“We are one of the very few butchers who still farm their own cattle and run their own abattoir”

Sean Kelly

A lot of people don’t realise that we have our own family farm just outside Newport and we rear our own quality cattle there. This means the food miles from farm to fork are almost non-existent. This is both the time honoured, traditional way of doing things and completely in keeping with contemporary thinking about the environmental impact of shipping food long distances. It also ensures full traceability which is so important.

Gold Awards for Our Succulent Ribeye Steaks and Fillet Steaks

“This is a very important award for us,” said Seán Kelly, “We are one of the very few butchers who still farm their own cattle and run their own abattoir and this is confirmation that this traditional system results in the very best tasting beef. We are very proud of these steak awards from the Craft Butchers. We’d like to thank all our customers for their support over the years and also the Craft Butchers for creating the new National Irish Steak Challenge.”

What is the National Irish Steak Challenge

The National Irish Steak Challenge provides Independent Irish Butchers with a vital opportunity to highlight their product quality, breed credentials, and processing standards on a national platform. This inaugural event took place at The Champions Hall, The Curragh, Co. Kildare on Sunday 26th January 2025. The competition was broken down into three categories: Fillet Steak, Ribeye Steak and Striploin Steak

Judging is impartial and carried out by a panel of over 30 experts, including meat scientists, master butchers, industry professionals, and specialised chefs. Notable figures on the judging panel included Sean Owens (IFEX Salon Culinaire Director) Darina Allen from Ballymaloe and Joe Burke (Beef and Livestock sector manager, Bord Bia).

Each steak is evaluated based on its own qualities against established criteria. Technical assessments focus on two aspects: raw and cooked and the scores combined.

Buy Our Award Winning Steaks

Kelly’s Butchers are very proud that our steaks are in the national spotlight. Call into the shop in Newport or order our steaks from our online shop.

The post Kelly’s Butchers Win Double Gold in the Inaugural National Steak Challenge appeared first on Kelly's Butchers.

Neven says he usually loves his roast lamb rose-pink and juicy but this recipe is absolutely delicious. Just think of the smell of the quietly roasting lamb teasing everyone for the best part of the afternoon

Ingredients

• 8 garlic cloves
• finely grated rind of 2 lemons
• 1 tsp sweet paprika
• 2 tbsp ground cumin
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 120ml (4fl oz) olive oil
• 2.3kg (5-6lb) leg of lamb
• 1kg (2¼ lb) waxy potatoes, halved (such as Organic Nichola)
• 5 fresh bay leaves
• juice of 2 lemons

Cooking Method

1. Crush the garlic and one teaspoon of salt in a pestle and mortar. Add the lemon rind, paprika, cumin, herbs and a good grinding of black pepper and crush to a smooth pulp.
2. Stir in four tablespoons of the olive oil. Using a sharp knife, create lots of holes all over the lamb, and then rub in the paste, pushing it deep into the holes.
3. Transfer the lamb to a large food bag and pour in the lemon juice. Place in the fridge to marinate overnight.
4. The next day, take the lamb out of the fridge about one hour before you want to cook it. Preheat the oven to 160C (325F), Gas Mark 3.
5. Lay two long pieces of parchment paper on top of two long pieces of foil – one widthways, the other lengthways to form a cross.
6. Cut the potatoes into 2cm (¾ inch) slices, bring up the sides of the foil and pile the potatoes in the middle, drizzle with olive oil, then pour over the marinade from the lamb and tuck in the bay leaves, a sprig of thyme and one of rosemary.
7. Sit the marinated lamb on top of the potatoes season with salt and pepper and scrunch the foil together tightly to enclose the lamb completely. Carefully lift into a roasting tin and roast for 2 hours until the lamb is meltingly tender.
8. Remove the lamb from the oven and increase the temperature to 220C (450F), Gas mark 7. Unwrap the parcel and scrunch the tin foil and parchment paper under the rim of the tin, then baste the lamb with the juices and return to the oven for another 20 minutes until browned.
9. Remove the lamb from the tin and wrap in the foil and set aside to rest.
10. Turn the potatoes over and return to the oven for another 30 minutes, then season with salt.
11. While the potatoes are cooking, mix together the ingredients for the mint yoghurt in a bowl and season with salt and pepper.
12. Combine the red wine vinegar, olive oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing at the last minute just before you are ready to eat.
13. Shred the lamb from the bone and arrange on warmed plates with the roasted potatoes and some dressed salad. Add a spoonful of the mint yoghurt to each one to serve.

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We’ve got this delicious and easy to prepare and cook lamb tagine recipe that’s too good not to share. Grab your ingredients and follow these instructions below. 

Ingredients

1kg bite sized chunks of stewing lamb (you can use leg if you prefer)

For the dry ‘marinade’

• Heaped teaspoon ground cinnamon
• Heaped teaspoon ground cumin
• Scant teaspoon ground ginger
• Scant teaspoon ground paprika
• 1 medium onion finely chopped
• 2 cloves garlic, chopped
• Salt and freshly ground black pepper

For the ‘sauce’

• 1 large onion, chopped
• 1 clove garlic, chopped
• Half a pint of vegetable (or chicken) stock
• 1 tin good quality chopped tomatoes
• 1 heaped tablespoon tomato puree
• A few thin strips of orange peel
• 2 oz dried apricots
• 2 oz dried prunes
• Half a teaspoon fresh red chilli, chopped (or dried chilli flakes)

To serve

• 3oz whole blanched almonds
• 1-2 tablespoons chopped fresh mint and/or coriander

Method

1. Put the lamb piece into a large bowl. Add the dry marinade ingredients, mix well and refrigerate for 3 hours (preferably overnight).
2. When you’re ready to make the ‘sauce’, fry the onion and garlic gently until soft. Lift out and set aside.
3. Fry the lamb (including the dry marinade) in small lots until lightly browned.
4. When the lamb is done, add the onions back into the pan with the lamb.
5. Add the remaining ‘sauce’ ingredients and bring slowly to the boil.
6. Transfer to a casserole dish and cover tightly with a lid.
7. Cook in a pre-heated oven (180^oC, 350^oF, Gas 4) for about an hour and a half until the meat is tender. If necessary reduce the heat.
8. Before serving fry the almonds until golden and stir into the delicious tagine along with the herbs.
9. Discard the pieces of orange peel before serving and—voilà!.

The post Delicious and Easy Moroccan Lamb Tagine appeared first on Kelly's Butchers.

Try this delicious Greek-style lamb moussaka recipe at home for yourself.

Ingredients

• 3 medium aubergines,
• 500g minced lamb
• 75g butter,
• 75g plain flour,
• 500ml milk
• hard cheese (like Cheddar) to taste
• salt and pepper
• nutmeg, a pinch of freshly grated or ground
• 2 eggs
• olive oil
• 2 medium onions
• 3 garlic cloves
• 2 tablespoons tomato purée
• red or white wine, 75ml (a very small glass)
• a good teaspoon or two of ground cinnamon
• a handful of fresh flat-leaf parsley
• green salad to serve

Method

1. Preheat the oven to 180°C/gas 4.
2. Wipe or rinse the aubergines, top and tail them then slice them into discs about ½ cm thick.
3. Pour a good glug or two of olive oil into a bowl, dip the aubergine slices into it, then lay them on a baking sheet. Cook in the oven for about 10 minutes until they are golden; check on them frequently because any slightly thinner ones may burn. Once cooked, remove from the oven and leave to one side.
4. While the aubergine slices are baking make the cheese sauce. First grate the cheese. Then melt the butter in a saucepan and stir in the flour to make a thick roux.
5. Cook this gently for a minute or two, then add the milk little by little.
6. Once all the milk has been added and you have a smooth white sauce, let it bubble and thicken slightly.
7. Finally, stir in the cheese, some salt and pepper and a pinch of nutmeg. Leave on one side to cool.
8. Last of all make the meat sauce. Peel and chop the onions and garlic and fry in a large saucepan with some olive oil for a few minutes then add the lamb. Cook the meat until just brown.
9. Chop the parsley then mix it with the meat along with the wine, cinnamon and tomato purée. Season to taste then cook gently for about 15-20 minutes.
10. When the cheese sauce is cool, beat the two eggs together and stir them into it.
11. Layer aubergines and meat sauce in a gratin dish then pour the cheese sauce over the top.
12. Bake for about 40 minutes until the top is puffed and golden.
13. Plate up and serve with a simple fresh green salad and some pita bread or some Irish potatoes.

The post Mouthwatering Lamb Moussaka Recipe appeared first on Kelly's Butchers.

This is a traditional recipe from Mary Gleeson of Gleeson’s Townhouse Roscommon. She has made it for dignitaries and visitors from all over the world.

Ingredients

• 1 kg lean stewing lamb, cut into bitesize pieces
• 3 large carrots, sliced
• 2 celery sticks, sliced
• 1 large onion, diced
• 8 medium peeled potatoes
• 1 litre chicken stock
• Fresh rosemary & thyme
• Sea salt & freshly ground black pepper

Method

1. Put the lamb into a cooking pot and cover with water.
2. Place vegetables in a separate pot and cover with stock and herbs.
3. Cook lamb gently until tender.
4. Cook the vegetables until three quarters cooked.
5. Strain half of the liquid from the lamb and combine with the vegetables.
6. Cook out fully and season to taste.

The post Gleeson’s Townhouse Roscommon Lamb Stew appeared first on Kelly's Butchers.

How to Cook Connemara Easter Lamb with a Herb & Mustard Crust

by Tim O’Sullivan, Renvyle House Hotel

Serves 4

Ingredients:

• 2 Racks of Lamb (Trimmed)
• Salt & Pepper
• Rosemary, as Required
• 2 Teaspoons Dijon Mustard
• Herb & Apricot Stuffing
• 75-100g/ 3-5 oz Butter
• 2 Shallots
• 100g / 4 oz Fresh Herbs (Parsley, Thyme, Mint)
• 50g / 2 oz Dried Apricots
• 100g Kelly’s Black Pudding
• 100g / 4 oz Fresh White Breadcrumbs

• Ratatouille
• ½ Aubergine
• 2 Peppers, Deseeded
• 2 Courgettes
• 6 Mushroom
• 1 Clove Garlic
• 1 Tbsp Olive Oil
• 2 Tomatoes (skinned, deseeded & chopped)

• Rosemary Jus
• 1 Glass Of Red Wine
• Rosemary
• 1 Tsp Redcurrant Jelly
• 25g / 1 oz Butter

• To Finish
• Pesto
  

• Garnish
• 1 Parsnip (Thinly Sliced)
• Flat Leaf Parsley

Method

How to prepare the lamb

1. Heat a large griddle pan and season the lamb with salt and pepper.
2. Seal the lamb on both sides in the pan, add a little rosemary and place in a roasting tin in a fairly hot oven, 400°F / 200°C / Gas Mark 6, for 18 minutes or until it is cooked as you like it.

How to make the stuffing

1. Melt the butter in a pot, add most of the herbs with the chopped apricots Kelly’s Black Pudding and diced shallots.
2. Cook for about 3 minutes, mix in most of the breadcrumbs and keep warm.

How to make the Ratatouille

1. Dice all of the listed vegetables finely and cook in oil with the crushed garlic and the tomatoes for 5 minutes. Keep warm.

How to make the sauce:

1. Remove the lamb from the oven and set aside; for the sauce.
2. Deglaze the pan with red wine and a pinch of chopped rosemary.
3. Add the redcurrant jelly and work in 25g / 1 oz of butter.

How to finish the lamb and garnish

1. Coat the outside surface with a mixture of mustard, the remaining crumbs and the rest of the mixed herbs.
2. Finish under a hot grill for 2 minutes to crispen and brown.
3. Garnish: Deep fry the sliced parsnips in hot oil until crispy, chop the parsley finely and decorate.

The post Connemara Easter Lamb with a Herb & Mustard Crust appeared first on Kelly's Butchers.

What about your own table though? What are you going to eat on St. Patrick’s Day?

You could take a hint from the embassies and go all out with the full Irish breakfast. We don’t need to tell you our counter is filled with a bewildering variety of sausages, but did you know Kelly’s have a new range of dry cured rashers. Plain and smoked, back and streaky, these are no ordinary rashers – these are Kelly’s extraordinary rashers!

Kelly’s Putog

There’s nothing more traditional than Kelly’s Putóg. The ‘Putóg’ is the traditional Irish black pudding made in every farmhouse in the West of Ireland. The filling was a combination of oatmeal, onions, suet, salt and pepper and other easily sourced ingredients. Originally it was made in the time-honoured casing of a sheep’s stomach. We keep tradition alive by producing the ‘Putóg’ in its original form. The word ‘Putóg’ actually translates from Irish as ‘gut’, or ‘belly’. Kelly’s Putógs are flying off the shelves coming up to the big day itself, ready to grace breakfast (and dinner tables countrywide).

Bacon and cabbage (or corned beef and cabbage) are perennial favourites too and you really can’t go wrong with this tasty pairing. Could we recommend a bit of white sauce on the side? Perfection on a plate.  

Kelly’s Pudding Pint of Stout

A few years back we made the ultimate tribute to St. Patrick’s Day – the Kelly’s Pudding Pint of Stout. It was an instant success and award winner. So wherever you are in the world for our national day – Sláinte from all at Kelly’s Butchers.

The post Meaty Traditions for St. Patrick’s Day appeared first on Kelly's Butchers.

Profile in Checkout Magazine

Donna Ahern from Checkout Magazine had a chat with Sean Kelly to find out a little more about him. It resulted in this lovely Question and Answer profile which appeared in the magazine in November 2022.

“We manufacture up to a standard not down to a price”

Of course the company motto appeared in the article –  it’s the cornerstone of everything we do at Kelly’s Butchers.

The post Who is Sean Kelly? appeared first on Kelly's Butchers.

Great news for Kelly’s Butchers this week when Kelly’s Black and White Puddings featured in the top five in Ireland!

Great news for Kelly’s Butchers this week when Kelly’s Black and White Puddings featured in the top five in Ireland for the first time according to Checkout Magazine in their prestigious Top 100 Brands edition. Kelly’s Puddings came straight in at No. 4 pushing Galtee down. This is a significant achievement against all the biggest brands and represents a trend where local brands performed very well against global favourites.

“I’d like to pay tribute to everyone on our team who has worked so hard to make this happen.”

“This is a huge achievement for Kelly’s Butchers”, said Seán Kelly, “We’ve been making steady progress over the last number of years and it’s fantastic to see our Newport-based brand reaching this level. I’d like to pay tribute to everyone on our team who has worked so hard to make this happen.”

Karen Mooney, commercial market leader Ireland with NielsenIQ said: “During the past year, the Irish FMCG (fast moving consumer goods) industry has faced even more challenges, with inflation and price being a top concern.

“How consumers shop has evolved compared to a year ago when restrictions were imposed due to Covid-19, and in 2022 we have observed a revitalisation in impulse categories as shopper movements returned to more normal conditions.

“It is encouraging to see the positive performance of many local brands in addition to global favourites.”

“This year’s Checkout Top 100 Brands 2022 report, in partnership with NielsenIQ, showcases how big brands matter to the Irish consumer, and it is encouraging to see the positive performance of many local brands in addition to global favourites. The trend towards health and sustainability is also evident in the movement of health-focused categories.”

The post Kelly’s Puddings hit top spot in Ireland appeared first on Kelly's Butchers.

by Seán Staunton

Near the banks of the Black Oak River, in the shadow of the holy mountain
A passer-by might see Seán Kelly, behind his counter counting
Not money, that would be too crass for a master butcher at his art
Watching the townsfolk pass at each day’s end and at its start

No, this butcher of the clan Kelly, the passer-by might see
Laying out his blessed putóg which brought him victory
A member of the esteemed Fraternité, with likeminded men and women
He has fought the good fight to maintain tradition whose beginning
Dates back 2,000 years and more to a man named Apicus
Whose recipe for black pudding caused quite the Roman fuss

Heralded as this country’s best, Kelly’s putóg is still humble
When showered in praise and blessing, it’s sometimes heard to mumble
“It’s nought to do with me at all, I’m just some modest innards
It’s my maker and his family, now they are the real winners”

And so they are, these artisans of all that’s best in craft
Sloppy standards or poor service which would drive the Kellys daft
Their putóg is a pleasure in which many can indulge
Though the Kelly boys, on pain of death, the recipe won’t divulge

Playing about their mouths and eyes the satisfaction that their toil
And that of their forefathers brings fame to Newport soil
This town beloved of a pirate queen, Gráinne Uaile knew its proportions
But never would have dreamed that blood and guts in various contortions
Could, coupled with some condiments, oatmeal, onions and suet
Bring pleasure to the masses but founder Dominick Kelly knew it

And so in 1930 he set out his humble stall
Determined that his putóg the locals would enthral
And lo it was, in apron clad, he worked his butcher’s magic
To run out of a putóg would be nothing short of tragic

They came from miles around to see it nestled on its tray
White pudding fair and speckled, the putóg black as clay
At Sunday mass in St. Patrick’s, they gave thought to divine questions
And thanked the sheep who offered up their glorious intestines

The rebel, Fr. Sweeny, that famous local priest
Was toasted and remembered at many pudding feasts
Glasses, too, were held aloft in praise of Burrishoole and its martyrs
An abbey full of history and that was just for starters

For Newport boasts many other gems in addition to the pudding
Nephin Beg and Furnace, not a place to burn your wood in
But a beauty spot unparalleled, leading on to Céide Fields
In the distance where our ancestors lay for centuries concealed

It’s pride of place too that drives Burrishoole GAA club
To victor, sometimes defeat, quite often to the pub
These heroes of the GAA world are Kelly’s greatest fans
As we all know, dear listeners, the putóg maketh the man

The putóg kings of Ireland, locally known as Kellys,
Have for four score years now put fire in our bellies
To eat and love and be the best, the greatest of its kind
No greater, more loved putóg will you on this island find

So follow the signs for Newport, the seven arches will guide your path
And travel on to Rockfleet Castle to see Grace O’Malley’s bath
Only the waters of Clew Bay were good enough for her
And indeed the sheep who graze nearby would certainly concur

That although they give their lives in order that the putóg may have its day
There’s no greater martyrdom on earth and it’s a small price to pay
To be immortalised in casing, thick, to sate the appetites
So raise your glasses, dearest friends, to Kellys’ putóg’s great delights

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