Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Osso bucco milanese
Veal shank chop with risotto milanese
Best turkey ever
Stuffed with butternut squash, sage, thyme this turkey was a resounding success
Butternut squash stuffed turkey, by Nigel slater
Absolutely beautiful lamb from Kimbers!
Rested and ready to carve
Stand leg of lamb on inch thick slices of red onion, garlic bulbs sliced in half and rosemary, lamb stock in the base of the tray. Cooked covered with tinfoil at 150 for 4.5 Hours, then cook a further 45/60 minutes uncovered. Gorgeous!!!!
Slow cooked lamb with anchovies,garlic and rosemary (Abbacchio Alla Cacciatora)
Shoulder of lamb with Anchovies,garlic and Rosemay paste slowly cooked in oven on a trivet of carrots and celery.
I decorated with wild garlic leaves and flowers.
Make a paste by chopping up 2 anchovies 2 sprigs of rosemary,leaves removed and 2 garlic cloves.
Make slots in the lamb and fill with the paste.
Cut 2 large carrots and 3 sticks of celery length ways
Place these into roasting tray and place lamb on top
Pour 200mls each ofred wine vinegar and water into tray and wrap tray lightly with 2 layers of silver foil and put in oven for a 2 kg lamb at 220oc fan oven for 10minutes then turn down to 170oc for a further 3 hours.
Take lamb out and rest ,meanwhile make the gravy by straining the juices from the pan into a saucepan add 100mls red wine and 300-500mls of hot water and a roux to thicken and cook over a medium heat to desired thickness,serve in a gravy boat along side lamb.
Serve with roast potatoes,crushed fennel seeds, sage,rosemary,red onion roughly chopped,2 bay leaves and 2 crushed garlic cloves unpeeled.
This recipe comes from
Katie and Giancarlo Caldesi book ,Rome.
