients: 1 Pasture Fed Lamb Shoulder 2 brown onions, chopped 1 tblsp paprika 2 garlic cloves, finely chopped 1 tblsp curry powder 1 tblsp ground coriander 1/2 tblsp turmeric 1/2 cup tomato paste 400ml can coconut cream Method: Pre heat your slow cooker – we always recommend doing this. (Click here for more slow cooking tips.) […]