One of the leanest cuts on the animal — and the slow cooker's best friend
Round comes from the hindquarter and is one of the leaner, harder-working cuts on the animal. Your round arrives cut into thin steaks — but they're not for a hot pan and a quick sear. Round is a cut that suits time, and given that time it produces something wonderfully tender and deeply flavoured. It's in all four of your share packs, so this is a recipe you'll come back to again and again.
Sear the round steaks in a hot pan with olive oil until deeply browned on both sides. Remove.
~460g round steaksolive oilIn the same pan, sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute more.
1 onion4 cloves garlicAdd the wine and let it bubble for 2 minutes, scraping up any browned bits.
1/2 cup red wineAdd the crushed tomatoes, olives, capers, and fresh oregano. Season well.
1 x 400g tin crushed tomatoes1/2 cup olives2 tbsp capersfresh oreganoReturn the steaks to the sauce. Cover and cook on the lowest heat (or in a 140°C oven) for 2.5–3 hours — or transfer everything to a slow cooker on LOW for 4 hours — until completely tender.
Slice the steaks thickly or shred them through the sauce, then serve over soft polenta or with plenty of crusty bread to mop up the sauce.
polenta or crusty breadIn every beef share — Round (~460g)
💡 Always sear the round steaks before slow-cooking. The browning creates flavour compounds that the slow cooker itself cannot generate — skipping it results in a grey, flavour-poor result.
Round in every pack — here's how to make it magnificent every time. Join the Your Farmer community. 🫙
Three Simple Steps
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
Subscribe to a share of the harvest, or start with a one-off fixed pack.
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
We deliver in a reusable esky we collect next time. No couriers, no waste.
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
Greek-Style Lamb Roast with Lemon and Oregano
Lemon, oregano and time — the Greek family-table treatment for the whole cut
Every Greek family has a version of this and none of them are wrong. Garlic, dried oregano and lemon get worked deep into the lamb, potatoes go underneath to catch everything that falls, and the oven runs slow enough that nobody has to watch it. What comes out isn't pink, carve-at-the-table lamb — it's the other thing entirely: golden on top, giving underneath, with lemony potatoes that half the table will fight over harder than the meat. It's Sunday cooking from a country that takes Sundays seriously.
Read moreabout Greek-Style Lamb Roast with Lemon and Oregano
Low-and-Slow BBQ Lamb Ribs with Dry Rub
Paprika, brown sugar, patience — American barbecue discipline meets Australian lamb
This is the recipe for the day you've decided the barbecue is the afternoon's entertainment, not just the cooking appliance. No foil, no shortcuts: a paprika and brown sugar rub, a hooded barbecue held low around 140C, and three or so unhurried hours while the fat renders, the spice sets into proper bark and the smell slowly takes over the street. Lamb ribs suit the American low-and-slow treatment better than most people expect — they're smaller and fattier than pork ribs, so you get all the bark in less time. Pour something cold. This one's a sit-outside recipe.
Grilled Chump Chops with Warm Lentil Salad
Charred chops over mustardy lentils — the bistro order, made at home
Walk into any honest bistro in France and there'll be lamb with lentils somewhere on the board. It works because the two halves trade favours — earthy lentils soak up the lamb's resting juices, and a sharp Dijon dressing cuts the richness of a properly charred chop. The lentils simmer away on their own for twenty-five minutes while you see to the chops, so the timing looks after itself. Hearty without being heavy, smart enough for guests, and most of it comes from the pantry.
Share:
BBQ Steak Night, Done Right: Grass-Fed Beef on the Barbie
Topside: The Underrated Roasting Cut That Loves a Low Oven