Roasting (Oven Method): Preheat oven to 200°C fan-forced (220°C conventional). Sear (optional): For extra flavour, brown the lamb in a hot pan on all sides for 3–4 minutes…
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Classic Roast Lamb Leg 1.8 kg lamb leg (bone in)3 anchovy fillets (chopped)3 tbs capers (drained and rinsed)1 tsp dried oregano1 tsp dried mint1 tsp dried thyme1/4…
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Preparation: Remove your roast from the packaging and pat the rind completely dry with paper towel. For best results, place it uncovered in the fridge for 1 hour…
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Preparation: Remove your roast from the packaging and pat it dry thoroughly with paper towel. For the best crackling, place the roast uncovered in the fridge for 1…
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Method 1: Classic Roast Pork Belly (Crispy Crackling) Perfect for a show-stopping centrepiece — rich, golden crackling and melt-in-your-mouth pork. Ingredients 1.5–2kg Gooralie Free Range Pork Belly 1…
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Ingredients 1 Budd’s Free Range Breast Turducken (approx. 3.5kg) 2 tablespoons olive oil or melted butter Sea salt & cracked black pepper Optional: Fresh herbs (rosemary, thyme) Optional…
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