The Irish Beef Book

Posted on Thursday, March 20th, 2025 by Mandy in News | No Comments »

THE IRISH BEEF BOOK

All proceeds from our special 10th Anniversary Edition of The Irish Beef Book go to two resolute charities – Cork Penny Dinners and The Capuchin Day Centre.

‘Food unites people and the proceeds of The Irish Beef Book will help the people who really need support.’

Pat Whelan

The book has become one of Ireland’s favourite cooking bibles. Full of ideas for great family feasts. Celebrating local ingredients. Supporting nose-to-tail goodness. It is a timeless showcase of world-class Irish beef, heritage, and artisan craft.

Cork Penny Dinners provides meals, warmth, and support for individuals and families in Cork, while the Capuchin Day Centre offers food, shelter, and a place of refuge for Dublin’s most vulnerable. By purchasing a copy, you’re contributing to a cause that helps feed those in need.

SHOP TALK: BEHIND THE APRON, CLONMEL EDITION

Posted on Thursday, March 13th, 2025 by Mandy in News | No Comments »

SHOP TALK: BEHIND THE APRON, CLONMEL EDITION

James Whelan Butchers has 14 butcher shops around the country, each with its own unique charm and character. This week, we’re taking you behind the scenes at our Clonmel shop for a friendly chin-wag with the team.

Meet David, our skilled Master Butcher, and Trish, our accomplished Shop Manager. Together, with their dedicated 20-strong team, they bring expertise, passion, and warm customer service to the shop every day.

There’s a special kind of atmosphere in James Whelan Butchers, Clonmel—one that’s built on years of teamwork, skill, and a shared love for great food. David and Trish have been part of the shop for over 16 years, and many of the team members have grown through apprenticeships to become master butchers themselves.

David has noticed a growing interest in slow-cooked dishes, thanks to the rise of social media chefs and the popularity of slow cookers. At James Whelan Butchers, we’ve always championed nose-to-tail eating, ensuring that every part of the animal is valued. Our master butchers are always on hand to chat with you and cut the perfect piece of meat for your recipe—whether it’s oxtail, shin beef, or pork belly.

Trish takes great pride in the exceptional quality of the locally sourced, grass-fed beef, free-range turkey, and Tipperary lamb that we offer. Supporting local farmers and artisan producers is a huge part of what we do, and you’ll find a carefully curated selection of handcrafted provisions from the Tipperary Food Producers Network on our shelves—from Apple Farm Juices to Crossogue Preserves.

Next time you’re in Clonmel, pop in for a visit. Alongside our premium meats and warm welcome, you can enjoy home-cooked delights from our deli kitchen, including Glazed Oyster Bacon, Irish Roast Beef with Butter Stuffing, and Free-Range Chicken cooked fresh every day. We’d love to see you!

Mid Terms on your Terms Newsletter February 2023

Posted on Monday, February 20th, 2023 by Mandy in Foodie Articles, Good Food | No Comments »

Mid-term on your terms

Make mid-term easy on yourself. Here are five gorgeous James Whelan Butchers selects to order and collect, or better still have delivered. Our Master Butchers have done the prep. You already have a lot on your plate, we only want to add something delicious.

 

The Salt-Aged Showstopper

SHOP HERE

Prime Irish Striploin. Slow aged in a salt chamber for over 35 days. In salt from the Himalayas. In a craft of time which intensifies succulence and tenderness. Bring this feast of flavour home.

 

Take time for Heritage Bacon

SHOP HERE

Home cooked bacon is wonderful. It’s also simple as. It just takes a little time, that’s all. Our artisan Irish bacon loin has a wonderful, signature smoked hickory cure.  You’ll be delighted            with the results.

 

Chicken Cushion

SHOP HERE

Bacon, stuffing and cheese all packed into a plump, Irish chicken cushion. A really lovely flavour sensation, crafted freshly for you by our Master Butchers.

 

Bigger, built burgers

Our dry-aged burgers are built chunky to deliver a juicy, generous, oversized quarter pounder burger. Handcrafted with chuck and brisket to punch out juicy flavours.

 

Brilliant Bacon and Cabbage Recipe

VIEW RECIPE

Now you’ve ordered the Heritage Bacon Loin, here’s a sweet, creamy, mustardy joy of a dish to celebrate it. Bacon and cabbage, you’re back in the good books.

James Whelan Butchers: Traditional Bacon & Cabbage

 

 

James Whelan Butchers Slow – Roasted Lamb Shoulder

Posted on Tuesday, February 11th, 2025 by boxadmin in Lamb Recipes, Recipes | No Comments »

Lamb Shoulder recipe
A beautifully slow-roasted lamb shoulder, rich in flavour and melt-in-your-mouth tender. Perfect for Sunday roasts or special gatherings, this recipe highlights the excellence of quality Irish lamb.

James Whelan Butchers Slow – Roasted Lamb Shoulder – Printer Friendly Download

Ingredients

  • 1.8kg (3.5 lb) lamb shoulder, bone-in
  • 2 tbsp olive oil
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 onion, quartered (unpeeled)
  • 1 head of garlic, halved horizontally
  • 3 garlic cloves, sliced into slivers
  • 8 sprigs fresh rosemary
  • 1 cup water

For the Gravy

  • 2 tbsp plain flour
  • 2 cups beef broth (or 1 cup red wine + 1 cup water)
  • Salt and black pepper, to taste

Method:

  1. Prepare the Oven: Preheat to 240°C/465°F (220°C fan-forced).
  2. Season the Lamb: Rub the lamb all over with olive oil, salt, and pepper.
  3. Infuse with Flavour: Using a sharp knife, make 12 deep incisions in the lamb. Insert slivers of garlic and small sprigs of rosemary into each incision.
  4. Prepare the Roasting Pan: Place the quartered onion, halved garlic bulb, and remaining rosemary in the base of a roasting pan. Lay the lamb on top and pour the water around it.
  5. Slow Roast: Cover tightly with a double layer of foil and place in the oven. Reduce the heat to 180°C/350°F (160°C fan) and roast for 3 hours.
  6. Brown the Lamb: Remove the foil, ensuring there is still some liquid in the pan (add 3/4 cup water if needed). Increase the oven temperature to 220°C/425°F and roast for another 20-30 minutes until the skin is crisp and golden.
  7. Check Doneness: The meat should easily pull apart with two forks. If not, cover and return to the oven until tender.
  8. Rest: Transfer the lamb to a plate, loosely cover with foil, and let it rest for at least 20 minutes before serving.

For the Gravy:

  1. Prepare the Base: Tilt the roasting pan and spoon off excess fat, leaving about 2 tbsp behind.
  2. Cook the Flour: Place the pan on the stove over medium-high heat. Stir in the flour and cook for 30 seconds.
  3. Make the Gravy: Gradually add the broth, stirring to combine. Use a potato masher to mash the onion and garlic, ensuring all the flavour is released.
  4. Simmer: Cook for 1-2 minutes until it thickens slightly. Season with salt and pepper to taste.
  5. Strain and Serve: Strain the gravy into a jug, pressing out all the juices. Serve alongside the lamb.

Serving Suggestions:
Pair with beef dripping roast potatoes, buttery greens, and a rich red wine for a truly memorable meal.

Enjoy the mastery of slow-roasted perfection, the James Whelan Butchers way.

How to Cook our Bone in Turkey Crown

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Bone in Turkey Crown

Make your Christmas joyful and festive with this delicious, plump and juicy Irish Turkey Bone-In Crown. Leaving the bone in place delivers great flavour to the meat. And it’s super-easy to cook because our Master Butchers have prepared this Bord Bia approved turkey beautifully. Your guests will be thrilled with the feast and spectacle of this bronzed crown, and you will have time to relax and join in the festivities.

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate

 

 

How to Cook our Free Range Boneless Turkey Crown

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Free Range Boneless Turkey Crown

This really is having it both ways. You get to enjoy a showstopper of a centrepiece and enjoy a stress-free Christmas. Prepared offthe-bone: making it a dream to cook, carve, and serve.
You’ll savour the juiciness of every mouthful. Oh, and just let us know if you’d like us to add our award-winning stuffing.

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate

 

 

How to Cook our Spiced Beef

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Spiced Beef

Spiced Beef is a true James Whelan Butchers Christmas Tradition. The aromas of Spiced Beef evoke memories of the past and invite people in. We take a beautiful cut of beef and coat it in brown sugar, peppercorns, allspices and berries–now you simply cook it and serve.

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate

 

 

How to Cook our Traditional Cure Boneless Ham

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Traditional Cure Boneless Ham

Many of our award-winning hams are hung and smoked over beechwood chips creating complex aromas and tastes that are simply superb.
We are very proud of our Great Taste Award- Winning Hams, which all celebrate 3 Gold Stars and wonderful reviews from the judges.

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate

 

 

How to Cook our Free Range Whole Turkey

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Free Range Whole Turkey

These Slow-Reared Christmas Turkeys are special because they cook simply, carve beautifully, and taste beyond compare.

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate

 

 

How to Cook our Cote de Boeuf

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Cote de Boeuf

Our wonderful Cote de Boeuf – honest, full of goodness and flavour and the perfect sharing steak. Watch this simple video to learn how to cook this special piece of meat to perfection.

How to cook Cote de Boeuf

  • Rest to allow meat to come to room temperature for 20 mins
  • Season with salt
  • Cook each side untouched on pan for 6 mins
  • Turn and then cook on each side for a further 3 mins
  • Remove and loosely wrap in tinfoil, shiny side down
  • Allow to rest for 10 mins before serving

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate

Shop instore or online

 

 

How to Cook our Heritage Ham

Posted on Friday, November 22nd, 2024 by boxadmin in Video Recipes | No Comments »

How to Cook our Heritage Ham

Cured on the bone, James Whelan Butchers ‘Signature Heritage Ham’ has a distinctive flavour with a hint of smoky hickory undertones developed from a dedicated, low and slow roasting that also makes it ideal for carving. Here are simple cooking instructions to cook the perfect ham – for Christmas or anytime of year.

Enjoy another delicious meal from James Whelan Butchers!

#JoyOnAPlate

Shop instore or online

 

 

James Whelan Sausage Meat Stuffing Recipe

Posted on Tuesday, November 19th, 2024 by boxadmin in Pork Recipes | No Comments »

Sausage Meat

 

Ingredients:

  • 454 g (1 lb) James Whelan Butchers sausage meat (choose from traditional, cranberry, Italian, or gluten-free)
  • 1 large onion, chopped
  • 2 cloves garlic, minced (optional)
  • 25 g (1 cup) breadcrumbs
  • 15 g (2 tbsp) flat-leaf parsley, chopped
  • 1 tsp dried thyme (or other herbs like sage or rosemary)
  • 1 egg (optional, for binding)
  • Salt and pepper, to taste

To Cook:

  1. Preheat the Oven: Preheat your oven to 180°C (350°F).
  2. Sauté the Aromatics: In a large saucepan, heat a little oil over medium heat. Add the chopped onion and cook until softened (about 5-7 minutes). If using, add the minced garlic and cook for another minute. Remove from heat and let it cool slightly.
  3. Combine Ingredients: In a large bowl, combine the James Whelan sausage meat (select your preferred type: traditional, cranberry, Italian, or gluten-free), sautéed onion and garlic, breadcrumbs, chopped parsley, dried thyme, and any optional ingredients like dried figs or nuts. If using, beat the egg and add it to the mixture for extra binding. Season with salt and pepper to taste.
  4. Mix Thoroughly: Mix all the ingredients until well combined. Using your hands works best for even mixing.
  5. Shape the Stuffing: You can either roll the stuffing into small balls or place it in a greased ovenproof dish. If you prefer, you can also stuff this mixture inside your James Whelan turkey or goose.
  6. Bake: If cooking separately, place the dish in the preheated oven and bake for 18-20 minutes, or until piping hot and golden on top.
  7. Serve: Enjoy your delicious James Whelan sausage meat stuffing alongside your James Whelan turkey or goose for a festive meal!

 

 

James Whelan Butchers: Butterflied Leg of Lamb with Tomato and Cucumber Salad

Posted on Saturday, June 8th, 2024 by Pat Whelan in Foodie Articles, Good Food, Lamb Recipes, Recipes | No Comments »

butterflied-leg-of-lamb

This butterfield leg of lamb is the perfect choice for a speedy Sunday Lunch and can even be cooked on the barbecue.

Serves 8
Cooking time: 50 minutes
Serving Suggestions
Steamed new potatoes
Nutritional Analysis per Serving
Protein: 55g
Carbohydrates: 32g
Fat: 20g
Iron: 3.8mg
Energy: 521kcal

Ingredients

  • 1 leg of lamb, boned and trimmed, roughly 4-5cm thick
  • Rind and juice of 1 lemon
  • 2 fresh rosemary stalks, leaves stripped
  • 2 tablesp. of olive oil
  • 3 large garlic cloves, cut into slivers
  • 6 ripe tomatoes, cut into wedges
  • 1 cucumber, peeled, seeded and cubed
  • 1 red onion thinly sliced
  • Small handful fresh mint leaves
  • salt and freshly ground black pepper

To Cook

Place the lamb in a large non-metallic dish and sprinkle the lemon rind and half the juice, the rosemary and the garlic slivers on top. Drizzle over half the olive oil and then turn the lamb over a couple of times until the marinade ingredients are evenly distributed. Cover with clingfilm and set aside for 2 hours to allow the flavours to combine or overnight in the fridge is even better.

Preheat the oven to Gas mark 7, 220ºC(450ºF). If the lamb has been chilled overnight, bring it back to room temperature. Then place it skin side up, in a large roasting tin and season with salt and black pepper. Roast the lamb for 20 minutes, then turn it over and roast for another 15 minutes for medium rare.

To make the salad, place the tomatoes, cucumber and red onion in a large bowl. Then tear in the mint leaves. Season to taste and then dress with the remaining olive oil and lemon juice.

When the lamb is cooked, transfer to a warm dish, then leave to rest in a warm place for 10 minutes. Carve into slices and arrange on plates with the tomato and cucumber salad and steam new potatoes.

You might enjoy:

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