Winter recipes for our favourite cuts of meat

Nothing warms the soul in winter like a hearty meal. Whether you want to impress your mates with your cooking skills at your next dinner party or you are just looking for a way to satisfy the family, here are some recipes ideas featuring our favourite cuts of meat that look impressive, taste amazing but are surprisingly easy to pull off.

To make these recipes really shine, speak to our quality meat traders at the Saturday Fresh Market who will help you select the very best cuts of meat they have available.

Slow Cooked Beef Brisket

When you are looking for a cut to satisfy the whole family, beef brisket is always a safe bet. This slow cooked beef brisket recipe by Donna Hay provides easy to follow instructions on how to cook a killer beef brisket. Once our hearty beef is tender and flavorful, serve with some classic winter side dishes like potato bake, roast veggies, or brown rice. It’s a guaranteed hit!

Bone-in Roast Leg of Lamb

When entertaining a crowd, a bone-in leg of lamb will go a long way without too much cost or effort. While people are often intimidated by this particular cut of meat, it’s actually surprisingly easy to prepare. There are countless recipes out there for how to best cook a roast leg of lamb but a great starting point is this simple and stripped back recipe by Jamie Oliver.

Boeuf Bourguignon

An oldie but a goodie, boeuf bourguignon is the ultimate winter comfort food. This hearty stew is traditionally a French dish made popular with this recipe from Julia Child. It may sound fancy but Boeuf Bourguignon is actually a really simple beef stew comprising of beef, red wine, mushrooms and onions. This is a meal that doesn’t require you to spend big on your cut of meat. If you are unsure simply ask your butcher what cut they have available that would be ideal for a beef stew.

Hungarian Goulash

When it comes to hearty meals in winter you can always rely on European countries that experience extreme winter temperatures to come through with the goods. This goulash has been warming families in freezing cold Hungarian winters for centuries.

½ kg cubed lamb leg
60g seasoned flour
3 tbsp veg oil
1 large onion, finely chopped
1 green pepper, deseeded and chopped
2 carrots, peeled and chopped
1 stick celery, chopped
1 tsp paprika
3 tbsp tomato puree
Pinch grated nutmeg
3 tsp mixed herbs
Salt and pepper
200ml beef stock
200g tin of chopped tomatoes
200ml red wine
3 tbsp Worcestershire sauce


  1. Coat the meat in the seasoned flour. Heat the oil in a frying pan and fry the onion, pepper, carrot and celery. Add the meat and fry until browned.
  2. Add the paprika, tom puree, nutmeg, mixed herbs, salt and pepper and cook for a further 2 mins. Add the stock, chopped toms, red wine and Worcestershire sauce. Bring to a simmer and transfer to the slow cooker. Cook for approximately 5 – 6 hours.

Find the best cuts of meat at the Saturday Fresh Market

The real secret behind these dishes is making sure you are using quality cuts of meat. This is your make or break ingredient. To be sure you are getting the very best cuts of meat available for a highly competitive price, speak to the knowledgeable meat traders at the Saturday Fresh Market.

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