Meet the Producer: Thornby
Thornby Fine Meats
Contact: Paul McGorman
Phone: +61(0)8 8563 2728
Address: Elizabeth Street, TANUNDA, SA, 5352
Country butcher store with a fresh outlook, sourcing the finest meats direct from local farming families.
Everyone at Thornby Fine Meats are passionate about good food, sustainable production methods and the Barossa region. They are committed to sourcing the highest quality meats directly from local farming families including Murray Plains Grain Fed Beef & MSA Beef, Greenslade Free Range Chicken, Steinfeld Pork. Their grain fed Lamb comes straight from the Thornby farm.
They also offer a wide selection of hand-made lean meat sausages and sell South Australian seafood, delivered regularly to ensure its freshness.
Paul and the team at Thornby’s understand that you can’t live on meat alone, so they’ve added an extra dimension to the traditional country butcher store by stocking Barossa milk, eggs, cheese and a selection of smallgoods from local traditional butchers. There are Barossa pantry items too, including olives, jams, sauces and even coffee.
With everyone living busy lives, Thornby’s makes it easy for customers to have the best of Barossa food available in one convenient place.
Thornby Fine Meats is open 5 ½ days a week and closed on public holidays.
The bite – a one stop shop to fill your Barossa basket
GRILLED LAMB WITH SHIRAZ AND SHALLOT SAUCE
Lamb backstrap with Shiraz- shallot Pan Sauce
1kg lamb backstrap
1 large shallot
2 sprigs thyme
1 bay leaf
2 peppercorns – pink preferably
½ cup Barossa Shiraz wine (good quality that you would drink)
4 cups veal stock
1 tbls olive oil
2 tbl cold butter
Bring the Lamb to room temperature and season with salt and pepper. In a large heavy based sauté pan heat the olive oil to shimmer and sear the lamb on both sides for 3 minutes – do not move around you want caramelisation in the pan. Remove the lamb and add the shallot and sauté for 1 minute.
Deglaze with the red wine and cook for 1 minute then add the stock and herbs and reduce back to one cup.
Strain the sauce.
Chop the cold butter into small pieces and whisk in pieces to thicken the sauce and make it glossy.
Slice the lamb thinly and drizzle over the sauce.
Makes 1 cup sauce