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/
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.
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.
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.
This salad calls for chicory, which is a terrific bitter green, the perfect balance for the richness of the pork. The leaves balance out the sweetness of the pork and the vinegar from the walnuts.
