Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“A generous bag of lamb bones. Cooked them in an Instantpot with onion, carrot, parsnip, celery, leek, onion, garlic and rosemary to make about six pints of gorgeous stock. Used some of it to create a terrific gravy to complement a rolled lamb shoulder.”
