Lamb
Native-breed lamb from local North Yorkshire farms, hung for tenderness and full flavour. From roasting legs and shoulders to chops and mince, expertly prepared by our Northallerton butchers.
Cubed shoulder and leg for casseroles, tagines, and curries. Turns tender and rich with slow cooking.
Tender cutlets with a sweet, grassy flavour. Best seared fast in a hot pan with rosemary and garlic.
Thick, meaty chops from the rump end. More flesh, deeper flavour — brilliant on the griddle.
Native-breed lamb from North Yorkshire farms, hung for tenderness. A joint with real depth of flavour for a Christmas or Boxing Day roast.
Cooking instructions included
Thick-cut leg steaks with a firm, clean bite. Griddle or pan-fry — ready in minutes.
Silky smooth offal with a delicate, mineral flavour. Flash-fry until just pink — overcook it and you lose it.
Bony, gelatinous, and deeply flavoured. Braise slowly until the meat falls from the bone into rich, sticky juices.
A forgiving joint that gets better the longer you cook it. Sweet, rich meat that pulls apart.
Economical chops with bags of flavour. Perfect for a quick midweek supper or barbecue.
The centrepiece roast. Roast on the bone for maximum flavour, carve at the table.