Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“We used the slow cook method listed in the cooking advice guide, our 800g joint took 4 and a half hours at a very low temperature to reach medium, but well worth the wait. What little leftovers went in sandwiches with a little salad and sriracha mayonnaise for something different. Delicious.”
“Always a good choice. It has become part of our weekly order. Great flavour. Cooks well - very forgiving, even if I forget to turn the oven down after the initial high temp.”
