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 Mexican style lamb mince is a delicious and easy mid week meal. The kids love it and it works well as leftovers the next day. Ingredients: 500g Pasture Fed Lamb Mince 3 rashers Free Range Low Nitrate Bacon, diced 1 onion, diced 1 large zucchini, thinly sliced 3 cloves garlic, crushed 1 Tbsp turmeric […]
Who knew that lamb loin chops could go in the slow cooker. Well I’ve tried it and here to tell you this dish is a winner. No doubt you’ll find the rest of these ingredients in your kitchen cupboard. Ingredients: 500g Pasture Fed Lamb Loin Chops 1 large onion, cut into rings 4 cloves garlic, […]
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 […]
Try this fabulous Slow Cooked Moroccan Lamb using dried apricots instead of dates for something a little different. 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 […]
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: 8 Pasture Fed lamb loin chops 400 g frozen broad beans 800 g zucchini, finely sliced in lengths 3 tbsp extra virgin olive oil 1 tbsp lemon juice 15 small mint leaves 50 g pea shoots Method: Cook the chops on a medium to high grill/bbq for 3 minutes on each side. To make the […]
Ingredients: Easy Carve Leg of Lamb, or Leg of Lamb 1 tbs chopped Rosemary 2 garlic cloves, crushed 2 tbs honey 1.5 tbs wholegrain mustard 1 tbs olive oil Method: Preheat oven/BBQ to 180°C (fan-forced). Place lamb in roasting pan. Combine oil, mustard, honey, garlic and rosemary in a bowl. Rub mixture over lamb. Roast […]
Warm salads are perfect for summer meals; being light and filling at the same time. Ingredients: 500g Pasture Fed lean lamb fillets 1 cup couscous 2 tablespoons olive oil Grated zest and juice of 2 lemons 2 avocados 1/4 cup chopped fresh mint 2 tablespoons currants 1/4 cup flaked almonds, toasted 1 tablespoon olive oil, extra […]
This warm wintery salad went down a treat and is not just a side dish. Delicious with warm slices of roast lamb, succulent lamb cutlets or lamb leftovers. Relish this. – beetroot apple n orange relish finishes off this dish perfectly. Ingredients: 400g Pasture Fed lamb fillet or 4-6 lamb cutlets Kumera (aka. sweet potato) Zucchini Red […]
In keeping with the Australia Day theme, we thought a lamb recipe was called for… and you can’t get more Aussie than this recipe, which uses Vegemite as a marinade! Ingredients: Pasture Fed Leg of lamb 2 – 3 sprigs of rosemary 2 cloves of garlic, sliced 3 tablespoons of Vegemite Olive oil Method: Preheat oven […]