Feature

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.

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