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 so enjoyed the recipe that George Ryle suggests with Greek potatoes. Thank you so much for this recipe. I was hesitant about the timings for the meat as I wanted pink lamb but the neck fillets were quite chunky so wasn't sure 4 minutes in the oven would be enough. Well chef really knows best as it was perfect using the recipe timings and resting on a plate for 10 minutes. My only input to the meal, other than following the recipe, was to pan fry some ripe baby tomatoes in olive oil, salt, pepper and dried oregano until a bit soft and sticky. All so good because the lamb was first class meat. Thank you”
