Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Excellent flavour cooked on skewers with peppers,onions and mushrooms and brushed with mint sauce...then served on a bed of rice with some salad...delicious”
“I've not eaten yet but out of 3 packs one was only half full that was absolutely clear to see with the naked eye and the weight on the packaging was way off from the other 2. I don't pay a high price for half the amount.”
“Used this on skewers and only cooked for a couple of minutes each side on a hot griddle. Very tender and there was zero need to trim any further fat/sinew so all the meat was useable. My first purchase from Swaledale but very impressed”
“It’s very lean and nice looking . Just put it in oven to make lamb Passanda with cream and spices . Looks good so far and think it will cook very well and be tasty .”
“Lovely tender diced lamb which i use for kebabs which i bake in the oven on a tray with red onions,peppers,mushrooms and brush with olive oil and mint creating a lovely aroma. Served with rice and salad.”
