Here at Kimbers Farm Shop we're incredibly proud of our customer service and attention to detail. But don't just take our word for it - hear what some of our customers have to say!
Kept ok in the freezer for a week before cooking. Tasty pan fried, still pink in the middle, a very soft texture. Enjoyed this with some spinach and fries.
Made a great traditional Bolognese sauce, cooked for about 3 hours altogether, with a small amount of pork mince. Worked out well.
Very tasty, pan fried for 2 minutes each side then oven roasted for five minutes.
Roll on Easter for this very tasty looking joint
After having these in the Cafe, now they are a must on my order. We find these a little to big, but can always find a way to use 'left overs'
Just the right amount of fat to give an excellent taste
Waiting to try a Mary Berry recipe for this
If this joint is just as tasty as the last one I shall be more than happy
Used in 'Cottage Pie and Bolognese Sauce, but could be used in many other dishes
Supermarkets have given up selling kidney , so for those of us that still enjoy a fabulous steak and kidney casserole or pie we have to look elsewhere. So, as I say, thank goodness for Kimber Farm Shop!
Very nice tasty chicken. With aid of Meater to achieve 75ºC, the chicken was brushed, with butter, sprinkled with Cornish Sea Salt, and cooked above a whole fresh garlic and quartered lemon at 210ºC for about 45 minutes, then rested for 20 minutes. Breast was still moist, and legs were perfect.
Me and my family buy these to have for smoothies in the morning, lovely milk indeed. We have been buying from kimbers for about 2 years and it's always great quality. I freeze most of my milk and defrost as needed throughout the month.
This is the best minute steak out there, it's so juicy and tender. One portion is big enough for 2 people. I usually cook for 2 minutes on each side and that works perfectly for us! I don't recommend freezing it.
So creamy and tasty, if I lived closer I would buy it all the time.
The best chicken I have tasted in a long time. Moist, and flavoursome with a truly excellent texture. So Good!
Did a cheat confit recipe laying the legs close together on a bed of sage, thyme, rosemary and bay leaves and slithers of garlic and sunflower oil. Dried and pricked skin and salted fat well. Cooked low and slow for almost 2 hours then decanted fat to use for potatoes when roasting. Finished legs under a high heat for 15 minutes till very crispy skin. Delicious and wonderful cooking smells…
A nice change from usual roasts but I might have cooked it a bit over and not rested the joint enough before carving as it released much of its moisture when cut.
Cooked slow with the base wrapped in foil and the top fried and salted and the result was amazing and delicious. Definitely will be on my next order.
Enjoyed as a steak and rocket baguette with a mustard mayonnaise.
