Treat your taste buds this Easter at Taylor’s Meats and More

It’s time to whip out those roasting pans and turn up the heat – the Easter weekend is upon us and it’s the perfect time to feast!

And gearing up for the festive holiday is none other than Taylor’s Meats and More, now open at the new Ballito Junction Regional Mall.

With a number of unbeatable specials this weekend, the artisan butchery has everything you need to prepare those traditional Easter favourites.

• Leg of Lamb Roast – R115.00/kg
• Free Range Rump Steak – R120.00/kg
• Taylor’s Boerewors – R75.00/kg
• Pork Rashers – R79.90/kg

Valid from April 11 – April 17 while stocks last.

Woza’s top tips when buying meat

• Get to know your butcher so that you can trust him. When he says buy the sirloin ahead of rump, he will have a reason! Trust him.
• Usually when it looks good, it is good.
• Have fun with your butcher when you’re buying your meat. Good butchers are all a little cheeky but I call it a nice cheeky. Butchers are nice people, have fun with them.
• If you’re not 100% satisfied with your meat go to your butcher and tell him. My team and I will always go the extra mile to do meat right for you, our customer. If you ever get anything other than exactly what you want I would appreciate hearing about it.

Easter recipes:

Easter Lunch – my recommendation

Leg of lamb with vegetables and gravy. I like this meat equally cooked in two very different ways. You choose.

Medium to medium rare – work on 250g – 300g per person raw weight.

Preheat oven to 180 degrees.

1. Rub meat lightly with a little oil, add salt and pepper.
2. Place meat in roasting pan, place a sprig of rosemary under and on top of meat (it will burn but it doesn’t matter it will still add that beautiful flavour that only rosemary does) and add garlic cloves if you like garlic.
3. Roast the meat for 25-30mins per 500g plus 20mins at the end. For example, a 2kg leg of lamb should roast between 1 hour 40 minutes and 2 hours plus a further 20 minutes (home oven temperatures do vary).
4. Let the meat rest for 10 minutes before carving.

Serve with baby carrots, peas, rice, roast potatoes (cook with meat for the last 20-25 minutes of meat cooking time, they will draw that lamb flavour) and gravy made from the meat juices. Don’t forget the mint jelly or sauce.

A good bottle of red wine is always a winner.

Slow Roasted pulled lamb

Work on 250g – 300g per person raw weight.

Preheat oven to 120 degrees.

1. Rub meat lightly with oil, add salt and pepper.
2. Place meat in roasting pan on top of rosemary sprig, add rosemary sprig on top of meat, if you like garlic add a few cloves. Cover roasting pan with tin foil (shiny side inside) and roast for 4 hours.
3. After 4 hours roasting time the meat will literally fall off the bone. This is called pulled lamb, because you pull it from the bone.

Serve with vegetables as mentioned in the recipe above and enjoy.

Don’t forget the mint jelly/sauce and the good bottle of wine.

Visit Taylor’s Meats and More on level 2 (green level, shop 205C) next to Clicks at the Ballito Junction mall or call them on 032 586 1799.