{"title":"BBQ, Heritage Breed Meat for Fire and Flame","description":"\u003cp class=\"p1\"\u003eCooking over an open flame may not be the norm in modern kitchens, but there is something primal and deeply satisfying about barbecuing over fire. A BBQ reconnects us with the age-old tradition of fireside feasting, where the interplay of smoke, heat and time transforms meat into something truly special.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSwaledale Butchers offers some of the finest heritage breed cuts, ideal for everything from searing over hot coals to slow cooking over smouldering embers.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen it comes to BBQ, fat is flavour. The native livestock breeds we rear are naturally richly marbled, far more so than commercial breeds. As the meat cooks, this intramuscular fat melts, creating a buttery texture whilst infusing the meat with unparalleled depth of flavour, ensuring juicy, smoky excellence on the grill.\u003c\/p\u003e","products":[{"product_id":"bbq-meat-box","title":"The BBQ Meat Box","description":"\u003cp\u003eLet’s just take a moment to recognise and celebrate the unrivalled flavour, distinctive aroma and unparalleled satisfaction that comes with cooking over hot coals! It is a totally unique experience, different from all other types of cookery; it brings people together, increases time spent in the great outdoors and embraces a rustic, hands on relationship with food that we wholeheartedly encourage everyone to indulge in.\u003c\/p\u003e\n\u003cp\u003eSwaledale meat* is exclusively native breed, slow reared livestock, raised on independent, sustainable farms deep in the heart of the Yorkshire Dales. The cuts we’ve chosen for The BBQ Meat Box are perfectly suited to cooking over open coals and offer a range of textures, and flavours, so there’s a little bit of something for everyone.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWhat's in the box?\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 x 250g Ribeye Steak\u003c\/li\u003e\n\u003cli\u003e1 x 650g pack Chicken Breasts\u003c\/li\u003e\n\u003cli\u003e1 x 600g pack Korean-style BBQ Beef Short Ribs\u003c\/li\u003e\n\u003cli\u003e1 x 600g pack Pork Loin Chops, Rindless\u003c\/li\u003e\n\u003cli\u003e1 x 600g pack Steak Burgers\u003c\/li\u003e\n\u003cli\u003e1 x 540g pack Chicken Drumsticks\u003c\/li\u003e\n\u003cli\u003e1 x 480g pack Yorkshire Breakfast Chipolatas\u003c\/li\u003e\n\u003cli\u003e1 x 400g pack North African-style Kofta Kebabs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eChef George Ryle Inspires\u003c\/strong\u003e\u003cbr\u003e\"Marinating the \u003ca href=\"https:\/\/swaledale.co.uk\/products\/free-range-chicken-drumsticks\"\u003echicken drumsticks\u003c\/a\u003e in the Spanish-style with smoked paprika, dried oregano, lots of garlic and a little lemon. A few Padrón peppers on the BBQ at the same time whilst potatoes roasted with olive oil and salt wait patiently in the wings. And probably a bowl of \u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/aioli_recipe\/\"\u003eaïoli recipe\u003c\/a\u003e too.\u003c\/p\u003e\n\u003cp\u003eThe North African-style Kofta Kebabs need a flatbread gently warmed on top of them whilst they cook, some garlic yoghurt, and a salad of red onion, gherkin, tomato and cucumber.\u003c\/p\u003e\n\u003cp\u003ePork chops, slow cooked over the embers and smoke until a perfect pink, and then rested with a couple of slices of rosemary and anchovy butter on top. Some fresh borlotti beans and a little chard on the side would make for a stunning centrepiece.\u003c\/p\u003e\n\u003cp\u003eOr, indeed, the \u003ca href=\"https:\/\/swaledale.co.uk\/products\/ribeye-steak\"\u003eribeye steak\u003c\/a\u003e cooked with just the right amount of char, served with a tomato salad spiked with fresh horseradish and green peppercorns.\u003c\/p\u003e\n\u003cp\u003e*\u003cem\u003eAll Swaledale meat is from heritage or native breeds of livestock, raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the results are exceptional. Our meat is Always Fresh Never Frozen®, expertly butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34058411606148,"sku":"80008-0000-B-N-R","price":100.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/The-Swaledale-Barbeque-Meat-Box.jpg?v=1652517349"},{"product_id":"onglet-steak","title":"Onglet Steak","description":"\u003cp data-start=\"66\" data-end=\"125\"\u003e\u003cstrong data-start=\"66\" data-end=\"125\"\u003eOnglet Steak – The Butcher’s Favourite for Bold Flavour\u003cbr\u003e\u003c\/strong\u003eExpertly butchered from the diaphragm of the beast, onglet steak, also known as \u003ca href=\"https:\/\/swaledale.co.uk\/products\/hanger-steak\"\u003ehanger steak\u003c\/a\u003e or the butcher’s cut, has long been prized for its deep, beefy flavour. Traditionally kept aside by butchers for their own tables, this lesser-known cut is now being rightly appreciated by chefs and home cooks alike.\u003c\/p\u003e\n\u003cp data-start=\"438\" data-end=\"702\"\u003eOpen-textured with a loose grain and generous marbling, onglet offers an intensity of flavour that few other steaks can match. Its character is almost gamy, making it ideal for bold accompaniments like green peppercorn sauce or classic French shallot preparations.\u003c\/p\u003e\n\u003cp data-start=\"704\" data-end=\"957\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eFor best results, cook onglet steak quickly over high heat, either in a hot pan with foaming butter or directly over barbecue coals. Once seared, allow it to rest properly and slice across the grain to unlock its natural tenderness and maximise flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Valentine Warner Inspires\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"This is a steak cut that has been in constant use over the animal's lifetime; the muscle securing the diaphragm that separates the stomach from the internal rib area holding the heart and lungs. Onglet steak can be tricky to cook while in well-raised and hung animals this cut is hugely-diminished. Do not dismiss this cut as being solely for French enthusiasts as it is deeply, wonderfully flavoursome. Whilst there is certainly a chew, this does not mean a lack of tenderness, just a different and enjoyable mouthfeel on your textural safari across the complexities and flavours of \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/collections\/artisan-whole-carcass-steaks\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eartisan whole carcass steak\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOnce again, medium-rare to medium, 54-55°C, sees it at its best once well-rested. It is crucial to slice the steak across the grain so that it is toothsome rather than overly chewy. This will mean the difference between enjoyable or not!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSo enjoyable it is, with a faintly gamy, deep taste, I think it best not to suggest too many sauces. Onglet wants for little more than garlic and parsley butter and a watercress salad with a punchy mustard and apple cider vinegar dressing. Yet, if you’re set on a sauce then a \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ebéarnaise\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e is the go to.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34415161180292,"sku":"10007-0360-O-1.1-R","price":11.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Onglet-Steak5.jpg?v=1711379998"},{"product_id":"diced-leg-lamb","title":"Diced Leg of Lamb","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eOur diced leg of lamb, cut into one-inch pieces for convenience, offers exceptional versatility for dishes like casseroles, curries, and kebabs. Lean and tender, it’s well-suited to hearty, slow-cooked meals that bring out its rich flavour and satisfying texture.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cstrong\u003eInspiration by Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"Swaledale lamb is well-fatted and perfectly hung. It's born to be skewered as a lamb shish in a marinade of Greek yoghurt, tomato \u003cem\u003epurée\u003c\/em\u003e, grated raw garlic and raw onion, chilli powder, cinnamon and cumin. Add lemon juice and coarse sea salt when cooking over charcoal. Dished up warm with unleavened bread, labneh, humus, chilli sauce, fresh mint, tomatoes and pickles, this is a sandwich you’ll tuck in to with abandon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eLambs are no strangers to salt marshes, and so cooked in cider with cockles and bacon this is one of my most favourite surf and turf braises. From Yorkshire these lambs may be, but they are delightful when given the Lancashire hotpot treatment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eLamb and vegetable soup with barley delivers a modest yet utterly satisfying lunch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBraised in a ginger and onion broth with noodles and lettuce added, and a spicy crispy garlic and chilli sauce, creates a bowl that is most slurp worthy.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419280248964,"sku":"22008-0500-O-N-R","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Diced-Lamb.jpg?v=1675245675"},{"product_id":"lamb-neck-fillet","title":"Lamb Neck Fillet","description":"\u003cp\u003eThis cut is basically a lamb version of a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/ribeye-steak\"\u003eribeye steak\u003c\/a\u003e. Incredibly versatile, lamb neck fillet can be seared quickly and served pink or cooked long and slow until meltingly tender. Either way, we believe this to be one of the most flavoursome of all lamb cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef George Ryle Inspires\u003cbr\u003e\u003c\/strong\u003e\"There are several avenues to explore when cooking lamb neck fillets, all of which offer fantastic options. Try them cooked pink and served with Greek-style potatoes and an oregano dressing, with the potatoes becoming a sort of fudgy, sticky deliciousness. Lamb neck fillet is great for skewering and cooking over hot coals, with a slight lick of flames. Cut the neck into chunks and marinate in cumin, garlic, chilli, and lemon. Cook over the coals and serve with couscous and \u003cem\u003emojo verde\u003c\/em\u003e. Or, a classic street food from the verdant Italian province of Abruzzo; dice the neck a little smaller and skewer. Cook over the coals, brushing the meat with olive oil using a sprig of fresh rosemary – pure simplicity.\u003cbr\u003e\u003cbr\u003eIf a slow cook is what you fancy, then perhaps try lamb neck fillet with tomatoes, anchovies, and rosemary. Flake the lamb and serve with orzo pasta, tossed in olive oil. Lamb neck fillets are also perfect for a classic tagine, slow-baked with apricots, almonds, and spices. Or indeed, a Scotch broth, which is a fabulous dish.\"\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e*\u003c\/span\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003eSwaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Lamb Neck Fillet is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy\u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419280347268,"sku":"20007-0600-O-N-R","price":23.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Lamb-Neck-Fillet2.jpg?v=1682411997"},{"product_id":"lamb-leg-steak","title":"Lamb Leg Steak","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eSucculent \u0026amp; Flavourful Lamb Leg Steak\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eLamb leg steak is cut from the top of the leg, delivering lean, succulent meat with a tender texture and the bold, distinctive flavour of grass-fed lamb. This versatile cut shines whether pan-seared to a perfect blushing pink, grilled over high heat, or slow-cooked for melt-in-the-mouth tenderness. Ideal for a range of dishes, from Mediterranean-inspired salads to rich, hearty stews, or simply served alongside roasted seasonal vegetables and fragrant herbs.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eInspiration by Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"Handy for a quick fry and a cheaper option for a braise and I love lamb leg steak. Seasoned with oregano and dried sage and l often visit lamb leg steak grilled over charcoal, taking them to that slightly Greek-style of well cooked but crispy. Fabulous with a Greek salad or alongside grilled aubergines and garlicky, dill-flecked yoghurt or \u003cem\u003etzatziki\u003c\/em\u003e.\u003cbr\u003e\u003cbr\u003eBraised until tender with fennel, onions, garlic, lemon juice, white wine and puréed green olives they are fantastic.\u003cbr\u003e\u003cbr\u003eUsing British lamb leg steaks for tagines and my go to is either a tagine \u003cem\u003ekhodra\u003c\/em\u003e, cooked with saffron, cinnamon, black pepper, onions, fresh coriander, chickpeas, swede, potato and carrots or in a tagine \u003cem\u003ebarkok\u003c\/em\u003e with similar spices, honey, almonds and hard-boiled eggs. Both totally delicious and cooking in the tagine makes for easy preparation, time to do other things whilst they cook and the most rewarding North African result. Serve up with fluffy couscous and harissa.\"\u003cbr\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419280543876,"sku":"20001-0360-O-N-R","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Lamb-Leg-Steak4.jpg?v=1672850404"},{"product_id":"barnsley-chops","title":"Barnsley Lamb Chops","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eA Proper Double Chop with Real Yorkshire Character\u003cbr\u003e\u003c\/b\u003eWe like our Barnsley chops cut properly thick, anything less would feel like a waste of a great cut. Prepared by our team of expert butchers, a true Barnsley chop includes both the sirloin and fillet, giving it the tenderness, flavour and substance that have made it such an enduring favourite.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eCut across the \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/lamb-saddle\"\u003esaddle\u003c\/a\u003e of the lamb, this generous double chop comes with a long Yorkshire back story. The tale goes that, in the late 19th century, Barnsley chops were served to farmers on market days, a chop to match both the appetite and exuberance of those fine Yorkshire folk.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eInspiration from Chef George Ryle\u003cbr\u003e\u003c\/b\u003e“Barnsley lamb chops cook beautifully either on a grill over coals or pan roasted, ideally to a blushing pink, with beautifully rendered, crisp fat. Serve on a bed of barley cooked in lamb stock, with a couple of glazed carrots and a big dollop of mint jelly. Or with purple sprouting broccoli, cooked with plenty of chilli, garlic and anchovy, some breadcrumbs fried in olive oil are perfect sprinkled over the top of this ensemble.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHasselback potatoes would be a sensible option; cooking them in lamb fat rather than oil is a fitting twist for this dish. Swiss chard or red Russian kale, steamed and then dressed with oil, garlic and a touch of lemon zest, would be a good bedfellow to those naughty little spuds. Alternatively, perhaps a simple but unfailingly delicious side of creamed spinach; done properly, it is a dish of depth and comfort, and a perfect accompaniment to these Barnsley chops.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419280642180,"sku":"20002-0600-B-N-R","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Barnsley-Chops2.jpg?v=1682953570"},{"product_id":"lamb-chops","title":"Lamb Chops","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eLamb Chops – A Classic Cut of British Butchery\u003c\/strong\u003e\u003cbr\u003eA traditional favourite, lamb chops are expertly cut from the \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/lamb-saddle\"\u003elamb saddle\u003c\/a\u003e to ensure maximum flavour and tenderness. The bone helps retain moisture, making them perfect for quick searing or barbecuing. High heat caramelises the meat and crisps the fat, delivering a rich, full-bodied flavour that’s hard to beat.\u003c\/p\u003e\n\u003cp data-end=\"585\" data-start=\"472\"\u003eOur lamb and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/mutton-chops\"\u003emutton chops\u003c\/a\u003e are available all year, with \u003ca href=\"https:\/\/swaledale.co.uk\/products\/hogget-loin-chops\"\u003ehogget loin chops\u003c\/a\u003e offered seasonally between June and August.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eInspired by Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"I do so love a lamb chop or three. It’s a staple at home and so I’ll give you a few of my favourite accompaniments.\u003cbr\u003e\u003cbr\u003eAs is so often the case in Greece and lamb chops are heavily scattered with fresh oregano and then cooked until grey throughout but gloriously crispy. I rather like this occasionally and so will purposefully overcook them. I’ll then eat them with a really juicy Greek salad of barrel-aged feta, fresh mint, Kalamata olives, luscious tomatoes, cucumber, fresh parsley leaves and green pepper all swamped in extra virgin olive oil, lemon juice and an enthusiastic scattering of flaked sea salt.\u003cbr\u003e\u003cbr\u003eDouble up the fennel and I’ll boil then hard roast a couple of halved bulbs. Take one and blitz it up as part of the mayonnaise base if an \u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/aioli-recipe\/\"\u003eaïoli recipe\u003c\/a\u003e\u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/aioli\/\"\u003e\u003c\/a\u003e. Eat as an accompaniment to the chops and roast fennel all scattered about with some toasted pine nuts.\u003cbr\u003e\u003cbr\u003eApples and bacon is really the result of good things from my home county of Dorset. Sauté some onions with \u003ca href=\"https:\/\/swaledale.co.uk\/products\/smoked-bacon-lardons\"\u003esmoked bacon lardons\u003c\/a\u003e and apples and finish with a little cider, apple cider vinegar and cold butter. Pop the chops on top.\u003cbr\u003e\u003cbr\u003eCockle sauce. Steam open some cockles with sweet cider, strain reserve and reduce the sauce, having picked out the cockle meat and thicken with cold butter and a little vinegar. Add back in the picked cockles with some fresh parsley and pour over the lamb chops. This can be also done with a white sauce base. Such surf and turf is just delicious and remember that many salt marsh lambs will probably be walking over the very cockles they may find themselves next to on a plate.\u003cbr\u003e\u003cbr\u003eKeep it simple and just eat with boiled new potatoes and a really good twangy salsa verde or \u003cmeta charset=\"utf-8\"\u003e chimichurri, the latter accompanying with a little black pudding too.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419280674948,"sku":"20003-0480-B-N-R","price":15.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Lamb-Chops6.jpg?v=1688383894"},{"product_id":"lamb-rump","title":"Lamb Rump Steak","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eA Tender, Flavoursome Cut Best Served Pink\u003cbr\u003e\u003c\/b\u003eLamb rump steak, cut from the top of the hind leg, is ideal for fast cooking in a pan, on the BBQ or in the oven, and is best served pink. Naturally lean yet full of flavour, it is a versatile cut that takes well to marinades, whether you lean towards North African spices or keep things simple with garlic, rosemary and a punchy green sauce.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA light covering of fat helps protect the meat as it cooks, adding richness and depth of flavour. Cooked with care, with the fat properly rendered and the meat well rested, lamb rump offers tenderness, character and all the satisfaction of a great lamb steak.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eChef George Ryle Inspires\u003cbr\u003e\u003c\/b\u003e“If you are looking for a lamb steak then rump is the perfect option. The flesh is tender and the covering of fat helps to add depth of flavour that is hard to beat. Cooked with care, being sure to render the fat, and then properly rested, this is a cut that is best cooked pink.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eTry braising down some flat beans with plenty of olive oil, garlic and tomatoes, then whip up a black olive, anchovy and oregano dressing. Or artichokes, the spring variety, stewed in lots of olive oil with sweet onions, wine and a little stock, simmer gently and throw in a few stalks of mint when you turn off the heat to impart their distinct flavour.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eOr maybe a dish that is simple, pure and utterly delicious: fresh borlotti beans, cooked in stock with a drop of white wine, fresh garlic and rosemary needles, simmered or baked until tender and served warm with lamb rumps and a salsa verde. Life, honestly, or life in a kitchen or at the table at least, doesn’t get better than this. Be sure to get some anchovies in your salsa, that’s the best way.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419280871556,"sku":"21013-0600-O-N-R","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Lamb-Rumps4.jpg?v=1682412060"},{"product_id":"butterflied-lamb-leg","title":"Butterflied Leg of Swaledale Lamb","description":"\u003cp data-end=\"156\" data-start=\"77\"\u003e\u003cstrong\u003ePerfect for Barbecuing or Griddling - Grass-Fed Butterflied Leg of Lamb\u003c\/strong\u003e\u003cbr\u003eA cut made for the \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/bbq\"\u003eBBQ\u003c\/a\u003e or griddle pan, our Butterflied Leg of Lamb is expertly prepared by Swaledale's butchers. The bone is carefully removed before the leg is opened out to an even thickness, allowing for faster, more consistent cooking over high heat.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"657\" data-start=\"418\"\u003eThis grass-fed lamb cut is ideal for marinating - we recommend a paste of crushed garlic, fresh thyme leaves, smoked paprika, and olive oil rubbed generously over the meat, then left overnight to allow the flavours to deeply penetrate.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"657\" data-start=\"418\"\u003e\u003cmeta charset=\"utf-8\"\u003eWe also offer a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/lamb-leg-whole\"\u003eWhole Leg of Lamb\u003c\/a\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/half-leg-of-lamb\"\u003eHalf Leg of Lamb\u003c\/a\u003e - perfect for traditional roasts or slow cooking when the weather calls for it.\u003c\/p\u003e\n\u003cp data-start=\"148\" data-end=\"183\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eCooking Inspiration from Chef Valentine Warner\u003cbr\u003e\u003c\/strong\u003e\"Ultimately, this is the best lamb joint for cooking over charcoal on the BBQ. With a lid in use, an oven is created - essential for a more even cook - rather than the lid serving merely as an upturned, gloomy swimming pool of rainwater and drowned insects.\u003c\/p\u003e\n\u003cp data-start=\"444\" data-end=\"624\" class=\"\"\u003eStart the lamb over the section of the barbecue where the charcoal is shallowest, so the heat is gentler. This avoids unnecessary flare-ups from fat dripping onto overly hot coals.\u003c\/p\u003e\n\u003cp data-start=\"626\" data-end=\"923\" class=\"\"\u003eFor a more Mediterranean treatment, use dried herbs like rosemary, sage, oregano, and thyme - the sort found on an Aegean mountainside. Finely chop them and mix generously with garlic, lemon peel, and flaked sea salt. Dried and ground fig leaves lend a heady, magical flavour if you can find them.\u003c\/p\u003e\n\u003cp data-start=\"925\" data-end=\"1119\" class=\"\"\u003eOr go greener: a handful of fresh thyme, rosemary, fennel tops, smushed anchovies, garlic, lemon juice, and a dash of red or white wine, combined into a purée and rubbed liberally over the lamb.\u003c\/p\u003e\n\u003cp data-start=\"1121\" data-end=\"1348\" class=\"\"\u003eFor something more Spanish in character, try ground coriander seed, smoked paprika, garlic, and fresh oregano - all sizzling away on the lamb. It’s a perfect pairing for grilled peppers dressed in sherry vinegar and walnut oil.\u003c\/p\u003e\n\u003cp data-start=\"1350\" data-end=\"1612\" class=\"\"\u003eA good tandoori mix is also very enjoyable - especially served with accompaniments like a blitzed green yoghurt sweetened with mint and fennel seed, a simple salad of iceberg lettuce, raw onion and tomato, lemon wedges, and some good naan or buttered flatbread.\"\u003c\/p\u003e\n\u003cp data-start=\"1350\" data-end=\"1612\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn summer, we occasionally offer a \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/leg-of-hogget-butterflied\"\u003eButterflied Leg of Hogget\u003c\/a\u003e - a deeper-flavoured alternative with rich marbling.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419281723524,"sku":"21020-2000-O-N-R","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Butterflied-Lamb-Leg7.jpg?v=1725033951"},{"product_id":"pork-loin-chops-rindless","title":"Rindless Pork Loin Chops","description":"\u003cp data-end=\"167\" data-start=\"98\"\u003e\u003cstrong data-end=\"167\" data-start=\"98\"\u003eRindless Pork Loin Chops, Thick-Cut, Dry-Aged and Full of Flavour\u003cbr\u003e\u003c\/strong\u003eButchered from the loin of our native breed, outdoor-reared pigs, these rindless pork loin chops are thick-cut with the rind expertly removed, leaving behind the perfect layer of fat to enhance flavour during cooking. Known for their tender, succulent texture, these chops reflect the exceptional quality of Yorkshire Dales pork, sourced from heritage breeds such as Tamworth and Middle White.\u003c\/p\u003e\n\u003cp data-end=\"792\" data-start=\"564\"\u003eThe pork loins are dry-aged for three weeks in our Himalayan salt chamber, a process that intensifies the depth of flavour and enhances the natural marbling, resulting in juicy, flavourful pork loin chops with a satisfying bite.\u003c\/p\u003e\n\u003cp data-end=\"1128\" data-start=\"794\"\u003eIdeal for grilling, pan-frying or roasting, these premium pork chops offer a versatile option for any meal, from classic British dishes to more adventurous culinary creations. Whether you're preparing a simple midweek dinner or hosting a weekend barbecue, the quality and flavour of our native breed pork ensure a standout experience.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe also sell \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-shoulder-chop\"\u003ePork Shoulder Chops\u003c\/a\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-loin-chops-rindless\"\u003eRindless Pork Chops\u003c\/a\u003e\u003cspan\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/thick-cut-pork-loin-chops\"\u003eThick-Cut Pork Loin Chops\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, each with its own character and ideal cooking method.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef Ryle\u003c\/strong\u003e\u003cbr\u003e\"Rindless Pork Loin Chops are excellent both on a grill over hot coals or in a pan. Either way, take time to render out some of the fat, then cook to a blushing medium, to ensure a tender, moist meat. If pan frying, then towards the end of the cooking add some rosemary or sage leaves to the hot fat to crackle and release their flavour as you baste the chop; a nice little trick.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eA simple ensemble of rainbow chard, blanched in salted water and then dressed with an anchovy and garlic emulsion. Carve the chop off the bone and then dress with some capers and rosemary crackled in the hot fat, plus a good squeeze of lemon juice. Or for a more autumnal affair, try baking a potato, cream and cep gratin, with crispy sage leaves and a good splash of sherry vinegar in the pan as the chops\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e rest.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421079703684,"sku":"30011-0300-B-N-R","price":10.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Rindless-Pork-Loin-Chops.jpg?v=1682427643"},{"product_id":"spatchcock-chicken","title":"Spatchcock Chicken","description":"\u003cp\u003eUsing the spatchcock technique, where the backbone is removed and the bird flattened, ensures even cooking in a shorter time frame than a \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/whole-chicken\"\u003ewhole chicken\u003c\/a\u003e. The breasts sit level with the legs, allowing the meat to cook evenly, resulting in juicy, tender meat with bold flavour. Perfect under the grill, in a hot oven, or, best of all, on the barbecue.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eInspired by Chef Val Warner\u003c\/strong\u003e\u003cbr\u003e\"Legs crossed like a yoga enthusiast and such artful arrangement is because the spine has been removed from the bird, the body then pressed flat. This makes it better for grilling as the flesh sits flatter to the grill whilst the cooking is more even. Therefore the suggestions found below are really suggestions for grilling as its unlikely one would ever come across a casseroled or braised spatchcock, unless it was simply the last option on the shelf.\u003c\/p\u003e\n\u003cp\u003eOf course though it can be roasted or grilled in a conventional oven, the intention being that those juices leek into the very things it’s being roasted amongst or above.\u003c\/p\u003e\n\u003cp\u003eBy the way, try to use the lid of your barbecue grill so that it performs like an oven, the vents helping with heat control. An upside down lid full of rainwater and dead insects is a tragic swimming pool showing no mastery of the charcoal. Not only whole chickens can be cooked over charcoal like this but large cuts such as legs of lamb, joints of beef and large whole fishes such as bass and hake.\u003c\/p\u003e\n\u003cp\u003eGrilled with tough, leafed herbs such as rosemary and sage, lemons and fresh garlic and I’d always be inclined to leave the skin on the chicken, that it crisps before receiving a final lick of fresh olive oil at table.\u003c\/p\u003e\n\u003cp\u003eIf however marinating with a ‘wet' spice paste (such as a tandoori or barbecue sauce) and I’d very carefully remove the skin from the chicken before marinating as it would otherwise not crisp and also block the marinade from penetrating the flesh beneath. The skinless spatchcock can be secured with skewers.\u003c\/p\u003e\n\u003cp\u003eGround coriander, smoked paprika and flaked sea salt makes a great marinade for the  chicken (skin on). Get it on the grill.\u003c\/p\u003e\n\u003cp\u003eMix equal parts lemon juice and water with some flaked sea salt and a good slug of olive oil, some very finely grated fresh garlic and a spoonful of tomato purée. Make sure pips are removed. Pour into a squeezy bottle and shake vigorously until all is blended. Give the meat a squirt all over while sizzling and when turning. Very delicious result I learnt of in Portugal.\u003c\/p\u003e\n\u003cp\u003eRemember though that the spatchcock can be roasted too. I like to put mine straight onto the rack in the hot oven. Underneath I place a tray of sliced and pre-cooked waxy potatoes (skin left on) with sliced cooked onions and garlic. Arrange in a tray and let the chicken juices drip into them from above. When all is done mix some fresh parsley through the potatoes and serve the chicken on top.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421099823236,"sku":"51005-2000-B-N-R","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Free-RangeHerb-fedSpatchcock-Chicken3.jpg?v=1773507270"},{"product_id":"free-range-chicken-breast","title":"Chicken Breasts, Skin-On","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eFree-Range Chicken Breasts: Skin-On for Maximum Flavour\u003cbr\u003e\u003c\/strong\u003eFree-range chicken breasts need little introduction, so let’s cut straight to the juicy facts. These premium breasts are left skin-on, perfect for recipes that celebrate one of the great culinary pleasures: crispy, golden chicken skin.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLean, tender breast meat offers remarkable versatility, making it a staple in kitchens across the country. Whether it’s a quick midweek stir-fry, a comforting family favourite or a show-stopping dish for special occasions, these free-range chicken breasts deliver on flavour, texture and quality every time.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFor dishes that call for smaller pieces, we also offer \u003ca href=\"https:\/\/swaledale.co.uk\/products\/diced-chicken-breast\"\u003e\u003cspan class=\"s1\"\u003ediced chicken breast\u003c\/span\u003e\u003c\/a\u003e, ideal for stir-fries, curries and quick midweek cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef Val Warner\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"Crispy chicken skin is a favourite and when left on the breast should be celebrated.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAchieve the crispness by gently frying skin side down in plenty of butter until becoming a deep golden orange. Only then turn it over and finish the rest of the cooking in a hot oven. Slightly undercooking it and allowing it to finish as it rests, will give juicy results every time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCooking breasts brick-style, having beaten them out flat and then weighing down with a cooking iron, will give a quicker cook with a super crispy skin. This is delicious with fresh garlic, fresh parsley and lemon butter and pommes purée.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSliced and with crisped skin, I love a cream sauce made with \u003c\/span\u003e\u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/chicken-stock-recipe\/\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ehomemade chicken stock\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e, dessert wine, the plate served decorated with peeled grapes and toasted almonds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTry also a very gently grilled breast made with a delicious white sauce containing wine, steamed and picked fresh mussels, and garnished with fresh chives; absolutely wonderful.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCrisped skin is not a necessity however. Try a quick soy chicken, with the breasts rather than the whole bird and, once cooled and sliced thickly, eat with chopped fresh spring onion, garlic and ginger in groundnut oil as a condiment alongside crispy chilli sauce.\"\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421099856004,"sku":"52002-0580-O-N-R","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Chicken-Breast.jpg?v=1664706678"},{"product_id":"free-range-chicken-legs","title":"Chicken Legs","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe favour the rich flavour and darker flesh of free-range, roast chicken legs. The brown meat is far richer in flavour than the white. Economically priced and endlessly versatile, one leg is ideal for one portion. Whether you’re planning to pot-roast with wine and herbs or slow-bake with crisp skin, chicken legs are a winner every time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration by Chef Val Warner\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"A whole chicken leg, usually divided in two, is often a hard thing to find, a thigh or leg always leaving me wondering where the other bit has gone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eI like a whole leg oven roasted with a handful of fresh sage and rosemary, butter, a dash of white wine and a lot of garlic, served simply with French fries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBrilliant on the grill with fresh thyme and garlic all dusted with smoked paprika and given an occasional spray (from a squeezy bottle) of equal parts olive oil, water and lemon juice - this produced a memorably joyful dinner in Portugal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA go to dish at home is whole chicken, legs cooked in a cast iron pot with onions, \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/smoked-bacon-lardons\"\u003e\u003cspan style=\"font-weight: 400;\"\u003esmoked bacon lardons\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e, whole tart apples, cider and brandy. Lift them out carefully and serve with the whole apple steaming beside. A joy!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTry slashing the leg and marinating in fish sauce, pounded garlic, chillies, a little jaggery or sugar, finely pounded lemongrass and coconut milk and then grilling over charcoal. Delicious!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSo too a barbecue sauce containing roast and \u003cem\u003epuréed\u003c\/em\u003e pineapple with chipotle chilli, slapped on and grilled is just phwoar!\"\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421099888772,"sku":"52001-0300-B-N-R","price":7.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Chicken-Leg.jpg?v=1676329294"},{"product_id":"free-range-chicken-thighs-bone-in","title":"Chicken Thighs, Bone-In Skin-On","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSucculent thigh meat left on the bone with the skin on, this versatile family favourite offers multiple culinary possibilities. Marinate and grill over high heat, or bake in the oven Spanish-style with white wine, whole garlic cloves, and bay leaves. Inexpensive and delicious, it's perfect for midweek meals.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Val Warner Inspires\u003c\/strong\u003e\u003cbr\u003e\"Both skin and bone, when included in the cooking, offer up significantly more to the overall flavour of the subsequent dish. Even if the skin becomes soggy in a braise after being pre-browned and the flavour is handed on and in any case I love the skin regardless of it being crisp to the teeth or soft and wibbly.\u003c\/p\u003e\n\u003cp\u003eNOTE: When making marinades for the grill and while I keep the bone in, I will remove the skin for such things as a tandoori that the marinade not be prevented from penetrating the meat. Once removed but retained and the skin can be crisped and crumbled into salads or perhaps over a poached turbot with \u003cem\u003ebeurre blanc\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eDeboning a thigh and I like to fry the flattened meat hard and eat in a baguette stuffed with celeriac \u003cem\u003eremoulade\u003c\/em\u003e and gherkins.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eDark chicken meat allows for a longer cook without drying out and I love \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/chicken-recipe-dijon-mustard-sauce\/\"\u003echicken recipe with Dijon mustard sauce\u003c\/a\u003e, all cooked together in a cast iron pot on the hob or in the oven. Remember to add the Dijon mustard at the end to retain its pokiness.\u003c\/p\u003e\n\u003cp\u003eWondrousness is my \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/chicken-tagine-recipe\/\"\u003echicken tagine recipe with preserved lemon and green olives\u003c\/a\u003e. Use ghee instead of butter for a better result.\u003c\/p\u003e\n\u003cp\u003eJust using thighs can be a good replacement in say a \u003cem\u003ecôq au vin\u003c\/em\u003e, avoiding the common over cooking of the breast meat of either a cock or a hen. Cook with \u003ca href=\"\/products\/smoked-bacon-lardons\"\u003esmoked bacon lardons\u003c\/a\u003e, mushrooms (I prefer \u003cem\u003eceps\u003c\/em\u003e), diced celery and carrot, red wine and brandy. \u003c\/p\u003e\n\u003cp\u003eRoasted or grilled simply, the skin crisp and a thigh is so delicious when scattered with diced raw sweet onion, a large spoonful of romesco sauce dolloped next to it.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421099954308,"sku":"50001-0740-B-N-R","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Chicken-Thighs-Bone-in.jpg?v=1676329327"},{"product_id":"free-range-chicken-thighs-boneless","title":"Chicken Thighs, Boneless Skin-On","description":"\u003cp data-start=\"194\" data-end=\"299\"\u003e\u003cstrong data-start=\"214\" data-end=\"299\"\u003eBoneless, Skin-On Chicken Thighs – Succulent, Flavourful and Incredibly Versatile\u003cbr\u003e\u003c\/strong\u003eBoneless, skin-on chicken thighs, cut from the legs of large free-range birds, are a true kitchen staple. The dark meat is rich and juicy, holding its flavour whether roasted, fried, baked or slow-braised. Equally suited to slow-cooked stews and fast weekday meals, chicken* is a global favourite, offering endless culinary possibilities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef George Ryle Inspires\u003c\/strong\u003e\u003cbr\u003e\"The first thing that we’d be doing here is sparking up the deep fryer and making fried chicken. Brine the chicken overnight with salt, sugar and a few aromatics - the following day, drain and purge in seasoned flour, dust off and deep fry till a perfect, crunchy golden brown. Southern fried chicken is a great place to start. Knock out a quick, sticky BBQ sauce to toss them in and a bright slaw on the side. For a variation on the theme shoot for the alternative KFC – Korean fried chicken. Put soy sauce and ginger in the brine and then cook up a glaze with Korean chilli paste, soy sauce, ginger, honey and garlic. Toss the fried chicken in the glaze and then sprinkle liberally with sesame seeds and thinly sliced spring onions. Everything you want from a plate of food.\u003c\/p\u003e\n\u003cp\u003eBrining boneless chicken thighs overnight and then cooking them very slowly in a frying pan, skin side down, so the skin arrives at a lovely golden crisp. Slice up and serve with a celeriac remoulade for a light lunch or first course of a dinner party. Or for a twist on this, try adding a little ginger and soy sauce to the brine, then repeat the trick cooking skin side down and serve with a salad of pickled daikon, carrots, chilli and fresh coriander.\u003c\/p\u003e\n\u003cp\u003eMarinate boneless chicken thighs in harissa paste with wedges of preserved lemon and extra garlic, then roast them hard in the oven so the skin crisps and begins to char - serve with chickpeas braised in stock and a chopped salad or radishes, cucumber and gem lettuce dressed with a tahini dressing. Or bake with green olives, \u003cem\u003edatterini\u003c\/em\u003e tomatoes, white wine and oregano and serve with a \u003cem\u003eriz au pilaf\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eBoneless chicken thighs are perfect for a curry, so try nestling them into a classic butter chicken, for a dish of simple pleasure; rich, deep and filling. Or for something a little lighter, bake the boneless chicken thighs with lemongrass, ginger and coconut milk (amongst other things) and serve with toasted cashews and plenty of rice.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421100052612,"sku":"50002-0600-O-N-R","price":13.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Chicken-thighs-boneless-skin-on4.jpg?v=1759240224"},{"product_id":"free-range-chicken-drumsticks","title":"Chicken Drumsticks","description":"\u003cp data-end=\"71\" data-start=\"0\"\u003e\u003cstrong data-end=\"69\" data-start=\"4\"\u003eChicken Drumsticks - Flavourful, Versatile \u0026amp; Perfect for BBQs\u003cbr\u003e\u003c\/strong\u003eInexpensive yet packed with rich, succulent flavour, chicken drumsticks are a fantastic choice for grilling, roasting, or slow cooking until the dark meat becomes tender and juicy. Their higher fat content ensures they remain moist and flavourful, making them perfect for BBQs, oven-baking, or frying.\u003c\/p\u003e\n\u003cp data-is-last-node=\"\" data-end=\"731\" data-start=\"406\"\u003eWe love marinating them in buttermilk for extra tenderness, then coating them in a flour-egg-breadcrumb mix before baking or frying to golden, crispy perfection. Whether cooked low and slow on the grill or flash-fried for crunch, chicken drumsticks are a versatile and delicious crowd-pleaser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef Valentine Warner\u003cbr\u003e\u003c\/strong\u003e\"Chicken drumsticks are delicious and popular for their affordability too.\u003c\/p\u003e\n\u003cp data-end=\"361\" data-start=\"129\"\u003eSlash the drumsticks and drop them into a generous marinade of brown sugar, tomato ketchup, smoked paprika, a little ground clove, black pepper, and apple cider vinegar. Bring to a simmer for 3 minutes, then allow to cool.\u003c\/p\u003e\n\u003cp data-end=\"703\" data-start=\"363\"\u003ePlace the drumsticks over the grill, and with each turn, sprinkle with a little salt, more brown sugar, and brush with the marinade. When the sauce is thick, sticky, and crispy, either pull the chicken from the bone and stuff it in a bun with coleslaw or simply eat it straight from the bone with coleslaw on the side.\u003c\/p\u003e\n\u003cp data-end=\"838\" data-start=\"705\"\u003eA marmalade and apple cider vinegar marinade with a little soy sauce and five spice is equally effective and delicious.\u003c\/p\u003e\n\u003cp data-end=\"1109\" data-start=\"840\"\u003eFor braising, I’d brown the drumsticks first, then cook them slowly with \u003ca href=\"https:\/\/swaledale.co.uk\/products\/smoked-bacon-lardons\"\u003esmoked bacon lardons\u003c\/a\u003e, onions, garlic, bay leaves, black pepper, a little tomato purée, and red wine. Serve over pommes purée, topped with fresh parsley - it’s simple yet delicious.\u003c\/p\u003e\n\u003cp data-end=\"1340\" data-start=\"1111\"\u003eAlternatively, keep the onions, fresh garlic, bay, and black pepper, add a little cumin, smoked paprika, and sherry, and they’re excellent served with fried potatoes and roasted peppers simply dressed in walnut oil.\u003c\/p\u003e\n\u003cp data-is-last-node=\"\" data-end=\"1865\" data-start=\"1342\"\u003eBut my absolute favourite way is to lollipop them. Remove the skin, then with a paring knife, push and scrape all the meat to the end of the bone. Remove the thin bone, leaving them ‘lollipopped.’ Leave overnight in buttermilk infused with aromatics, then beat an egg into the buttermilk, twist the lollipop legs in it, and dredge in seasoned spicy flour - just as the Colonel would! Deep-fry until golden and crispy, then eat with garlic mayonnaise, barbecue sauce, or your favourite hot sauce.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421100216452,"sku":"52007-0540-B-N-R","price":5.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Chicken-Drumstick6.jpg?v=1751621426"},{"product_id":"free-range-chicken-wings","title":"Chicken Wings","description":"\u003cp data-start=\"78\" data-end=\"145\"\u003e\u003cstrong data-start=\"78\" data-end=\"145\"\u003eChicken Wings: Sweet, Sticky \u0026amp; Perfect for the Barbecue or Oven\u003cbr\u003e\u003c\/strong\u003eCelebrated for their sweet flavour and stickiness when roasted or barbecued, chicken* wings are a universal favourite and for good reason. With a high skin-to-meat ratio, they deliver crispy edges and rich flavour in every bite, making them ideal for crowd-pleasing meals or finger food feasts.\u003c\/p\u003e\n\u003cp data-start=\"443\" data-end=\"678\"\u003eThey’re perfectly suited to a classic American-style sweet and spicy glaze, or to Asian-inspired marinades with soy, ginger, garlic, and chilli. However you prepare them, these versatile cuts reward minimal effort with maximum flavour.\u003c\/p\u003e\n\u003cp data-start=\"680\" data-end=\"920\"\u003eSwaledale chicken wings come from slow-grown, native breed birds raised outdoors on small farms in the Yorkshire Dales. Butchered to order and Always Fresh, Never Frozen®, you can buy chicken wings online for delivery direct to your door.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Val Warner Inspires\u003c\/strong\u003e\u003cbr\u003e\"The first thing to attack, secretly I might add, is the wings on a chicken roast. Slipping in, I'll cut both away in the hope a hungry table will not notice, scoffing them in the broom cupboard in burnt lipped, hot handed haste. Bought prepped, they are a mainstay in my house.\u003c\/p\u003e\n\u003cp\u003eHere are a few variations on the theme of being fried or grilled. I add that I always take off the tips as they yield little, make eating even messier, so are best plopped in the stock.\u003c\/p\u003e\n\u003cp\u003eSeparate them at the elbow and give the divided wings an overnight buttermilk treatment with maybe black pepper, bay, garlic and little else. They are then fit for dredging. Beat an egg into the buttermilk, return the wings and then dredge.\u003c\/p\u003e\n\u003cp\u003eFar crispier than straight wheat flour and I'll normally use a mix of corn starch and potato flour. Dove's Farm Gluten Free Self-Raising is also an excellent choice in that all three will deliver a gluten-free and super crispy result. Dried Douglas fir needle salt can be wonderful.\u003c\/p\u003e\n\u003cp\u003eOf course you can add to the flour such spices as cayenne, smoked paprika, ground fennel, oregano etc. Fry until crisp. Old Bay is my absolute favourite seasoning to scatter over a simple fried wing and can be easily ordered from America.\u003c\/p\u003e\n\u003cp\u003eAlternatively, marinade for the grill in a barbecue sauce of molasses, ketchup and vinegar, you know the sort of thing.\u003c\/p\u003e\n\u003cp\u003eAnother absolute favourite is to enjoy the wings jerk-style. This must be punchy and include allspice, garlic, thyme, fresh ginger, cloves and black pepper, brown sugar and malt vinegar. Be careful not to marinade for too long as the malt vinegar will compromise the meat. I tend to marinade with less vinegar, then add more with a brush once grilling and also add extra brown sugar with each turn.\u003c\/p\u003e\n\u003cp\u003eTandoori your wings in yoghurt spices and grated onion. Grill on a skewer removing the grill plate but using the lid so that the bbq becomes more of a tandoor oven than a sausage incinerator.\u003c\/p\u003e\n\u003cp\u003eBack to fried, and I like to do a simple dredge containing a lot of ground coriander, a little cumin and smoked paprika. Once grilled, dip the wings into a green sauce of mainly fresh coriander with no other herbs but for a fraction of fresh mint, olive oil, a little lime or lemon juice, garlic, green chilli and salt. Blitz to smooth.\u003c\/p\u003e\n\u003cp\u003eMarinated with a little Greek-style yoghurt, olive oil, cumin, garlic, honey, grated raw onion, cinnamon, a little tomato purée and lemon juice, and I rejoiced in finally getting the secret mix from my favourite Lebanese grill. Honey was the real secret.\u003c\/p\u003e\n\u003cp\u003eOh yes and don't forget the patient painting over a lesser heat Japanese yakitori (grilled chicken) style.\u003c\/p\u003e\n\u003cp\u003eFor braises, I love the Filipinos 'Adobo' style using soya sauce, onions, garlic, black pepper, bay, sugar and white wine vinegar. It's truly delicious and brilliantly easy to make. A very reasonably priced dinner when using wings.\"\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421100445828,"sku":"52006-0500-B-N-R","price":6.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Chicken-Wings.jpg?v=1664816575"},{"product_id":"yorkshire-breakfast-sausages","title":"Yorkshire Breakfast Sausages","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTraditional Yorkshire Breakfast Sausages with Classic Seasoning\u003cbr\u003e\u003c\/strong\u003eYorkshire Breakfast Sausages pair our heritage breed, dry-aged pork with the timeless pork flavours of nutmeg, mace and black pepper, a deceptively simple yet deeply satisfying combination. The same seasoned pork mixture is also available as our \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/classic-sausage-meat\"\u003eClassic Sausage Meat\u003c\/a\u003e, \u003ca href=\"https:\/\/swaledale.co.uk\/products\/yorkshire-breakfast-sausage-patties\"\u003eYorkshire Breakfast Sausage Patties\u003c\/a\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/yorkshire-breakfast-chipolatas\"\u003eYorkshire Breakfast Chipolatas\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eMade with coarse-textured pork shoulder and belly, these traditional pork sausages offer a rich, full-bodied taste and a hearty, meaty bite. The coarse grind highlights the natural marbling and succulence of our native breed pork, resulting in a sausage that stands apart for its authentic flavour and artisanal quality.\u003c\/p\u003e\n\u003cp\u003ePerfect for a full English breakfast, these classic breakfast sausages are loved by all and adored by children. Their rich seasoning and coarsely textured finish make them an ideal centrepiece for brunch or weekend fry-ups. Whether served with eggs and bacon, tucked into a crusty roll, or alongside \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/side-dishes\/creamy-mashed-potato-recipe\/\"\u003ecreamy mashed potato\u003c\/a\u003e and gravy, they are a true British breakfast staple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef Val Warner\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\"A straightforward sausage seasoned with my favourite spices – nutmeg and black pepper – this is a juicy, top-tier banger that positively begs to be swaddled in a double duvet of golden, crispy batter. Toad-in-the-hole, a timeless classic, seems to have fallen out of fashion – unjustly so. Please, I implore you, bring it back!\u003c\/p\u003e\n\u003cp\u003eThough proudly Yorkshire, these sausages travel well. I insist you try them in what I affectionately call my Dorset breakfast - sausages nestled alongside fried apple rings, crispy bacon, a freshly fried fillet of mackerel, fried bread, and a runny-yolked egg. Ooph! - a breakfast worthy of slowing down for.\u003c\/p\u003e\n\u003cp\u003eNow, I do love the humble combination of onion sauce and mash, but trust me on this - embrace the sauce with a generous spoonful of Dijon mustard and a splash of cream. It takes things to an entirely new level of indulgence.\u003c\/p\u003e\n\u003cp\u003eYum! Peel a squash – opt for a British variety like Red Onion or Blue Hubbard – and cook it gently in a pot with butter, softened onions, a splash of water, and a pinch of nutmeg and black pepper. Once tender, beat into a silky \u003cem\u003epurée\u003c\/em\u003e, folding in rich Tunworth cheese for extra creaminess. Serve with grilled sausages piled on top for a comforting and indulgent dish.\u003c\/p\u003e\n\u003cp\u003eFor a twist, de-skin the sausages and mix the meat with softened onions and black pepper. Stuff this fragrant mixture into thick, hollowed-out \u003ca href=\"https:\/\/swaledale.co.uk\/products\/marrow-bone-rounds\"\u003emarrow bone rounds\u003c\/a\u003e. Place on a tray lined with greaseproof paper and cover with a light, cheesy \u003cem\u003ebéchamel\u003c\/em\u003e sauce. Bake until the marrow is meltingly soft and the sauce bubbles enticingly. Pure joy!\u003c\/p\u003e\n\u003cp\u003eOr, slice the sausages into rings, fry until golden, and cook them down with softened onions, cockles, a dash of cream, and freshly chopped parsley. Spoon over crisp fried toast for a dish that’s as indulgent as it is simple to prepare.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421121384580,"sku":"60004-0480-O-N-R","price":6.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Yorkshire-Breakfast-Sausages6.jpg?v=1741952561"},{"product_id":"calabrian-sausages","title":"Calabrian-Style Pork Sausages","description":"\u003cp data-start=\"108\" data-end=\"176\" class=\"\"\u003e\u003cstrong data-start=\"108\" data-end=\"176\"\u003eRobust, Southern Italian Flavour – Calabrian-Style Pork Sausages\u003cbr\u003e\u003c\/strong\u003eThese rich and hearty Calabrian-style pork sausages take their inspiration from the bold flavours of Southern Italy*. A celebration of heritage breed pork, fennel seed, and chilli, each sausage is coarsely minced and highly seasoned: delivering a noticeable chilli bite and deeply savoury profile.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003ePerfect for baking with Mediterranean vegetables like aubergines and bell peppers, slicing over a pizza, or simmering into a rustic pasta sauce: these sausages bring vibrant Italian flavour to any dish.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e(For those who prefer a more versatile ingredient for pizzas or stuffings, we also offer our \u003ca href=\"https:\/\/swaledale.co.uk\/products\/calabrian-style-pork-sausage-meat\"\u003eCalabrian-Style Pork Sausage Meat\u003c\/a\u003e).\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eValentine Warner on Cooking with Calabrian Sausages\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\"With their subtle taste of fennel seeds and slight hint of chilli, Calabrian sausages are a real favourite of mine.\u003c\/p\u003e\n\u003cp data-start=\"318\" data-end=\"508\" class=\"\"\u003eGrilled, they’re brilliant for a quick lunch with sautéed potatoes cooked with sage, rosemary, and plenty of garlic. Serve with a glass of simple Italian red and it’s back to work with ease.\u003c\/p\u003e\n\u003cp data-start=\"510\" data-end=\"645\" class=\"\"\u003eIf you’re roasting a rabbit with similar herbs - perhaps with some red peppers too - Calabrian sausages are excellent served alongside.\u003c\/p\u003e\n\u003cp data-start=\"647\" data-end=\"1097\" class=\"\"\u003eMost often, I’ll brown Calabrian sausages in olive oil in a small cast iron pan over the fire, with chopped sweet onion and garlic, maybe a little green pepper, a sprinkle of dried oregano, a pinch of cinnamon, and a jar of pre-cooked white beans and their juice. Finish with a zip of lemon juice and black pepper and eat with bread. Rustic joys from the fireplace. Alternatively, add some chopped chard and fresh tomatoes for an equally fine result.\u003c\/p\u003e\n\u003cp data-start=\"1099\" data-end=\"1421\" class=\"\"\u003eBreak up the sausages into pieces and fry with onion, garlic, a little dried rosemary and chilli. Deglaze with Vermouth, then add stock and reduce — this makes for a most incredible pasta sauce. Finish with double cream, a splash of lemon juice and black pepper, and you’ll have a plate of \u003cem\u003eorecchiette\u003c\/em\u003e you’ll never forget.\u003c\/p\u003e\n\u003cp data-start=\"1423\" data-end=\"1656\" class=\"\"\u003eRemoved from their skins, make two thin patties of the sausage meat and sandwich a slice of \u003cem\u003eTaleggio\u003c\/em\u003e and some well-drained, chopped chard between them. Dredge, breadcrumb and fry in butter, and serve on a fresh tomato and basil sauce.\u003c\/p\u003e\n\u003cp data-start=\"1658\" data-end=\"1883\" class=\"\"\u003eOr try stuffed squid — fill with Calabrian sausage meat, softened onions, and garlic, then seal with a toothpick and roast until tender. Serve with sautéed garlic and fresh chillies in seasoned olive oil and a wedge of lemon.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eGreat Taste® Judges’ Comments (2023)\u003c\/strong\u003e\u003cbr\u003e\"This is a good looking sausage with a rich colour. The casing was very thin and felt natural and the inside was really meaty...we loved the flavour of fennel seeds that marries perfectly with the sweetness of the pork. The chilli is well-judged and the fat content of the sausage is well-balanced. Overall a tasty sausage that we would enjoy any time of day.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePlease note:\u003c\/b\u003e\u003cspan\u003e this product received Great Taste® recognition in 2023. Great Taste® logo usage is subject to a three-year validity period, so this product does not carry a current award badge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e*\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eWe also offer other Italian-style options, including \u003ca href=\"https:\/\/swaledale.co.uk\/products\/cotechino\"\u003eCotechino\u003c\/a\u003e, \u003ca href=\"https:\/\/swaledale.co.uk\/products\/tuscan-style-sausages\"\u003eTuscan-Style Sausages\u003c\/a\u003e, and \u003c\/em\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/tuscan-style-sausagemeat\"\u003e\u003cem\u003eTuscan-Style Sausage Meat\u003c\/em\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421121712260,"sku":"60005-0480-O-N-R","price":7.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Calabrian-Sausages14.jpg?v=1760444346"},{"product_id":"lamb-merguez-sausages","title":"Lamb Merguez Sausages","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAn Undeniable Bestseller Loved by Chefs and Home Cooks Alike\u003cbr\u003e\u003c\/strong\u003eAn undeniable bestseller, our Lamb Merguez Sausage recipe has been refined over the years and is much loved by our restaurant community. Made from native, heritage breed lamb shoulder, coarsely ground and seasoned with our house blend of freshly ground spices, fresh chillies, garlic and coriander.\u003c\/p\u003e\n\u003cp data-start=\"582\" data-end=\"868\"\u003eDelicious grilled on the barbecue, these sausages are perfect served with \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/lamb-merguez-flatbread\/\"\u003eflatbreads\u003c\/a\u003e or a soft baguette, a sweet and tangy citrus slaw, a cooling cucumber and mint yoghurt dip, or garlic mayonnaise and watercress. Try them in a \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/shakshuka-recipe\/\"\u003eshakshuka\u003c\/a\u003e with eggs or chop them into a Moroccan tagine.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"582\" data-end=\"868\"\u003e\u003cmeta charset=\"utf-8\"\u003eLamb merguez is also available as \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/lamb-merguez-sausagemeat\"\u003esausage meat\u003c\/a\u003e in 500g packs, perfect for crumbling over pizza, adding to tagines or making homemade sausage rolls.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eEndless Possibilities, According to Chef Henry Harris\u003c\/strong\u003e\u003cbr\u003e\"The Harris family favourite is Swaledale’s \u003ca href=\"https:\/\/swaledale.co.uk\/products\/henry-harris-lamb-merguez-w-harissa-aioli\"\u003eLamb Merguez Sausages\u003c\/a\u003e grilled on the barbecue and served in a split baguette that has been slathered with \u003cem\u003eaïoli\u003c\/em\u003e along with a handful of roquette leaves - deliciously complex in its simplicity.\u003c\/p\u003e\n\u003cp\u003eI was introduced to lamb merguez in Paris on a market trip as a trucker's snack where \u003cem\u003epommes frites\u003c\/em\u003e were added. At 4am with a cold beer it was memorable. Make chips and do the same or long thin roast potatoes work very nicely too.\u003c\/p\u003e\n\u003cp\u003eThe warm spiciness and meat juices that cooking these sausages delivers makes them a joy to us. Being chipolata in size they don’t take too long to cook - briskly in a heavy frying pan is excellent or on a ridged cast iron grill. Outdoors on a BBQ but watch the flames as the juices contain some fat which can make for a dramatic production!\u003c\/p\u003e\n\u003cp\u003eRolled into a flatbread with feta, red onion, fresh parsley and mint salad and some Greek yoghurt seasoned with fresh mint and a little harissa. Grilled lightly and cut into short lengths and added to a slow-braised shoulder of lamb. Grill them and serve alongside a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/butterflied-lamb-leg\"\u003ebutterflied leg of lamb\u003c\/a\u003e to feed more people! Grill lamb sausages and cut into short lengths and serve as a companion to oysters, a bite of hot sausage washed down with a briny oyster or vice versa.\u003c\/p\u003e\n\u003cp\u003eTake equal quantities of lamb merguez and \u003ca href=\"\/products\/cumberland-sausage\"\u003eThe Cumberland Sausage\u003c\/a\u003e - remove casings then mix sausage meat together and use to make sausage rolls.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eGreat Taste® Judges’ Comments (2021)\u003c\/strong\u003e\u003cbr\u003e\"These sausages are absolutely delicious - so juicy and well-flavoured. We felt the seasoning was perfectly balanced, delivering a spicy kick and well balanced seasoning. Truly delicious and authentically flavoured sausages that we absolutely adored.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePlease note:\u003c\/b\u003e\u003cspan\u003e this product received Great Taste® recognition in 2021. Great Taste® logo usage is subject to a three-year validity period, so this product does not carry a current award badge.\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":39386085130372,"sku":"60001-0480-O-N-R","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Merguez-Sausages5.jpg?v=1752750946"},{"product_id":"mutton-chops","title":"Mutton Chops","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eA Return to Bold, Traditional Flavour\u003cbr\u003e\u003c\/strong\u003eMutton’s popularity waned in the late 20th century as the preference shifted towards the tenderness and subtlety of spring lamb. But we’re pleased to see its rich, gamy character enjoying a well-deserved revival.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"857\" data-start=\"499\"\u003eOur heritage breed mutton chops, expertly cut from the saddle by our skilled butchers, are packed with deep flavour—a perfect partner for bold garnishes and robust cooking. Raised on the grasslands of the Yorkshire Dales and naturally matured over two years, this is grass-fed mutton at its best. For optimum texture and taste, cook to medium or medium-rare.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"857\" data-start=\"499\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOur mutton and \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/lamb-chops\"\u003elamb chops\u003c\/a\u003e\u003cspan\u003e a\u003c\/span\u003e\u003cspan\u003ere available all year, whilst \u003ca href=\"https:\/\/swaledale.co.uk\/products\/hogget-loin-chops\"\u003ehogget loin chops\u003c\/a\u003e are a seasonal speciality between June and August.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eInspired by Chef George Ryle\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e“Mutton is back, baby! From older ewes that have spent their lives grazing the diverse pasture of the lush, green Yorkshire Dales.\u003c\/p\u003e\n\u003cp data-end=\"757\" data-start=\"361\"\u003eMutton chops are excellent over the hot coals of a \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/bbq\"\u003ebarbecue\u003c\/a\u003e - let the fat render as much as possible. Serve with a \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/greek-salad-recipe\/\"\u003eGreek salad\u003c\/a\u003e of perfectly ripe summer tomatoes, deseeded cucumber, red onion and Kalamata olives, topped with a crumbling of barrel-aged feta. Marinated overnight in yoghurt, garlic, chilli and cumin (amongst other things), then straight onto the grill, mutton chops are a real treat.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1118\" data-start=\"759\"\u003eBeyond the BBQ, mutton chops are perfect for pan roasting - just take your time to render down some of the fat. Serve with French beans braised with garlic and tomato, finished with a dressing of Kalamata olives and fresh oregano for a Mediterranean angle. Or try crushed root vegetables with a pie shop-inspired mint sauce for something a little more British.”\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cstrong\u003e⭐⭐ great taste® 2023 Judges' Comments\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"These chops are beautifully presented and with an incredible colour. The judges love the complexity of flavour without the overwhelming gamey\/meaty flavours which can dominate older sheep.\u003cbr\u003e\u003cbr\u003eTheses are beautifully seared chops with ample golden fat and a delightfully enticing, deep aroma. The meat and fat are deeply flavourful, sweet and grassy and greatly enjoyable.\u003cbr\u003e\u003cbr\u003eThis has a great meaty mutton aroma and the meat to fat ratio is good. It is very moist and juicy in the mouth, with an almost gamey flavour. You can tell it has been aged by the depth of flavour, a light grassy taste associated with lamb. The fat is also very flavoursome.\u003cbr\u003e\u003cbr\u003eThe chops look very appetising, especially with the balance of fat to meat, meaning they are a good size. The meat and fat are soft and tender with a good depth of flavour.\u003cbr\u003e\u003cbr\u003eThis is beautifully tender, sweet meat, with a complex, rich lamb flavour. They are succulent chops and a delight to taste.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421155594372,"sku":"23003-0480-B-N-R","price":12.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Mutton-Chops5.jpg?v=1651585270"},{"product_id":"steak-burgers","title":"Steak Burgers","description":"\u003cp data-start=\"127\" data-end=\"441\" class=\"\"\u003e\u003cstrong data-start=\"127\" data-end=\"193\"\u003eGrass-Fed Heritage Breed Steak Burgers — No Fillers, Just Beef\u003c\/strong\u003e\u003cbr data-start=\"193\" data-end=\"196\"\u003eComprising 100% grass-fed, heritage breed beef with no seasoning, fillers, or binders - just pure, expertly butchered meat. For maximum flavour and succulence, we coarsely grind four carefully selected cuts: chuck, rib cap, flank, and short rib.\u003c\/p\u003e\n\u003cp data-start=\"443\" data-end=\"607\" class=\"\"\u003eOur steak burgers are properly dry-aged, celebrating the depth and quality of native breed beef - rich with umami, subtly gamy, and layered with savoury complexity.\u003c\/p\u003e\n\u003cp data-start=\"609\" data-end=\"734\" class=\"\"\u003eIt’s no coincidence that Swaledale Butchers is the supplier of choice for many of London’s most respected burger restaurants.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eGeorge Ryle’s Take on the Perfect Steak Burger\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\"These perfect patties love the lick of flames from glowing orange coals, but they’re equally at home cooked in a searing hot pan. However you cook them, be sure to season generously with fine sea salt. A fairly high heat is key - it’s what gives you that rich crust and deep caramelisation. Keep flipping for an even cook, and, just like a steak, let them rest briefly before serving. Melted cheese? Virtually non-negotiable.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"757\" data-start=\"632\"\u003eAs for the bun, anything goes - so long as it’s well made and sturdy enough to survive the entire glorious, juicy experience.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1250\" data-start=\"759\"\u003eTry smearing the bun with Russian dressing and topping the burger with a couple of beer-battered onion rings - a joyous, slightly messy mouthful. For heat-seekers, slather the base with chipotle mayo, crown the patty with Gruyère, and scatter with finely diced green chilli. For something a little different, marinated beetroot and watercress beneath a patty with melted St James makes a fine pairing. Or go Iberian with \u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/aioli-recipe\/\"\u003eaïoli\u003c\/a\u003e, melted Ossau-Iraty, and a couple of deep-fried padrón peppers.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421259501700,"sku":"14002-0600-O-N-R","price":11.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Steak-Burgers4.jpg?v=1746534940"},{"product_id":"bavette-steak","title":"Bavette Steak","description":"\u003cp\u003e\u003cstrong\u003eBavette Steak - A Bold and Flavourful Butcher’s Cut\u003cbr\u003e\u003c\/strong\u003eBavette steak, also known as flank steak or sometimes skirt steak, is a deeply flavoured, open-textured cut prized by butchers and chefs alike. Sourced from the lower abdominal muscles of the steer, it boasts rich marbling and an intense beefy taste that makes it a fantastic alternative to more familiar cuts like \u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-steak\"\u003esirloin\u003c\/a\u003e or \u003ca href=\"https:\/\/swaledale.co.uk\/products\/ribeye-steak\"\u003eribeye\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIts loose grain structure allows it to soak up marinades beautifully, making it a top choice for steak frites, fajitas, and barbecued beef dishes. Best seared quickly over high heat, rested well, and always sliced against the grain for maximum tenderness. \u003cmeta charset=\"utf-8\"\u003eAt Swaledale, we recommend serving it medium-rare to pink to retain its juicy texture.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWhen it comes to accompaniments, the right sauce makes all the difference. Whether you’re cooking steak or craving \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/triple-cooked-chips\/\"\u003etriple-cooked chips\u003c\/a\u003e, the right sauce makes all the difference. Henry Harris’ \u003c\/span\u003e\u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/aioli-recipe\/\"\u003eaïoli recipe\u003c\/a\u003e\u003cspan\u003e is rich, garlicky and full of Provençal character. After something sharper to cut through the richness? George Ryle’s \u003c\/span\u003e\u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/bearnaise-sauce\/\"\u003ebéarnaise sauce\u003c\/a\u003e\u003cspan\u003e does the job beautifully. Or take a look at our guide on \u003c\/span\u003e\u003ca href=\"https:\/\/journal.swaledale.co.uk\/how-to-guides\/how-to-make-wild-garlic-mayonnaise\/\"\u003ehow to make wild garlic mayonnaise\u003c\/a\u003e\u003cspan\u003e – punchy, vibrant, and just the thing with grilled meats, roast veg or a pile of hot chips.\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe also offer \u003ca href=\"https:\/\/swaledale.co.uk\/products\/bavette-for-two-to-share\"\u003eBavette Steak for Two\u003c\/a\u003e - 450g Sharing Cut, ideal for cooking whole, resting well and slicing across the grain to serve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"Bavette steak is expertly butchered from the meat at the back of the flank which curves down to the hind leg. A French term translating as ‘bib’, it is a wide, flat working muscle; the long-cabled, non-fatty structure clearly visible. Extremely beefy in its flavour it is certainly tasty. This steak is not best eaten rare, cooking to medium producing better results. It takes longer to cook than its thinness indicates and requires strong heat and patience. It needs a jolly good rest and more importantly it is essential to cut across the long, visible muscle cabling. From grass-fed, heritage breed cattle, Bavette is toothsome and tender. Cooked over charcoal I think produces some of the best results.\u003c\/p\u003e\n\u003cp\u003eRelatively unknown in the UK, it is popular all over France and most often served with French fries and a green salad or in a simple and fitting sauce such as \u003cem\u003ebordelaise\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eBavette steak is wonderful with onions or shallots that have been rendered soft and sweet in butter with a little fresh thyme, apple cider vinegar, coarse sea salt and cracked black pepper. A sharp salsa verde would be a tremendous match. Chopped fine in a tartare is enjoyable, the taste and cost arguably more worth it than fillet.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421259600004,"sku":"10022-0360-O-1.1-R","price":10.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Bavette-Steak3.jpg?v=1644504431"},{"product_id":"ribeye-steak","title":"Ribeye Steak","description":"\u003cp data-start=\"0\" data-end=\"42\"\u003e\u003cstrong data-start=\"4\" data-end=\"40\"\u003eRibeye Steak - The King of Steak\u003cbr\u003e\u003c\/strong\u003eFor many, ribeye steak is considered the King of Steak - a cut prized for its exceptional flavour, succulence, and rich marbling. Our grass-fed, heritage breed, dry-aged ribeye steaks deliver deep, intense flavour, with the natural eye of fat setting them apart as one of the most luxurious and deeply flavoured steaks available.\u003c\/p\u003e\n\u003cp data-start=\"403\" data-end=\"823\"\u003eBecause our cattle are 100% grass-fed, and we dry-age on the bone for a minimum of 28 days, the flavour is elevated to another level. The marbling melts during cooking, ensuring a steak that is buttery-soft, juicy, and packed with umami-rich depth. Whether cooked in a searing-hot pan or over charcoal on the barbecue, this premium steakhouse cut offers an unrivalled eating experience.\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"78\"\u003e\u003cstrong data-start=\"4\" data-end=\"76\"\u003eAward-Winning Chef and Restaurateur Andrew Clarke Talks Ribeye Steak\u003cbr\u003e\u003c\/strong\u003e\"In my opinion, ribeye steak is the perfect piece of meat. The steak comprises multiple muscles, each with its own texture, wrapped around an (almost) central eye of fat. It’s a well-marbled cut, meaning it benefits from slightly longer cooking than leaner steaks like sirloin or fillet.\u003c\/p\u003e\n\u003cp data-start=\"372\" data-end=\"522\" data-is-last-node=\"\"\u003ePersonally, I like my ribeye cooked medium, then rested well, and served with a peppercorn sauce alongside the crispiest beef fat chips!\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421259763844,"sku":"10003-0500-O-N-R","price":28.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Ribeye-Steak5.jpg?v=1647533571"},{"product_id":"sirloin-steak","title":"Sirloin Steak","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eThe Classic Steakhouse Favourite: Rich, Grass-Fed Flavour\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eA classic cut with deep, distinctive flavour, grass-fed beef sirloin steak remains deservedly popular. With a richer, beefier taste than \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/products\/fillet-steak\"\u003efillet\u003c\/a\u003e or \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/products\/ribeye-steak\"\u003eribeye\u003c\/a\u003e, it stands up beautifully to bold sauces and robust accompaniments. Dry-ageing on the bone allows the meat to relax, tenderise and intensify, delivering the full depth of flavour that defines exceptional sirloin; savoury, satisfying and exactly how great beef should taste.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eWe also offer a 450g \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-sharing-steak\"\u003eSirloin Steak for Two to Share\u003c\/a\u003e, ideal for special occasions or when you want to enjoy something generous together.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eValentine Warner’s Irresistible Sirloin Steak Pairings\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e“Undoubtedly my favourite cut of beef, I adore grass-fed sirloin steak for its tenderness and that handsome ribbon of fat. Cooked over charcoal on the \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/collections\/bbq\"\u003ebarbecue\u003c\/a\u003e is, for me, almost a necessity, though I am perfectly content with a pan and hob if that is what is to hand.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIf one can be bothered, then prepped and poached baby artichokes are delicious with sirloin steak. Poach them in a little white wine, vinegar, shallots and carrots, then freshen the lot with dill and tarragon. They can then be lightly floured and fried until golden. With slices of sirloin, this pairing is heavenly, especially when joined by an \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/aioli-recipe\/\"\u003eaïoli\u003c\/a\u003e laced with a little fresh mint.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA porcini sauce is also a joy, particularly if the porcini, ceps or penny buns, are fresh. Make a fine jus with vermouth and blitz the mushrooms into it. Or, if the porcini have just been picked, simply halve and fry them with the sirloin, then dress both the meat and mushrooms with lemon juice, sea salt and warm olive oil infused with garlic and fresh parsley.\u003c\/p\u003e\n\u003cp data-start=\"1161\" data-end=\"1336\" class=\"\"\u003eSirloin steak with two fried eggs on top, well-roasted tomatoes, and brown sauce will see any hangover running away shrieking as it falls over itself. Breakfast of champions!\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421259796612,"sku":"10004-0500-O-1.1-R","price":28.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Sirloin-Steak7.jpg?v=1746528541"},{"product_id":"new-york-strip-steak","title":"New York Strip Steak","description":"\u003cp\u003eNew York strip steak, also known as sirloin or Kansas City strip steak, is a true classic. Expertly butchered from the sirloin, these steaks feature beautifully marbled flesh and a layer of fat that enhances their rich flavour. Through the dry-ageing process, the beef relaxes and tenderises, resulting in exceptional meat with a deep, umami taste - rich, dense, and full of flavour.\u003c\/p\u003e\n\u003cp\u003eAll Swaledale beef comes from heritage breeds raised on independent farms and smallholdings across the stunning Yorkshire Dales. These cattle are slow-grown and free to roam the lush green hills and valleys, developing naturally marbled, flavourful meat. New York strip steaks are Always Fresh, Never Frozen® - butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eInspired by Chef George Ryle:\u003cbr\u003e\u003c\/strong\u003e\"Cooked to a beautiful, juicy medium-rare, a New York strip steak pairs perfectly with \u003cem\u003epomme frites\u003c\/em\u003e - or French fries, depending on where you are - and a bowl of homemade Dijonnaise. Alternatively, try it with roasted onions and tarragon mayonnaise. That same tarragon mayonnaise is equally delicious in a sandwich, with thinly sliced steak, onion rings, and watercress.\u003c\/p\u003e\n\u003cp\u003eFor a different twist, slice the steak thinly and brush it with a soy and mirin glaze. Serve with rice, a soy-cured egg yolk, and greens braised in chilli, garlic, and ginger. Top it all off with a generous sprinkle of sesame seeds. Or, treat yourself to the ultimate breakfast: steak and eggs with crispy sage, capers, a few anchovies on the egg, and a slice of fried bread on the side!\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421259862148,"sku":"10004-0500-O-1.2-R","price":28.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/New-York-Strip-Steak2.jpg?v=1682598660"},{"product_id":"rump-steak","title":"Rump Steak","description":"\u003cp\u003eOne of the classic steaks, grass-fed beef rump steaks are celebrated for their rich flavour. Carefully butchered from native breed cattle, raised and fattened in the Yorkshire Dales, our rump steaks are dry-aged on the bone for over 28-days in our Himalayan salt chamber.\u003c\/p\u003e\n\u003cp\u003eThis meticulous ageing process tenderises the meat through natural enzymes while concentrating its flavour by reducing moisture. The result is a deeply savoury, tender beef rump steak, perfect for any dining occasion. \u003cmeta charset=\"utf-8\"\u003eAlso available as a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/rump-sharing-steak\"\u003e450g sharing cut\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef Valentine Warner\u003cbr\u003e\u003c\/strong\u003e\"Despite its noticeable lack of fat, the rump steak can nonetheless be a tender and juicy piece of meat. However such a lack of fat does demand that beef rump steak be cooked carefully and is best served medium-rare as more brutal treatments will leave it tough. Less expensive than other cuts of \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/finest-prime-steaks\"\u003eYorkshire's Finest Prime Steak\u003c\/a\u003e, rump steak will deliver joy with affordability.\u003c\/p\u003e\n\u003cp\u003eSliced and flash fried with bacon, onions and chipotle chilli it's delicious in a bun. Alternatively a favourite restaurant in Mexico City beats it out thin and fried it hard once seasoned with cumin and oregano. It is combined with fried, browned cheese (Gouda or grated Mozzarella are perfect) in a larger corn tortilla and is then generously daubed with a charred green tomato salsa and a dark ancho salsa. Epic, the queues go round the block!\u003c\/p\u003e\n\u003cp\u003eAlternatively cook it whole and then thinly slice it before combining in a wonderfully sour and hot Thai beef salad.\u003c\/p\u003e\n\u003cp\u003eBeef rump steak is delicious raw in a tartare but maybe try and more Mexican leaning that while still including the egg yolk and Worcestershire sauce is brilliant with a little, cumin, very finely chopped coriander, \u003cem\u003ejalapeño\u003c\/em\u003e and red onion, salt and sunflower oil and then sharpened and with lime juice and salt. Eat with tostadas (corn, tortillas, fried to crisp).\u003c\/p\u003e\n\u003cp\u003eBrined heavily with brown sugar and salt, then rolled in crushed black pepper and coriander seeds and heavily smoked its a great chew for fishing trips.\u003c\/p\u003e\n\u003cp\u003eFor demanding physical  or cold days or perhaps the opposite as treatment for a sore whisky addled head and fried for breakfast to be crowned with and a runny fried egg and gravy is the breakfast of champions.\"\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421259927684,"sku":"10010-0440-O-N-R","price":18.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Rump-Steak1.jpg?v=1681896878"},{"product_id":"sirloin-steak-bone-in","title":"Sirloin Steak Bone-In","description":"\u003cp data-end=\"63\" data-start=\"0\"\u003e\u003cstrong data-end=\"61\" data-start=\"4\"\u003eBone-In Sirloin Steak – Rich, Juicy \u0026amp; Full of Flavour\u003cbr\u003e\u003c\/strong\u003eOur Bone-In Sirloin Steaks are expertly butchered from the rump end of the sirloin, where the bone enhances depth of flavour during cooking while helping to retain moisture and tenderness. These steaks also boast a generous layer of beautiful golden fat, which melts into the meat for added richness and succulence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration by Chef George Ryle\u003c\/strong\u003e\u003cbr\u003e\"Bone-in sirloin steaks are versatile, yielding excellent results either on a grill over hot coals or in a pan, basted in brown butter. Either way, ensure to create a great crust and caramelisation on the outside and then a nice long rest for a juicy medium-rare. Compound butters are an excellent way to dress a classic steak like this. If the barbecue is lit, then try grilling some beautiful, British asparagus and then melt some garlic and parsley butter over the steak as it rests. Whilst on the theme of compound butters, try a \u003ca href=\"\/products\/marrow-bone-canoes\"\u003ebone marrow\u003c\/a\u003e butter with some glazed salsify.\u003c\/p\u003e\n\u003cp\u003eIf the season is right, then serve simply with \u003cem\u003egirolles\u003c\/em\u003e and \u003cem\u003echanterelles\u003c\/em\u003e sautéed in plenty of butter and garlic. Or take the freshest ceps, slice thick and then dip in a light tempura-style batter and deep fry. Those earthy, complex mushroom flavours are a natural colleague for this beautiful steak.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421260222596,"sku":"10004-0600-B-N-R","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Sirloin-Steak-Bone-In.jpg?v=1768664898"},{"product_id":"sirloin-chop","title":"Sirloin Chop","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eSirloin Chop, Grass Fed, Heritage Breed \u0026amp; Dry Aged on the Bone\u003cbr\u003e\u003c\/b\u003eA thick-cut \u003cspan class=\"s1\"\u003ebeef sirloin chop\u003c\/span\u003e taken from the rib end of the loin and left on the bone to maximise flavour. Also known as the wing rib steak, this is a cut prized for its marbling, tenderness and character.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOur 800g sirloin chop is dry aged on the bone for over 28 days, allowing the beef to tenderise naturally and its flavour to deepen. Sourced from grass-fed, heritage breed cattle, it is a standout cut favoured by chefs and restaurants alike, and equally impressive when cooked at home. Whether in a hot pan or over charcoal on the barbecue, it is an excellent \u003cspan class=\"s1\"\u003ebone-in steak for two to share\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp data-start=\"371\" data-end=\"763\"\u003e\u003cmeta charset=\"utf-8\"\u003eLooking for something smaller? We also sell individual \u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-steak\"\u003esirloin steaks\u003c\/a\u003e and a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-sharing-steak\"\u003e450g sirloin steak for two to share\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp data-start=\"371\" data-end=\"763\"\u003e\u003cstrong\u003eChef George Ryle Inspires\u003cbr\u003e\u003c\/strong\u003e\"For a sirloin chop of this magnificence, why not also turn the garnish up to ten. \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/triple-cooked-chips\/\"\u003eTriple-cooked chips\u003c\/a\u003e, with the final two cooks happening in beef dripping rather than vegetable oil, and then a hollandaise made with the nutty sweetness of brown butter, rather than the traditional clarified butter. Some watercress and radicchio dressed in a mustard-heavy vinaigrette, just for some balance.\u003c\/p\u003e\n\u003cp data-start=\"553\" data-end=\"896\"\u003eFor something a little lighter and more suited to the summer months, why not a simple tomato salad, with the ripest of the season. Dressed simply with olive oil, salt, very finely diced shallot and a touch of vinegar. Lay over some of the best salted anchovies you can get your hands on. Then spoon a load of salsa verde over the carved steak.\u003c\/p\u003e\n\u003cp data-start=\"898\" data-end=\"1335\"\u003eA steak like this also holds enough clout to be the centrepiece of a Christmas table, if you are catering for smaller numbers. If you were aiming for a more off-beat Christmas lunch, then perhaps hard fry some sprouts and then dress with fish sauce, lime juice, garlic, sugar and a little water, allowing them to steam through. Garnish with a good sprinkle of sesame seeds and serve next to a bowl of kimchi fried rice. Chrimbo rehashed!\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421260288132,"sku":"10005-0800-O-N-R","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Sirloin-Chop-1.jpg?v=1725365475"},{"product_id":"t-bone-steak","title":"T-Bone Steak","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eA Truly Iconic Sharing Steak\u003cbr\u003e\u003c\/b\u003eThe T-bone steak comprises both the fillet and sirloin, the bone separating the two in the shape of a T. A truly iconic cut, it is the perfect sharing steak, offering both tender fillet and fat-lined sirloin in one impressive piece. A really excellent choice for those moments when one wants to indulge, ever so slightly.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eClosely related to the \u003ca href=\"https:\/\/swaledale.co.uk\/products\/porterhouse-steak\"\u003eporterhouse\u003c\/a\u003e, the T-bone includes both \u003ca href=\"https:\/\/swaledale.co.uk\/products\/fillet-steak\"\u003efillet\u003c\/a\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-steak\"\u003esirloin\u003c\/a\u003e, with the porterhouse carrying the larger fillet of the two.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eProbably most famous in its guise as \u003cspan class=\"s1\"\u003e\u003ci\u003ebistecca alla Fiorentina\u003c\/i\u003e\u003c\/span\u003e, this is a cut where hot coals and the quality of the meat are all that matter. Generous amounts of coarse sea salt and the lick of flames jumping from the barbecue combine to bring out the very best in it. Brush the steak as it cooks with a couple of sprigs of fresh rosemary for an authentic flourish. Aim for a good amount of char, then reach for the salsa verde and a glass of Chianti.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eFear not, though, if the weather is not favourable, or you simply do not own a barbecue. Searing in a hot pan and then basting with foaming brown butter will also deliver terrific results. A classic of the French bistro, sauce bordelaise is another excellent option, slick and rich with the addition of chunks of bone marrow.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA proper T-bone is an indulgent sharing steak, perfect for two.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421260320900,"sku":"10034-0800-B-1.2-R","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/T-Bone-Steak.jpg?v=1781787506"},{"product_id":"cote-de-boeuf","title":"Cote de Boeuf","description":"\u003cp data-end=\"42\" data-start=\"0\"\u003e\u003cstrong\u003eA Prime Cut for Serious Steak Lovers\u003c\/strong\u003e\u003cbr\u003eCote de boeuf is French for a bone-in \u003ca href=\"https:\/\/swaledale.co.uk\/products\/ribeye-steak\"\u003eribeye steak\u003c\/a\u003e, a classic cut prized for its depth of flavour and succulent texture. This thick-cut fore rib, left on the bone and expertly dry-aged to enhance its natural richness, boasts all the beautiful marbling of a ribeye. The result is a steak that’s incredibly juicy, deeply savoury, and intensely satisfying. With its impressive size and bold character, cote de boeuf is a true centrepiece cut - perfect for sharing between two hungry people, whether cooked over fire, in a hot pan, or finished in the oven for a perfect edge-to-edge sear.\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"72\"\u003e\u003cstrong\u003eAndrew Clarke (award-winning chef \u0026amp; restaurateur) on Cote de Boeuf\u003cbr\u003e\u003c\/strong\u003e\"This is a more manageable sharing cut for cooking in a home kitchen. It’s a thick ribeye on the bone - a smaller bone than the \u003ca href=\"https:\/\/swaledale.co.uk\/products\/tomahawk-steak\"\u003etomahawk steak\u003c\/a\u003e, but no less impressive.\u003c\/p\u003e\n\u003cp data-start=\"244\" data-end=\"339\"\u003eInvest in a good-quality cast-iron pan and make sure your kitchen extractor is on full power!\u003c\/p\u003e\n\u003cp data-start=\"341\" data-end=\"557\"\u003eGet the pan searing hot and add a little vegetable oil. Season the steak generously with coarse sea salt and freshly ground black pepper, then sear for 2–3 minutes on each side to develop a rich, caramelised crust.\u003c\/p\u003e\n\u003cp data-start=\"559\" data-end=\"779\"\u003eTurn the heat down to medium-high and continue cooking, flipping every 30–40 seconds. Load the pan with plenty of salted butter, fresh garlic cloves, and a few sprigs of thyme, then baste the steak as the butter foams.\u003c\/p\u003e\n\u003cp data-start=\"781\" data-end=\"955\" data-is-last-node=\"\"\u003eCote de boeuf is an elegant sharing dish, so go all out on the sides and sauces if you want to impress - truffled potatoes, bone marrow gravy, creamed spinach - that’ll do me!\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eInspiration from Valentine Warner\u003cbr\u003e\u003c\/strong\u003e\"Cote de boeuf is a fine thing, especially when it arrives with all the glorious back fat and marbling that Swaledale is so well known for - ensuring a juicy, succulent mouthful.\u003c\/p\u003e\n\u003cp data-end=\"413\" data-start=\"222\"\u003eThis is a steak best served medium-rare, so I’d be tempted to remove it from the heat when the internal temperature is no more than 53°C, maybe even 52°C - a long rest always being essential.\u003c\/p\u003e\n\u003cp data-end=\"754\" data-start=\"415\"\u003eFor the best results, cook it over glowing charcoal and wood smoke. Never one to put the grill to bed with the autumn sun, mine will be pulsing throughout the mean months as well. Take care to avoid flare-ups from dripping fat - this can be managed by using a pan on the BBQ or mastering ember placement, along with the lid and vents.\u003c\/p\u003e\n\u003cp data-end=\"1364\" data-start=\"756\"\u003eOver the winter, I serve cote de boeuf with leeks. Burn the outsides to midnight black over the grill, ensuring they are soft within. Crumble off any loose char and trim the ends. Slice down the middle and bathe, green side down, in a simple dressing of fresh thyme leaves, extra virgin olive oil, lemon juice, flaked sea salt, and fresh garlic. Wanting to take what might seem an odd route, I then pass the leeks over with a heavy grating of mullet or tuna roe bottarga (that ingredient you eagerly bought on holiday but never knew what to do with). This grated fish seasoning pairs beautifully with beef.\u003c\/p\u003e\n\u003cp data-end=\"1569\" data-start=\"1366\"\u003eFresh sage butter, though often served with ox or calf liver, is rarely seen with beef - but I highly recommend it. Add smashed garlic cloves to the butter, along with lemon peel and dried chilli flakes.\u003c\/p\u003e\n\u003cp data-end=\"1744\" data-start=\"1571\"\u003eGrill peppers, peel them, then mix with sliced green olives, extra virgin olive oil, sherry vinegar, toasted walnuts, and fresh marjoram. Eat with said beef chop. Yummers!\u003c\/p\u003e\n\u003cp data-is-last-node=\"\" data-end=\"1945\" data-start=\"1746\"\u003eWhen in season, I love to make fresh cep and apple en croûte. These two late-summer winners, wrapped in buttery, flaky pastry, pair wonderfully with a good, strong beef jus and thinly sliced steak.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreat Taste® Judges’ Comments (2022)\u003c\/strong\u003e\u003cbr\u003e\"Wow, this steak looked incredible with lovely juicy fat and an intense dry-aged meat aroma that was already mouthwatering. The juiciness on the palate was incredible. We were very impressed tasting the fat. We thought this was astounding when judging it without salt. When we added salt it was a phenomenal mouth party. We're in awe of your work. A truly amazing product.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePlease note:\u003c\/b\u003e\u003cspan\u003e this product received Great Taste® recognition in 2022. Great Taste® logo usage is subject to a three-year validity period, so this product does not carry a current award badge.\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421269299332,"sku":"10001-0900-B-N-R","price":42.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Cote-De-Boeuf5.jpg?v=1685548702"},{"product_id":"pork-ribeye-steak","title":"Pork Ribeye Steak","description":"\u003cp data-start=\"103\" data-end=\"158\"\u003e\u003cstrong data-start=\"103\" data-end=\"158\"\u003ePork Ribeye Steak – Richly Marbled, Full of Flavour\u003cbr\u003e\u003c\/strong\u003eWhilst \u003ca href=\"https:\/\/swaledale.co.uk\/products\/ribeye-steak\"\u003eribeye\u003c\/a\u003e is one of the most prized cuts of beef, the pork equivalent deserves just as much attention. Cut from heritage breed pigs with naturally generous marbling, pork ribeye steak is ideal for quick searing or barbecuing. It also holds up beautifully to slow braising, the luscious meat remaining intact while becoming meltingly tender. Try it cooked with onions, apples, and cider, then finished with a spoonful of crème fraîche and grain mustard for a deeply comforting dish.\u003c\/p\u003e\n\u003cp data-end=\"132\" data-start=\"98\"\u003e\u003cstrong data-end=\"132\" data-start=\"98\"\u003eChef Valentine Warner inspires\u003cbr\u003e\u003c\/strong\u003e“So delicious is pork ribeye steak cooked over charcoal that I tend to do it but one way. Season with rosemary and lemon zest salt, grill over glowing embers until faintly pink inside, then spoon over some \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/val-cote-de-boeuf-recipe-salmoriglio\/\"\u003esalmoriglio sauce\u003c\/a\u003e, a typically rustic Sicilian classic. To make it, pound a lot of fresh marjoram or oregano with a couple of garlic cloves and sea salt to a paste, then mix in extra virgin olive oil, freshly squeezed lemon juice, and a little flaked chilli.\u003c\/p\u003e\n\u003cp data-end=\"821\" data-start=\"600\"\u003eAlternatively, a sauce of anchovies, garlic, fresh chilli, and a dot of vinegar cooked down before adding single cream is delicious with the pork ribeye steak laid on top, perhaps with a few crispy crumbs scattered over.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34422828138628,"sku":"30002-0440-O-N-R","price":9.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pork-Ribeye.jpg?v=1725444290"},{"product_id":"pork-shoulder-chop","title":"Pork Shoulder Chop","description":"\u003cp data-start=\"165\" data-end=\"224\"\u003e\u003cstrong\u003ePork Shoulder Chop – Rich, Generous and Perfect for Two\u003cbr\u003e\u003c\/strong\u003eCut from the fore rib, this substantial pork shoulder chop is perfect for two to share. Seldom cut this way, it’s a bestseller among our restaurant community, offering an outstanding depth of flavour enhanced by our dry-ageing process.\u003c\/p\u003e\n\u003cp data-start=\"605\" data-end=\"721\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe pork shoulder chop benefits from pan or grill cooking, giving time to render the fat and crackle the rind. Best served medium.\u003c\/p\u003e\n\u003cp data-start=\"605\" data-end=\"721\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe also sell \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-loin-chops\"\u003ePork Loin Chops\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-loin-chops-rindless\"\u003eRindless Pork Chops\u003c\/a\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/thick-cut-pork-loin-chops\"\u003eThick-Cut Pork Chops\u003c\/a\u003e\u003cspan\u003e, each with its own character and ideal cooking method.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspired by Chef George Ryle\u003cbr\u003e\u003c\/strong\u003e\"This beauty of a pork shoulder chop comes alive when cooked either in a pan or on a grill over hot, smouldering coals. Either way, be sure to take the time to crackle the rind and render the fat; the results will be well worth the effort. We believe this chop is best served medium.\u003c\/p\u003e\n\u003cp data-start=\"432\" data-end=\"715\"\u003eTry pan-roasting the pork shoulder chop in foaming butter and serving with Henry Harris’ anchovy and lemon dressing. The exquisitely balanced flavours of the dressing complement the fatty, caramelised pork perfectly. Serve with some grilled slices of fennel and a well-dressed salad.\u003c\/p\u003e\n\u003cp data-start=\"717\" data-end=\"952\"\u003eOr try pork shoulder chop with romesco sauce. A well-made romesco is a thing of wonder, naturally complementing the pork and sweet roasted shallots. Adding a splash of sherry vinegar to the pan juices brings a delightful, tangy finish.\u003c\/p\u003e\n\u003cp data-start=\"954\" data-end=\"1176\"\u003eAlternatively, boil and lightly crush some new potatoes. Then sauté them in brown butter, fresh sage leaves and garlic until they are beautifully golden and crisp. Serve with a salad of raw apple, celeriac and watercress.\"\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGreat Taste® Judges’ Comments (2022)\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/strong\u003e\"What a handsome cut. We really appreciated the balance of bone, meat and fat here, and the thickness of the cut. Beautifully juicy, the chop holds together very well. The meat is deeply sweet and savoury, and the fat fully flavoursome too - sweet and almost nutty. A perfect specimen!\u003c\/p\u003e\n\u003cp\u003eAmazing looking pork chop, with a good amount of fat to add flavour. Also added flavour expected by being cooked on the bone. Very good quality meat, the dry-ageing method has certainly added flavour. Very moist and the fat has a great crispness. Best pork the judge has eaten so far.\u003c\/p\u003e\n\u003cp\u003eThis is a fine looking cut that has a generous amount of good looking fat. The fat is creamy and rich and the meat juicy and flavoursome. There is a fairly light almost fruity apple like taste to the meat and it would make a fine feast.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePlease note:\u003c\/b\u003e\u003cspan\u003e this product received Great Taste® recognition in 2022. Great Taste® logo usage is subject to a three-year validity period, so this product does not carry a current award badge.\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34422828433540,"sku":"30003-0800-B-N-R","price":12.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Pork-Shoulder-Chop11.jpg?v=1707934738"},{"product_id":"pork-loin-chops","title":"Pork Loin Chops","description":"\u003cp data-end=\"118\" data-start=\"59\"\u003e\u003cstrong data-end=\"118\" data-start=\"59\"\u003eHeritage Breed Pork Loin Chops from the Yorkshire Dales\u003cbr\u003e\u003c\/strong\u003eSwaledale Pork Loin Chops are a brilliant showcase of native breed pork reared in the Yorkshire Dales. Butchered from the loin, each thick-cut chop features an ideal fat covering and is beautifully tender.\u003c\/p\u003e\n\u003cp data-end=\"724\" data-start=\"337\"\u003eA classic cut and a favourite among our restaurant community, these pork loin chops are rich in flavour, thanks to the natural marbling and the bone that locks in juices during cooking. They’re highly versatile. Pan-roast over high heat or throw them on the barbecue for great results. Our dry-ageing process ensures the dense meat caramelises evenly and quickly for exceptional flavour.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"841\" data-start=\"726\"\u003e\u003cstrong data-end=\"741\" data-start=\"726\"\u003eChef’s tip:\u003c\/strong\u003e Make a few small cuts through the fat with kitchen scissors to help the meat stay flat as it cooks.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"841\" data-start=\"726\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eWe also sell \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-shoulder-chop\"\u003ePork Shoulder Chops\u003c\/a\u003e, \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-loin-chops-rindless\"\u003eRindless Pork Chops\u003c\/a\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/thick-cut-pork-loin-chops\"\u003eThick-Cut Pork Chops\u003c\/a\u003e, each with its own character and ideal cooking method.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"129\" data-start=\"100\"\u003e\u003cstrong data-end=\"129\" data-start=\"100\"\u003eChef George Ryle Inspires\u003cbr\u003e\u003c\/strong\u003e“Pork loin chops are one of my absolute favourite cuts. Very few things can beat it when the pork is this good. Be sure to take your time to crackle the skin and render the fat. Then it’s all about good caramelisation on the flesh, basted in plenty of brown butter, fresh sage and garlic, whether you’re pan-cooking or grilling over smouldering coals.\u003c\/p\u003e\n\u003cp data-end=\"796\" data-start=\"484\"\u003eFor pure simplicity, try braising some fresh borlotti beans in stock with wine, sage and garlic. Serve just warm with the chop and an anchovy-heavy salsa verde. Or go with flat beans, piattone or runner, blanched and dressed with fresh tarragon, mustard and capers. A clean, bright garnish for the summer months.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1220\" data-start=\"798\"\u003eAs the seasons turn, roast some seasonal squash to serve with the chops. Spoon over the brown butter from the pan with a splash of good-quality white wine vinegar and scatter with crispy sage leaves. Or braise down some \u003cem\u003ecime di rapa\u003c\/em\u003e with a generous amount of garlic and anchovies, plus a little dried chilli. Much loved in regional Italian cooking, it’s a complex flavour that pairs perfectly with the fat of these chops.”\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan data-ogsc=\"black\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eGreat Taste® Judges’ Comments (2023)\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-ogsc=\"black\"\u003e\"These are generously sized cuts of meat with a thick covering of fat. The meat is succulent, and moist with fat not coating the tongue on the finish. The caramelisation is good and even, giving added depth of flavour to the meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan data-ogsc=\"black\"\u003eIt is a clean tasting pork, with a buttery flavour. Pork notes are present, but not intrusive. This is a fabulous looking chop which had good colour and a rich layer of fat and rind... the flavours are meaty, rich and desirable.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan data-ogsc=\"black\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003ePlease note:\u003c\/b\u003e\u003cspan\u003e this product received Great Taste® recognition in 2023. Great Taste® logo usage is subject to a three-year validity period, so this product does not carry a current award badge.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34422828499076,"sku":"30010-0300-B-N-R","price":10.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pork-Loin-Chops.jpg?v=1685690512"},{"product_id":"tomahawk-steak","title":"Tomahawk Steak","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eA tomahawk steak, with its dramatic long rib bone resembling a Native American tomahawk, is a true Texan cowboy classic. This cut comes from the fore rib and is essentially a bone-in ribeye, French-trimmed to expose the impressive length of the bone. Its primal, caveman-style appeal makes it a theatrical centrepiece, perfect for cooking over flames and flipping by the bone. With intense marbling and bold flavour, the tomahawk is made for barbecues and sure to impress.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eAndrew Clarke, Award-Winning Chef and Restaurateur, Tomahawk Talk:\u003cbr\u003e\u003c\/strong\u003e\"Tomahawks are made for grilling. They’re almost certainly not going to fit in your oven, so light up the grill and get primal.\u003c\/p\u003e\n\u003cp\u003eIt’s a \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/ribeye-steak\"\u003eribeye steak\u003c\/a\u003e with a caveman-sized rib bone attached, perfect for someone to pick up and gnaw on.\u003c\/p\u003e\n\u003cp\u003eMy recommendation for Tomahawk steak is to season the outside with coarse sea salt and cracked black pepper, then grill it hard over a fierce heat, turning every 30-40 seconds. This creates a rotisserie effect for nice, even cooking.\u003c\/p\u003e\n\u003cp\u003eOnce you’ve developed a good, crisp exterior crust, hang the tomahawk steak by the bone over medium heat until the internal temperature reaches 51°C (rare), 55°C (medium-rare), or 60°C (medium). A good thermometer will elevate your beef and steak cooking game to a professional level.\u003c\/p\u003e\n\u003cp\u003eRest the steak for one-third of the cooking time before slicing. This allows the muscle and juices to relax. Then, remove the bone and slice 1cm thick from top to bottom. Season with coarse sea salt and serve with a herby salsa verde or an umami-rich anchovy hollandaise.\"\u003cbr\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34483239354500,"sku":"10002-0800-B-N-R","price":42.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Tomahawk-Steak5.jpg?v=1682586536"},{"product_id":"ribeye-sharing-steak","title":"Ribeye Steak - Sharing Cut for Two","description":"\u003cp dir=\"ltr\"\u003e\u003cspan data-ogsc=\"black\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eThe Ultimate Sharing Ribeye: A Masterclass in Flavour\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe ribeye is the king of steak for good reason. Cut thick and generous at 450g, this is a steak designed to share.\u003c\/p\u003e\n\u003cp data-start=\"320\" data-end=\"533\"\u003eThe natural eye of fat running through the centre gives ribeye its depth and succulence. From grass-fed, dry-aged cattle, that character is amplified, delivering richness, tenderness and a proper savoury finish.\u003c\/p\u003e\n\u003cp data-start=\"320\" data-end=\"533\"\u003e\u003cmeta charset=\"utf-8\"\u003eWhilst the 450g sharing steak makes a strong centrepiece for a meal to share, we also offer the same heritage beef in individual portions. For those who want the same depth of flavour in smaller cuts, we sell \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/ribeye-steak\"\u003e2 x 250g Ribeye Steaks\u003c\/a\u003e, ideal for a classic steak frites or a straightforward midweek supper.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cspan data-ogsc=\"black\"\u003eChef Valentine Warner Inspires\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-ogsc=\"black\"\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\"A most prime steak, and a favourite of mine for its tenderness and generous fat content. Personally, I like to cook ribeye steak over charcoal, colouring it first and finishing it under the barbecue lid. Rest the steak and slice whilst hot.\u003c\/p\u003e\n\u003cp data-end=\"866\" data-start=\"591\"\u003eTo garnish, make a smooth butter containing puréed anchovies, a few Kalamata olives, dried thyme, a little mustard, a squirt of tomato purée, some capers, lemon zest, and raw garlic. Finish by melting the delicious butter and pouring this over the steak. It will be divine.\u003c\/p\u003e\n\u003cp data-end=\"970\" data-start=\"868\"\u003eAlternatively, boiled French beans in a mustard and tarragon dressing will be a brilliant companion.\u003c\/p\u003e\n\u003cp data-end=\"1435\" data-start=\"972\"\u003eOr, now that porcini mushrooms, otherwise known as ceps or penny buns, are in season, make the most of nature’s bounty. There are some great demi-glace beef stocks on the market that can easily be adjusted with a little sherry vinegar or wine. Slice the porcini and give them a hard fry, then pour the beef stock sauce into the pan and bring it to a simmer. To enrich, whisk in small cubes of cold butter or pour in double cream, \u003cem data-end=\"1412\" data-start=\"1402\"\u003eet voilà\u003c\/em\u003e, instant cep sauce.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34521448480900,"sku":"10003-0450-O-N-R","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Ribeye-Steak-for-two-to-Share3.jpg?v=1752755783"},{"product_id":"sirloin-sharing-steak","title":"Sirloin Steak - Sharing Cut for Two","description":"\u003cp data-end=\"177\" data-start=\"134\"\u003e\u003cstrong\u003eA Generous Sharing Cut, Perfect for Two\u003cbr\u003e\u003c\/strong\u003eOur 450g Sirloin Steak for Two to Share is a single, beautifully marbled, grass-fed sirloin, ideal when you’re after something a little more indulgent. Cut from the loin of heritage breed beef and dry-aged on the bone for over 28 days, this steak delivers exceptional flavour and tenderness with every bite. Perfect for sharing, whether cooked over charcoal or seared in a pan and sliced to serve.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"709\" data-start=\"579\"\u003eWe also offer \u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-steak\"\u003e2 × 250g Sirloin Steaks\u003c\/a\u003e, ideal for individual portions or when you’d prefer to cook each to your guests’ liking.\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eCharcoal, Miso \u0026amp; Magic: Valentine Warner on Sirloin Steak\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\"Grilled over charcoal on the \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/bbq\"\u003ebarbecue\u003c\/a\u003e is infinitely my favourite method for cooking sirloin. A variety of sauces will work — from a fresh \u003cem\u003esalsa verde\u003c\/em\u003e or simple garlic and parsley butter to a sauce of autumn ceps or brandy and peppercorns. So good is this cut that I often like it simply dressed with just salt, or salt, olive oil and lemon juice, served alongside a tomato salad with a good mustardy vinaigrette.\u003c\/p\u003e\n\u003cp data-start=\"550\" data-end=\"881\" class=\"\"\u003eFor an alternative, blitz together some red miso paste with a large handful of fresh sage, a splash of neutral oil, and a little water. Smear this creamy mix all over the beef and leave it to marinate overnight. Grill, slice, and eat with shiitake mushrooms dressed in Japanese soy sauce, rice vinegar and a touch of sancho pepper.\u003c\/p\u003e\n\u003cp data-start=\"883\" data-end=\"1096\" class=\"\"\u003eI’d suggest removing the meat from the heat when the internal temperature reads 52°C on your \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003emeat thermometer\u003c\/span\u003e. Allow the sirloin to rest properly — and be sure to capture any juices for adding to an appropriate sauce.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34521467093124,"sku":"10004-0450-O-1.1-R","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Sirloin1.jpg?v=1682092459"},{"product_id":"rump-sharing-steak","title":"Rump Steak - Sharing Cut for Two","description":"\u003cp\u003e\u003cstrong\u003eRump Steak - Sharing Cut for Two\u003c\/strong\u003e\u003cbr\u003eCut from the prime rump by our expert butchers, this thick-cut steak is designed for two to share - perfect for a special occasion, an indulgent steak night at home, or a refined alternative to a traditional roast. \u003cmeta charset=\"utf-8\"\u003eAlso available as \u003ca href=\"https:\/\/swaledale.co.uk\/products\/rump-steak\"\u003e2 x 220g single steaks\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eSwaledale beef is sourced from heritage breed cattle, slow-grown on independent farms and smallholdings across the Yorkshire Dales, where they graze freely on wild pasture, herbs, and grasses. This natural, regenerative approach results in grass-fed beef with a deep, umami-rich flavour and superb texture.\u003c\/p\u003e\n\u003cp\u003eTo further enhance its exceptional tenderness and succulence, our rump steak is dry-aged in our Himalayan salt chamber, concentrating its natural marbling and depth of flavour.\u003c\/p\u003e\n\u003cp\u003eSwaledale Rump Steak is Always Fresh, Never Frozen® - butchered to order, vacuum-packed for peak freshness, and shipped in fully recyclable, insulated packaging to arrive in perfect condition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking \u0026amp; Serving Suggestions\u003cbr\u003e\u003c\/strong\u003eRump steak is best cooked to medium-rare or medium to preserve its tenderness and bold, beefy flavour. It’s a fantastic choice for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePan-searing in a cast-iron skillet for a crispy, caramelised crust.\u003c\/li\u003e\n\u003cli\u003eGrilling over charcoal for a smoky, flame-kissed finish.\u003c\/li\u003e\n\u003cli\u003eReverse-searing for precision cooking and even doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef George Ryle\u003cbr\u003e\u003c\/strong\u003e\"Try grilling or pan-frying the steak and serving it with a rustic \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/rump-steak-for-two-beef-fat-croutons\/\"\u003esalad of beef fat croutons, confit garlic, and frisée\u003c\/a\u003e, dressed with a Dijon mustard vinaigrette for a punchy finish.\u003c\/p\u003e\n\u003cp\u003eOr, if the season allows, grill thick asparagus spears, seasoning well with sea salt and a squeeze of lemon as they come off the heat. Then rest the steak with a generous helping of garlic and parsley butter, which will melt beautifully over the meat.\u003c\/p\u003e\n\u003cp\u003eFor something a little unexpected, try a potato and clam salad. Steam the clams open, pick them from their shells, and toss them with warm, peeled potatoes. Make a dressing by tempering shallots and garlic in olive oil, adding lemon juice and cabernet sauvignon vinegar. Finish with plenty of chopped fresh parsley for a dish that balances richness with bright acidity.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34521474302084,"sku":"10010-0450-O-N-R","price":19.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/rump_steak_sharing_cut_for_two.jpg?v=1739195169"},{"product_id":"korean-style-bbq-beef-short-ribs","title":"Korean-Style BBQ Beef Short Ribs","description":"\u003cp data-start=\"88\" data-end=\"429\"\u003e\u003cstrong data-start=\"88\" data-end=\"146\"\u003eKorean-Style Short Ribs, Inspired by Global Traditions\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eIn Argentina, thinly sliced beef short ribs are known as \u003cem data-start=\"188\" data-end=\"199\" data-is-only-node=\"\"\u003ebanderita\u003c\/em\u003e, meaning “small flags.” These are typically grilled fast over flame and served with vibrant sauces like chimichurri. In Korea*, the same thin-cut style is referred to as \u003cem data-start=\"369\" data-end=\"379\"\u003eLA galbi\u003c\/em\u003e, a Korean-American adaptation of traditional \u003cem data-start=\"425\" data-end=\"432\"\u003egalbi\u003c\/em\u003e. The name is thought to derive either from Los Angeles, where Korean immigrants popularised the cut using American-style butchery, or from the way the ribs are sliced laterally across the bone.\u003c\/p\u003e\n\u003cp data-start=\"628\" data-end=\"1021\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eCut from the breast of the animal, our beef short ribs are prepared in this flanken-style, thin-cut format. They are ideal for a fast sear over high heat after marinating in a classic Korean galbi mix of soy sauce, sugar, garlic and sesame oil. Alternatively, grill them slowly Argentinian-style over an asador. Both methods deliver flavour-packed, caramelised ribs with rich, beefy character.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"656\" data-end=\"1095\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"656\" data-end=\"721\"\u003eJorge Thomas, Director of Swaledale Online Butchers, Explains\u003c\/strong\u003e\u003cbr data-start=\"721\" data-end=\"724\"\u003e“Korean short ribs are full, thin slices of short rib including the top muscle. You cook these quickly over high heat. We dry-age on the carcass for 2–3 weeks, depending on stock levels. Then, based on our butchery specification, we age the short ribs a further 1–2 weeks as a plate. We leave the top muscle on, partly due to the size of our smaller native breed cattle.”\u003c\/p\u003e\n\u003cp data-start=\"656\" data-end=\"1095\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e*\u003cem\u003eKorean-Style BBQ Short Ribs are cut thin for a fast sear over intense heat, unlike \u003ca href=\"https:\/\/swaledale.co.uk\/products\/jacobs-ladder-beef-ribs\"\u003eJacob’s Ladder\u003c\/a\u003e which is slow-cooked bone-down, or \u003ca href=\"https:\/\/swaledale.co.uk\/products\/banderitas\"\u003eBanderitas\u003c\/a\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003efor fast grilling directly over flame\u003c\/em\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34521481281668,"sku":"14005-0600-B-N-R","price":14.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Korean-Style-BBQ-Beef-Short-Ribs1.jpg?v=1751652763"},{"product_id":"north-african-style-kofta-kebabs","title":"North African Kofta Kebabs","description":"\u003cp data-end=\"300\" data-start=\"218\"\u003e\u003cstrong data-end=\"300\" data-start=\"218\"\u003eNorth African-Style Lamb Koftas: Spiced, Succulent, and Perfect for Flatbreads\u003cbr\u003e\u003c\/strong\u003eFreshly ground shoulder of lamb is boldly spiced with classic North African flavours - cumin seed, coriander seed, fennel seed, cinnamon stick, and chilli powder - then blended with fresh white onion, red chillies, garlic, and coriander leaf to create intensely aromatic lamb koftas.\u003c\/p\u003e\n\u003cp data-end=\"912\" data-start=\"583\"\u003eThese lamb kebabs are made for flatbreads. \u003cmeta charset=\"utf-8\"\u003eStraight off the \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/bbq\"\u003eBBQ\u003c\/a\u003e and into warm, soft wraps, they shine when paired with a cooling yoghurt sauce - fresh mint, crushed garlic, lemon, and a dusting of sumac is all you need. Serve alongside a simple chopped salad of cucumber, radish, gem lettuce and tomato for a vibrant contrast.\u003c\/p\u003e\n\u003cp data-end=\"1266\" data-start=\"914\"\u003eTo elevate the dish further, try adding crispy shards of grilled or pan-fried flatbread into the salad for crunch. Or whip up a tahini dressing: blend tahini with lemon juice, a little raw garlic, extra virgin olive oil and just enough water to loosen it to pouring consistency. It’s a rich, nutty accompaniment that works beautifully with spiced \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/lamb\"\u003elamb\u003c\/a\u003e.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34534865928324,"sku":"62001-0400-O-N-R","price":10.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/North-African-Style-Kofta-Kebab6.jpg?v=1747305783"},{"product_id":"thick-cut-pork-loin-chops","title":"Thick-Cut Pork Loin Chops","description":"\u003cp data-start=\"99\" data-end=\"177\"\u003e\u003cstrong data-start=\"99\" data-end=\"177\"\u003eHeritage Breed Pork Chops – Outdoor-Reared, Dry-Aged \u0026amp; Bone-In for Flavour\u003cbr\u003e\u003c\/strong\u003eCut thick by our expert butchery team, our outdoor-reared, heritage breed, dry-aged pork chops have outstanding depth of flavour. Middle White and Tamworth pigs provide the perfect covering of fat to render. Always bone-in for moisture retention, which also slows down cooking and helps achieve a golden, crispy sear for delicious porkiness.\u003c\/p\u003e\n\u003cp data-start=\"522\" data-end=\"834\"\u003eSear over a high heat, followed by a brief bake in the oven, perhaps with apples, onions, sage and a splash of cider. Reduce the resulting juices with double cream and Dijon mustard for a quick, luxurious sauce. Equally at home barbecued over medium-hot coals, turning frequently to crisp and caramelise the fat.\u003c\/p\u003e\n\u003cp data-start=\"522\" data-end=\"834\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe also sell \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-shoulder-chop\"\u003ePork Shoulder Chops\u003c\/a\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-loin-chops-rindless\"\u003eRindless Pork Chops\u003c\/a\u003e\u003cspan\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-loin-chops-rindless\"\u003eRindless Pork Loin Chops\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, each with its own character and ideal cooking method.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eCooking Inspiration from Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"Question is, why would you ever have a thin-cut pork chop? These Swaledale chops are well fatted, so important for a juicy result. For such a chop, a pre-cook of the rind is important for those seeking crackling. Score the skin with a very sharp knife in vertical cuts along the length of the chop. Heat some oil in the frying pan and stand the chop on its rind. If tempted to fall to one side, then simply clamp it between two wooden spoons resting on each side. Slowly cook the skin until it’s become coloured, blistered and crisp. Then fry it hard and briskly on one side with your chosen seasoning until coloured. Flip it onto its raw side and put straight in the oven where the raw side will colour.\u003c\/p\u003e\n\u003cp data-start=\"969\" data-end=\"1268\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/collections\/pork-steaks-chops\"\u003ePork chops\u003c\/a\u003e really do need a good long rest before eating, as the meat is not as marbled with fat in the same way as a beef chop. I’d add that a faint pinkness means a far better result than cooked through, so I’d be tempted to take it out when the internal temperature reads 57°C and then rest well.\u003c\/p\u003e\n\u003cp data-start=\"1270\" data-end=\"1580\"\u003eRecently, having rubbed a chop with ground cumin and coriander seeds, I then fried it in a butter full of garlic and fresh curry leaves. Served on a satay sauce, this was fabulous, especially alongside a sweet and sour vinegar, cucumber and carrot salad containing a considerable heat from bird’s eye chillies.\u003c\/p\u003e\n\u003cp data-start=\"1582\" data-end=\"1743\"\u003eMore usually, I like to fry apple segments with onions and fresh thyme, finishing them with brandy. Sautéed apples also go very well with fresh sage leaf butter.\u003c\/p\u003e\n\u003cp data-start=\"1745\" data-end=\"1968\"\u003eSuch a chop is all the better off for sitting on a mound of sauerkraut, be it straight up with a little butter or creamy with juniper berries hiding here or there. Boiled potatoes and this is a magic trio for cold weather.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":40354421407876,"sku":"30011-0960-B-N-R","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pork-Loin-Chops-Thick-Cut.jpg?v=1688139343"},{"product_id":"beef-dandy-ribs","title":"Beef Dandy Ribs","description":"\u003cp\u003e\u003cstrong\u003eChef Val Warner Inspires\u003c\/strong\u003e\u003cbr\u003e\"Also known as baby back pork ribs or beef spare ribs and these are an unctuous treat as the meat that resides between the bones is rich for its high collagen content.\u003c\/p\u003e\n\u003cp\u003eBraise the ribs first in beer or cider and then reduce the liquid with sugar or molasses and vinegar before casting over charcoal. They are a joy once heavily painted with the sauce then to be crisped and charred.\u003c\/p\u003e\n\u003cp\u003eI also like to braise them with ginger and scallions in Chinese wine, with a little honey or sugar. Once done a dry rub of ground Szechuan pepper, cloves, star anise, fennel seeds, cinnamon and orange peel will give you an amazing result once the work over the grill is complete.\u003c\/p\u003e\n\u003cp\u003eIf the meat is poached and stripped it can be incorporated into Lo Bak Go (Chinese turnip cake). Fried in portions and served with chilli sauce, vinegar sauce or sweet soya dip it is one of my absolute favourites when out and about for dim sum.\u003c\/p\u003e\n\u003cp\u003eA more Vietnamese approach and once braised with soya sauce, sugar, nam pla and spices I'd then barbecue the ribs over charcoal whilst anointing with the reduced sauce. The meat is stripped from the bone and eaten wrapped in lettuce with cold noodles, crispy shallots and a spicy vinegar dressing with diced cucumber and chillies. So gooooood!!!!\u003c\/p\u003e\n\u003cp\u003eBraised with Mexican pasilla chillies (plus some other usual suspects) and the meat would do very well pulled and then refried for tortillas…there to join fried, browned cheese and a zingy green salsa of blended coriander, lime juice and hot jalapeño peppers.\u003c\/p\u003e\n\u003cp\u003eYou might consider curing the ribs and smoking them for an extra layer of flavour. The pulled meat in a bun with coleslaw or rémoulade and gherkins is most delicious.\u003c\/p\u003e\n\u003cp\u003eRemember that sugar and BBQ sauces are not always the go too.\u003c\/p\u003e\n\u003cp\u003eBraise simply with olive oil, garlic, red wine, tinned tomatoes and basil (all put into the pot at the same time with no pre-cooking) and a long, slow cook will give you an incredible ragù.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreat Taste® Judges’ Comments (2023)\u003cbr\u003e\u003c\/strong\u003e\"Located just behind the esteemed \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/products\/ribeye-roast\"\u003eribeye of beef roast\u003c\/a\u003e, Beef Dandy Ribs benefit tremendously from the flavour transformation all our ribs of beef* undergo when dry-aged in our Himalayan salt ageing chamber. This time-honoured process ensures both remarkable depth of flavour and tenderness. The intercostal muscles between each rib are some of the most flavoursome of any cut, rich with collagen and ideal for slow cooking.\u003c\/p\u003e\n\u003cp\u003eConsider a slow bake under foil, rubbed with spices and a splash of beer, before finishing over charcoal, basting frequently with a BBQ glaze made from the baking juices, blackstrap molasses, ketchup, apple cider vinegar, English mustard, honey, and a thumb of grated ginger. Alternatively, smoke over indirect heat, applying the glaze periodically, resulting in deliciously tender ribs, complex in flavour and finger-lickin' good.\u003c\/p\u003e\n\u003cp\u003eThis is a spectacular rack of beef ribs, with visible crisp fat and large pieces of meat. The flesh pulled away beautifully from the meat, and had a rich savouriness. The fat was clean, melted in the mouth and the texture overall was representative of a high quality, well-reared animal.\u003c\/p\u003e\n\u003cp\u003eThese generously sized beef ribs are attractively presented. The meat falls off the bone beautifully, with a translucent, sticky texture and a mighty aroma! It melts in the mouth with a beefy, gelatinous texture.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePlease note:\u003c\/b\u003e\u003cspan\u003e this product received Great Taste® recognition in 2023. Great Taste® logo usage is subject to a three-year validity period, so this product does not carry a current award badge.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":40528411426948,"sku":"14018-0700-B-N-R","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Dandy-Ribs2.jpg?v=1722955882"},{"product_id":"whole-beef-shin-on-the-bone","title":"Whole Beef Shin on the Bone (Thor’s Hammer)","description":"\u003cp data-start=\"852\" data-end=\"940\"\u003e\u003cstrong data-start=\"857\" data-end=\"938\"\u003eWhole Beef Shin on the Bone – \"Thor’s Hammer\" for Slow Cooking, BBQ \u0026amp; Smoking\u003cbr\u003e\u003c\/strong\u003eA whole beef shin on the bone, expertly prepared by our butchers to expose the rich marrow inside, delivering deep flavour and an impressive visual appeal. This slow-grown, heritage breed beef is dry-aged for over 28 days, intensifying its natural umami character and tenderness. Also known as \"Thor’s Hammer,\" this cut is a favourite among \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/bbq\"\u003eBBQ\u003c\/a\u003e enthusiasts, pit-masters, and slow-cooking fans, delivering fall-apart, succulent beef when cooked low and slow.\u003c\/p\u003e\n\u003cp data-start=\"1429\" data-end=\"1452\"\u003e\u003cstrong data-start=\"1434\" data-end=\"1450\"\u003ePerfect for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"1453\" data-end=\"1744\"\u003e\n\u003cstrong data-start=\"1455\" data-end=\"1482\"\u003eSlow-cooking \u0026amp; braising\u003c\/strong\u003e – Think \u003cem\u003eboeuf bourguignon\u003c\/em\u003e, red wine-braised beef shin, or rich stews\u003c\/li\u003e\n\u003cli data-start=\"1453\" data-end=\"1744\"\u003e\n\u003cstrong data-start=\"1560\" data-end=\"1582\"\u003eBarbecue \u0026amp; smoking\u003c\/strong\u003e – A centrepiece-worthy cut for \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/low-n-slow-bbq-smoking\"\u003elow and slow BBQ\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1453\" data-end=\"1744\"\u003e\n\u003cstrong data-start=\"1639\" data-end=\"1666\"\u003eMexican-style beef shin\u003c\/strong\u003e – Serve in tacos, burritos, or shredded with refried beans \u0026amp; corn tortillas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1746\" data-end=\"1783\"\u003e\u003cstrong data-start=\"1751\" data-end=\"1781\"\u003eChef George Ryle Inspires\u003cbr\u003e\u003c\/strong\u003e\"An overnight rub or marinade followed by several hours in the smoker brings out the best in this cut. Once a good bark has formed, I always suggest wrapping the joint in parchment paper to lock in moisture. By the end of the cook, the beef will be falling off the bone, ready to be stuffed into a brioche bun with slaw and BBQ sauce.\u003c\/p\u003e\n\u003cp data-start=\"2139\" data-end=\"2327\"\u003eFor a Mexican-inspired twist, marinate it with chilli, cumin, and citrus before smoking, then serve with refried beans, warm tortillas, and salsas ranging from mild to fiery.\u003c\/p\u003e\n\u003cp data-start=\"2329\" data-end=\"2647\"\u003eIf you prefer oven cooking, this cut works beautifully in a slow-braised dish. Braise it in red wine with mirepoix, \u003ca href=\"https:\/\/swaledale.co.uk\/products\/smoked-bacon-lardons\"\u003esmoked bacon lardons\u003c\/a\u003e, fresh bay leaves, and thyme, for a luxurious take on \u003cem\u003eboeuf bourguignon\u003c\/em\u003e. Cooking on the bone intensifies the flavour, making it an unforgettable centrepiece.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":40931728752772,"sku":"11032-2000-B-N-R","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Beef-Shin-on-the-Bone-Whole.jpg?v=1764580469"},{"product_id":"cretan-hogget-souvlaki","title":"Jorge's Cretan Hogget Souvlaki","description":"\u003cp data-end=\"178\" data-start=\"93\"\u003e\u003cstrong\u003eJorge Thomas, Founder of Swaledale, Shares the Story Behind His Hogget Souvlaki\u003cbr\u003e\u003c\/strong\u003e\"In early spring 2018, I was fortunate to spend six glorious days on Crete, the largest and most southerly of the Greek islands. Awash with colour from wildflowers and shrubs, and heady with the scent of wild oregano and thyme on the warm breeze, this was not the arid landscape I had imagined. High up on the Lasithi Plateau, a verdant and fertile area of farmland in the east, dotted with grazing sheep and dominated by the Dikti mountains, it struck me that the countryside was as lush and green as any British hedgerow. Characterised by small wooden, white-sailed windmills that irrigate the land in summer, the area produces an abundance of outstanding ingredients: lamb, artichokes, almonds, pears, cherries, walnuts, and potatoes. If ever there was an argument for simplicity in cooking and letting great produce do the talking, this was it. Happily, this sentiment lies at the heart of Greek food.\u003c\/p\u003e\n\u003cp data-end=\"1739\" data-start=\"1089\"\u003eAs I wandered through sleepy villages and country lanes, lunchtime neared and hunger called. A steady plume of smoke in the distance caught my eye. Before long, I came across a rotund man in little more than white shorts, tending a roadside grill. Three tables sat simply dressed beneath an olive tree, and a handwritten menu of half a dozen dishes offered all that was needed. A woman, notepad in hand, crossed the road from a small building opposite. Attempting a few words of Greek, I was surprised to hear a strong Yorkshire accent. She explained that she had met her Greek husband, the man at the grill, some 20 years earlier while on holiday.\u003c\/p\u003e\n\u003cp data-end=\"1993\" data-start=\"1741\"\u003eShe recommended the souvlaki. “We use mountain herbs and more spices than other parts of Greece,” she said, quite normal on account of Crete’s southerly location, not too far from Africa. Cloves, cinnamon, cumin and paprika were used with regularity.\u003c\/p\u003e\n\u003cp data-end=\"2373\" data-start=\"1995\"\u003eThe resulting skewers were a revelation. Made from sheep a year old, what we call hogget in Britain, they were unlike any I had tried before. The unmistakable punch of cumin blended with the familiar flavours of garlic and oregano. Red wine vinegar was used instead of lemon juice, the latter, she explained, toughens the meat, something that has proven true in my experience.\u003c\/p\u003e\n\u003cp data-end=\"2755\" data-start=\"2375\"\u003eThe souvlaki was served with a ‘village salad’, a rustic take on Greek salad (those wishing to replicate it would do well to follow George Ryle’s \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/greek-salad-recipe\/\"\u003eGreek salad recipe\u003c\/a\u003e, with the addition of chopped green pepper) and a tzatziki made with finely grated carrot and cucumber in equal measure (squeeze out excess moisture). Dried mint and crushed garlic added the essential herbal note.\u003c\/p\u003e\n\u003cp data-end=\"2912\" data-start=\"2757\"\u003eIdeal for cooking over smouldering coals, briskly but not too close to the embers, this limited product is my homage to that unforgettable Cretan lunch.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":41829782945924,"sku":"23022-0500-O-N-R","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/souvlaki_skewers_raw.jpg?v=1756202804"},{"product_id":"banderitas","title":"Banderitas","description":"\u003cp data-start=\"189\" data-end=\"261\"\u003e\u003cstrong\u003eBanderitas Thin-Cut Beef Short Ribs for Argentinian-Style Grilling\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eBanderitas are thin-cut beef short ribs, butchered \u003cem data-end=\"290\" data-start=\"281\"\u003eflanken\u003c\/em\u003e (across the bone, leaving small cross-sections of rib visible) to around 1 inch (2.5 cm) thick, making them ideal for fast grilling directly over flame. Rich and beefy, they’re best served with \u003ca href=\"https:\/\/journal.swaledale.co.uk\/how-to-guides\/chimichurri-recipe\/\"\u003echimichurri\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp data-start=\"332\" data-end=\"712\"\u003ePrepared from the short rib plate, one of the most versatile areas of the beef carcass, Banderitas are a cut synonymous with Argentinian asado. Their name translates as ‘little flags’, and while there are regional variations, they are also known as Tira de Asado. That cut is usually thicker (akin to our \u003ca href=\"https:\/\/swaledale.co.uk\/products\/jacobs-ladder-beef-ribs\"\u003eJacob’s Ladder Beef Ribs\u003c\/a\u003e) and cooked bone-down at a lower temperature for longer.\u003c\/p\u003e\n\u003cp data-start=\"714\" data-end=\"921\"\u003eGrilled over moderate heat, Banderitas allow the fat to slowly render and crisp while keeping the meat medium rare. Our \u003ca href=\"https:\/\/swaledale.co.uk\/products\/korean-style-bbq-beef-short-ribs\"\u003eKorean-Style BBQ Beef Short Ribs\u003c\/a\u003e are similar in cut but intended for a quick sear over intense heat.\u003c\/p\u003e\n\u003cp data-start=\"923\" data-end=\"1237\"\u003eFor those wary of chewiness, understandable since short rib cuts are often slow-cooked until falling from the bone, think again. A medium-rare Banderita is a thing of joy, especially with classic chimichurri spooned generously over, its acidity cutting through the fat with herbal brightness and a touch of heat.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Swaledale Butchers®","offers":[{"title":"Default Title","offer_id":55489011908983,"sku":"14023-0450-O-N-R","price":12.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/rawbanderitas.jpg?v=1753429504"},{"product_id":"yorkshire-breakfast-sausage-patties","title":"Yorkshire Breakfast Sausage Patties","description":"\u003cp\u003e\u003cstrong\u003eFor Baps, Muffins and Indulgent Weekend Breakfasts\u003cbr\u003e\u003c\/strong\u003eOur Yorkshire Breakfast Sausage Patties are deceptively simple, built around a classic flavour profile: heritage breed pork seasoned with nutmeg, mace and black pepper. Made using the same seasoned pork mixture as our \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/yorkshire-breakfast-sausages\"\u003eYorkshire Breakfast Sausages\u003c\/a\u003e, \u003ca href=\"https:\/\/swaledale.co.uk\/products\/yorkshire-breakfast-chipolatas\"\u003eYorkshire Breakfast Chipolatas\u003c\/a\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/classic-sausage-meat\"\u003eClassic Sausage Meat\u003c\/a\u003e, they bring that same familiar flavour to a generous 120g patty, made for breakfast muffins, baps, sandwiches and wraps.\u003c\/p\u003e\n\u003cp\u003eThis is a proper weekend breakfast product. Rich, savoury and deeply satisfying, they come into their own on slower mornings, laid-back brunches, or even cooked outside for a late breakfast on the barbecue.\u003c\/p\u003e\n\u003cp\u003eOur favourite way to eat them is in a well-buttered English muffin with a fried egg and your sauce of choice. Brown or red is up to you. Add a slice of black pudding, a hash brown, or both if you want to push things further. A serious breakfast, made properly.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":57021896163703,"sku":"60037-0480-O-N-R","price":7.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Yorkshire-Breakfast-Sausage-Patties.jpg?v=1776698122"},{"product_id":"sirloin-chop-meater-pro","title":"Sirloin Chop 800g \u0026 MEATER Pro","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eA Restaurant Favourite, Made Easier with MEATER Pro\u003cbr\u003e\u003c\/b\u003eA thick-cut \u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-chop\"\u003ebeef sirloin chop\u003c\/a\u003e taken from the rib end of the loin and left on the bone to maximise flavour, this is also known as the wing rib steak. Prized for its marbling, tenderness and character, it is a firm favourite with our restaurant community. A thing of beauty. And, given its beauty, you are going to want to make sure you get the cooking spot on, exactly how you like it.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIf you are not a trained professional on the pots and pans, aka a chef, that can all feel a little daunting. But fear not, help is at hand, for we now live in an age of technology, and said technology even extends to the kitchen. Step forward the \u003cspan class=\"s1\"\u003eMEATER Pro Wireless Smart Meat Thermometer\u003c\/span\u003e. Usually retailing at \u003cspan class=\"s1\"\u003e£129\u003c\/span\u003e, it is designed to take the guesswork out of cooking meat and helps ensure your sirloin chop is cooked exactly as intended, every time. We like it medium-rare, wall-to-wall pink with a deep, dark crust on the outside and beautifully rendered fat, but we are all different, so cook it exactly how you like it.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe probe is very simple to use. Insert it into the centre of the sirloin chop from the side. Season well with salt, then place the chop on the hottest part of the grill, over charcoal burning white hot. Cook on each side for a minute or so, just to begin building the crust, then move the chop to the cooler part of the grill for 5 minutes, letting it slowly take on heat and smoke. Move it back to the hottest part of the grill and cook for a minute more on each side before returning it to the cooler area. Repeat this process until your MEATER Pro reading is exactly where you want it. For medium-rare, using this technique, we suggest taking it to 46–48°C, so that it rests to 52–54°C.\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":57180877029751,"sku":"80013-00000-O-N-R","price":150.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Sirloin-Chop-and-Meater-Plus.jpg?v=1781624148"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/collections\/collection-bbq.jpg?v=1779707079","url":"https:\/\/swaledale.co.uk\/collections\/bbq\/christmas.oembed","provider":"Swaledale Butchers","version":"1.0","type":"link"}