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This Week's Specials

MB Cafe

MB Cafe

MB Cafe

Busy getting children off to school? Swing by The Meat Barn café on the way home from the school drop off and enjoy a quality takeaway coffee. We use reputable Mocopan coffee and constantly receive comments on the taste. There’s also loads of free parking!

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Gourmet Sausages

Gourmet Sausages

Gourmet Sausages

Throwing a snag on the barbie may be a popular past time, but it’s The Meat Barn’s award-winning sausages that are adding a flavour delight to dinner tables across south-west Victoria.

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recipe of the week... MORE RECIPES

Cumin roasted lamb

With baked eggplant and pumpkin

Serves: 6

Ingredients:

1½ kg easy carve lamb leg
2 tsp cumin seeds
2 medium eggplant cut into 3 cm cubes
600 g peeled and seeded pumpkin, cut into 3 cm pieces
2 tbsp olive oil
2 tbsp warm honey
100 g feta cheese, crumbled
couscous or boiled baby potatoes to serve

Method:

1. Preheat the oven to 180°C. Place lamb in a roasting dish and season with salt and pepper. Sprinkle with cumin seeds. Roast for 1 hour for rare, 1 hour and 15 minutes for medium, or 1½ hours for well done.

2. Toss eggplant and pumpkin in oil and place on a tray lined with baking paper. Drizzle with the warm honey. Roast in the oven with the lamb for 40 minutes or until golden.

3. Remove lamb, cover loosely, and rest for 15 minutes before carving. Serve with the eggplant and pumpkin scattered with the feta cheese. Accompany with couscous or new potatoes.