Our organic lamb is full of flavour having spent its life on the beautiful Cotswold hills. |
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| Leg, shoulder, saddle or rack can all be used for a classic lamb roast. Grill or fry leg steaks, loin, or chump chops or cutlets. Middle neck or shoulder is great for casseroles. Neck fillet is great for Kebabs. |
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Our pork is tender and flavoursome having lived enviable lives at Eastleach Downs Farm.
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For roasting use leg, blade, spare rib or loin which provides the best crackling. For braising use pork chops, spare ribs, blade loin or belly. |
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Organic beef contains a better balance of good and bad cholesterol than intensively reared beef animals, due to the high content of grass in their diets whereas intensively reared beef animals may be fed solely on dry food.
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| For a classic roast beef use either sirloin or fore-rib. Back rib and topside are ideal for slow roasting. If you are grilling or frying steaks use either sirloin, rib eye, rump or fillet steaks. Neck or clod are good for stews. For casseroles where whole slices are needed use chuck steak and top rump. Silverside and Brisket should be pot roasted slowly. Flank is minced to make cottage pies and etc. |
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