Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“We cooked this very slowly in the oven first, for about 3 hours. We kept it covered throughout, and poured a little bit of water into the tray, to keep the meat moist. Once it was cooked, we finished it off on the BBQ, skin side down to crisp the skin. It was absolutely delicious.”
