Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“I cooked this on Sunday.. but had run short of time .. so it was only 45 minutes at 165* and rested for just 15 minutes…it turned out delicious and so tender ,despite not following the instructions. I threw in some spring onions, fennel bulb, onions etc under the joint plus herbs and blitzed that which made delicious gravy . Another wonderful meal . Their service and customer service is brilliant too when an order goes missing because of the snow and ice etc. Evrery order I’ve had over the last 2 years from Swaledale has been superb.”
“Being out of practice I was a bit nervous of doing this for the family (six adults). But I took some tips from other reviewers and ended up doing the following:
Lamb joint, 800g. This had been frozen (by me when it arrived). Thoroughly thawed and at room temp. Made a bed of ½ sliced onion, some chopped celery, some lemon slices, halved garlic bulb, two small home-bottled jars of cherry tomatoes (10 in each jar), with their water (about half a cupful), rosemary sprigs. Added a rack and the lamb joint. Poured over it the lamb juice from bag, then lightly oiled with rapeseed oil and sprinkled with a savoury salt mix. Into a hot (200C) oven for 20 mins, then down to 170C for 30 mins, then took out to rest 15 mins before slicing. It was pretty rare in the centre, but delicious. Added lemon slices to garnish, along with the “bed” of veg. Served with roast veg, red peppers, sprouts etc. Gravy made with chicken stock.
Hope that's helpful for others. It was much enjoyed. Wonderful meat!”
