Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Truly delicious cut. I cook in 2 ways. Firstly marinate in EVOO and herbs and roast in the oven. A longer cook and truly tasty is confit in extra virgin oil for 3 hours at very low temperature in the oven and drain over a rack afterwards. Truly delicious and it just falls off the bone”
“Swaledale has the best chicken legs. They are large and very tasty because the chickens are left to grow for longer than supermarket chickens. Well worth the extra cost.”
“The first time I cooked these I did one between two of us as we don’t have huge appetites… but it was so delicious and tender and juicy that now we have a leg each rubbed with olive oil then Dijon mustard and a splash of port cooked in the oven .. totally moreish - never a scrap left for the cats!”
“These are very high quality like all the meat that we have bought from Swaledale. For those days when a single thigh isn't quite enough. Mostly we have roasted these with various marinades but have also used them in curries and stews.”
