Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Made a nice change to have lambs liver. Sliced it up to cook as a stir fry with sliced lean bacon with onions and mushrooms...added a dash of masala wine and at the end of cooking added some philadelphia cheese to make it creamy.served on a bed of tagliatelle!”
