Our March Meat Box is brimming with organic goodness, from succulent lamb chops to hearty beef mince and everything in between. To help you make the most of your box, we’ve put together a set of easy, flavour-packed recipes for each product.

1. Organic Beef Steak Mince – Classic Beef & Vegetable Bolognese

Serves 2–3

Ingredients:

• 400g Organic Beef Steak Mince

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 carrot, diced

• 1 celery stalk, diced

• 400g chopped tomatoes

• 2 tbsp tomato purée

• 1 tsp dried oregano

• Salt & pepper to taste

• Fresh parsley, to serve

• Pasta of choice

Method:

1. Heat olive oil in a pan and sauté onion, garlic, carrot, and celery until soft.

2. Add the beef mince and cook until browned.

3. Stir in chopped tomatoes, tomato purée, oregano, salt, and pepper.

4. Simmer for 20–25 minutes until rich and thick.

5. Serve over your favourite pasta and garnish with fresh parsley.

2. Organic 28-Day Aged Sirloin Joint – Herb-Crusted Sirloin Roast

Serves 4–6

Ingredients:

• 1kg Organic 28-Day Aged Sirloin Joint

• 2 tbsp olive oil

• 2 garlic cloves, sliced

• 1 tsp fresh rosemary, chopped

• 1 tsp fresh thyme, chopped

• Salt & pepper

Method:

1. Preheat oven to 200°C.

2. Make small incisions in the joint and insert garlic slices.

3. Rub the meat with olive oil, rosemary, thyme, salt, and pepper.

4. Roast for 20 minutes, then reduce heat to 180°C and cook for 40–45 minutes for medium-rare.

5. Rest for 10 minutes before slicing. Serve with roasted vegetables or seasonal greens.

3. Organic Beef Chuck Steaks – Slow-Cooked Beef Chuck Steaks in Red Wine

Serves 2–4

Ingredients:

• 2 x 250g Organic Beef Chuck Steaks

• 2 tbsp olive oil

• 1 onion, sliced

• 2 garlic cloves, minced

• 1 carrot, diced

• 150ml red wine

• 200ml beef stock

• 1 tsp dried thyme

• Salt & pepper

Method:

1. Heat oil in a heavy-based pan and brown the steaks on both sides. Remove and set aside.

2. Sauté onion, garlic, and carrot until softened.

3. Deglaze with red wine, add beef stock and thyme.

4. Return steaks to the pan, cover, and simmer gently for 2–2.5 hours until tender.

5. Serve with mashed potato or crusty bread.

4. Organic Whole Large Chicken – Roast Lemon & Herb Chicken

Serves 4–5

Ingredients:

• 1.8–2kg Organic Whole Large Chicken

• 2 tbsp olive oil

• 1 lemon, halved

• 4 garlic cloves, crushed

• 2 tsp fresh thyme

• Salt & pepper

Method:

1. Preheat oven to 200°C.

2. Rub the chicken with olive oil, thyme, salt, and pepper.

3. Place lemon halves and garlic inside the cavity.

4. Roast for 1 hour 20 minutes, basting occasionally, until juices run clear.

5. Rest for 10 minutes before carving.

5. Organic Chicken Mini Breast Fillets – Quick Garlic & Herb Chicken Stir-Fry

Serves 2–3

Ingredients:

• 400g Organic Chicken Mini Breast Fillets

• 1 tbsp olive oil

• 1 red bell pepper, sliced

• 1 courgette, sliced

• 2 garlic cloves, minced

• 2 tsp soy sauce

• 1 tsp honey

• Fresh coriander, to garnish

Method:

1. Heat olive oil in a pan and fry chicken fillets until lightly golden.

2. Add garlic and vegetables, stir-frying for 3–4 minutes.

3. Stir in soy sauce and honey, cooking for another 2 minutes.

4. Serve with steamed rice and fresh coriander.

6. Organic Diced Lamb – Moroccan Lamb Tagine

Serves 2–3

Ingredients:

• 400g Organic Diced Lamb

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• 200g chopped tomatoes

• 100ml water or stock

• Salt & pepper

• Fresh coriander to serve

Method:

1. Heat olive oil and brown the lamb. Remove and set aside.

2. Sauté onion and garlic until soft, then stir in cumin and cinnamon.

3. Add tomatoes, water/stock, and lamb. Simmer gently for 1–1.5 hours until tender.

4. Serve with couscous or flatbread, garnished with coriander.

7. Organic Lamb Loin Chops – Pan-Seared Lamb Loin with Mint Pesto

Serves 2–4

Ingredients:

• 4 x 110g Organic Lamb Loin Chops

• 1 tbsp olive oil

• Salt & pepper

• 2 tbsp fresh mint, chopped

• 1 tbsp pine nuts

• 1 garlic clove

• 2 tbsp olive oil (for pesto)

Method:

1. Heat oil in a pan and sear lamb chops 3–4 minutes per side until cooked to your liking.

2. Blend mint, pine nuts, garlic, and olive oil to make a quick pesto.

3. Serve lamb chops drizzled with mint pesto and seasonal vegetables.

8. Organic Pork Chipolatas – Honey & Mustard Glazed Chipolatas

Serves 2–3

Ingredients:

• 2 x 340g packs Organic Pork Chipolatas

• 2 tbsp honey

• 1 tbsp Dijon mustard

• 1 tsp olive oil

• Fresh thyme sprigs

Method:

1. Preheat oven to 200°C.

2. Place chipolatas in a roasting tray and drizzle with olive oil.

3. Mix honey and mustard and brush over the chipolatas.

4. Roast for 20–25 minutes, turning once, until golden and cooked through.

5. Serve with roasted vegetables or mash.

🍽 Make the Most of Your March Meat Box

Each of these recipes highlights the quality and flavour of our organic meat and carefully selected cuts. Whether you’re cooking a quick midweek dinner or a slow-cooked weekend feast, your March Meat Box has something for every meal.