malone's butchery is passionate about providing ethical, nutritional & quality produce to the community.

Slow Cooked Malone’s Grass fed & finished lamb

Winter’s here, even in Port Douglas! The nights are cooler,and the locals are wearing uggies and jumpers much to the incomprehension and incredulity of the tourists!

Here is a simple and nourishing slow cook recipe to enjoy no matter where you are or how cold it feels to you! It is a great slow cook to pop on in the morning if you are time poor, or a wonderful weekend slow cooked roast.


1 grass fed lamb shoulder
1 cup home made or preservative free lamb or vegetable stock
1 cup red wine: try for the perfect shiraz for your lamb (and to drink later with your meal)
Whole garlic chopped finley or chopped.
3 onions
1 whole butternut pumpkin
2 cups of white quinoa
Pink himalayan crystal salt

serves 3-4 people


Chop onion & pumpkin chunky style and place around tray or in bottom of slow cooker. Rub lamb with finely chopped garlic and pink salt then place in slow cooker or casserole oven dish Add cups of stock and red wine.
Bake in oven for 5hrs on 140 degrees or on the lowest setting of your slow cooker for 8-10 hours. Remove lamb and vegetables from the slow cooker then add quinoa to remaining juices and sit for several minutes to cook and soak up the fluid. If using a pan, transfer the juices to a saucepan and stir until the quinoa is cooked. Serve lamb and vegies on the bed of quinoa and enjoy the simple hearty fare!

Inglewood Farms Organic Roast Chicken

Organic chicken is juicy and flavorsome, and best of all free from added hormones and antibiotics. Coconut oil takes a higher cooking temperature than olive oil without losing nutrients. It is aromatic yet not overpowering and will taste lovely with most herbs!


1 whole organic chicken
1 tablespoon organic extra-virgin cold pressed Aclara organic cocnut oil
1 tablespoon dried mixed herbs such as thyme, rosemary and oregano. Try Blood Orange in Port Doulgas for organic spices and herbs as well as for online organic herbs in beautiful reusable glass jars!
1/2 teaspoon pink himalayan sea salt.
1/4 teaspoon freshly ground black pepper


Preheat oven to 180 degree. Mix the coconut oil, salt and herbs together in a small bowl then rub the chicken all over and inside with the mix. Place on a roasting rack in a roasting pan, breast side up. Roast 25 to 30 minutes then from oven and baste with juices in the pan. Return to oven for another 30 minutes and re-baste a couple more times, until juices run clear when a knife is pierced into thigh. Rest for 5 minutes before carving.