Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“This was an absolute gorgeous joint. We first rubbed in a ras el hanout spice mix (easily made up at home) and cooked it with onions, garlic, tomatoes, carrots, some stock and apples off the tree. Cooked slowly (4-5 hrs) it was flavoursome and juicy.”
