Barbecuing a Leg of Lamb

Grilling a Leg of Lamb

Not sure about grilling a leg of lamb on the BBQ? Read this!

Bone-in or boneless, butterflied or boned and rolled, a leg of lamb is a wonderfully rich piece of meat that makes not only a great Easter Sunday dinner, but also and incredible family BBQ!

If you are not sure abut grilling a leg of lamb, here are some tips:

1. Don’t be afraid of  trying new seasonings & dry rubs

While marinades are great and mint sauce is the perfect accompaniment for a lamb roast, when the subject is grass-fed Irish Lamb on BBQ, I love a rich, fresh herb rub, with a good hint of spice on my meat… and when it comes to seasoning, the sky is the limit so use your imagination, the ingredients in your cupboard or dig into your herb garden, and have fun!

I love to use a thick garlic and Himalayan salt homemade paste combined with fresh rosemary, red chillies, thyme and mint, all crushed together in a pestle and mortar – and go heavy on the rub, as, specially if you are grilling a whole leg of lamb, the crust is only a small part of the bite… and we know you are all about the flavour!

2. Control your temperature

Lamb is a meat that really shines when it is cooked to medium rare, around 55C!

In order to avoid over cooking, use a grill thermometer with a remote probe, this keeps the BBQ lid down while still maintaining an ever critical eye over the grilling process. Keep the grill at medium heat, around 200 degrees.

3. Bone in, Boned and Rolled or Butterflied?

As a butcher (and, of course, a meat lover), I love to grill all my meats bone-in… there is just so much more flavour to it… not to mention the overall visual appeal of a whole leg of lamb on the grill, with the meat falling off the bone. It’s an epic moment and makes my barbecue!

But of course, while the bone looks great, it makes carving a little more difficult so if the idea is a quicker BBQ or to go from grill to plate in seconds, boneless is the way to go.

Now it’s up to you… call in the shop, take a leg home and let us know what you think! And don’t forget to share your photos and tag us!

Hugh


nutrition for kids

Development & nutrition for kids

Children and adolescent development and nutrition!

Child development and nutrition

As many of you may know the growth and development of children and adolescents is heavily reliant on good nutrition obtained from their diets.

The growth spurts for girls starts between the ages 8-12 and for boys starts between 10-14. Therefore, the period before and during these ages are crucial for ensuring our children are getting good quality food, good nutrition, to fulfil their potential.

Vital nutrients

One of the many nutrients required for optimum nutrition is protein. Protein, comprised of amino acids are the building blocks for growth and repair and is key in the pathway for reaching optimal energy. Other nutrients required include iron, B-vitamins, vitamin C, selenium, vitamin A and magnesium.

But how do we get our children to eat all these vital nutrients without making complicated recipes? Easy… meat from your local butchers contains all the listed nutrients required for optimum health.

It’s that simple! Your local craft butcher, provides quality and locally sourced meat so you feel comforted in the fact your feeding your family with nutritious food. Lean red meat, is an excellent source of protein and iron.

Iron from meat is the most readily absorbable form of iron from food sources. When iron is consumed in combination with vitamin C it is absorbed even faster. So, another reason of adding rich greens and colourful vegetables alongside your lean steak or burger.

Local butchers

One of the major benefits of buying your beef from your local butchers you know its grass-fed. You may say so what? Well studies have done comparisons between grass fed beef and grain fed beef and the nutritional differences are worth mentioning.

Grass fed beef are higher in omega-3 fatty acids and conjugated linoleic acid (CLAs) Omega 3s provide a role in optimum cognitive development (essential for those that are studying hard) and are good for heart health.

If you haven’t heard of CLAs, they are powerful polyunsaturated fatty acids that can only be obtained from the diet and have many health benefits including helping to build muscle and discourage weight gain. They also contained more anti-oxidants such as Vitamin A and E.

Meat is extremely versatile, especially for children and teenagers. Ask your own butcher to trim of any
excess fat when buying red meat such as beef and lamb. This ensures you are getting the vital nutrients and avoiding the saturated fats.

Homemade dishes

Other lean meats such as chicken, and trimmed pork do not contain as much iron but contain good sources of protein to keep their energy up for their activities and of course concentrating in school. Lean meat can be used to make healthy homemade dishes such as casseroles, stir-fries, curries, stews, roasts and salads.

It is recommended young children and teenagers eat 1-2 servings of protein each day. Meat as a good source of protein can be consumed 3 -4 days per weeks. Other sources of protein include eggs, nuts seeds, legumes and fish. Try to eat at least 2 portions of oily fish per week also.

If you have any topics you would like covered or have any questions, send me a message filling the form below and an email to marketing@hmbutchers.com!

Chat soon, MJ


Smoked Collar Bacon BLT Cups

Dry Sweet Cured Smoked Collar Bacon BLT Cups

Because everything is better in a bacon cup!

This is a pick me up, quick and simple Smokin’ BLT Cup recipe that will brighten up everyone’s week!

Ingredients

  • 12 slices of The Smokin’ Butcher dry sweet cured smoked collar bacon – get it in-store!
  • 1/2 cup Greek yogurt
  • 2 tsp. lemon juice
  • 2 tbsp. chopped spring onions, plus more for garnish
  • Freshly ground black pepper
  • 2 cups halved cherry tomatoes
  • head of iceberg lettuce, chopped
  • avocado, chopped

Method

  1. Preheat oven to 200°C. Invert a muffin tin upside down onto a large rimmed baking sheet.
  2. Cut 8 slices of bacon in half crosswise. Lay two of the halved strips onto an inverted muffin tin cup in the shape of a cross. Weave two more half pieces on both sides to create a mini weave. Wrap the entire cup with a whole slice of bacon.
  3. Repeat to make three more cups. Bake until crispy, about 20 minutes. Let cool for at least 15 minutes.
  4. Make dressing: In a medium bowl, whisk together Greek yogurt, lemon juice and spring onion and season with salt and pepper. Add tomatoes and lettuce and toss to coat.
  5. Remove bacon cups from muffin tin and fill with dressed lettuce and tomatoes. Garnish with more spring onions and serve.
  6. Serve with a nice glass of your favourite local American Pale Ale – and don’t forget to share your photos & tag us!

For more recipes and tips, check my Butchers Block page!


bbq Pulled pork

The Best Pulled Pork Sandwich

The Best Pulled Pork Sandwich for your 4th of July

bbq Pulled pork

You don’t need a big smoker or the crockpot to make a great pulled pork. Fire up the charcoal grill and enjoy the tastiest pulled pork ever!

We are sure having a great summer this year… lots of sunny weekends, BBQs and garden parties! So, for this 4th of July week, we’ve decided to share a very special American-style recipe, a pulled pork that will definitely take your weekend BBQ to a whole other level!

Here is our take on the traditional pulled pork, a four hour slow barbecued pulled pork sandwich with aged cheddar cheese and purple slaw

INGREDIENTS – serves 6

For the pork

  • 2kg Pork shoulder off the bone
  • 2 Large onions sliced
  • 1 Garlic bulb peeled
  • 500ml of your favourite Apple sauce or Apple Relish
  • 1 bunch  Thyme
  • 100g of your favourite BBQ rub
  • ½ cup Dark brown sugar (Muscovado for best results)
  • 1/2 cup rapeseed oil
  • 1 pint Water
  • 4 cups of wood chips

For the Slaw

  • 1 small head red cabbage thinly sliced
  • 2 Carrot grated
  • 1  Red onion thinly sliced
  • 200g Mayonnaise
  • 1 tbl Dijon mustard
  • 2 tbl Brown sugar
  • 1 tbl  Sea salt
  • 3 tbl  Cider vinegar

For the sandwich

  • 6 Brioche burger baps
  • 100g Aged cheddar cheese sliced

Method

For the Shoulder

  1. Trim the excess fat from the top of the pork to allow the rub to better penetrate the meat
  2. Coat the pork with the oil, half of the Apple relish and massage in the BBQ Rub and the brown sugar into the meat and rest it for about 30minutes.
  3. While you wait, make 4 wood chip packets: lay one sheet of foil down, add approximately 1 cup of wood chips and close the packet tightly to form a flat package. Poke holes in the top of the packet to allow the smoke to come out. Make another 3.
  4. In a deep oven dish place the water, onions, whole garlic, thyme and the remaining Apple relish and place the pork shoulder on top.
  5. Cover the the tray with greaseproof paper then tin foil, make sure that all the c
    orners are tucked in nicely and that no steam will be able to escape from the tray when cooking.
  6. Place the pork shoulder into a preheated barbecue at 150c and leave it for four hours, basting the pork with the liquids from the tray and checking the temperature every 30 minutes.
  7. Take the pork from the grill and let sit for 30 mins to rest, covered.
  8. Once rested, remove it from the tray and, on a chopping board, shred (pull) the pork using two forks.
  9. Blend the cooking juices with the onions, garlic and thyme in the blender then strain and add to the shredded pork.

For the Slaw

  1. Combine the cabbage and the sea salt and let sit for twenty minutes in a plastic container, thendrain off excess liquid.
  2. In a separate bowl, combine the mustard, vinegar, sugar and whisk until the sugar is dissolved, then combine all the ingredients together, mix well and season.
  3. To serve, spoon some of the pulled pork into the brioche bun, top with a slice of th
    e aged cheddar cheese, a spoonful of the slaw and cover with the top half of the bun.

Enjoy and don’t forget to share your photos and tag us!

Hugh


MaryJoMaguire

Introducing Mary-Jo Maguire, our in-house nutritionist!

Please welcome Mary-Jo Maguire, our in-house nutritionist!

Hi guys, I’m Mary-Jo Maguire!

I am a nutritionist and will be guest blogging here, sharing tips and discussing topics around the vast amount of benefits that all types of meat can offer.

Growing up in a family business centered around quality food and produce it was only natural I ended up following a career dedicated to food and nutrition. I have a BSc in Human Nutrition in UCD, and I am currently completing a MSc in Personalised Nutrition in the UK.

I always had a passion for healthy living, and I am a firm believer this starts at home.

Keeping it simple is key and a great place to start is your local butcher. For one you know that your meat is being sourced locally and to a top standard and you also know that meat is a nutrient dense food great for all the family.

As a nutritionist, I will be discussing topics around the vast amount of benefits that meat, poultry and more can offer. You can expect to find information on grass fed beef, bone broth and gut health, meat and children’s development, recipes and much more.

If you have any topics you would like covered or have any questions, send me a message filling the form below and an email to marketing@hmbutchers.com!

Chat soon, MJ