273 SMITH ST. FITZROY VIC. 3065

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Recipes

SLOW ROASTED LAMB WITH CUMIN
SLOW ROASTED LAMB WITH CUMIN

A centrepiece dish that takes only a moment to prepare, a night to marinate but a whole day to cook. Slow roasted lamb shoulder topped with fried garlic, cumin salt and dried chilli.

The most fragrant aroma will fill the air of your home office/classroom/gym/studio throughout the day, rewarding you with deliciously tender, pull apart lamb. 

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PORCHETTA
PORCHETTA

Porchetta has it all - crisp crackling, tender meat and little seams of flavour and deliciousness running all the way through. At Meatsmith we make ours with rare breed Tamworth pork loin rolled with fresh herbs, fennel, chilli, lemon and garlic, and make a fabulous centrepiece for any roast meal. 

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BISTECCA ALLA FIORENTINA
BISTECCA ALLA FIORENTINA

Bistecca Fiorentina is a much-celebrated, classic and undoubtedly epic Florentine cut of beef with a huge history. At Meatsmith we use a 6 week dry-aged grain-fed O'Connor beef from Gippsland, weighing around 1.2kg each.

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VEAL COTOLETTA
VEAL COTOLETTA
Italian's version of the schnitzel. Our cotoletta is a flattened veal cutlet on the bone, crumbed with parmesan, thyme and Baker Bleu breadcrumbs. Tender, crunchy, herbaceous and salty, and on the table in mere minutes. We suggest to serve it with radicchio salad with buttermilk dressing and a lemon cheek. 
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HOW WE LIKE TO ROAST A CHICKEN
HOW WE LIKE TO ROAST A CHICKEN
This chicken is best served when you smother with butter to get the perfect crispy skin whilst retaining moisture in the meat. We serve with a fennel gratin, chicken sauce and a crisp green salad.
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COQ AU VIN
COQ AU VIN

A beautiful hearty dish to have bubbling away. Coq au vin is a wonderful French braised dish of chicken with red wine, mushrooms, lardons and garlic. 

Want the flavour but don't have the time? We have your covered, purchase our pre-prepared Coq au vin and have it ready in a fraction of the time.

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