Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Had one of the 4 loins I bought for Sunday dinner, froze the rest which doesn’t affect the quality or taste. Perfect texture, full of flavour. My husband said it was tastier than a beef steak. I trim all the hard fat off. Seared in a hot pan for 3 mins, add butter and baste for 2 mins, take off heat, add fresh rosemary and a bashed clove or garlic and put in a pre-heated oven for 6mins 180 fan. Take out of pan, wrap generously in foil, then a tea towel for 10 mins. Carve and serve. Perfectly pink, not bloody”
“The lamb cannon was beautiful. Cooked as per instructions ( maybe a couple minutes more) it was incredibly tender and tasty. I usually do lamb chops well done a la Delia, so this was something different, and a success.”
“This was a real treat- full of flavour, a melt in the mouth texture and so quick to cook. The fat rendered and crisped up beautifully and Valentine Warner's suggestion to cook with veg braised in cider, etc, was spot on.”
