If you’re looking for meat delivery in Melbourne but want fresh produce that aligns with your health and nutritional needs, consider shopping at a local free-range butcher.
Free-range meat is produced from animals that have access to the outdoors. At Church Street Butcher, our meat is from animals raised on the pasture lands of southern Australia, where they enjoy a natural diet, making us a grass-fed butcher too. Our meat is also free from antibiotics and added hormones and conforms with Australia’s stringent animal welfare standards.
So it’s kind to animals and to you too — you won’t find a healthier or more enjoyable way to eat meat, especially when it’s used in a tasty recipe.
A popular and nutritious choice
Free-range lamb is one of the most popular choices for Australian meat, and it’s not hard to see why. It’s delicious and versatile, lending itself to a whole range of recipes, from curries and stir-fries to roast dishes.
It’s also a nutritious choice. Lamb is a rich source of protein and offers all nine of the essential amino acids your body requires to grow and keep healthy.
You’ll find vitamins and minerals, too, including vitamin B12, zinc and iron — all essential for growth and development.
Versatile lamb
So next time you order your meat delivery in the Melbourne area, consider fresh, tasty lamb.
Your free-range butcher in Melbourne can offer you a variety of cuts, including cutlets to sling on the barbie, shoulder cuts for slow cooking, and leg and shoulder ideal for roasting.
A simply delicious roast dish
Our recipe uses lamb shoulder for a simple roast dish. It’s an easy recipe for even a novice cook to master as it requires little input with maximum results.
For the best results, remove your lamb from the fridge 15 minutes before cooking to bring it up to room temperature. This will help it cook evenly.
You can use a thermometer to check whether your lamb is cooked perfectly. For medium-rare lamb, the internal temperature should be between 54 to 60 degrees Celsius, and for medium, 60 to 66 degrees Celsius.
Once your lamb is cooked to perfection, take it out of the oven, cover with foil and let it rest for around 15 minutes before carving. This helps the juices disperse evenly through the meat, making it beautifully moist.
The perfect pairing
We’ve paired our lamb with some simple herbs, lemon, seasoning and wine or beef stock according to your preference to complement its distinctive flavour.
You can serve your roasted lamb shoulder with simple boiled or roast potatoes and seasonal steamed veggies to keep it simple and 100% delicious and healthy.
Delicious, melt-in-your-mouth lamb. Enjoy it at your summer BBQ or as a warming winter roast!
Ingredients
- 2 kilogram Lamb shoulder (banjo cut, bone in or boneless)
- 1 Lemon (Finely grated rind only)
- 1 cup Olive oil
- 1 Rosemary (fresh) (strip the leaves and finely chop)
- 2 Garlic (Crushed or minced)
- ½ Black pepper
- 1 White wine (or beef stock alternatively)
Instructions
- Score lamb with slits 5mm deep and 25mm apart.
- Combine lemon, olive oil, rosemary, garlic and pepper. Rub all over the lamb and into slits. Cover and refrigerate for at least 2 hours or overnight.
- Preheat fan-forced* oven to 160°C.
- Place lamb in a roasting dish. Pour over white wine or beef stock. Cover dish tightly with foil, pinching around edges to seal.
- Cook for 4 hours.
- Reduce pan juices to serve with lamb.
Notes
Recipe note: *If using a conventional oven, you may need to increase temperature or allow additional cooking time
Free-range butcher delivery in Melbourne
At Church Street Butcher, we are committed to offering you quality and sustainable free-range meat — consider us your local online butcher in Melbourne!
You’ll find great-tasting free-range lamb, chicken and beef, as well as free-range pork.
Shop online for home delivery or come and see us in-store at Church Street, Brighton.
Superfood and beef salad
Butterflied Leg of Lamb with Roasted Vegetables (Tahini)
INDIAN-STYLE BARBECUED LAMB LOIN CHOPS
