Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Have used this in a pasta sauce (made small meatballs), have used it on pizza onstead of salami and have also made sausage rolls. Delicious, the sausages are nice too!”
“A powerhouse of warm spicy earthy flavours and quality lamb. Made for a fantastic Saturday night mezze, paired with Swaledale koftas, pitta, falafels, Lebanese salad and some tzatziki dressing. A real crowd pleaser for all and will definitely be a staple on my orders.”
