Archive for the ‘Butcher’ Category

How To Roast a Leg of Lamb

Thursday, June 13th, 2013


The roast is a perfect meal on a cold winters night and whether you’re a beginner or an experienced cook in the kitchen, this post will be useful for all thinking “How to Roast a Leg of Lamb”.

Read on for step by step techniques which are easy to follow, and show how versatile and easy Australian Lamb can be to get the very best result every time, which is delicious!Watch movie online Logan (2017)

Understanding the methods of roasting lamb can help anyone become a better cook, and take the hassle out of preparing a meal. This recipe is sure to impress your friends and family – if they ask how you did it we’ll keep your secret!



  • Leg Of Lamb (ask your friendly butcher to trim a leg of lamb to your liking)
  • 1 Garlic Clove (crushed/thinly sliced)
  • Fresh Rosemary
  • Olive Oil

Cooking Instructions

  1.  1. Weigh the Leg of Lamb and calculate your cooking time; allow 25 to 30 minutes per 500g.
  1.  2. Add some flavour and season your roast. Rub crushed or thinly sliced garlic over the leg and  then pierce the lamb in 12 places. Press sprigs of rosemary and slices of garlic into each cut.
  2.  *You can use thyme instead of rosemary if you like.
  1. 3. Brush the roast with olive oil and rub with salt and pepper to your liking.
  1. 4. Place the roast on a rack in your baking dish (this allows the meat juices to drain from the roast and it will brown more evenly). Put in a moderate oven at 180 degrees for the calculated cooking time. Juice will collect in the bottom of the dish, this is great to baste your roast with around every 20 minutes.
  1. 5. Once the lamb is cooked remove from the oven and cover with foil, let it rest for 15 minutes. Resting allows the juices to settle in the roast and you won’t lose this moisture when carved.
  1. 6. Use a sharp knife and carve across the grain of the meat, serve with roast vegetables and use the leftover juices to make delicious gravy to enjoy with your meal.

  1. REMEMBER: Whatever piece of meat you’re roasting – you can cook the vegetables underneath; think of potatoes, sweet potato, pumpkin, parsnip or onion. You’ll get a more wholesome flavour as the vegetables start to caramelise, go soft and pick up a lot of those sweet meat juices.


HOT TIP: A meat thermometer is a valuable instrument you can use to ensure your meat is cooked to perfection. Push the probe into the thickest part of the meat, but not touching the bone. Rare will be 60 degrees, medium 65 to 70 degrees and well-done will be 75 degrees.

I hope these simple steps have helped you on “How To Roast A Leg Of Lamb” and your next attempt at the PERFECT ROAST. I’m certain they will – good luck and happy cooking!

How to roast a leg of lamb?

Prime Australian Lamb Available at Butchers Simon’s Gourmet Gallery, Chapel Hill.



Homemade stir-fry range by our Brisbane butchers

Saturday, October 15th, 2011

We know how time consuming prepping can be, so our Brisbane butchers took the opportunity to do the messy stuff for you! At Simon’s we have a variety of prepped stir-fries ready to be thrown into a wok! Choose from basil pesto rump, Thai coriander beer, beer stroganoff pan ready, Greek lamb, Moroccan lamb, Thai lemon, lime and chilli, nutty chicken, and more! Pop by your nearest Simon’s butcher to check out our extensive stir-fry range.

Beef and Veal

Saturday, October 15th, 2011

At Simons our butchers handle only the best quality beef and veal. Choose from Stockhaven beef, Stockyard Wagyu, or Barcoo.  Whether its beef or veal, have them in various cuts including diced , strips, T-bone, rump, ribfillet, mince in premium and lean. Real veal chops, fillets, cutlets, racks, Osso Bucco and crumbed veal schnitzels are also available.



Stockhaven Beef

From ‘paddock to plate’, combining his passion for farming and food, Glenn brings the best of his Angus Cross cattle to Simon’s.  Glenn’s free-range cattle are cared for on a 110 acre farm named Stockhaven, just out of Gympie.  Throughout their life, the cattle are fed on a rising plane of nutrition and handled in a stress-free environment which guarantees tenderness, so you can be sure to receive absolute quality when you purchase Glenn’s Stockhaven Beef.


Stockyard Wagyu Beef

Our Wagyu beef comes from Stockyard, one of Australia’s leading award-winning Wagyu beef exporters.

Easily identifiable through its heavily marbled characteristics, thus its alternative name for ‘white’ beef, Wagyu is tender, juicy and has a rich unique taste.

Wagyu is high in nutrients and healthy (unsaturated) fats, such as Omega 3 and Omega 6, which are said to defend the body from Alzheimer’s, heart disease and arthritis.

To get the most out of Wagyu, pan-sear or prepare as steak tartar.


Barcoo Beef

Barcoo premium steaks are of the highest quality and are one of the top choices by restaurants around Australia for Barcoo’s tenderness and flavour.

Barcoo beef is free-range and its quality is kept consistent throughout the year.



Veal  has a velvety texture and is tender and succulent. Veal has been an important ingredient in many traditional Italian and French cuisines and is low in fat compared to beef. Simons puts out only the top quality veal from our Highchester supplier.





Hormone and steroid free chicken

Saturday, October 15th, 2011

The Brisbane butchers at Simon’s Gourmet Gallery, Chapel Hill,  source poultry from only the finest local Aussie chicken farmers. Simon carries barn-raised chooks that are hormone and steroid free. Chicken meat is high iron, vitamins, chicken meat is a common source of protein and is high vitamins and minerals.

At Simons,  we sell your everyday chicken cuts from thighs and breastfillets, to wings, legs, diced, strips and even large whole chickens. We also have a wide range of prepped chicken meat ready to popped into the oven, on the grill, or on the pan. We have kebabs in different flavours, including honey soy, lemon and garlic, and satay. Try our BBQ butterfly chicken in a variety of flavours such as sun-dried tomato and basil, rivermint, and Thai lemon and chilli.


Saturday, October 15th, 2011

Simons butchers are proud to bring only the best quality pork with a 10mm score fat. Our pork comes from Darling Downs in Southern Queensland. Pork is an excellent source of vitamin B, protein and minerals.

At Simons, we have a variety of pork cuts, including cutlets, diced pork, stripped pork, pork chops, racks, spareribs and pork roast with or without bone. We also have prepped pork, ready for cooking,  such as bacon hocks and rashes, lemon and mustard pork cutlets, pork crackler roast, ultimate crackle roasted in lemon, salt and pepper, and  Portuguese pork rack.

Canine feeds from the butchers

Saturday, October 15th, 2011

We know how much you love your pooches. Our butchers don’t leave out our furry canine friends from enjoying a little bit of gourmet in their meals. We have a range of shin and marrow bones for bigger dogs, as well as soft brisket bones, meaty neck bones, lamb bones and even mince meat for your pets. If you have any special request or questions about butcher meat or bones for dog, speak to our friendly butchers for more information. They’ll be more than happy to help.

Handmade Sausages — Chapel Hill butcher store

Saturday, October 15th, 2011

Simon’s Gourmet Gallery is proud to have the biggest range of handmade sausages in Brisbane with flavours from Thai green coconut chicken, French Toulouse, pumpkin, pine nut and parmesan, pork apple and honey, Merguez, merlot and cracked pepper, and more! Our butcher has been crowned Sausage King by the Australian Meat Industry Council (AMIC) awards. The butcher has won many awards with his homemade sausages such as the chicken, spinach and pine nut sausage, which won the Gold Award at the AMIC Sausage King Awards 2012.

Offal range from Simon’s Brisbane butcher stores

Saturday, October 15th, 2011

Our Brisbane butchers carry a range of lamb offal, including fry, brains and kidney, duck offal, including whole, liver and duck fat as well as beef cheeks and ox tails to suit your culinary needs.