Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Perfect for kebabs,very flavoursome and tender cubes of lamb. Coated with mint sauce with onions,peppers and mushrooms baked in oven on metal skewers and served with pitta bread,rice and a crisp salad...delicious”
“Always full of flavour,lovely and tender, i used for kebabs with peppers, onions and mushrooms served up on a bed of basmati rice with a crisp salad.”
“Wonderful succulent meat that I make kebabs with. Brush with olive oil and mint sauce,put on metal skewers with onions,peppers and mushrooms and bake in the oven,and serve up on a bed of cous cous or bulgar wheat pilaf with salad,delicious with Greek Retsina”
