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Breaking News

The big news is that after 7 years of all the fun of running My Farm Shop, we are shutting up shop after delivery of the 2019 Christmas Hams.

Thank you to all the customers who have supported us to help spread the word about regenerative and sustainable production practices. We are very proud of you all and the fact that you choose to use your purchasing power to support farmers that are doing the right thing.

BUT WE'RE NOT DONE QUITE YET! We still have the 2019 Christmas hams available so that you can get that last bit of My Farm Shop hammy goodness. We also have some bacon and speck as well as some regular pork products available as part of the Christmas delivery round.

You'll still see or hear of us around the world of Regenerative Agriculture, as we're putting our energies into some exciting new projects in that space.

Serves 4 (940 kilojoules/225 calories per serve: 10g total fat, 2.8g saturated fat, 65mg sodium)


Boil the potato until nearly cooked, add the peas and cook until tender, Mash with the min sauce and keep warm.

Meawhile, trim any excess fat and sinew from the lamb. Brush with the oil and press sage into surface.

Heat a large non-stick pan over medium high heat, add lamb and cook for 4-5 minutes each side or until nearly cooked. Add the wine and mint and cook for 2 minutes. Serve with the pea mash.

Ingredients

1 potato, peeled and chopped

2 cups frozen or fresh peas

2 teaspoons mint sauce or wine vinegar

8 lean lamb cutlets or loin chops

1 tablespoon olive oil

2 tablespoons fresh chopped sage, or 1 tablespoon dried

1/2 cup white wine

2 tablespoons chopped mint

 

 

Recipe from the Victor Chang Cardiac Institute Cookbook:
Fresh and Healthy
by Sally James
.

 

 

Recipe reproduced by permission from author Sally James and photographer Alan Benson. The recipe book is available from the Victor Chang Cardiac Research Institute website