Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Unbelievable. Slow roasted it over a day after marinating it in middle eastern spices the night before. Amazing texture and depth of flavour. Will be getting again for barbecuing once the weather improves”
“I cooked this as recommended by another reviewer: 30 minutes at 180 degrees, just seasoned with salt and pepper, and then 5 hours (covered) at 150. I then let it rest for half an hour covered in foil and thickened the juices.
It was quite simply the most delicious meat we've eaten in years. It made a superb cottage pie the following day too.
I'm going to order another couple of these.”
“Had this at Easter, slow cooked it with a middle eastern marinade, served with home made Arabic flatbreads cooked slathered in Zaatar and olive oil! Yum!”
“Bought the half to try it. Wish now I'd gone for the full shoulder. Did it in a roasting tin for top side of 4 hours. First half hour at 180 (fan) then down to 150 for about 4 hours. Let it rest for 25/30 minutes after cooking. It was so tasty. Much deeper flavour than younger lamb and put me in mind of donkey's years ago when we often had mutton because it was cheap then! Served with green veg and roast pots. Very traditional but none the worse for that. Food of the Gods!!”
