Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Very tender and tasty after a four hour slow cook with garlic and rosemary. I am sure that you coiuld cook faster as well so might try that option with the second shoulder.
Had an almost buttery flavour, quite distinct from lamb.
Would order again.”
“Absolutely delicious, cooked for 6 hours using Yottam Ottolengi recipe from Simple and served with Boulangere potatoes and wilted spinach. It was meltingly succulent and wonderful depth of flavour. Enjoyed by all he family”
