Butcher on 44

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Butcher on 44, Meat Wholesaler, 6B Boston Road, Merrivale.

Easter Lamb ~ Outstanding.
I’m always amazed how a few simple ingredients can transform a dish, in this case some fish paste, rosemary & garlic.
But most importantly the quality of the meat is key. No amount of simple or complex ingredients can hide poor quality meat.
Butcher on 44 consistently delivers top notch meat. I have made this dish on 2 occasions and each time the lamb has been outstanding. I highly recommend popping into the Butcher on 44 for your all your meat requirements 74 Main Street, Howick (inside the Grapevine)
Ingredients🧶🥷
- 1.5kg Lamb shoulder or Leg of lamb from Butcher on 44
- 60ml Pecks Anchovette paste
- 2-3sprigs of fresh rosemary
- 4 cloves garlic
- 2.5ml salt
- 15ml olive oil
- 300ml white wine
- 2 onions
- Packet of instant roast lamb gravy
Method🧶🥷
- Begin by marinading the lamb by bashing the garlic and rosemary together. You can also chop it super fine
- Add the anchovy paste, salt and olive oil to the garlic & rosemary to form a paste
- Pat dry your lamb and score slits into the meat
- Rub the marinade all over and into the slits of the lamb
- Leave to marinade for as long as possible, preferably overnight
Slow Cooker
- peel the onions and slice in half
- Add to the slow cooker
- Rest the lamb on top of the onions
- Pour the white wine and a cup of hot water into the slow cooker, avoid pouring it over the lamb
- Place the lid on top and cook on high for 4-6 hrs depending on the size. Mine was smallish and took 4 1/2 hrs
- Turn halfway through cooking
- It’s done, when the meat literally falls off the bone
- Once cooked, remove from the slow cooker and place onto a baking sheet.
- Roast in a hot oven 200C for 15min or until the lamb gets a dark colour and the fat gets crispy.
- Remove the bone and shred it apart. Don’t overdo it.
To make gravy
- strain the liquid through a sieve.
- Add this liquid gold to a pot and add a packet instant gravy to it. Simmer until thickened.
To serve
- serve with roasted potatoes or rice and steamed veg

#Easterlunch #easterlamb #roastlamb #fishpaste #pecksanchovette #lambshoulder @butcheron44 #butcheron44

10/04/2025

Easter is around the corner 🐣

Easter Lamb ~ Outstanding. I’m always amazed how a few simple ingredients can transform a dish, in this case some fish paste, rosemary & garlic. But most importantly the quality of the meat is key. No amount of simple or complex ingredients can hide poor quality meat. Butcher on 44 consistently delivers top notch meat. I have made this dish on 2 occasions and each time the lamb has been outstanding. I highly recommend popping into the Butcher on 44 for your all your meat requirements 74 Main Street, Howick (inside the Grapevine) Ingredients🧶🥷 - 1.5kg Lamb shoulder or Leg of lamb from Butcher on 44 - 60ml Pecks Anchovette paste - 2-3sprigs of fresh rosemary - 4 cloves garlic - 2.5ml salt - 15ml olive oil - 300ml white wine - 2 onions - Packet of instant roast lamb gravy Method🧶🥷 - Begin by marinading the lamb by bashing the garlic and rosemary together. You can also chop it super fine - Add the anchovy paste, salt and olive oil to the garlic & rosemary to form a paste - Pat dry your lamb and score slits into the meat - Rub the marinade all over and into the slits of the lamb - Leave to marinade for as long as possible, preferably overnight Slow Cooker - peel the onions and slice in half - Add to the slow cooker - Rest the lamb on top of the onions - Pour the white wine and a cup of hot water into the slow cooker, avoid pouring it over the lamb - Place the lid on top and cook on high for 4-6 hrs depending on the size. Mine was smallish and took 4 1/2 hrs - Turn halfway through cooking - It’s done, when the meat literally falls off the bone - Once cooked, remove from the slow cooker and place onto a baking sheet. - Roast in a hot oven 200C for 15min or until the lamb gets a dark colour and the fat gets crispy. - Remove the bone and shred it apart. Don’t overdo it. To make gravy - strain the liquid through a sieve. - Add this liquid gold to a pot and add a packet instant gravy to it. Simmer until thickened. To serve - serve with roasted potatoes or rice and steamed veg #Easterlunch #easterlamb #roastlamb #fishpaste #pecksanchovette #lambshoulder @butcheron44 #butcheron44

17/03/2025

Bacon is the candy of meat 🥓

📍6B Boston Road, Merrivale, 3291
📍 74 Main Street, Howick,3290 (inside the grapevine)

☎ Ant - ⁨+27 82 506 2610⁩
☎️ Chanaé - +27 66 442 7667

Claim ownership or report listing

Want your business to be the top-listed Food & Beverage Service in Merrivale?
Click here to claim your Sponsored Listing.

Butcher on 44

Share

Category

Culinary Team

Attire

Contact the business

Website

Address