The latest news, meat cooking tips, simple recipies and special offers from Thomas Johnston Scottish Butchers.


News

Online Shop

We would like to thank our customers for their online orders this year however due to Christmas being our busiest time of year in store we will be closing our online shop on the 15th December. Don’t fret though we are taking Christmas & New Years pre-orders in store – please pop in or give … Continued

See News
News

Christmas Pre-Orders

We are now taking Christmas pre-orders in store for the Award Winning KellyBronze and high quality Local Free Range Turkeys. Why not pre-order your turkey this weekend to save you stress and hassle nearer the time! Print off your Christmas and New Years order form HERE at home or collect one in store! Order your … Continued

See News
Recipe

One-Pan Baked Brunch

Ingredients 1 egg 2 Thomas Johnston pork sausages (pre-cooked and thinly sliced) 4 ripe tomatoes (halved) 6 unpeeled potatoes (chopped/sliced) 50g grated cheddar cheese 1 tbsp tomato puree ½ tsp chilli powder (optional) Olive oil Salt and pepper Fresh parsley roughly chopped to garnish Method Preheat oven to 220˚C Part-boil potatoes for 5-10 mins until … Continued

See Recipe
Recipe

Moroccan chicken with sweet potato mash

Ingredients 1kg sweet potatoes, cubed 2 tsp ras-el-hanout, or a mix of ground cinnamon and cumin 4 skinless, boneless Thomas Johnston chicken breasts 2 tbsp olive oil 1 onion, thinly sliced 1 fat garlic clove, crushed 200ml chicken stock 2 tsp clear honey juice ½ lemon handful green olives, pitted or whole 20g pack coriander, leaves chopped Method Boil the … Continued

See Recipe
News

Consumer Awards – Vote Now!

We have been nominated for BEST BUTCHER at the Stirling Business Awards! We are delighted and very proud to be nominated by the public for this category. And as a finalist we are also considered for consumer awards so this is where you come in… If you love our products and service please show your support by voting for Thomas … Continued

See News
Recipe

Madras Style Roast Lamb

Ingredients 900g-1.3kg/2-3lb lean half lamb leg joint or half shoulder Salt and freshly milled black pepper 75ml/5tbsp prepared Madras curry paste, or similar 90ml/6tbsp natural yogurt 45ml/3tbsp freshly chopped coriander leaves To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes Method Preheat the oven to … Continued

See Recipe
Recipe

Lamb and Broccoli Bake

Ingredients 1kg/2.2lb cooked roast lamb, cubed 375g/12oz broccoli, cut into florets or small pieces, or any vegetable mix 25g/1oz butter 25g/1oz plain flour 600ml/1pint milk Salt and freshly milled black pepper Pinch ground nutmeg 15ml/1tbsp sunflower oil 1 small onion, peeled and finely chopped 75g/3oz fresh or dried breadcrumbs 30ml/2tbsp freshly chopped flat-leaf parsley 30ml/2tbsp … Continued

See Recipe
Recipe

Minty Lamb Chops with Cheesy Sauté Potatoes

Ingredients 8 lean Thomas Johnston lamb cutlets or loin chops Salt and freshly milled black pepper 675g/1½lb waxy potatoes, cut into large chunks, skin on 1 large fresh rosemary sprig 60ml/4tbsp mint jelly, stirred well 10ml/2tsp sunflower oil 50g/2oz mature Cheddar cheese, grated 15ml/1tbsp freshly chopped flat-leaf parsley Method Preheat the grill to medium. Boil … Continued

See Recipe
News

LOVE LAMB WEEK 2018

Source: AHDB Beef & Lamb “Love Lamb Week, was started by Cumbrian sheep farmer Rachel Lumley in 2015.  The week (1-7 September 2018) is an industry-wide initiative involving the Agriculture & Horticulture Development Board (AHDB), the National Sheep Association (NSA), the National Farmers’ Union (NFU), Red Tractor, HCC in Wales, LMC Northern Ireland and QMS in Scotland.” … Continued

See News
Recipe

Sloppy Joe Pizza Breads

Ingredients 500g lean mince from Thomas Johnston 350g jar tomato and chilli pasta sauce, or any tomato based pasta sauce you like 1 baguette 2 x 125g balls mozzarella, drained and torn small handful basil, torn Method Heat a large frying pan and crumble in the mince. Fry over a high heat for 8 mins until … Continued

See Recipe
1 2 3 4 5 6

Get in touch

Email

Phone