Welcome to the Butcher Shop.
I am not doing anymore home deliveries until further notice, but please still order and collect from a farmers market, see Going To Market page for dates.
Buy your free-range Plains Paddock Dorper Lamb here and we'll deliver to your door for free.
*Currently delivering to Melbourne Metro only.
Now that you’re purchased your plains paddock lamb at the farmers' market or here online you need to follow a few steps to make sure you best look after your meat. Lamb lasts best in a fridge running at 2 degrees c but that can be impossible in a domestic fridge. Choose what cuts you need for the week and put rest in the freezer.
When you’re ready to start cooking your Plains Paddock lamb bring it up to room temperature, work your magic, rest the meat after cooking somewhere warm and serve. If you find that the cyrovacc bags have been compromised then please take out of bag wash off lamb under tap and place on plate in fridge or re wrap and freeze. Your nose is absolutely the best guide of freshness when it comes to meat.
LAMB CUTS 101
We've put together some cooking tips for all Plains Paddock Lamb cuts
Remove from fridge, bring up to room temp, slash across, rub in your favourite marinade, or buy a boned shoulder and cut up for a succulent Indian curry.
We've all got our favourite roast leg recipes, but think about boning yours out, coating in a nutty satay sauce, cooking in Weber, serving with rice, silverbeet pilaf.
Break it down to cutlets, rub a little EVOO in and bbq, a simple iceberg salad, no fuss and get the kids to do the dishes.
A lamb belly
Honestly, my favourite cut, get out of fridge and place in large pot of water, bring to boil, then simmer whole for 1.5 hours, cool, chop into ribs with your meat cleaver, marinate with soy, seasame oil, Chinese 5 spice, bit of sugar and some rice wine vinegar (or any vinegar) cook in oven or on bbq, rice and coriander. WOW!