This recipe takes all the best parts of France's most famous entrée, transforming it into a rich sauce to envelop the tender beef. The beauty of this dish is that we braise a piece of chuck whole, meaning it cooks evenly and is impressive to pull apart at the table. It's a true one-pot-wonder where the onions are caramelised before the beef is braised slowly for hours with stock, thyme and verjus. The result is a deeply savoury braise made to be served with buttery mash. The leftovers make a wonderful base for a pot pie, too.  Ingredients 1.8 kilo whole piece of beef chuck steak 1 ki ..read more

This dish is warming and hearty enough for cooler evenings, yet with the freshness and vibrancy of some of the season's best green vegetables. It also makes the most of the sensational local lamb we have in store. The lamb does take some time in the oven, but needs very little attention so lets you carry on with life in the meantime. Ingredients 2 cloves garlic, peeled and crushed Finely grated zest of 2 lemons 2 tbs finely chopped oregano 3 tbs olive oil 2 tbs Murray River salt 1 x 2.5kg lamb shoulder on the bone 250ml chicken stock 1kg broad beans, podded and blanched 4 large artichokes, ha ..read more

Delicious served with a healthy amount of chimichurri sauce, a whole roasted scotch fillet is best shared when thinly sliced at the table.  Ingredients Rolled Beef Scotch Fillet Murray Grey Sea Salt Olive oil   Method Leave the trussed scotch fillet at room temperature for half an hour before cooking. Preheat the oven to 220C. Rub the whole scotch fillet with sea salt and olive oil until lightly coated all over. Place the scotch fillet on an oven tray then into the hot oven at roast for 20 minutes then turn down the temperature to 200C. Roast the scotch fillet using the following g ..read more

Our pork belly recipe is deliciously crunchy and moist. The meat is scored, covered in a reasonable amount of salt, and then baked. If it doesn't crisp, simply return to the oven under a grill, watching the skin until it reaches crackling perfection. The salt helps dry out the crust, as does the hot oven. Crisp Pork Belly Recipe SERVES 2-4 Ingredients 1.2kg piece pork belly 4 tbsp fine salt Method Using the tip of a sharp, thin knife or a metal skewer, prick holes all over the skin of the pork belly. Sprinkle the salt all over the skin in an even layer. Preheat your oven to 240°C ..read more

In this simple technique for a roast leg of lamb, the quality of the lamb shines. The leg needs to be rubbed with olive oil and salt, before roasting for just over an hour. We prefer to serve ours with our lamb sauce, potato gratin and a bright green salad. Ingredients A leg of lamb (approximately 1.8kg) Olive oil Salt To serve Meatsmith lamb sauce   Method Prepare the leg of lamb by placing it on a rack inside a roasting dish. Coat the lamb with a tablespoon of olive oil and an even sprinkling of salt. Place the roasting dish into the oven and cook for 70 minutes or until the lamb reache ..read more

We source our rabbits from Gippsland. For Easter, we debone and stuff a whole rabbit with a fragrant mixture of farro, orange and currants. Our butchers then expertly truss into a ballotine for easy carving. In this technique, we favour a type of reverse searing: the ballotine is poached inside its vacuum-sealed bag before being seared and caramelised in a pan with butter, garlic and thyme. Ingredients A rabbit ballotine Olive oil 100g cold butter, diced Sprig of thyme Five cloves of garlic Salt For the pan sauce A jar of Meatsmith chicken stock Method Choose a pan that will fit the rabbit bal ..read more

Our Otway pork collar has been rolled and pre-seasoned with confit fennel and leek. It’s simple to prepare - only needing to be slicked with oil, salted and roasted for just over an hour. Ingredients A rolled pork collar Olive oil Salt To serve Meatsmith chicken stock   Method Preheat the oven to 180C. Place the pork skin side up onto a rack inside a roasting dish. Drizzle the pork with a tablespoon of olive oil and season generously with salt. Place the pork into the oven and roast for an hour, then turn the oven up to 230C and roast for a further 10 minutes. Remove the pork from the ove ..read more

We source our rabbits from Gippsland. For Easter, we debone and stuff a whole rabbit with a fragrant mixture of farro, orange and currents. Our butchers then expertly truss into a ballotine for easy carving. In this technique, we favour a type of reverse searing: the ballotine is poached inside its vacuum-sealed bag before being seared and caramelised in a pan with butter, garlic and thyme. Ingredients A rabbit ballotine Olive oil 100g cold butter, diced Sprig of thyme Five cloves of garlic Salt For the pan sauce A jar of Meatsmith chicken stock Method Choose a pan that will fit the rabbit bal ..read more

A torchon is a classic French butcher’s cut where a fillet is seasoned and rolled into a coil. Here, we’ve deboned a Yeringberg lamb leg and seasoned with parsley and garlic, before wrapping it in vine leaves. In this technique, we recommend searing and then roasting the lamb in a preheated oven. Ingredients A lamb and vine leaf torchon Olive oil Salt To serve A lemon Meatsmith lamb sauce Method Preheat the oven to 150C. In a large oven-proof frying pan, heat a tablespoon of olive oil over medium heat. Seal the lamb torchon by gently rolling around in the pan until golden brown on all sides. T ..read more

The saddle is one of the most tender cuts of venison. For Easter, we stuff and roll it with prunes and cabbage, making it easy to carve at the table. Ingredients A rolled venison saddle Olive oil Salt To serve Meatsmith red wine jus   Method Preheat the oven to 160C. In a large oven-proof frying pan, heat a tablespoon of olive oil over medium heat. Gently brown the venison on the pan till well caramelised. PreviousNext Transfer the pan to the oven and cook for about 45 minutes or until its internal temperature reaches 50C. Once cooked, set the saddle aside for 15 minutes before carv ..read more