Spring lamb is a succulent, flavoursome meat and across the Central West it’s that time of year when we are lucky enough to have an abundance of locally produced lamb.
It’s not difficult to source either, thanks to our lovely butchers who supply spring lamb, the perfect meat for the backyard BBQ as the weather heats up.
Woodward Street Quality Meats prides their business on stocking as much local produce as possible. “Meat is graded depending on many factors and we are passionate about supplying our community with high grade produce which is locally sourced here in the Central West at Breakout River Meats in Cowra” Jay Parkes says.
Jay Parkes started his apprenticeship with the original owners of Woodward Street Quality Meats 26 years ago. Jay says his family it’s now carrying on the legacy after making the decision to buy the business “My wife Nicole and I purchased the shop nearly 7 years ago.”
When buying from your local butcher you’re guaranteed freshness “We have numerous deliveries weekly so we can cater for our customers and provide the freshest produce available” says Mr Parkes. You’re also keeping money and jobs local when you choose to buy from Woodward Street Quality Meats.
And if it’s something unusual your looking for the in store butchers are more than happy to try and source it for you, all you have to do is ask! Jay says “the most peculiar piece of meat someone has asked us to order in is a Bulls penis?! Apparently it’s used for medicinal purposes in China”.
While spring lamb is the pick of the season, why not also grab a couple of the Woodward Street Quality Meats sausages? “Not only have they become a bbq favourite, but we were lucky enough to have won the ‘NSW sausage competition’ a few years ago” Jay Parkes.
Next time you’re entertaining, head into Woodward Street Quality Meats and grab yourself some delicious Cowra spring lamb. If you’re having a BBQ we recommend you try a family favourite here at Central West Mums- Greek BBQ Lamb chops! It’s definitely a crowd pleaser and we guarantee the smell of them cooking will make your neighbours envious! Enjoy!!
Serves 10
10 Cowra Spring Lamb Shoulder Chops available at Woodward Street Quality Meats
2 tablespoons dried oregano
2 tablespoons dried basil leaves
Juice of 2 lemons
2 large garlic clove minced
1/4 cup Olive oil
1 teaspoon salt
1/2 teaspoon cracked pepper
In a glass dish that fits your chops, mix the oregano, basil, juice of 1 lemon, minced garlic, olive oil, salt and pepper together to make a marinade rub. Rub each chop with a little of the marinade so both sides of each chop have been covered. Cover your dish and place in the fridge to marinate for at least 4 hours.
Take your lamb chops out of the fridge and leave to come to room temperature while you heat up the BBQ.
Place chops onto the BBQ and cook for 3 minutes each side for medium or 5 minutes each side for well done.
Place chops in a clean glass dish, brush with the remaining lemon juice.
Cover with foil and allow to rest for 5 minutes.
Serve your chops with Greek salad and tzatziki.
3 large ripe tomatoes cut into wedges
2 Lebanese cucumbers cut into chunks
1 green capsicum chopped into slices
1/2 red onion finely sliced
3 tablespoons black pitted whole Kalamata olives
200g block of Greek Feta
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
pinch of salt
crack of pepper
To make the perfect Greek salad make sure your ingredients are fresh and ripe. Did you know traditional Greek salad never contains lettuce!
Wash and prepare your vegetables and place them into a big bowl.
Add your olive oil, red wine vinegar, pinch of salt (remember your olives and feta will be salty so don’t add too much) and pepper and mix.
Break the feta into large chunks and place onto of the salad.
Sprinkle with the dried oregano and if desired, add a little drizzle of extra virgin olive oil on top.
1 cup thick plain Greek yoghurt
3 cucumbers washed
1/2 cup fresh mint washed and finely chopped
Juice of 1/2 lemon
1 garlic clove minced
1 teaspoon salt
crack of pepper
Place your yoghurt into a bowl.
Add the minced garlic, chopped fresh mint, lemon juice, salt and pepper and stir.
Cut your cucumber in half lengthways and scoop out and discard the seeds.
Grate your cucumber (a fine grate is best) and squeeze out as much liquid from the cucumber as possible and add to the yoghurt, give it a mix.
Taste and add more salt, pepper or lemon juice to taste.
Tzatziki can be stored in an airtight container in the fridge for up to 3 days.
This post is sponsored by Woodward Street Quality Meats, Orange NSW
