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 lamb stock with these in pressure cooker, roasted them first then into the pressure cooker with water. No aromatics just the roasted bones and water, resukt was a lovely stock/broth. Soaking barley as we speak for a scotch broth with some mutton. Cannot wait as the smell is wonderful stock is tasty, everything is prepared and ready to go.”
“So good slow cooked for 12 plus hours with carrots onions leeks celery herbs spices. I use as a soup its beautiful! Makes you feel healthy. Just when you need a pick me up!. Scrumptious tasty soup. Make sure to roast bones first. Then chuck em in slow cooker mmmm!”
