The cut that makes everyone put their phones down
A rack of grass-fed beef ribs arriving in your Pack B or Pack D is a very good reason to plan ahead. These are a plan-ahead commitment — a couple of hours in the rub, then four in the oven — that requires almost no active work and produces something genuinely spectacular. Plan your ribs on a day when you're home, the oven can do its thing, and dinner is the event.
Remove the membrane from the back of the ribs.
~1.2kg beef ribsCombine all dry rub ingredients and rub generously all over the ribs. Refrigerate for a minimum of 2 hours — overnight is even better if you can plan ahead.
2 tbsp smoked paprika1 tbsp brown sugar1 tbsp ground cumin2 tsp garlic powderPreheat oven to 150°C.
Place ribs in a roasting tin, add the water or stock to the base, and cover tightly with foil.
1/2 cup water or beef stockRoast for 3.5–4 hours until very tender.
Remove foil. Brush generously with BBQ sauce or glaze. Raise temperature to 200°C and cook for a further 20–30 minutes until caramelised.
BBQ sauce or glazeRest for 10 minutes before serving.
Pack B & Pack D shares — Ribs (~1.2kg)
💡 Remove the membrane from the back of the ribs before cooking — it stays tough regardless of cook time. Slide a knife under it at one end, grab with a paper towel for grip, and pull off in one piece.
Pack B and D bring your ribs. Friday night is sorted. 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
Greek-Style Lamb Roast with Lemon and Oregano
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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
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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.
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