We seem to be getting right into the deep part of spring lambs, which is sensational, and the racks last week are just beautiful eating. So whilst we are in a purple patch we might as well stay hot, and take advantage of legs of lamb from Cowra. Get a hold of one and just let it do its thing in the oven or on the BBQ. The flavour in the lambs now is incredible, I think the sheep meat industry has been very successful at quietly plugging away to continue getting the best out of crossing the right breeds for the best eating results and we are really starting to see that play out for the best.
So now you’ve loaded up and got your baked dinner sorted you need an easy BBQ option, and boy do we have it. Sensational grass fed beef from Gippsland and surrounds in Victoria is really a gem at the moment, full of spring flavour this is stand out stuff, and I really consider it a pleasure selling this sort of material, it’s up there with the best there is. Ticks the box for tenderness, flavour, and juiciness – the three real markers for awesome steak. Simply done with a smattering of olive oil and a sprinkle of salt, over the flame on the BBQ, high heat, get the crust over the outside of the product, done to medium rare for mine. A cheeky béarnaise and some steamed beans or a light salad and a heavy red, what better way to enjoy spring!
If your needing some serious value this week and have to hit a budget, this is the steal of the century, how do you go past a twin pack of chooks for 7 bucks?? A family of four is fed with the protein, or as we like to say, the centre of plate, at only $1.75 each, in this day and age I don’t know of anything that works out cheaper and as tasty and simple to cook.
Now if you need some pork on your fork – and quite frankly I think most people do, I’ve got a beauty this week with nice little pork belly portions. It’s so hard to get hold of this given its popularity in the food service markets, and to offer it at this price I am really excited. Belly is really only something we can do 3 or 4 times a year, so I certainly recommend getting a hold of a few and putting one or two in the freezer.
Now to finish off of course the need for a bacon special is like the need for a massage. You can’t live without it. So to remind and thank you, our customers, we have a really fantastic price point on a 750g pack of short cut bacon.
