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We are a wholesale butchery that retails direct to the public, providing high quality meat at excellent prices and bulk order discounts.
We specialise in red meat and par-cooked Yiros meat products and provide the ingredients to create the perfect Yiros at home.
All of us at Specialty Foods pride ourselves on our product knowledge and overall experience that has been gained from more than 44 years in the meat industry.
We can trace our origins back to 1964 when founder George Angelo started work in a butcher shop to support his mother and six sisters. In 1969 George opened his own butcher shop, and called it the Findon Meat Market. In 1974 he opened his second shop, calling that one the Collinswood Meat Market.
That was just the beginning and since then the company has branched out into wholesaling and in 1988, George's wife Lefki started our Trademark Greek Style Yiros.
Now operating under the Custom Built Manufacturing facility at Thebarton, we are wholesalers as well as retailers. This means the general public is able to purchase meat that is at its freshest at the time of sale whilst taking advantage of our no middle man retail prices.
Please visit the rest of our website for more information and we look forward to meeting you in store to assist you with your purchases.
Phaedon Angelo
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- 1kg lamb forequarter (barbecue) chops
- 1/4 cup (65ml) tomato sauce
- 2 tbsp (40ml) barbecue sauce
- 2 tsp (10ml) Worcestershire sauce
- 1 tbsp (20ml) brown vinegar
- 1 tsp prepared English mustard
- 2 tsp brown sugar (or to taste)
Recipe Serves 6
Cooking Time: 30 mins
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- Trim fat off chops of fat if necessary. Mix remaining ingredients in a bowl. Baste the chops on both sides and allow to marinate for at least 20 minutes or, if you can't wait that long, till the barbecue is ready.
- Heat barbecue plate to medium high. Cook the chops on the barbecue, turning frequently brushing with glaze on each side as you turn them till done to your preference.
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