The Yarn by The Free Range Butcher

Recipe: Red Currant Marinated Butterflied Lamb

Written by Alison Clinch on March 10, 2016. Posted in Pasture Fed Lamb, Recipes. 2 Comments

A delicious and tasty family meal. Serves 4-5. Ingredients: Pasture Fed Butterflied Lamb Leg 4 garlic cloves, crushed 2 tbsps rosemary, chopped 1 cup red wine 3/4 cup soy sauce 2 tbsps fresh mint, chopped 100g butter, chopped 3/4 redcurrant jelly 1/4 cup tomato sauce Zest of 1 orange Method: In a bowl combine garlic,...

Recipe: Beetroot Salad

Written by Alison Clinch on March 3, 2016. Posted in Recipes. Leave a Comment

Ingredients: 2 Beetroot – washed, unpeeled, quartered 2 Carrots – washed, unpeeled, roughly chopped 2 small red apples – quartered Small bunch Mint 2 tbsps Basil 1 tbsp olive oil Juice of Half a Lemon Method: Add all ingredients to a food processor / Thermomix and blitz for 5 seconds on medium speed. Scape...

Recipe: Fried Rice

Written by Alison Clinch on February 17, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Fried Rice is a kid-friendly, quick and cheap meal. I like to make a big batch and have some for lunch as well. Ingredients: 1 cup uncooked rice 2 tablespoons peanut oil 2 eggs, lightly beaten 3 rashers bacon, chopped in to pieces 1 garlic clove, crushed 3 shallots, chopped 1 cup frozen peas 1.5 tablespoon Tamari or...

Next Business Day Delivery

Written by Ben Clinch on February 15, 2016. Posted in Miscellaneous. Leave a Comment

For the past couple of months, we’ve been refining our internal systems and working with our delivery partner to provide NEXT BUSINESS DAY DELIVERY. I’m pleased to say that as of today, Monday, all orders placed before midnight will be delivered the next business day. For example, if you place your order on Monday you’ll...

Recipe: Ham, Mushroom and Shallot Pasta

Written by Alison Clinch on December 26, 2015. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

This was a pot luck pasta dish that came together as a result of some leftover pre-Christmas Ham and it was a hands down winner with everyone at the table. Ingredients: 400g pasta of your choice 1 onion, finely chopped 250g button mushrooms, thinly sliced 2 small garlic cloves, crushed 250 grams of ham, chopped in chunks 300ml...

My Best Ever Pitch

Written by Ben Clinch on November 19, 2015. Posted in Free Range Pasture Fed Pork, Miscellaneous, Newsletter. Leave a Comment

Long-time readers would be aware that a butcher’s November newsletter is prime time for Christmas Ham talk. You know the lines… ‘Nearly Sold Out’, ‘Last Chance’, ‘Early Bird Catches the Worm’, blah, blah, blah. Well this newsletter won’t be like that…until towards the end. Which is soon, because this is a short newsletter,...

Guide to the Perfect Roast Turkey

Written by Alison Clinch on November 6, 2015. Posted in Cooking Tips, Free Range Poultry. Leave a Comment

For even cooking and crispy skin all over, elevate the turkey (breast side up) on a roasting rack to allow the air to circulate and completely crisp it up. Add a little water to the roasting pan (this will help keep the turkey moist). For a subtle flavour you can also (carefully) slide thin slices of butter and whole...

WHO Said WHAT?!?!

Written by Ben Clinch on October 30, 2015. Posted in Free Range Pasture Fed Pork, Health and Wellbeing, Miscellaneous, Newsletter. Leave a Comment

If the recent findings from the World Health Organisation (WHO) are to be taken out of context (as much of the news reporting has done), we are all now vegetarians from fear alone. We have all known for some time that excessive meat consumption is not good for you, nor is the excessive intake of processed foods – meat...

Recipe: Red Currant Marinated Butterflied Lamb

Recipe: Beetroot Salad

Recipe: Fried Rice

Next Business Day Delivery

Recipe: Ham, Mushroom and Shallot Pasta

Guide to the Perfect Roast Turkey

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