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Lamb Backstrap With Moroccan Salad

We love seeing how our customers whip up amazing dinners at home. A bit thanks to  Michael for sharing!  Check out his finished creation! Pictured below

Recipe Credit:

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  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon chopped coriander
  • 4 garlic cloves, finely chopped
  • 2 teaspoons harissa (see notes)
  • 1 teaspoon dried thyme
  • 1/2 cup (125ml) olive oil
  • 1/4 cup (60ml) lemon juice
  • 2 teaspoons ground cumin
  • 2 x 350g lamb backstraps, trimmed


  • 1/2 cup (100g) couscous
  • 1 tablespoon harissa
  • 100ml olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon coriander leaves, chopped, plus whole leaves to serve
  • 1 tablespoon mint leaves, chopped, plus whole leaves to serve
  • 100g whole blanched almonds
  • 2 butter lettuces, leaves separated
  • 6 spring onions, thinly sliced on an angle


  • 1.
    For marinade, combine parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice and cumin in a bowl. Add lamb and turn to coat. Chill for at least 1 hour or overnight.
  • 2.
    For the salad, place the couscous in a heatproof bowl. Pour over 1/2 cup (125ml) boiling water, cover and set aside for 5 minutes, then fluff up with a fork. Cool. Combine harissa, 1/3 cup (80ml) olive oil, lime juice and chopped coriander and mint. Season, then set aside.
  • 3.
    Heat remaining oil in a small frypan over medium-high heat and cook almonds, turning, for 1-2 minutes until golden. Drain on paper towel and season with sea salt.
  • 4.
    Preheat barbecue or chargrill pan to medium-high heat, then cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Remove from heat and set aside to rest for 5 minutes.
  • 5.
    Arrange lettuce on a platter, top with couscous and almonds, and drizzle with the dressing. Scatter with extra mint and coriander leaves, and spring onions. Thickly slice lamb and serve with salad.

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