About

Posts by :

Something for the little ones…


My son Joshua loves these cute travel pasta shapes. The aeroplanes are his favourite!
We also have little teddy bears to tempt those fussy eaters.
All natural, made with durum wheat semolina, water and dehydrated spinach or tomato for colour.
Nothing else added!

The Black Bomber has landed

Black Bomber Cheddar When we had two requests for Black Bomber Cheddar in the same day this week, we knew we had to get some in to taste. We’re really glad we did! This award winning Cheddar is smooth, strong and creamy. Everyone who has tasted it in the shop so far has expressed delight at it’s deep smooth flavour. Very tasty!

The Little Black Bomber Cheddar is a brilliant addition to any cheese board or just have a wedge of it with honey roast ham, fresh bread and pickles!
This Welsh cheese is made from pasteurised cows milk and is suitable for vegetarians.
We have it in individual 200g Truckles or a wheel in the deli counter that we can cut to any size.

When you’re next nearby, pop in and have a taste!

Easter Opening Times

Good Friday: 8am to 2pm
Saturday 30th:7.30am to 5pm
Easter Sunday:CLOSED
Easter Monday:CLOSED
Tuesday: Open as normal!

Robson’s is Open!

Thank you so much to everyone who came along to look, talk and shop – we had a wonderful day on Saturday and are thrilled that you agree it’s high time the area had a butcher again.

We hope you had a chance to enjoy the fun outside – Celie doing facepainting for the kids, Oscar at the barbeque cooking our Plain Pork sausages, Basil and Garlic Italian Sausages and the Marinated Butterflied Leg of Lamb, (Yummy! – See the the recipe on our site) and Adrian and Kay sampling some of our deli condiments, chutneys and drinks.

The feedback from the flyers and the day itself has been fantastic and we look forward to seeing you again and chatting some more now that we have had a few days to settle in.

A huge and heartfelt thank you to our family and friends who pitched in to help with all the preparations, to Nan Robson for spending so much of the day with us and to everyone who left comments, emailed their support or popped in to encourage us.

Robson’s Grand Opening

Robson’s Grand Opening

March 12, 2011
7:30 amto5:00 pm

A Date that will live on in Gastronomy.

Come sample some fantastic British produce and help us celebrate the opening of your new and exciting butcher and deli!

Bring the kids as there will be fun for them too and even Nan Robson will be there!

Can’t wait.

Under construction.

Under construction.

Mind the dust and rubble!

Barbecued Butterflied Leg of Lamb

This serves 6-8 hungry Robsons
(a family favourite) and works just as well roasted in the oven on a rainy day.

Ingredients:

A medium leg of lamb
(about 2kg / 4-5lb bone in).

The butcher will remove the bone, Butterfly the lamb and score the outside for you. We will also give you the bag to marinade it in.

 

 

 

For the marinade:

1 tub (450g) natural yoghurt
2 tblspns ground cumin
2 tblspns ground coriander
1 tblspn mustard seeds – crushed
1 tsp ground turmeric
1 tsp ground paprika
1 tsp salt
1 tsp ground black pepper
Juice and zest of one lemon

Try this garlicky sauce which complements the lamb beautifully.

For the sauce:

200g natural Yoghurt
1 clove garlic finely minced
salt and pepper to taste 1 tsp honey
1 tsp lemon juice
1 tblspn chopped fresh coriander

Method:

Mix all the marinade ingredients together and rub generously all over the lamb. Place in the large bag provided or any covered container will do. Chill in the fridge overnight for the best results or at least 6 hours before cooking. To cook, remove from bag, wipe off as much of the marinade as possible and barbecue on a low to medium heat, fat side down for about half an hour. Turn occasionally and close the lid on your barbie, if it has one.

Serve finely sliced with a fresh summer salad, roasted sweet potato wedges and lemons to squeeze over the top.

Enjoy.

Tips No. 1: Roasting Tips that make All the Difference


Ask your butcher to weigh the joint to help calculate the cooking time.

Take it out of the fridge an hour before you plan to cook it, bringing it to room temperature. I like to throw some carrot or onion wedges into the bottom of the roasting pan – these will brown and create yummy juices that will add flavour to your gravy.

Always season! – rub in salt and pepper on all sides or use your favourite Robson’s spice rub.

Always pre heat your oven! As soon as you open the door to put your roast in, the temperature will drop, so crank it up first! Pre heat to 220’C (hot oven) and turn the oven down to 160-180’C after 20 min. Cook in the middle of the oven for best results. After cooking remove the joint from the tray, cover with foil and leave to rest for 15-20 minutes. This lets everything settle and gives you time to make the gravy and finish off the trimmings.

Pour 1/2 a cup of water or wine into the hot tray and heat gently on the hob. This will loosen up those delicious caramelised carrots or onions you added and makes the best ‘base’ for your gravy. You can pour this into a saucepan at this point, but I just make mine in the tray. Less washing up! Now add some more stock, season and thicken. Strain out any lumpy bits and enjoy!

[instagram-feed]