Farmhouse Recipes

Here is a couple of our favourite recipes we hope you like them! 

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Mutton Curry

Mutton is very easy to cook and super tasty all you need is time.  All we do is buy a curry sauce (our favourtie is Balti) and put in a pack of mutton and some leeks and/or carrots to pad it out and a cup of so of water.  Then cook it all in a covered casserole dish for about 4 hours at 150 degC.

Our diced mutton is sold in 450g freshly frozen packs.  Packs are about £6.50 each. 

Gammon joint

Gammon Joint

Our favourite receipe is from the BBC website.  Gammon is traditional for a christmas feast, but we make them throughout the year. Gammon joints can be ordered from about 1.5kg to 4kg & we recommend about 250g per person.  

However you don't have to eat it all in one go, cold cooked gammon makes the tastiest mid-week sandwiches!   Remember it is best to pre-order & as it takes us at least 28 days to dry cure the gammon.

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Roast Beef

We like our beef medium rare.  Simply turn the oven on to 240 degC for the first 20 mins then 190 degC from the remaining time.  All our roasting joints are best cooked for 40-44 mins per kg. Add any veg under the joints makes very tasty roast veg, but does make making gravy more of a challenge!

Our Everyday Joints per kg:

  • Top Side -  £16.49
  • Silverside - £15.75

Our Special Occasion Joints per kg:

  • Wing Rib - £25.50
  • Sirloin - £31.00
  • Rump Roast - £25.00

We recommend 250g per person for the topside, silverside, sirloin and rump roast & 350g per person for the Wing Rob joints. 

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Roast Pork Joints 

Our pork joints always make the best crackling, which the kids love.  Pork should always be cooked well done, 66 to 70 mins per kg.  230 degC for the first 15min then 180 degC for the remaining time. 

We recommend 350g per person for joints on the bone and 250g per person for joints off the bone.

  • Shoulder Boned & Rolled - £11.90/kg
  • Shoulder on the bone - £8.90/kg 
  • Leg Boned & Rolled - £13.50/kg
  • Leg on the bone - £12/kg
  • Loin Boned & Rolled - £16.50/kg 
All cooking is a matter of time. In general, the more time the better.
— John Erskine

Pork Chops:

As our pigs are reared outside they have more fat than a “supermarket Chop.”  Therefore, it is quite a challenge to turn the fat into crackling without drying out the meat. The best recipe we have found on - https://www.farmison.com/

  1. Release all the cloves from the bulb of garlic, do not peel the skin off, with the skin on the garlic cloves lightly crush the cloves with a sharp knife.
  2. Place an ovenproof dish large enough to hold the chops in the oven and heat it to 220 degrees (gas mark 7).
  3. Heat the olive oil in a frying pan and add all the cloves
  4. Fry for a few minutes then add the chops.
  5. Brown the chops for a minute each side, seasoning the chops with salt and pepper as they brown.
  6. Remove from the pan and arrange in the preheated dish with the rind and the bones of the chops poking in the air (this will help the rind get crispy as the meat braises in the pan juices).
  7. Remove the garlic from the frying with a slotted spoon and scatter over the chops.
  8. De-glaze the frying pan with the cider allowing it to bubble and reduce by half.
  9. Tip the contents of the over the pork chops and season again with salt and pepper and return the dish to the oven.
  10. Roast the chops for 15-20minutes, basting them with the pan juices half way through.  When they are done, the meat should be cooked through and the rind should be crispy.  The garlic cloves, though perhaps a little blackened on the outside, should be sweet and tender under the skin and the pan juices make superb gravy.