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 coated the Lambs liver in seasoned rice flour & gently pan fried with beef tallow & onions & mushrooms, then took them out to rest after 6-7 mins to let them rest then , cooked some streaky bacon , then added the liver back into the pan & added gluten free gravy made with vegetable water , and served with fresh organic mash potatoes & cabbage & green vegetables.
The dinner was absolutely amazing.”
