Little rolled parcels that look far cleverer than they are
Your round arrives as thin steaks — exactly what braciole-style rolls call for. Spread each steak with a spinach, feta and pine nut filling, roll it up, secure it with a toothpick, sear, and braise gently in tomato sauce until tender. The filling keeps the lean meat moist, every slice shows a spiral of green and white, and the whole plate looks like far more work than it was.
Combine all filling ingredients in a bowl.
150g baby spinach100g feta30g pine nuts2 cloves garlicLay the round steaks out flat and pat dry. If any are thicker than about 8mm, place between two sheets of baking paper and flatten gently with a rolling pin.
460g round steaksSpread the filling evenly over each steak, leaving a 1cm border. Roll each one up from the short end and secure with a toothpick through the seam.
toothpicksSeason the outside of the rolls with salt.
Sear the rolls in a hot, wide pan with olive oil until browned all over — 4–5 minutes, seam-side down first. Remove to a plate.
olive oilReduce the heat. Add the sliced garlic to the pan and cook for 30 seconds, then add the wine and let it bubble for 1 minute. Stir in the passata and thyme, and season.
2 cloves garlic125ml white wine700g passata3 sprigs thymeReturn the rolls to the pan, seam-side down, and spoon the sauce over. Cover and simmer very gently for 45–60 minutes, until the rolls are completely tender.
Rest for 5 minutes, remove the toothpicks, and serve the rolls with the sauce — over pasta, polenta, or mash.
💡 A single toothpick through the seam is all each roll needs — sear seam-side down first so it sets, and remember to pull the toothpicks out before serving. If you prefer twine, one loop around the middle does the job.
Round elevated to remarkable. 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 Mince, Sausage and Diced Beef Pack
Grass-Fed Beef and Lamb BBQ Box
Pastured Lamb Roast and Slow-Cook Box
Whole Pastured Lamb, Cut Your Way
Osso Buco-Style Braised Chump Chops with Gremolata
The Milanese treatment — chops braised low in white wine and tomato, lifted at the end by lemony gremolata
Osso buco is Milan's great braise, and the finishing touch is what makes it: gremolata, a raw scatter of lemon zest, garlic and parsley chopped fine, stirred in right at the end. Against an hour and a half of slow, rich braising, that fresh, sharp hit is a revelation — it stops the whole thing feeling heavy and makes you reach for another spoonful. Lamb chump chops stand in beautifully for the traditional veal shin here, their fat and connective tissue melting into a glossy sauce over soft polenta. It takes time, but almost none of it is yours. This is a dish to be proud of.
Read moreabout Osso Buco-Style Braised Chump Chops with Gremolata
Pea-and-ham thinking, straight from the lamb paddock
Every Australian family has a pea-and-ham soup story, and every one of those soups leans on the same trick: a bone in the pot doing the heavy lifting. This is that trick with lamb bones instead of a hock. The split peas collapse into a thick, velvety base, the bones give the broth real depth and body, and a pinch of smoked paprika stands in for the smokehouse if you want that familiar edge. It's the thriftiest pot in this whole collection — pantry peas, add-on bones, one lazy afternoon — and it eats like a hug.
T-Bone with Bearnaise from Scratch
The sauce that turns a steak into an occasion
Béarnaise has a reputation as chef's territory — it isn't. It's three egg yolks, a sharp tarragon reduction and a stream of warm butter, whisked over gentle heat until it turns thick, glossy and faintly wobbly. Twenty minutes of honest attention, most of it while the steak rests. And there's no better steak to learn it on than a grass-fed T-bone: the fillet side was born for béarnaise, and the sirloin side isn't far behind. This is occasion cooking you can pull off on an ordinary Saturday.
We'll check we deliver to your area.
Share:
Thai Beef Salad with Grass-Fed Round, Toasted Rice and Fresh Herbs
Slow Cooker Grass-Fed Pot-Roast Style Round Steaks with Root Vegetables