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Butcher Tag

Steak FritesFor a while now, I have been planning to cook the simple French classic of Steak Frites (steak and chips to you and me). As chance would have it, I was out and about and called to see the new James Whelan Butcher shop in the Avoca store just off the Naas Road outside Dublin. I was lucky enough to bump into Pat Whelan, son of James and the driving force behind the growth of the business. We had a good chat and Pat’s passion for Irish beef and all Irish farmed food really drove the conversation.

I have carried the weight of this around for more than a decade and now I have to clear my conscience. We had been holidaying in the Poitou‑Charentes region of France. We had made the short trip into Saintes for the weekly market. I was feeling ambitious and wanted to prepare a butterflied leg of lamb. I circled the market and located the lamb butcher, having previously tried to buy beef from a boucherie chevaline (horse butcher), causing much mirth for the butcher and embarrassment for me. In my dire French, I conveyed that I wanted the joint boned. With much smiling and what I thought was comprehension, the master craftsman set to work.

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