Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“But they were great as a kebab on the bbq. I usually add some marinade or flavouring when I get lamb from the supermarket, but for these I didn’t need to.
I was going to drop a star as they were a little fatty, though added back because of this. That fat and the coals all add to the flavour.
Just add a few different veg in between the meat when cooking. I use pre-cooked mushrooms and peppers as well as raw tomatoes and find these all cook at the same time.
Don’t get too close to tithe coals as you can burn, and thereby ruin, the meat
Add a little tzatziki or Greek yogurt and a pitta bread and you’re good to go”
“A real eye-opener! I trusted Valentine's comments about using lamb shoulder in a curry which resulted in delicious tender meat and a velvety sauce. Well done Swaledale!”
