Lamb Neck Stew (Irish Style)
The most underrated cut on the animal. Cheap, flavourful, perfect for winter. All that connective tissue breaks down into silky,... Read more
Recipes
Lamb Mince Kofta (or Rissoles)
Two ways to use lamb mince—Middle Eastern kofta or classic Aussie rissoles. Both delicious, both easy, both perfect for grass-fed... Read more
Grilled Lamb Chops with Herb Butter
Quick, simple, weeknight-friendly. These lamb chops take 10 minutes from fridge to table. Topped with herb butter while resting—absolutely delicious. Read more
Lamb Shanks with Root Vegetables
Another "what do I do with these?" cut. This is what you do. Braised lamb shanks that fall off the... Read more
Slow-Roasted Lamb Shoulder
Feed a crowd with this slow-roasted grass-fed lamb shoulder. Minimal effort, maximum flavour. Falls off the bone after 5 hours.... Read more
Beef Cheeks in Red Wine
Most people overlook beef cheeks—don't! This slow-braised recipe creates restaurant-quality, melt-in-your-mouth meat. Premium grass-fed beef from Hunter Valley. Read more
Classic Beef Mince Bolognese
You'll get a lot of mince from a whole animal—here's how to make it shine. This traditional bolognese simmers for... Read more
Beef Shin Osso Bucco
When customers ask "what do I do with the shanks?"—this is the answer. Beef shin transforms into restaurant-quality osso bucco... Read more
Simple Grilled Porterhouse
A great steak doesn't need much — just good beef, a hot grill and a little patience. This is the... Read more
Slow-Cooked Chuck Roast (Gravy Beef)
Nan's traditional Sunday roast. Low and slow until it falls apart. This is comfort food at its finest—tender grass-fed chuck... Read more