Guest Post: Using Free Range Meat by Danielle McAnn

*Many thanks to article author Danielle McAnn for writing this guest post.

Image credit: Danielle McAnn
Image credit: Danielle McAnn

When we talk about eating meat, there is a rising consensus that our food should be free range, animals that have been free to roam and eggs that have been laid by happy hens, rather than those cooped up in pens. While the manufacturing of factory farmed meat is still a thriving industry, the push towards a more environmental and ethical alternative is giving new hope to a generation of carnivores who were becoming crippled with guilt by their meat-eating ways.

Free range butchers, Cannings Butchers, are just one of a selection of butchers specialising in the supply of free range meat; beef, lamb, pork, turkey and chicken all sourced from farms that practice with the best interests of their animals in mind.

Being so spoilt for choice, it only makes sense to put together a meal worthy of such fine produce. Try this Lamb Shank recipe, or try this recipe for a simple roast chicken. All you need is 1 whole chicken, 1 lemon, and a couple of tablespoons of oil and herbs and spices. Preheat your oven to 220 degrees Celsius. Rinse your chicken with cold water (buy one that is already cleaned and ready to go). On a lightly greased roasting pan, place your chicken on it, pop a lemon inside, tie the legs together brush the chicken with oil. Sprinkle salt, pepper and thyme over the chicken and roast for approx. 1 hour or until cooked. You can also roast some vegetables in the same pan for extra tastiness.

%d bloggers like this: