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With Christmas looming, we're gearing up to our busiest time of year. Across the Fells, Dales, & Wolds our farmers are finishing their flocks of geese, turkeys, ducks, and chickens ready, while with it being less than a month to, we've already got our beef hanging, with the grain slowly relaxing for the utterly tender finish needed for a memorable roast.
It's all systems go, and it won't be long until the lamb and pork comes in either, each needing 14 days hanging in our dedicated dry aging rooms to reach perfection. Luckily the lads are well on top of it, under the watchful eye of our Master Butcher who makes sure everything's up to scratch.
If you haven't already ordered we still have everything available, though going by previous years experience that might change and fast! To avoid disappointment, it's best to get your order in sooner rather than later.
It's also that time of year when our meat, not least the heritage beef, comes into its own, especially as part of a melting slow cook - just the ticket for banishing the chill and this storm we've been having!
All our heritage breeds boast bags of flavour, and this month we've had plenty of rare treats coming in. We've had Cumbrian Highland and Dales Dexter beef, and new found favourite, Hebridean lamb.
We'll definitely be looking to get the Hebridean lamb in again, the reception it received from some was wonderful to hear, while there's still Dexter available.
Our in house chef Jeff has written a new recipe this week to go with the Dexter, for casseroled beef and ale pie, and if you're one for indulgence, it's a must.
Otherwise, we'll see you on the other side of Christmas. We'll be taking order right up to the eleventh hour, in case you've missed something, while don't forget you can always give us a call if you need to pop in something extra.
All the best,
John & Lee