Understanding your roast — and making it sing
A 1.4kg grass-fed roast is a generous, meaningful piece of meat. It is the heart of a Sunday dinner, the source of Monday's leftovers, and Tuesday's sandwich. Grass-fed beef has less intramuscular fat than grain-fed, so heat management is everything — a lower, slower oven rewards you far more than a blasting hot one.
Bring the roast to room temperature — remove from the fridge 45 minutes before cooking.
~1.4kg roastScore the surface and push garlic slivers and rosemary into the cuts. Rub all over with mustard and olive oil. Season generously with salt and pepper.
4 cloves garlicrosemary sprigs2 tbsp Dijon mustard2 tbsp olive oilSear in an oven-proof pan over high heat until browned on all sides.
Roast at 160°C — approximately 25 minutes per 500g for medium-rare (internal temperature 57°C). Use a meat thermometer for accuracy.
Rest, loosely covered with foil, for at least 20 minutes.
Deglaze the roasting pan with wine over medium heat, scraping up all the browned bits. Add the stock and reduce by half until slightly syrupy. Season.
1 cup red wine500ml beef stockCarve against the grain and serve with the pan jus.
Pack A & Pack C shares — Roast (~1.4kg)
💡 Rest your roast for at least 20 minutes before carving. The juices redistribute throughout the meat rather than running onto the board. This is not optional.
Leftover roast beef is one of the great kitchen assets. Slice thinly for sandwiches with horseradish and rocket. Shred and toss through a stir-fry. Dice into a hash with potatoes and eggs. Never waste a roast.
Pack A and Pack C bring you a roast. We bring you the recipes. Join the Your Farmer community. 🔥
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Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
Bulk Pastured Full Lamb - Cut-up Your Way
Irish Stew with Lamb Forequarter Chops
Lamb, potato, onion and patience — the stew that proves restraint is a skill
The original Irish stew had three ingredients and a fierce loyalty to all of them: bone-in forequarter or neck chops, potatoes, and onions, layered in a pot and left entirely alone. No browning, no wine, no clever additions — the courage of this dish is in what it leaves out. The bones make the broth, the bottom layer of potatoes melts into it as a thickener, and the top layer steams whole. Two hours later you ladle out something so much greater than its parts that you'll understand why the Irish never let anyone improve it.
Herb and Dijon-Crusted Lamb Cutlets
Bistro looks from the standard four-pack
You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.
The curry that cooks until the sauce becomes part of the beef
Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.
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Grass-Fed Beef Stew with Root Vegetables: The Original Slow Food
Scotch Fillet with Compound Butter: The Premium Weeknight Steak