Let’s take a look inside our July meat box and get inspired with some seasonal recipe ideas.
We know how difficult meal planning every night can be, so we want to inspire you to try new cuts, enjoy old favourites, and bring the joy back to your kitchen by delivering the finest organic meats to your door.
That's why we have launched our new monthly meat box. Each month, you’ll receive a curated selection of our organic, grass-fed beef, lamb, pork, chicken and seasonal specialities.
Inside Your July Meat Box
Pork Mince: A perfect balance of organic, outdoor reared minced lean pork steak and flavoursome fattier cuts.
Beef Minute Steaks: Thin-cut, lean organic steaks ideal for speedy suppers.
Pork Loin Steaks: Tender, lean organic, outdoor reared pork steak cut from the premium loin joint.
Lamb Leg, Bone In: A classic joint of our organic, grass-fed lamb.
Chicken Drumsticks: Meaty and succulent organic drumsticks, perfect for your barbecue or oven.
Beef Chipolatas with Cracked Black Pepper: Our grass-fed beef makes a wonderfully meaty alternative to traditional pork, seasoned with spicy black pepper.
Delicious Recipes to Try
Spicy Pork Lettuce Wraps
400g pork mince
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped
2 tbsp soy sauce
1 tbsp tamari
1 tbsp brown sugar
Juice of 1 lime
Fresh lettuce leaves
Fresh coriander, chopped (optional)
Sauté the onion and garlic until soft. Add the pork mince and chilli and cook until the pork is browned. Stir in soy sauce, fish sauce, brown sugar, and lime juice.
Serve the spicy pork mince in fresh lettuce leaves, garnished with coriander & quarters of lime.
Minute Steak Salad
2 beef minute steaks
2 tbsp olive oil
Mixed salad greens
Cherry tomatoes, halved
Cucumber, sliced
Red onion, thinly sliced
Balsamic vinegar
Sea salt and cracked black pepper
Season the minute steaks with salt and pepper & drizzle with a tbsp of olive oil. Heat a pan over a high heat and quickly sear the steaks for 1-2 minutes on each side. Toss the salad greens, cherry tomatoes, cucumber, and red onion together with the remaining olive oil. Slice the steaks thinly and add them to the salad. Drizzle with balsamic vinegar and serve.
Herb-Crusted Pork Loin Steaks
2 pork loin steaks
1 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 cloves garlic, crushed
Zest of 1 lemon
Preheat your oven to 180c. Mix the rosemary, thyme, garlic, and lemon zest in a small bowl and rub over the pork steaks and season well. Heat the olive oil in an ovenproof pan and sear the steaks on both sides then transfer the pan to the oven and bake for 15 minutes or until cooked through.
Mint and Garlic Roast Leg of Lamb
1 leg of lamb, bone-in, 1.2kg
2 cloves garlic, thinly sliced
1 tbsp fresh mint leaves, chopped
1 tbsp olive oil
1 cup lamb or vegetable broth
1 cup red wine (optional)
2 tbsp butter, softened
Sea salt & cracked black pepper
Using a sharp knife, make small slits all over the leg of lamb, rub the garlic, olive oil and chopped mint into the meat and season well. Add the stock and wine (if using) to a roasting dish and add the lamb. Roast in a preheated oven for about 1.5 hours, or until cooked through - an internal temperature of 55-60c for medium-rare, basting every half hour with the pan juices.
Remove the lamb from the oven and transfer it to a cutting board, cover loosely with foil and let it rest for at least 15 minutes before slicing. Serve with new potatoes and a garden salad.
Lemon & Herb Chicken Drumsticks
8 chicken drumsticks
Zest and juice of 2 lemons
3 cloves garlic, crushed
2 tbsp olive oil
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh rosemary leaves, chopped
Sea salt and cracked black pepper
In a bowl, combine the lemon zest, lemon juice, crushed garlic, olive oil, chopped herbs and a good sprinkle of sea salt and black pepper. Put the chicken drumsticks in a large bowl and pour over the herby oil. Marinate in the refrigerator for at least 1 hour, or overnight.
Preheat your grill to medium-high heat, take the drumsticks from the marinade and cook for about 20-25 minutes, turning occasionally, or until the chicken is cooked through and juices run clear. Serve hot or cold with summer salads and sides.
Beef Chipolata Traybake
8 beef chipolatas with cracked black pepper
500g new potatoes, halved
250g cherry tomatoes
1 red onion, cut into wedges
2 tbsp olive oil
1 tbsp balsamic vinegar
2 cloves garlic, bashed
1 tbsp fresh rosemary, chopped
Sea salt and cracked black pepper, to season
Mix all the ingredients in a large roasting dish until well coated. Place the tray in a preheated oven at 180c and bake for 30 minutes, or until the vegetables are tender and the chipolatas are cooked through, turning once halfway through cooking. Serve straight from the oven.
Why Choose an Organic Meat Box?
Our organic meat boxes can help you reduce food waste and be more sustainable. We send you precisely the right amount of meat needed for your meals, either for 2 or 4 people, minimising the excess that might otherwise go to waste.
All our organic meat comes from farms dedicated to animal welfare and sustainable practices, free from harmful chemicals and pesticides, for healthier meat for you and a healthier planet.