Aug 19: ‘Picnic’ Grazing Lunch; Lamb Neck Chops with Yoghurt Feta Dressing and Tabouli


A trip to Jons market always provides a baguette and liverwurst to add to our cheddar, pickles, egg and cornichon. Make your own.

  • 1/4 of the $2.69 baguette went to each serve or 68c
  • We used about 1/4 of the $4 block of cheese, or 50c a serve
  • We used about 1/2 of the $2.49 liverwurst, or 63c a serve
  • We shared a boiled, pastured egg or 25c each
  • The heirloom tomato was 25c or 12c per serve.

Lunch today cost $2.18 a serve.


We started with the ` because Foodie Greg wanted to try it, and we’d just started making our own yoghurt. Once it was decided to use it as a dressing for whole potatoes the logical choice of protein was lamb.

The neck chops were not what we expected, without a lot of meat, but were quite tasty.

  • The lamb neck chops were $5.47 or $2.74 per serve
  • The yoghurt and mint came free
  • The greek feta is $6.49 for four blocks, and we used half of one block in this dressing, or 41c per serve
  • Limes were $1.56 and about half went into the dish, or 26c per serve
  • The baby gold potatoes were $2.99 or 75c per serve
  • Tabouli was $2.69 and we used half, or 68c per serve.

The best part of dinner tonight was the yoghurt feta and mint dressing on the potatoes. Dinner tonight cost $4.84 per serve.

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