The Yarn by The Free Range Butcher

How to Make a Difference in Your House

Written by Alison Clinch on July 26, 2013. Posted in Cooking Tips, Farming and Agriculture, Miscellaneous. Leave a Comment

Target 100 is an initiative by Australian cattle and sheep farmers, to deliver sustainable cattle and sheep farming by 2020. It’s a commitment to take positive action, to continually improve the way we operate and improve our sustainability throughout the red meat supply chain. The Free Range Butcher has signed up to...

Position Vacant: Camel Handler

Written by Ben Clinch on July 25, 2013. Posted in Animal Welfare, Miscellaneous. Leave a Comment

I was listening to the radio this week and heard Richard Glover interviewing a girl involved with the camel races at Bankstown. I don’t have a lot of strings in my bow, but, believe it or not, I’ve had some experience with camel racing. Many moons ago, not long after returning from my jackeroo stint up north I...

Pork San Choy Bow

Written by Alison Clinch on July 1, 2013. Posted in Cooking Tips, Recipes. Leave a Comment

Pork San Choy Bow or Lettuce Wraps is a super healthy, family friendly meal. Very quick and easy to make mid-week and if you double up on the mince, you’ll have leftovers for lunches. Chicken or Turkey mince are great substitutes and there is no reason you couldn’t make this dish with beef mince for something...

Recipe: Beef Stroganoff

Written by Alison Clinch on June 19, 2013. Posted in Grass Fed Beef, Recipes. Leave a Comment

This is, and always has been, one of my favourite Winter dishes. The only issue is whether it should be served with rice or pasta – our house is divided. (Serves 4). Ingredients: 500g grass fed rump steak, cut in to strips 2tbsps plain flour 50g butter 1 onion, sliced 1 garlic clove, crushed 250g small Swiss brown...

My Not-So-Brilliant Career as a Jackaroo

Written by Ben Clinch on May 29, 2013. Posted in Farming and Agriculture, Miscellaneous. Leave a Comment

I was fortunate enough to be sent from the farm to boarding school in Sydney. I remember the careers counsellor asking what I would like to do once I left school; “I’m going back to the farm” was my only reply. Dad had a different idea… after muttering something about school fees and him not getting a new tractor,...

What’s in Store for this Winter?

Written by Ben Clinch on April 22, 2013. Posted in Animal Welfare, Farming and Agriculture, Grass Fed Meat. Leave a Comment

As the season tightens on the farm, we can count on one hand the number of rainy days we’ve had in the last six months. We had some good growth from the last big rain fall well over month ago, but as each week goes by, and with no further rain, farmers across the state are getting nervous that a dry winter is looming....

Let’s Talk Turkey. Honestly.

Written by Ben Clinch on March 8, 2013. Posted in Animal Welfare, Farming and Agriculture, Free Range Poultry. Leave a Comment

Not surprisingly the topic of conversation at the markets over the weekend has been the recent incidents at yet another abattoir. We choose our abattoir based on reputation, methods, management and systems. We are confident that the premises we use for slaughter treat our animals with the same level of respect that we...

How it All Started

Written by Ben Clinch on March 2, 2013. Posted in Farmers Markets, Farming and Agriculture, Grass Fed Meat. Leave a Comment

Our story begins 30 years ago when our family purchased a property at Barraba in North West, NSW. As kids we grew up in true country fashion; collecting our own eggs, weeding our own vegie garden, milking the cow, and producing our own meat. We thought nothing of how lucky we were to be eating such nutritious and tasty...

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...

How to Make a Difference in Your House

Position Vacant: Camel Handler

Pork San Choy Bow

Recipe: Beef Stroganoff

My Not-So-Brilliant Career as a Jackaroo

What’s in Store for this Winter?

Let’s Talk Turkey. Honestly.

How it All Started

Recipe: BBQ Butterflied Leg of Lamb

Recipe: Mint, Cucumber and Lamb Salad

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