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.
Pork Scratchings
Delicious homemade Pork scratchings
Slice and salt, oven for 20 minutes, pour away liquid fat (save this lard for frying) and then air fry for 10 minutes
West Indian oxtail and bean stew.
Flavoured with pimento.
Too much for here!
Ribeye on rocket.
Medium rare.
Fry steak. Rest fir 5 mins under foil. Pour juices over sandwich.
Saltimbocca
Veal with Parma ham and sage
Beef Wellington
Fillet in pastry
Mutton Shoulder
9 hours low and slow on a Weber kettle using the snake method... Amazing! Moist and flavorful!
Fillet Steak in Peppercorn Sauce
Fillet steak in peppercorn sauce cooked 2 minutes each side, served with roasted new potatoes and home grown runner beans.
Butterflied Leg of Lamb
Cooked in the oven then reversed seared on the bbq.
Make the marinade
Mix together:
* 6 tbsp extra virgin olive oil
* Juice of 2 lemons
* Zest of 2 lemons
* 6 cloves garlic, finely grated
* 2 tbsp finely chopped rosemary
* 1 tbsp finely chopped thyme
* 1½ tbsp Dijon mustard
* 2 tsp flaky sea salt
* 2 tsp black pepper
* 1 tsp smoked paprika
* ½ tsp chilli flakes (optional)
You should have a loose, aromatic paste.
Prepare the lamb
1. Remove the lamb from the packaging.
2. Pat dry with kitchen paper.
3. Trim off only any loose flaps of fat or silverskin.
4. If one section is much thicker than the rest, make a few shallow cuts to even it out.
5. Rub the marinade over every surface, including inside any folds.
6. Place in a large tray or zip-top bag.
7. Cover and refrigerate overnight.
Aim for 12–24 hours of marinating.
Preheat oven to:
* 120°C fan (recommended)
* or 140°C conventional
Place the lamb on a wire rack over a roasting tray.
Insert a meat thermometer into the thickest part.
Cook until the centre reaches:
48–50°C
For a 2 kg butterflied leg, this will usually take 60–75 minutes, but rely on the thermometer rather than the clock.
Remove from the oven.
Cover loosely with foil.
Rest for 30–60 minutes.
About 15–20 minutes before serving
The BBQ should be very hot.
Sear the lamb:
* 2–3 minutes on the first side.
* Turn and cook 2–3 minutes on the second side.
If the thickest part hasn’t reached 55–57°C, move it to a cooler area of the BBQ with the lid closed for a few more minutes.
Final rest
Transfer to a board.
Rest for 10–15 minutes
Slice thinly across the grain.
Finish with:
* A pinch of flaky sea salt.
* A squeeze of fresh lemon (optional).
Serve with Chimichurri
BBQ Butterflied Leg of Lamb
BBQ’d leg of lamb with fresh mint leaves, lemon and honey marinade with pomegranate seeds.
Marinated the lamb with fresh mint leaves, balsamic, honey, pomegranate seeds, lemon zest and lemon juice. Cooked on the BBQ.
Finished BBQ
Tomahawks seared well then cooked
Huge taste
Very tasty and big tomahawk steak, enough fat on them so they give that extra taste every top class steak should have
Butter, half a garlic clove, and some salt and pepper
Beautifully tender topside
Stunning cut of meat. Lasted me a good few days after cooking
