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. 
A certain little boy in our house is turning 5 shortly and we’re having a birthday party for him next weekend. I’m planning to make these sausage rolls for the adults to munch on while we (hopefully) watch the kids wear themselves out. Ingredients: 500g pork mince 3 chorizo sausage, cut into chunks 2 cloves garlic, […]
Everyone in our household loves this salad. To make the preparation time quicker, I often make Chicken Schnitzel the night before, reserve half, and then use it in this Caesar Salad the following night. Serves 4. Ingredients: Small Cos Lettuce 250g bacon, chopped 1 small avocado, sliced 500g chicken breast, panfried and sliced 2 hard […]
I love the movie Looking for Alibrandi, and I especially love the opening scene where multiple generations of Josephine’s family are gathered in the backyard making Passata. The ritual alone is lovely, never-mind all the wonderful sauce that is produced! Making passata can be as simple or as involved as you like. For us, we […]
With Summer almost over here’s a recipe to make the most of our beautiful summer peaches with this wonderful peach chutney to accompany our pasture fed free range pork. Serves 4. Ingredients: 2 medium peaches peeled, pitted, and chopped One 3-inch piece fresh ginger, peeled and cut into 4 thick pieces 1 large shallot, chopped […]
I’ve made this salad many times, and I love it! It’s a great one to do when you’re already cooking some meat on the BBQ, and it makes a great accompaniment to our BBQ Butterflied Leg of Lamb recipe. Ingredients: 1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced 1/4 cup (60ml) extra […]
In the unlikely event that you’ve got leftover ham, this is a nice idea for a lazy Boxing Day lunch. Ingredients: 1/3 cup olive oil 1 leek, white part only, thickly sliced 8 eggs, lightly whisked 1/2 cup (125ml) cream 1/2 cup (40g) finely grated parmesan 100g gruyere cheese, cut into small cubes (can substitute […]
All our ham is already ‘cooked’ (this is what happens during the smoking process) so there’s no need to do anything with it if you don’t want to… but if you do, here’s a lovely glazed ham recipe. Ingredients: 1 cooked leg of ham Zest and juice of 1 orange 2 tablespoons Dijon or grain […]
First things first: you don’t have to glaze and warm your ham, you can eat it exactly how it comes (i.e. it’s already cooked). Glazing is just an option if you want to infuse a bit more flavour in to the ham and eat it warm. Ingredients: 1 cooked leg of ham 1 cup brown sugar […]
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 […]
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 […]