Recipes

Recipes for the cuts we sell.

Each one starts with a product off the shelf and says how much of it you need, so you can order the meat and cook it the same week. Tell us at the counter if you want the cut prepared a different way for one of them.

• American-style smoky pork ribsPork ribs in a smoky paprika rub, cooked covered at 140°C for three hours, then glazed hot: 1 kg of ribs feeds four. Mostly oven time.
• Aussie BBQ lamb chopsLamb BBQ chops seasoned with salt and pepper, cooked on a hot grill and served with mint sauce: 1 kg of chops feeds four in 20 minutes.
• Bacon and potato bakeBacon and potato bake for six: 450 g of bacon rashers layered with sliced potato, cheese and garlic cream, then baked for an hour.
• Bacon bone and pea soupBacon bone and pea soup for six: 1 kg of smoked bacon bones simmered for two hours with split peas. Pull the meat off the bones and stir it back in.
• Barbecued blade steak with garlic herb butterBBQ blade steak grilled hot, rested and sliced across the grain, topped with garlic and parsley butter: 1 kg for four in 25 minutes.
• BBQ beef kebabsBeef kebabs on the barbecue with oregano, lemon and a steady turn: 1 kg of kebabs feeds four in 20 minutes.
• BBQ chicken kebabsChicken kebabs on a medium barbecue, turned often and finished with lemon, garlic and oregano: 1 kg of kebabs feeds four in 20 minutes.
• BBQ honey mint lamb chopsHoney mint and rosemary lamb chops on the barbecue, pulled at 60°C and rested: chops for four with Greek salad, 20 minutes.
• BBQ lamb loin chopsLamb loin chops on a hot barbecue with garlic, rosemary and lemon, fat edge browned first: 1 kg of chops feeds four in 25 minutes.
• Beef and broccoli stir fryStir fry beef and broccoli in a smoking wok with soy, oyster sauce and ginger: 500 g of stir fry beef for four, 20 minutes, rice on the side.
• Beef and red wine casseroleDiced beef browned in batches and braised in red wine and stock for two and a half hours: 1 kg of diced beef for four, best made a day ahead.
• Braised lamb neckLamb neck browned, then braised with carrot, tomato, red wine and rosemary until it falls from the bone. A 1 kg pack feeds four.
• Braised steak and onionsRound steak browned and simmered in onion gravy for two hours until tender: 1 kg of round steak for four, the way it was cooked before slow cookers.
• Butter chickenButter chicken for four from 1 kg of chicken breast, with a yoghurt marinade and a tomato and cream sauce.
• Chicken Kiev with crispy roast potatoesChicken Kiev baked from cold, with baby potatoes roasted crisp on a second tray and green beans: one Kiev a person, 50 minutes, nothing to fry.
• Chilli pork chips with Asian slawChilli pork chips seared hot and served with a crisp lime and sesame slaw: pork for four, 25 minutes, one pan and one bowl.
• Classic Aussie rissolesClassic Aussie rissoles for four: 1 kg of rissoles pan fried on medium heat, then onion gravy made in the same pan. Serve with mash and peas.
• Classic BBQ T-boneT-bone on the barbecue for two: 1 kg of T-bone, oil, salt and pepper, and a hot grill. Twenty minutes, with the fillet side kept off the hottest part.
• Classic chicken parmiChicken parmi from four schnitzels, pan fried until golden and finished under the grill with passata, ham and mozzarella: dinner for four in 35 minutes.
• Classic curried sausagesClassic curried sausages for six: 1 kg of curry sausages browned, sliced and simmered with onion, carrot and apple in a curry gravy. Forty minutes.
• Classic meatloaf with mash and gravyClassic meatloaf baked whole at 180°C, with buttery mash, gravy and green beans: one 1 kg meatloaf feeds four, 80 minutes.
• Classic roast chickenA whole 1.6 kg chicken roasted with butter, lemon, garlic and thyme, rested before carving: Sunday dinner for four in about an hour and a half.
• Classic roast lambBone-in leg of lamb studded with garlic and rosemary, roasted with potatoes and rested before carving: a 2.5 kg leg feeds eight.
• Classic sausage sangaClassic sausage sanga for six: 900 g of thin sausages and a pile of onions on the barbecue, rolled in bread with sauce and mustard. Twenty minutes.
• Classic spaghetti bologneseSpaghetti bolognese from 750 g of beef mince, browned properly and simmered for 30 minutes: dinner for six in an hour.
• Classic Sunday roast beefRoast beef with garlic and rosemary, started hot, finished at 180°C and rested before carving: a 1 kg roasting beef for four, vegetables in the same tray.
• Classic veal schnitzelVeal schnitzel shallow fried until golden and served with lemon and parsley. 500 g of schnitzel feeds four in 25 minutes.
• Corned silverside with white sauceCorned silverside simmered gently with bay leaves, brown sugar and vinegar, sliced and served with white sauce: 1.5 kg feeds six, plus sandwiches.
• Creamy garlic chickenChicken breast seared and finished in a garlic, cream and parmesan sauce: 1 kg of breast for four in 35 minutes, halved so the pieces cook evenly.
• Creamy garlic pork medallionsPork butterfly medallions seared fast, then warmed through in a garlic, cream and mustard sauce: 1 kg of medallions feeds four in about 30 minutes.
• Crispy air fryer chicken wingsChicken wings dried, seasoned and air fried at 200°C until the skin crackles: 1 kg of wings for four in 35 minutes, with an oven method too.
• Crispy BBQ chicken drumettesChicken mid wings and drumettes baked hot until the skin crisps, then tossed in barbecue sauce and finished in the oven: 1 kg for four in under an hour.
• Crispy crumbed lamb cutletsCrumbed lamb cutlets shallow-fried over medium heat until golden, with lemon to squeeze: 1 kg of cutlets feeds four in 25 minutes.
• Crispy pork bellyPork belly roasted hot, then slow, then hot again, so the meat goes tender and the top crisps: one 1 kg pork belly feeds four. Mostly oven time.
• Crumbed steak with mash and gravyCrumbed steak shallow fried until golden, with buttery mash and gravy: 1 kg of crumbed steak feeds four. Forty-five minutes.
• Eye fillet with red wine jusEye fillet for two with a red wine jus made in the same pan: 500 g of eye fillet, a shallot, a splash of wine and stock. Thirty minutes.
• Family BBQ rump steakA whole sliced rump on the barbecue for a crowd: sort the steaks by thickness, cook in batches, rest them in a tray and serve with garlic butter and lemon.
• Four-hour lamb shoulderBone-in lamb shoulder with garlic, rosemary and onion, cooked low and covered until it pulls apart. A 1 kg shoulder feeds three.
• Garlic and rosemary lamb cutletsLamb cutlets coated in garlic, rosemary and lemon zest, then cooked hot and fast: 1 kg of cutlets feeds four in 50 minutes.
• Garlic butter pork cutletsPork cutlets browned in a heavy pan and basted with garlic and thyme butter: 1 kg of cutlets feeds four. Twenty minutes, one pan.
• Garlic butter rump steakRump steak for two in a hot pan, finished with garlic butter and sliced across the grain: 500 g of rump, 20 minutes, weeknight steak at a rump price.
• Garlic butter scotch filletGarlic butter scotch fillet for two: 500 g of scotch fillet, a hot pan and a minute of foaming garlic butter. Twenty minutes from pan to plate.
• Greek-style lamb kebabsLamb kebabs with oregano and lemon, grilled and served with cucumber yoghurt and flatbread: 1 kg of kebabs feeds four in 25 minutes.
• Hawaiian lattice with chips and saladHawaiian lattice baked at 190°C until the pastry is deep gold, with oven chips and a green salad: one lattice a person, 35 minutes.
• Herb-crusted rack of lambA whole lamb cutlet rack browned, coated in mustard and herb crumbs, roasted and rested: a 1 kg rack for three, ready in 55 minutes.
• Herb-crusted topside roastA 2 kg topside roast rubbed with garlic, rosemary and thyme, roasted to medium rare and sliced thin: dinner for eight, or roast beef sandwiches all week.
• Honey garlic pork kebabsPork kebabs on the barbecue with a honey, soy and garlic glaze brushed on near the end. 1 kg of kebabs feeds four in 25 minutes.
• Italian meatballs in tomato sauceItalian meatballs in tomato sauce: 500 g of Italian meatballs browned, then simmered in passata with garlic and basil. Dinner for four in 35 minutes.
• Italian sausage pastaItalian sausage pasta for four: 450 g of Italian sausages squeezed from the casings, browned and simmered in passata, then tossed through pasta.
• Lamb burgers with tzatzikiLamb burgers with tzatziki, feta, lettuce and tomato in a toasted bun: 500 g of lamb patties makes four burgers in 25 minutes.
• Lamb koftaLamb kofta with onion, cumin, coriander and parsley, shaped on skewers and grilled: 600 g of lamb mince makes 12 kofta for four.
• Lamb kofta flatbreadsLamb kofta skewers grilled to 75°C and wrapped in warm flatbread with salad, tzatziki and lemon: kofta for four, 25 minutes start to finish.
• Lamb sausage tray bakeLamb sausage tray bake for four: 750 g of lamb and rosemary sausages roasted on potato, capsicum and red onion. One tray, 55 minutes.
• Low and slow beef brisketBeef brisket rubbed with brown sugar and paprika, cooked covered at 150°C for five hours and glazed: a 1 kg brisket for four, sliced across the grain.
• Maple pork with roast sweet potatoMaple pork steaks pan-fried over medium heat with roast sweet potato and green beans: steaks for four, 50 minutes.
• Pan-seared lamb leg chopsLamb leg chops rubbed with garlic and rosemary, seared in a hot pan and rested. 1 kg of leg chops feeds four in 25 minutes.
• Pan-seared New York steakNew York steak for two, seared in a hot pan with the fat strip rendered crisp and a rosemary butter baste. Twenty minutes.
• Pea and ham soupPea and ham soup simmered for two and a half hours with 1 kg of smoked ham hocks, split peas and vegetables. Feeds six, no stock needed.
• Pepper sausages with onion gravyPepper sausages with onion gravy: 750 g of Worcestershire cracked black pepper sausages browned and simmered in a simple onion gravy. Serves four.
• Pork and ginger lettuce cupsPork mince browned hard with garlic, ginger, soy and oyster sauce, spooned into crisp lettuce cups: 600 g of mince feeds four in 20 minutes.
• Pork scotch fillet with mustard cream saucePork scotch fillet steaks seared and rested, with a pan sauce of garlic, cream and Dijon mustard: 1 kg feeds four in about 25 minutes.
• Red wine beef short ribsBeef short ribs browned and braised in red wine and stock for three hours until the meat slides off the bone: 1 kg of short ribs for four.
• Red wine lamb shanksLamb shanks browned and braised in red wine, tomato and stock until the meat comes off the bone. Two 1 kg packs feed four.
• Red wine roast beefThe shop's red wine roasting beef over onion, carrot and baby potatoes, with a gravy from the tray: 1 kg feeds four, one tray, about an hour and a half.
• Red wine steak with garlic potatoesRed wine steak, already marinated, cooked on a hot barbecue or pan with garlic roast baby potatoes and beans: dinner for four in 50 minutes.
• Reverse-seared cattleman cutletThick cattleman cutlets on the bone, cooked slowly in a low oven and seared at the end. Pink from edge to edge with a crust. One hour for two.
• Rich beef stewGravy beef stewed slowly with onion, carrot and potato until the sauce thickens itself: 1 kg of gravy beef feeds six. Two and a half hours on the stove.
• Roast chicken mignon with garlic potatoesChicken mignon roasted on top of garlic and rosemary baby potatoes in one tray: 1 kg of mignon feeds four, 50 minutes, one tray to wash.
• Roast lamb scrolls with crispy potatoesLamb scrolls roasted to 75°C beside rosemary baby potatoes, with green beans: scrolls for four, 65 minutes, two trays and no meat prep.
• Rosemary lamb chump chopsThick lamb chump chops rubbed with rosemary and garlic, grilled at medium-high and rested: 1 kg of chops feeds four in 30 minutes.
• Sausages and mashSausages and mash for four: 750 g of thick sausages cooked slowly on medium heat, with buttery mash and golden onion gravy. Ready in 35 minutes.
• Slow cooker chuck steakChuck steak in the slow cooker with potato, carrot and stock: 1 kg of chuck, 15 minutes of work in the morning, dinner for six at night.
• Slow-braised beef osso buccoOsso bucco dusted in flour, browned and braised in tomato and stock for three hours: 1 kg of osso bucco for four, with the marrow left in the bone.
• Slow-cooked blade steak and gravyBlade steak braised in the oven with carrot, onion and a rich gravy for three hours: 1 kg of blade for four, hands-off after the first 20 minutes.
• Slow-cooked lamb curryLamb curry with coconut milk, tomato and potato, simmered low until the meat is fork tender: 1 kg of diced lamb feeds six in two and a quarter hours.
• Slow-roasted boneless lamb legBoneless lamb leg rubbed with garlic, rosemary and lemon, roasted at 160°C and rested: 1 kg of lamb leg feeds six in 90 minutes.
• Slow-roasted crispy lamb breastLamb breast rubbed with cumin and smoked paprika, roasted low on a rack, then crisped at 220°C. Two 1 kg packs feed four.
• Slow-roasted pork neckPork neck rubbed with garlic, paprika and brown sugar, then roasted covered at 150°C for four hours. One 1 kg neck feeds four.
• Steak Diane tuckerbag with roast vegetablesSteak Diane tuckerbags baked at 190°C beside a tray of roast potato, pumpkin and carrot: one tuckerbag a person, 60 minutes, two trays.
• Steak sandwich with caramelised onionMinute steak cooked in under a minute a side, with slow-cooked onions in a toasted roll: 500 g of minute steak makes four sandwiches in 35 minutes.
• Sticky BBQ beef spare ribsBeef spare ribs cooked low in a covered dish for three hours, then glazed hot until sticky: 1 kg of spare ribs for four, mostly oven time.
• Sticky BBQ pork spare ribsPork spare ribs cooked covered in a low oven for two hours, then glazed hot until sticky: 1 kg of spare ribs feeds four. Mostly oven time.
• Sticky honey soy chicken thighsChicken thighs baked in a honey, soy, garlic and ginger glaze until sticky: 1 kg of thighs feeds four, 45 minutes, most of it in the oven.
• Sticky lamb ribletsLamb riblets in a honey and soy glaze, baked slowly under foil, then finished hot until sticky. 1 kg of riblets feeds four.
• Sticky plum pork ribsBBQ plum pork spare ribs cooked covered at 150°C for two hours, then glazed hot until sticky: ribs for four, 2 hours 25 minutes.
• Thai basil chickenThai basil chicken from 600 g of chicken mince: a hot wok, chilli, garlic and fish sauce, basil stirred through at the end. Dinner for four in 20 minutes.
• Topside steak with onion gravyTopside steak browned and simmered gently in onion gravy until it cuts with a fork: 1 kg of topside for four, about two hours in a covered pot.