TENDER LAMB BACKSTRAP
Purchase your fresh lamb backstrap from the Warrnambool meat barn and coat in a homemade marinade using olive oil, ground pepper, chilli flakes and freshly chopped parsley. The key ingredients to the flavour are a Himalayan salt, and cumin flavoured Baharat rub, both from the screaming seeds range available for purchase at the Meat Barn.
Barbeque your lamb to perfection and accompany with refreshing cucumber yoghurt and lemon wedges.
SOUTHWEST STYLE BRAISED PORK CHOPS
Cook your pork shoulder chops in a large pan on medium heat until lightly browned on both sides.
Add ½ cup of water, some ground pepper, and our screaming seeds Caribbean chilli seasoning and simmer on low heat for 20 mins.
Add to this a jar of Lana’s garden rhubarb chilli salsa and a teaspoon of raw sugar, cover and cook for a further 25-30 minutes or until the pork is nice and tender.
This recipe is also a great excuse to bring out the slow cooker during winter time.
BUFFALO FLAVORED WINGS
Coming into the footy season we have finger licking good Buffalo Wings.
Purchase some buffalo wings along with the ‘rub some chicken’ buffalo sauce. This can be used as both a marinade or a sauce. Cover wings in the sauce and refrigerate for 1 hour
Cook for approximately 45 minutes at 200° or until no longer pink in the center. Make sure to turn wings over halfway to ensure they are evenly cooked.
Serve with chips and some ‘rub some chicken’ dipping sauce.
Enjoy the perfect weekender football feed.
SMOKED BRISKET W/RUBS
We have another great dinner idea for the weekend, using a smoker and Weber or other similar appliances we can slow cook the beef brisket to perfection which can be purchased from The Meat Barn.
Start by preheating the smoker a couple of hours before the cooking process.
Prepare meat with any of our rub seasonings to suit your taste buds (we have a large variety at The Meat Barn) and smoke for no more than 2 hours at 50-55°. If this isn’t an option for you that’s okay just continue to the next step.
Cook brisket in a slow cooker or more ideally a Weber for 8-10 hours at 100-120° (low), cooking times to be used as a guide only.
Serve in a burger bun with your favourite fillings (pickles, lettuce, coleslaw and cheese) and enjoy.
BUTTERFLY LAMB WITH GREEK WRAPS
Come in and purchase some plain butterfly lamb and create a mouth-watering Greek wrap from home.
The key ingredients involve seasoning the lamb with the screaming seeds ‘Greek Seasoning’ spice which can be purchased from The Meat Barn.
Grill on the BBQ or roast for succulent results. Combine with tzatziki sauce, fresh lettuce and other fillings that you desire in a wrap or souvlaki and enjoy.