Here is a some of our favourite recipes, we change them regularly so keep checking back for new ideas. We hope you enjoy making them!

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Roast Rib of Beef

Serves 6-7


2kg (4lbs) joint of beef
Black pepper
Peeled shallots or onion halves


Spread the fat surface with mustard and black pepper. Add some peeled shallots or onion halves to the joint to give it some extra flavour and colour to the gravy. Set the oven to gas mark 6/200° C (400° F).

Place the joint in the hot oven for 15 minutes, reduce the temperature to gas mark 4/180° C (350° F) and allow 15 minutes per 1/2kg (1lb) for rare, 20 minutes extra for medium or 30 minutes extra for well done.

When your meat is cooked to your liking remove from the oven, cover loosely with foil and allow to stand for 30 minutes. Spoon off the fat from the roasting dish, add some wine and water to the juices and boil over a high heat until the mixture reduces a little. Add some seasoning and butter then it spoon over the carved meat. Serve with your favourite vegetables.

Italian Meatballs and Pasta

Ingredients for the Meatballs

450g (1lb) lean minced beef or lamb
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp. fresh basil, parsley, chives, chopped
1-2 tsp. chilli sauce
Salt and black pepper

Ingredients for the Tomato sauce

5-6 tomatoes, diced
1 tbsp. fresh basil, chopped
Juice of half a lemon
2 garlic cloves, finely chopped
350g (12oz) pasta, cooked and kept warm
Olive oil


Mix all the meatball ingredients together and shape them into balls.

Mix all the tomato sauce ingredients together with the olive oil and seasoning and set aside.

Cook the meatballs in a little oil for 5-6 minutes or until no pink meat remains at the centre and the juices run clear. Add the tomato sauce and pasta, toss well and serve.

Irish Stew

Serves 4-6


1-1 1/2kg neck or shoulder of lamb
bouquet of herbs - parsley, thyme and a bay leaf (tied together with twine)
3 large onions, finely chopped
Salt and freshly ground black pepper
3-4 carrots, chopped into bite size pieces
1 small turnip, chopped into bite size pieces
Some small new potatoes, peeled and quartered
75-100g cabbage, shredded
Finely chopped parsley and a dash of Worcester sauce

Remove the meat from the bone, trim the fat and cut into cubes. Keep the bones aside, place the meat in a pot and cover with salted water. Bring to boil then drain and rinse the lamb.

In a fresh pot put the meat, bones, bouquet of herbs, onions, seasoning, carrots, turnips and cover with water. Simmer gently for one hour. Skim off the foam at regular intervals. Add the potatoes and continue cooking for 25 minutes.

For the last five minutes add in the cabbage. When the meat and the vegetables are cooked remove the bones and the bouquet of herbs. Stir in the chopped parsley and add a dash of Worcester sauce. Serve in deep bowls with soda bread.

All Recipes are provided by Bord Bia

  •  Mick Doyle Butchers
  •  Mick Doyle Butchers
  •  Mick Doyle Butchers