Once you decide to bbq the next question is “Will I bbq steaks, burgers, or will I be more adventurous and try a butterflied leg of lamb?”
We have a very comprehensive range of meats for the bbq season. Our steaks are a real treat as they are hand selected and dry aged, they are a really special treat on the BBQ with some cracked black pepper and salt added just before you pop them on the Barbie.
A wide range of sausages – try our Italian range which are a really meaty sausage and requires slow cooking or even a few minutes in boiling water and then brown off on the BBQ. Our spinach and cheese variety are extremely popular but also the tomato and pesto is catching on fast with our many customers near and far. Our Lincolnshire sausages have been around for years and are definitely a hot favourite with our regular breakfast sausage which won the “The Best Sausage in Europe in 2012”.
We also cater for those who wish to remain healthier even in the BBQ season. What about our famous Turkey Burgers and Sausages. All of these are made in the store daily and we have plain burgers/sweet chilli and kale/piri piri/ curried turkey meat balls/turkey rashers and there is more.
Of course chicken is still a firm favourite with most of the population and here we can offer plain and marinated varieties. Great value in chicken breast with different marinades are really good on the BBQ. Chicken skewers with or without veg is also possible. A lot of these options are also gluten free with I know is a great benefit for those of us that need that aspect of the diet catered for.
That brings me to lamb and again those of you who are well used to using the bbq will be far more adventurous than those of you just using it now and again. A butterflied leg of lamb on the BBQ is an amazing treat but requires time and effort. I will put up a recipe for you to follow and hopefully you too will be proficient in your barbequing this summer. You can simply go for lamb grill sticks plain or marinated, lamb cutlets or shoulder lamb chops are all fab on the bbq.
Finally don’t forget pork – lots of our pork chops have a nice marinade which makes them more interesting and tasty on the bbq. I am told that shoulder of pork is amazing on the BBQ but requires very slow cooking in order for it to end up like pulled pork. I have never tried that but it is on my menu for this summer when I do a family BBQ. I am getting hungry at the thought of it served up with a nice bbq sauce and some nice floury babs.
An invitation to a BBQ is always a special occasion. Let it be for a family or a large crowd of adults the same amount of preparation is required. So let’s assume you are catering for a crowd of 10 people (5 adults and 5 children). The cost of the meat for this amount of people could be as little as €20 which works out at €2 per person. It would include 10 Steak burgers/4 peppered steaks/4 pork ribs/7 chicken pieces/pkt of BBQ sausages. Of course most people will serve some salad on the side and even a baked potato (5k bag of roosters €3.50). After that the wine and soft drinks for the kids but really you could get away with a spend of €50/€60 which works out at only €6 per person. (The price of a coffee and cake in a cafeteria). I really see that as amazing value for a family and even on a tight financial budget it is real value for money. By the way the quality is also first class and the sausages are European Award winning sausages.
At the BBQ Capital of Ashbourne we are on hand to give you all the help and advice to get you through the occasion.
Here is an idea for a Butterflied Leg of Lamb
- 1 butterflied boneless leg of lamb
- The Butcher will do all this for you
- ¼ cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 clove of garlic crushed
- 1 teaspoon salt
- freshly ground black pepper
- 1 small red onion, cut into ½-inch slices
- Extra-virgin olive oil
- ½ pound ripe cherry tomatoes, halved vertically
2 tablespoons finely chopped oil-packed sun-dried tomato halves, drained
- 2 tablespoons finely chopped fresh mint leaves
- A bag of spinach or salad leaves
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- In a small bowl whisk the marinade ingredients. Place the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 12 hours, turning occasionally.
- Place the lamb on the bbq, cook for 5/7 minutes on each side and close the cover each time.
- Reduce the heat to low and leave covered and cook for a further 20/25 minutes depending on your finished taste. If you like it pink reduce that time to 15/20 minutes.
- Remove lamb from the bbq and cover with foil for a further 15 minutes before carving.
Serve sliced with the salad and dressing and enjoy!!!!