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 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 […]
Whilst we might not have had many sunny days this summer, it’s still pretty warm and cooking outside is always a good option for keeping the house cool. Ingredients: 4 pork medallions 2 tbsp olive oil 2 tbsp Greek seasoning 2 tbsp parsley 1 clove garlic, crushed 100g feta cheese 1/2 cup parsley leaves, finely chopped […]
This is a Donna Hay recipe which has been adapted by our friend Trish McPherson. Thanks Trish! Ingredients: 650g Pasture Fed pork fillet, sliced 1 tbsp grated ginger 2 chilli, finely chopped 1/4 cup soy sauce 2/3 cup brown sugar 1 tbsp fish sauce 2 tbsp lime juice Coriander Mint Cucumber Bean Sprouts Boiled rice […]
Mince is such a versatile product, from Spaghetti Bolognaise to rissoles to tacos. This recipe is for beef kofta (kebabs) which is a Middle Eastern dish and is a good alternative to hamburgers on the barbeque. Ingredients: 1 kg grass fed beef mince 1 brown onion 2 cloves of garlic, crushed 2 tbsp lemon juice 1.5 […]