Another great week ahead. Bone In Chicken Thighs, simply are awesome done in a slow cooker or casserole, they have only the smallest amount of fat under the skin, but it really alters the way the product eats, and with the bone in the product as well, it really adds a unique sweetness to the cooked thigh.
For beef we have the beautiful grass-fed sirloin steaks out of the Gippsland region of Victoria. These are cut brilliantly and have a great colour and profile so you know they are going to eat exceptionally well. Having seen the latest trends in the USA last week, grass-fed is definitely sought after in the States and we have a great range in our stores for you to try.
We have some awesome boned and rolled pork loins this week, and they will roast amazingly well. One massive difference you notice between the USA and our own backyard, is the difference in the size of the stock. Our pork is definitely a sweeter and more natural tasting product, and appears to be around 30-40% smaller than what I was seeing overseas.
For the lamb offer this week, we have boneless legs of lamb at a really hot price. Even if you don’t want to eat it this week, it will last a couple of weeks in the fridge, and at the price, is a must purchase. This stock is out of Northern NSW and the lamb from the summer and autumn grasses in the north is just super. It has a brilliant flavour, and everyone I feed it to quickly asks where I got it!
The deli offer is super simple this week, smoked hocks. It is lows of 12-13 degrees all week, so I am sure this is a soup week, and if not, these have a good few weeks of life, so it is definitely worth putting a few away for later use.