{"title":"Bestsellers","description":"","products":[{"product_id":"low-slow-bbq-meat-box","title":"The Low \u0026 Slow BBQ Meat Box","description":"\u003cp\u003eThe Swaledale Low \u0026amp; Slow BBQ Meat Box features 3 classic stalwarts of low and slow BBQ cookery. Perfect for slow smoking over wood or charcoal using an offset smoker or ceramic egg shaped barbecue \/ kamado. To yield the best results, these cuts require long, slow smoking over a low temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eWhat's in the box?\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x 2.5 kg Smoking Brisket\u003c\/li\u003e\n\u003cli\u003e1 x 2.5 kg Boston Butt BBQ-Style\u003c\/li\u003e\n\u003cli\u003e1 x 1.5 kg Pork Belly Ribs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOur experience working with traditional livestock has taught us that the heritage breeds we specialise in are well suited to low and slow cooking on the BBQ - the fat levels are the right balance for basting and flavouring during cooking. Pair this with the grass-fed, slow-grown approach adopted by our network of farmers across the Yorkshire Dales, and the result is unparalleled depth of flavour.\u003c\/p\u003e\n\u003cp\u003eOur meat is 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\u003cem\u003eAll Swaledale beef is heritage breed and 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 result is exceptional tasting beef with an umami taste - rich, dense and flavourful.\u003c\/em\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":33158291292292,"sku":"80010-0000-B-N-R","price":120.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/The-Swaledale-Low-and-Slow-BBQ-Meat-Box.jpg?v=1652571063"},{"product_id":"classics-meat-box","title":"The Classics Meat Box","description":"\u003cp\u003eFeaturing a range of products much loved by our restaurant community, these cuts have achieved classic status over the years with our chefs and continue to be best-sellers.\u003c\/p\u003e\n\u003cp\u003eThe Classic Meat Box contains a range of delicious, nutrient-dense chops, joints, sausages and bacon from heritage breeds, reared on small farms across the Yorkshire Dales, all expertly produced and prepared by our team of skilled butchers. Without exception, all products are cut, aged, cured and smoked on site.\u003c\/p\u003e\n\u003cp\u003eContaining several prime options, from dry-aged pork chops and sirloin steaks cut on the bone, ideal for a weekend treat or grilling over hot coals, to high quality, delicious staples such as minced beef, sausages and bacon. All produce is prepared fresh and suitable for home freezing.\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 300g Pork Loin Chops \u003c\/li\u003e\n\u003cli\u003e2 x 350g Chicken Supremes\u003c\/li\u003e\n\u003cli\u003e1 x 480g pack Yorkshire Breakfast Sausages \u003c\/li\u003e\n\u003cli\u003e2 x 250g Ribeye Steak\u003c\/li\u003e\n\u003cli\u003e2 x 300g Sirloin Steaks, Bone-in \u003c\/li\u003e\n\u003cli\u003e1 x 800g Leg of Lamb, Rolled \u003c\/li\u003e\n\u003cli\u003e1 x 500g pack Minced Beef \u003c\/li\u003e\n\u003cli\u003e1 x 250g pack Dry-Cured Back Bacon\u003c\/li\u003e\n\u003cli\u003e1 x 250g pack Dry-Cured Smoked Streaky Bacon\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":33432825692292,"sku":"80007-0000-B-N-R","price":130.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/0A1A0720.jpg?v=1652442095"},{"product_id":"essentials-meat-box","title":"The Essentials Meat Box","description":"\u003cp\u003eThe Swaledale Essentials Meat Box features our dry-aged, heritage breeds from small farms across the Yorkshire Dales - a selection of cuts big on flavour, and suited to a variety of cooking methods and cuisines, all prepared by our team of artisan butchers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eWhat's in this box?\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 x 800g Topside Beef Joint\u003c\/li\u003e\n\u003cli\u003e1 x 480g pack Lamb Merguez Sausages\u003c\/li\u003e\n\u003cli\u003e1 x 480g pack Yorkshire Breakfast Sausages\u003c\/li\u003e\n\u003cli\u003e2 x 180g Bavette Steaks\u003c\/li\u003e\n\u003cli\u003e2 x 200g Pork Rump Steaks\u003c\/li\u003e\n\u003cli\u003e1 x 500g pack Diced Beef\u003c\/li\u003e\n\u003cli\u003e1 x 540g pack Minced Beef\u003c\/li\u003e\n\u003cli\u003e1 x 540g pack Chicken Drumsticks\u003c\/li\u003e\n\u003cli\u003e1 x 250g pack Dry-Cured Back Bacon\u003c\/li\u003e\n\u003cli\u003e1 x 250g pack Dry-Cured Smoked Streaky Bacon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRepresenting exceptional value, this box is perfect for planning several midweek meals, a weekend slow cook and Saturday night treat, a Sunday roast with several items popped in the freezer for a suitable moment. On that note, all produce is prepared fresh and suitable for home freezing.\u003c\/p\u003e\n\u003cp\u003eWith our classic breakfast sausages, plus two most popular bacons your weekend breakfasts will be taken care of and the rolled topside is crying out for the Sunday roast treatment. Beyond that there is serious scope for exploration. Perhaps reach for the coconut and lemongrass and give a \u003cem\u003ebeef rendang\u003c\/em\u003e a go with the diced beef.\u003c\/p\u003e\n\u003cp\u003eA chopped salad of radishes, cucumber, red onion and gem lettuce with a fresh coriander or minted yoghurt would turn the lamb merguez sausages into a perfect light midweek supper.\u003c\/p\u003e\n\u003cp\u003ePork rump steaks with a patty of bubble and squeak fried in duck fat or lard is an easy win – apple sauce and mustard on the side, of course. For something a little naughty and sure to invoke the child inside, try \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/deep-fried-chicken-drumsticks\/\"\u003edeep-fried lollipop chicken drumsticks\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eAlthough it may challenge the contents of your store cupboard, we love seeing our bavette steaks in this \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/crying-tiger-beef-noodles\/\"\u003ecrying tiger beef noodles\u003c\/a\u003e recipe.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":33432828543108,"sku":"80005-0000-B-N-R","price":85.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/The-Swaledale-Essentials-Meat-Box.jpg?v=1651500497"},{"product_id":"family-meat-box","title":"The Family Meat Box","description":"\u003cp\u003eThe Swaledale Family Meat Box is packed with options for busy family life, from a quick Merguez flatbread, or perhaps a classic Tuscan-style fennel sausage ragù with penne pasta, crowd-pleasing prime steaks and a weekend roast chicken, not to mention proper dry-cured bacon and sausages. Without exception, all produce is dry-aged, dry-cured, smoked and prepared in house by our expert team of artisan butchers.\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\u003e1 x 2 kg Whole Chicken\u003c\/li\u003e\n\u003cli\u003e2 x 440g packs Rump Steak\u003c\/li\u003e\n\u003cli\u003e2 x 700g packs Beef Ossobuco\u003c\/li\u003e\n\u003cli\u003e1 x 480g pack Yorkshire Breakfast Sausages\u003c\/li\u003e\n\u003cli\u003e1 x 480g pack Tuscan-Style Sausages\u003c\/li\u003e\n\u003cli\u003e1 x 250g pack Dry-Cured Smoked Streaky Bacon\u003c\/li\u003e\n\u003cli\u003e1 x 500g pack Minced Beef\u003c\/li\u003e\n\u003cli\u003e1 x 480g pack Lamb Merguez Sausages\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOur livestock is farmed in the Yorkshire Dales by our network of farmers, rearing grass-fed, heritage breeds that are packed with nutrients and old-fashioned flavour. All produce is prepared fresh and suitable for home freezing.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":33720572936324,"sku":"80006-0000-B-N-R","price":112.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/The-Swaledale-Family-Meat-Box.jpg?v=1652517434"},{"product_id":"native-breed-mutton-meat-box","title":"The Native Breed Mutton Box","description":"\u003cp data-end=\"371\" data-start=\"303\"\u003e\u003cstrong data-end=\"371\" data-start=\"307\"\u003eNative Breed Mutton Box - A celebration of hill-bred flavour\u003cbr\u003e\u003c\/strong\u003eThe Native Breed Mutton Box is a celebration of Swaledale, Lonk and Dalesbred sheep - hardy, native breeds of hill sheep that thrive in the wild, rugged landscapes of the Yorkshire Dales. These traditional British breeds are known for their depth of flavour and character, making them the ideal choice for proper, slow-cooked mutton dishes.\u003c\/p\u003e\n\u003cp data-end=\"1096\" data-start=\"715\"\u003eOur heritage breed mutton comes from ewes aged over two years, raised entirely outdoors on a natural diet of grasses, herbs and heather. This slow-grown approach results in richly flavoured, deeply satisfying meat - perfect for long, gentle cooking. Whether you’re preparing a tagine, curry, or a \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/mutton-shoulder-recipe\/\"\u003eshoulder of mutton recipe with bitter herbs and honey glaze\u003c\/a\u003e, the flavour speaks for itself.\u003c\/p\u003e\n\u003cp data-end=\"1250\" data-start=\"1098\"\u003eThis box is ideal for those looking to buy mutton online for hearty, seasonal meals - from tandoori-marinated chops to classic British stews and roasts.\u003c\/p\u003e\n\u003cp data-start=\"56\" data-end=\"79\"\u003e\u003cstrong data-start=\"56\" data-end=\"78\"\u003eWhat’s in the Box?\u003c\/strong\u003e\u003cstrong data-end=\"1274\" data-start=\"1252\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"1276\" data-start=\"1252\"\u003e1 × 1.4 kg Leg of Swaledale Mutton, Boneless \u0026amp; Rolled\u003ca href=\"https:\/\/swaledale.co.uk\/products\/rolled-mutton-leg#reviews\" data-scroll=\"reviews\" class=\"prd-Product_Rating\"\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1276\" data-start=\"1252\"\u003e1 × 1.2 kg Half Shoulder of Swaledale Mutton\u003c\/li\u003e\n\u003cli data-end=\"1276\" data-start=\"1252\"\u003e2 × 500g packs Diced Mutton\u003c\/li\u003e\n\u003cli data-end=\"1276\" data-start=\"1252\"\u003e1 × 500g pack Minced Mutton\u003c\/li\u003e\n\u003cli data-end=\"1276\" data-start=\"1252\"\u003e1 × 480g pack Mutton Chops\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":33973622538372,"sku":"80003-0000-B-N-R","price":95.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/The-Swaledale-Native-Breed-Mutton-Meat-Box.jpg?v=1652569978"},{"product_id":"heritage-breed-lamb-meat-box","title":"The Heritage Breed Lamb Box","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eHardy Native Breeds, Reared for Flavour\u003cbr\u003e\u003c\/b\u003eThe Heritage Breed Lamb Meat Box is a celebration of the hardy native breeds that roam free across the Yorkshire Dales. Small family-run farms choose Swaledale, Lonk and Dalesbred sheep because they are perfectly adapted to thrive in this sometimes unforgiving environment, a tradition passed down through generations of shepherds in this evocative, ancient landscape. \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\u003e1 x 800g Shoulder of Swaledale Lamb, Boned \u0026amp; Rolled\u003c\/li\u003e\n\u003cli\u003e1 x 800g \u003cmeta charset=\"utf-8\"\u003eLeg of Swaledale Lamb, Boneless \u0026amp; Rolled\u003c\/li\u003e\n\u003cli\u003e2 x 440g Lamb Shanks\u003c\/li\u003e\n\u003cli\u003e2 x 300g Barnsley Chops\u003c\/li\u003e\n\u003cli\u003e4 x 120g Lamb Chops\u003c\/li\u003e\n\u003cli\u003e1 x 480g pack Lamb Merguez Sausages\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eSwaledale lambs roam freely across vast distances, moving between valleys and hilltops as they forage. The limestone pastures of The Dales are home to a unique mix of herbs, grasses and wildflowers, which give the meat its rich colour and distinctive flavour. Robust and slightly sweet in character, with a subtle herbal undertone, the provenance is unmistakably Yorkshire.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34001212637316,"sku":"80001-0000-B-N-R","price":102.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/The-Swaledale-Heritage-Lamb-Meat-Box.jpg?v=1652659947"},{"product_id":"native-breed-pork-meat-box","title":"The Native Breed Pork Box","description":"\u003cp\u003eThe Native Breed Pork Box is a celebration of cured and fresh cuts of pork, specifically from Middle White and Tamworth pigs; both popular breeds in Britain before the introduction of commercial pig farming. Swaledale pork is championed by many top chefs and with good reasons; exceptional depth-of-flavour and natural marbling throughout.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWhat's in the box?\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e1 x 2.2–2.6kg Dry-cured York-style Ham, Boneless \u0026amp; Uncooked\u003c\/li\u003e\n\u003cli\u003e2 x 220g Pork Ribeye Steaks\u003c\/li\u003e\n\u003cli\u003e2 x 300g Pork Loin Chops\u003c\/li\u003e\n\u003cli\u003e1 x 800g Pork Belly\u003c\/li\u003e\n\u003cli\u003e1 x 500g The Cumberland Sausage\u003c\/li\u003e\n\u003cli\u003e1 x 500g pack Pork, Fennel \u0026amp; Red Wine Sausage Meat\u003c\/li\u003e\n\u003cli\u003e1 x 480g pack Yorkshire Breakfast Chipolatas\u003c\/li\u003e\n\u003cli\u003e1 x 250g pack Dry-cured Back Bacon\u003c\/li\u003e\n\u003cli\u003e1 x 250g pack Dry-cured Smoked Streaky Bacon\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003e*Our Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. Our native breed pork is dry-aged on the bone for 10-days which further enhances the rich and distinctive flavour, the neck and loin sections for a 7-days in our Himalayan salt room\u003c\/em\u003e.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34001446731908,"sku":"80002-0000-B-N-R","price":99.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/The-Swaledale-Native-Breed-Pork-Meat-Box.jpg?v=1653303601"},{"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":"denver-steak","title":"Denver Steak","description":"\u003cp data-start=\"170\" data-end=\"570\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAn American Discovery, a British Favourite\u003c\/strong\u003e\u003cbr\u003eDenver steak is cut from the chuck, located on the shoulder. This part of the carcass is known for its more muscular cuts and abundance of connective tissue, making it a logical choice for mince and stewing. However, Denver steak is the exception - its specific position within the shoulder means it comes from a lesser-used, ‘lazier’ muscle, resulting in a leaner, more tender cut than its neighbours.\u003c\/p\u003e\n\u003cp data-start=\"572\" data-end=\"813\"\u003eIt takes expert knife work to separate the Denver steak from the surrounding connective tissue, but the effort is well rewarded. Intensely flavoured, well-marbled and surprisingly delicate, it’s a deserving alternative to the prime classics.\u003c\/p\u003e\n\u003cp data-start=\"815\" data-end=\"1345\"\u003eRemarkably, the Denver steak is a modern invention - born in the 1990s from a marketing initiative by the American Cattlemen's Beef Board to promote whole carcass beef consumption. The Beef Checkoff Program was tasked with identifying and promoting new, affordable cuts, and the Denver steak was one such discovery. What began as a research project by Chris Calkins and Dwain Johnson at the Universities of Nebraska and Florida led to innovation within the American beef industry - and the commercial rise of a once-overlooked muscle.\u003c\/p\u003e\n\u003cp data-start=\"1347\" data-end=\"1673\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eIt’s a movement closely aligned with Swaledale’s \u003ca href=\"https:\/\/swaledale.co.uk\/pages\/traditional-butchery\"\u003ewhole-carcass butchery\u003c\/a\u003e ethos and commitment to carcass balance. We can’t only feast on the \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/finest-prime-steaks\"\u003eprime cuts\u003c\/a\u003e - we must use every part of the beast, valuing each for its distinct flavour, texture and character. It’s about taking the time and care to appreciate each cut on its own terms.\u003c\/p\u003e\n\u003cp data-end=\"124\" data-start=\"94\"\u003e\u003cstrong data-end=\"124\" data-start=\"94\"\u003eHow Chef Val Serves Denver\u003cbr\u003e\u003c\/strong\u003e“Simply season with coarse sea salt and cracked black pepper, then cook using the fast-flip method in a heavy cast-iron skillet over high heat. Like many muscular cuts, slice against the grain to ensure maximum taste and tenderness.\u003c\/p\u003e\n\u003cp data-end=\"488\" data-start=\"385\"\u003eDenver makes a perfectly sized breakfast steak, sporting two runny fried eggs and a punchy brown sauce.\u003cbr\u003e\u003cbr\u003eIt’s also finger-licking good in a cream sauce made with a splash of stock, chopped gherkins, fresh dill and a little braised cucumber with the seeds scooped out.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34415160983684,"sku":"10013-0360-O-N-R","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Denver-Steak1.jpg?v=1681408802"},{"product_id":"flat-iron-steak","title":"Flat Iron Steak","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eTender, Lean and Full of Character\u003cbr\u003e\u003c\/b\u003eFlat Iron Steak is exceptionally tender, with a bold, savoury depth that rivals \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/collections\/finest-prime-steaks\"\u003eYorkshire's Finest Prime Steak\u003c\/a\u003e. Expertly cut from beneath the shoulder blade by our skilled butchery team, this naturally lean steak is carefully prepared to remove the sinew that runs through the whole muscle.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePerfect for quick cooking, flat iron is a versatile cut that works brilliantly all year round. Cook it hard and fast, then serve pink and slice against the grain for the best eating experience.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eCulinary Inspiration from Chef Val Warner\u003c\/strong\u003e\u003cbr\u003e\"Flat Iron Steak is, like \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/products\/featherblade-steak\"\u003efeatherblade steak\u003c\/a\u003e, a well-marbled, easy-to-cook, tender, and giving cut. It is super tasty and at its optimum when eaten medium-rare at 53°C, though medium (54–55°C) delivers joy too.\u003c\/p\u003e\n\u003cp data-start=\"286\" data-end=\"424\"\u003eSliced and served with porcini mushrooms, in either a creamy or non-creamy variation, makes for a memorable yet simple dish.\u003c\/p\u003e\n\u003cp data-start=\"426\" data-end=\"563\"\u003eSo too, scattered with toasted pine nuts and hard-fried artichokes, finished with a lick of oil and lemon, it is delicious.\u003c\/p\u003e\n\u003cp data-start=\"565\" data-end=\"646\"\u003eOr perhaps nothing more complicated than a tomato salad and good bread.\u003c\/p\u003e\n\u003cp data-start=\"648\" data-end=\"984\"\u003eAlternatively, salmoriglio, aka Sicilian lemon sauce - made by adding pounded fresh marjoram or oregano to lemon juice, olive oil, a few chilli flakes, and garlic crushed with coarse sea salt in a mortar - makes for a most invigorating lunch when served with crispy fried potatoes, fresh rosemary, and more garlic.\u003c\/p\u003e\n\u003cp data-start=\"986\" data-end=\"1166\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eBraised gently with peppers and onions, then finished with a little sherry vinegar and toasted almonds, shows off this great steak as inspiration beyond simply searing.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34415161016452,"sku":"10008-0360-O-N-R","price":13.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Flat-Iron-Steak12_b561d86c-47e4-4ecb-b1ad-64a9eb89e97b.jpg?v=1751708692"},{"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":"lamb-mince","title":"Minced Lamb","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eSwaledale Minced Lamb is prepared from select cuts of lamb shoulder, offering a rich, heathery flavour. Perfect for elevating traditional dishes like shepherd’s pie or bringing authentic depth to \u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/north-african-style-kofta-kebabs\"\u003eNorth African-style Kofta Kebabs\u003c\/a\u003e. This premium-quality lamb mince* captures the distinctive taste of the Yorkshire Dales, renowned for producing tender, flavourful meat from heritage breeds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"Taking a left-field route and minced lamb mixed with a fraction of bulgar wheat, chopped parsley, a little diced fresh tomato, cumin, garlic, lemon juice and a little chilli salt and olive oil is so delicious if tried raw and eaten with the accompaniment on flatbread.\u003c\/p\u003e\n\u003cp data-ogsb=\"white\"\u003eMoussaka is a taste of Greece conjuring happy memories of squint white walls and sugar-lump houses. Minced lamb, potato and fried aubergine under a velvety \u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003c\/a\u003ebéchamel hinting feta, cinnamon, nutmeg and such richness well-made is a most delicious lunch beneath the hot sun with salad and the retsina that sees me among a minority of enthusiasts.\u003c\/p\u003e\n\u003cp data-ogsb=\"white\"\u003eCornish pasty and congratulations to this glorious celebration of pepper lamb, swede and turnip. But make sure there is enough onion and woe betide undercooked roots. Easy to make they are good to freeze, pre-baking providing rapid response needs for winter walks.\u003c\/p\u003e\n\u003cp data-ogsb=\"white\"\u003eA stuffed tomato I fear has been relegated and I’m a super fan determined to see their return. Lamb, onions, spices, sultanas, pine nuts and buttery, short grain rice flecked with fresh dill and parsley this is such an easy preparation. As a last meal ever it would certainly be a happy option.\u003c\/p\u003e\n\u003cp data-ogsb=\"white\"\u003eTo truly concrete my attachment to a bygone era and marrow (whole or cut in rings), stuffed with interesting mince and under a cheesy \u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003c\/a\u003e\u003cem\u003ebéchamel\u003c\/em\u003e is just delicious! Bring it back!\"\u003c\/p\u003e\n\u003cp data-ogsb=\"white\"\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003c\/a\u003e\u003cstrong\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003c\/a\u003e⭐ great taste® 2024 Judges' Comments\u003cbr\u003e\u003c\/strong\u003e\"There are good levels of fat in this well minced lamb. Cooked, there was an intense deep flavour of lamb, with a moistness and richness from using the shoulder, creating a deliciously flavourful mince which could be used in a multitude of recipes. The judges really enjoyed tasting this.\u003cstrong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eThere was a good grind to the meat and a good ratio of meat-to-fat. The mince has retained a good texture in cooking - a little chew releases the delicate but clean flavour of lamb. This is a good mince which, when added to other ingredients, will make a great dish.\u003cstrong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eJudges loved the subtle lamb notes from the cooked lamb and thought that there was a decent amount of fat glistening. The cooked meat had great texture and the lambiness coated the palate and had a long finish. This would have a myriad of uses and add great depth to any dish. This coarsely ground raw meat had a richness in colour and a good distribution of fat...\"\u003c\/p\u003e\n\u003cp data-ogsb=\"white\"\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003c\/a\u003e\u003cspan\u003e*\u003c\/span\u003e\u003cem\u003eWe also offer a full range of heritage breed mince, including \u003ca href=\"https:\/\/swaledale.co.uk\/products\/mutton-mince\"\u003eminced mutton\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/minced-beef\"\u003eminced beef\u003c\/a\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/minced-pork\"\u003eminced pork\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e— each with its own distinctive character and culinary versatility. For something a little different,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/minced-venison\"\u003eminced venison\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis also available when in season, offering a leaner, game-rich option perfect for rustic pies, ragùs, and slow braises\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419280150660,"sku":"22005-0500-O-N-R","price":10.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Lamb-Mince1.jpg?v=1726655441"},{"product_id":"diced-shoulder-lamb","title":"Diced Shoulder of Lamb","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eShoulder of lamb, hand-diced by our expert butchers into approximately one-inch pieces for added versatility. Perfect for casseroles, curries, and kebabs.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cstrong\u003eChef Valentine Warner inspires:\u003c\/strong\u003e\u003cbr\u003e\"Shoulder is my absolute go to when using diced-meat for stews and braises. Containing a considerably higher fat content than the leg, it renders to a delicious almost gluey softness that I so prefer.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eTry a \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003evindaloo (\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eor \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003evindalho\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e), a Goan curry based on the traditional Portuguese dish \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003ecarne de vinha d'alhos,\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e containing white wine vinegar, green chillies and a lot of garlic. Eaten with rice is a natural pairing, or instead hollow out a loaf of crusty white bread and serve it South African bunny chow-style.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eContinuing the chilli theme, try making a Mexican birria-style casserole with \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eancho\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eguajillo\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e chillies, apple cider vinegar and spices, and eating with soft flour \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003etortillas\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e. Truly delicious.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eA French \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eragoût\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e or \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003enavarin\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e of lamb, with tomatoes is a wonderful thing. Returning homewards, a slow braise with carrots, turnips and pearl barley is delicious as is a creation with leeks, dill and capers in a white sauce.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eA favourite amongst tagine styles is a \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003ebarkouk\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e; the lamb is spiced with a little black pepper, cumin, saffron and cinnamon, cooked with acacia honey and prunes and served garnished with boiled eggs and toasted Spanish almonds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eWhen in Japan I like to thread small pieces of diced lamb shoulder onto a \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eskewer\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e and cook carefully over glowing charcoal; serve with yakitori tare and a cold beer!\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419280216196,"sku":"22010-0500-O-N-R","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/diced_lamb_farang2.jpg?v=1749125704"},{"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-ossobuco","title":"Lamb Ossobuco","description":"\u003cp data-start=\"1098\" data-end=\"1150\"\u003e\u003cstrong data-start=\"1098\" data-end=\"1148\"\u003eLamb Ossobuco: Provenance and Seasonal Comfort\u003cbr\u003e\u003c\/strong\u003eOur lamb ossobuco is cut from the leg, left on the bone so that as the meat gently yields, the marrow enriches the braising liquor. It’s a cut made for slow cooking, rewarding patience with depth of flavour and a texture that falls apart under a fork.\u003c\/p\u003e\n\u003cp data-start=\"1407\" data-end=\"1789\"\u003eAt Swaledale, we work exclusively with native breeds reared in the Yorkshire Dales. Raised outdoors and matured at a natural pace, our lamb develops the flavour and marbling that shine in long, slow braises. Lamb ossobuco is at its best in comforting stews and casseroles, whether paired with root vegetables in winter or lighter Mediterranean accompaniments in the warmer months.\u003c\/p\u003e\n\u003cp data-start=\"1791\" data-end=\"1988\"\u003eAlways butchered fresh to order, our lamb ossobuco is vacuum packed and shipped in recyclable packaging, ready for the pot. A seasonal, versatile cut that speaks of both provenance and tradition.\u003c\/p\u003e\n\u003cp data-end=\"109\" data-start=\"67\"\u003e\u003cstrong\u003eInspiration by Chef Valentine Warner\u003cbr\u003e\u003c\/strong\u003e“Lamb ossobuco is to be treated the same way as \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/beef-ossobuco\"\u003ebeef ossobuco\u003c\/a\u003e, and the results can be equally pleasing.\u003c\/p\u003e\n\u003cp data-end=\"370\" data-start=\"218\"\u003eHard seared and braised with white wine, fresh garlic, lemon juice and thyme, then finished with toasted slivered almonds, lamb ossobuco is wonderful.\u003c\/p\u003e\n\u003cp data-end=\"464\" data-start=\"372\"\u003eBraise with onions, fresh garlic, white wine, anchovies, green olives and lemons, and yum!\u003c\/p\u003e\n\u003cp data-end=\"599\" data-start=\"466\"\u003eOr instead use onions, white wine, white wine vinegar and gherkins, adding fresh dill and cream at the end, joy is easily produced.\u003c\/p\u003e\n\u003cp data-end=\"950\" data-start=\"601\"\u003eGrill over charcoal and eat with chimichurri sauce. Argentinian in origin and at its simplest, this is made by combining very finely chopped raw garlic and fresh red chillies with dried oregano, fresh parsley, red wine vinegar, olive oil and sea salt. An addictive combination, eat the sizzling fire smoked lamb with \u003ca href=\"https:\/\/journal.swaledale.co.uk\/how-to-guides\/chimichurri-recipe\/\"\u003echimichurri\u003c\/a\u003e and French fries.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419280412804,"sku":"20004-0440-B-N-R","price":14.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Lamb-Ossobucco4.jpg?v=1719492291"},{"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":"lamb-loin","title":"Lamb Loin","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eA Tender, Delicate Cut Best Served Pink\u003cbr\u003e\u003c\/b\u003eLamb loin is one of the most tender cuts on the animal. Boneless and naturally lean, it is sometimes referred to as cannon of lamb when the outer fat is removed, a name taken from its neat, cylindrical shape.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIts fine texture and delicate flavour make it particularly well suited to careful, precise cooking. Sear it first to colour the outside, then finish in a moderate oven, or grill it gently over the barbecue. However you cook it, lamb loin is best served pink to retain its moisture, tenderness and succulence.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eChef Val Warner Inspires\u003cbr\u003e\u003c\/b\u003e“This tender and juicy piece of lamb loin is a joy, both for the succulence of the meat and the crisp fat. Brilliant for both the barbecue and the oven, it’s a treat.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e54°C on the Wand of Hope would be my preferred internal temperature before resting.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eSliced, I adore it with peas braised with shallots, celery, bacon, carrots and cider, all emulsified with cold butter, Dijon mustard and apple cider vinegar, with fresh mint and chopped romaine lettuce wilted in at the very end.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eAlternatively, broad beans, peas and cucumber sautéed in butter with shallots, a wee splash of wine and a little nutmeg, then fresh dill and tarragon added at the end, are delicious. Even more delicious if a couple of lamb sweetbreads, sizzled in butter, are included.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eLastly, served next to deep-fried crispy baby artichokes (\u003cspan class=\"s1\"\u003e\u003ci\u003ecarciofi alla giudìa\u003c\/i\u003e\u003c\/span\u003e), marjoram dressing and a little fresh sheep’s cheese, it will make you sob with joy.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419280969860,"sku":"20005-0450-O-1.2-R","price":23.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Lamb-Loin4.jpg?v=1768393581"},{"product_id":"lamb-leg-whole","title":"Whole Leg of Swaledale Lamb","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eWhole Leg of Lamb, Grass Fed \u0026amp; Perfect for Roasting\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-start=\"4\" data-end=\"60\"\u003e\u003c\/strong\u003eA whole leg of lamb, cooked on the bone, delivers exceptional flavour and succulence. This classic Sunday roast cut pairs beautifully with all the traditional trimmings - mint sauce or jelly being essential. For a flavour-packed twist, pierce the flesh in several places with a small, sharp knife and insert half a garlic clove, a salted anchovy, and a sprig of fresh rosemary before roasting.\u003c\/p\u003e\n\u003cp data-start=\"471\" data-end=\"773\"\u003eFor something truly special, try \u003cem\u003eGigot d'agneau à la ficelle\u003c\/em\u003e, a traditional French open-fire cooking method. The leg is suspended over the flames, slowly spinning and absorbing the smoky aromas - a kind of vertical rotisserie that’s well worth the effort, particularly for outdoor entertaining.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"1015\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eLeg of lamb also marinates beautifully, making it perfect for global flavours. Try an overnight yogurt and tandoori spice marinade, followed by a hot oven or \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/bbq\"\u003eBBQ\u003c\/a\u003e, for a deliciously bold and aromatic alternative to the classic roast. \u003cmeta charset=\"utf-8\"\u003eIf you’re after a slower cook, we also sell whole lamb shoulder, perfect for meltingly tender, pull-apart meat.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"1015\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003eIf you’re after a slower cook, we also sell \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/whole-lamb-shoulder\"\u003eWhole Shoulder of Lamb\u003c\/a\u003e, perfect for meltingly tender, pull-apart meat. For something smaller but equally versatile, our \u003ca href=\"https:\/\/swaledale.co.uk\/products\/half-leg-of-lamb\"\u003eHalf Leg of Lamb\u003c\/a\u003e is a great choice — ideal for roasting or marinating. For a deeper, more robust flavour, consider \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/whole-shoulder-mutton\"\u003eWhole Shoulder of Mutton\u003c\/a\u003e or \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/mutton-leg-whole\"\u003eWhole Leg of Mutton\u003c\/a\u003e, both ideal for slow roasting and braising, delivering rich, complex flavour.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419281428612,"sku":"21001-2500-B-N-R","price":62.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Lamb-Leg-Roast4.jpg?v=1741789806"},{"product_id":"half-leg-of-lamb","title":"Half Leg of Swaledale Lamb","description":"\u003cp\u003e\u003cstrong\u003eHalf Leg of Lamb — A Classic Centrepiece for Sunday Roasts\u003cbr\u003e\u003c\/strong\u003eA Sunday lunch staple, our Half Leg of Lamb is a timeless roasting joint that delivers big on flavour and presence. With the bone left in for added succulence and depth, it makes an impressive centrepiece for any table. This versatile joint is equally at home cooked to a juicy medium-rare or slow-roasted until falling from the bone.\u003c\/p\u003e\n\u003cp\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, \u003ca href=\"https:\/\/swaledale.co.uk\/products\/whole-lamb-shoulder\"\u003eWhole Shoulder of Lamb\u003c\/a\u003e, and the \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/mutton\"\u003emutton\u003c\/a\u003e equivalents — perfect for larger gatherings or deeper, more robust flavour.\u003c\/p\u003e\n\u003cp\u003eOur \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/lamb\"\u003eheritage breed lamb\u003c\/a\u003e, raised on the wild pastures of the Yorkshire Dales, offers a uniquely rich, slightly sweet flavour with herbal undertones. It’s ideal for marinating — try yogurt and tandoori spices followed by a hot oven or \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/bbq\"\u003eBBQ\u003c\/a\u003e for a vibrant, flavour-packed take on a classic cut.\u003c\/p\u003e\n\u003cp data-end=\"223\" data-start=\"178\"\u003e\u003cstrong\u003eInspiration by Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"So many ways to go with a half leg of lamb — but let me give you my favourite. First, I must say that Swaledale lamb is truly some of the best you’ll ever eat: rich, characterful, and properly full of flavour. It’s the kind of meat that deserves bold flavours and confident cooking.\"\u003c\/p\u003e\n\u003cp\u003e\"For this method, I reach for black olives — the really good, wrinkly kind stored in oil — and blitz them into a fine paste with a tin of anchovies, a hefty amount of fresh garlic, the zest of two lemons, a pinch of dried rosemary, and lots of black pepper. This mix should be dark, fragrant and punchy.\"\u003c\/p\u003e\n\u003cp\u003e\"Season the lamb well with salt and pepper, then score the thicker side deeply every few inches. Press the olive paste firmly into the cuts — don’t be shy. In the base of a roasting tray, make a bed of thinly sliced red onions and pour in half a bottle of red wine. Sit the lamb on top, cover tightly with foil and roast gently until just shy of your desired doneness.\"\u003c\/p\u003e\n\u003cp\u003e\"Finally, uncover the joint, crank up the heat, and return it to the oven until the lamb is well-coloured, the skin crisped, and the wine has reduced to a rich, savoury sauce. Spoon this over thick slices of lamb at the table — it’s intensely satisfying and deeply comforting. A proper centrepiece for any Sunday roast or spring feast.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419281461380,"sku":"21014-1500-B-N-R","price":38.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Half-Leg-of-Lamb.jpg?v=1616513652"},{"product_id":"rolled-lamb-leg","title":"Leg of Swaledale Lamb, Boneless \u0026 Rolled","description":"\u003cp\u003e\u003cstrong\u003eA Versatile British Roast, Perfected\u003c\/strong\u003e\u003cbr\u003eA Sunday lunch classic, our Rolled Boneless Leg of Lamb makes an impressive and richly flavoured centrepiece for any table. Expertly prepared by our skilled butchers, the bone is removed to ensure effortless carving and even cooking - ideal whether you're hosting a festive gathering or a relaxed family meal.\u003c\/p\u003e\n\u003cp\u003eThis versatile joint is equally at home blushing pink with crispy roast potatoes and mint sauce, or slow-cooked until meltingly tender - perfect for pulling apart and stuffing into warm flatbreads with tzatziki. Its even shape makes it ideal for marinating: think yogurt and tandoori spices for a vibrant twist, or go classic with garlic, rosemary, and anchovy. Roast it in the oven or take it outside for a smoky \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/collections\/bbq\"\u003eBBQ\u003c\/a\u003e finish - either way, it’s a guaranteed crowd-pleaser.\u003c\/p\u003e\n\u003cp data-start=\"181\" data-end=\"220\"\u003e\u003cstrong\u003eInspired by Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"Being the infuriating man that I am, I’d be tempted to immediately unroll the lamb, stuff it, then re-roll and tie it.\u003c\/p\u003e\n\u003cp\u003eStuff it with a mix of puréed green or black olives, rosemary, garlic, and anchovies collapsed in oil - or perhaps simply with chopped wild garlic - and then roast it.\u003c\/p\u003e\n\u003cp\u003eA pot roast with onion, garlic, rosemary, white wine, a little tomato, and haricot beans finished with lemon juice is delightful - as are all the same ingredients with the beans replaced by pre-roasted red peppers.\u003c\/p\u003e\n\u003cp\u003eThere is, however, a lot to be said for a more traditional roast, regardless of my general lack of enthusiasm for such a Sunday event. It’s just that cacophony of vegetables that sees me leave the stress to others.\u003c\/p\u003e\n\u003cp\u003eWhile not as fatty as the shoulder, the leg can indeed be braised to tenderness in a pot roast. White wine with celery and artichokes is a favourite - as is red wine with root vegetables, equally revisited. Another more rustic recipe I enjoy is with onions, \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/smoked-bacon-lardons\"\u003esmoked bacon lardons\u003c\/a\u003e, cider apples, and turnips.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34419281592452,"sku":"21009-0800-O-N-R","price":24.0,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34419281625220,"sku":"21009-1400-O-N-R","price":42.0,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34419281657988,"sku":"21009-2000-O-N-R","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34419281690756,"sku":"21009-2600-O-N-R","price":78.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Leg-of-Lamb-Rolled7.jpg?v=1710934757"},{"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":"whole-lamb-shoulder","title":"Whole Shoulder of Swaledale Lamb","description":"\u003cp data-pm-slice=\"0 0 []\"\u003e\u003cstrong\u003eWhole Shoulder of Lamb – Succulent, Slow-Cooked Perfection\u003c\/strong\u003e\u003cbr\u003eA whole shoulder of lamb is a prized cut, known for its rich, deep flavour and tender, juicy texture. Its balance of meat and fat makes it perfect for slow cooking, whether roasted \u003cem\u003eboulangère-\u003c\/em\u003estyle over sliced potatoes, braised low and slow until meltingly tender, or smoked on a \u003ca href=\"https:\/\/swaledale.co.uk\/collections\/bbq\"\u003eBBQ\u003c\/a\u003e for that irresistible char and smoky depth. This bone-in lamb shoulder delivers unmatched succulence, making it a favourite for roasts, stews, and slow-braised dishes.\u003c\/p\u003e\n\u003cp data-start=\"562\" data-end=\"619\"\u003e\u003cstrong data-start=\"567\" data-end=\"617\"\u003eChef Valentine Warner on Cooking Lamb Shoulder\u003cbr\u003e\u003c\/strong\u003e\"The cook’s friend, lamb shoulder is a very versatile and forgiving joint. Its well-fatted structure allows for both long and short cooks, even accommodating overcooking when the wine and words have been flowing a little too freely.\u003c\/p\u003e\n\u003cp data-start=\"858\" data-end=\"1111\"\u003eThe shoulder is my absolute favourite, adored, worshipped and honoured cut of lamb. The leg I only ever butterfly and grill over charcoal (rarely if ever entering the oven), unlike the hundreds of shoulders my greedy lifetime has so far witnessed.\u003c\/p\u003e\n\u003cp data-start=\"1113\" data-end=\"1210\"\u003eWhere to start really, as there are far too many dishes to achieve with a shoulder of lamb!\u003c\/p\u003e\n\u003cp data-start=\"1212\" data-end=\"1627\"\u003eMexican-style lamb birria is an absolute favourite amongst slow-cooked lamb dishes - a rich, deep mix of chillies, spices, onions, and vinegar. Traditionally made with goat, slow-cooked lamb shoulder delivers just as well. Mop up the vibrant sauce with warm corn tortillas, frying them before filling with the shredded meat. Serve with black beans and fresh salsas for an unbeatable combination.\u003c\/p\u003e\n\u003cp data-start=\"1629\" data-end=\"2296\"\u003eThinking of the Aegean or Mediterranean, I picture mountain lambs nibbling across the dry scrub, and I love to roast lamb shoulder on the bone with the very herbs I imagine growing in such places - sage, thyme, oregano, chamomile, and rosemary lend wondrous flavours. Alternatively, use these herbs in a braised lamb shoulder recipe, adding white wine, honey, and lemon juice for deliciously melting meat and an unforgettable sauce. Pot-roasting with fresh fig leaves also imparts a magical flavour, or try steaming the leaves until soft, draping them over the lamb, and then burning them off over the barbecue for an extra dimension of taste.\u003c\/p\u003e\n\u003cp data-start=\"2298\" data-end=\"2518\"\u003eRegular trips to Norway will often see me steam the lamb in seaweed first before roasting it over fragrant juniper wood, perhaps brushing it with a sweet barbecue glaze of lingonberries and blueberries.\u003c\/p\u003e\n\u003cp data-start=\"2520\" data-end=\"2899\"\u003eWith my children living in Spain, we often roast a shoulder rubbed all over with smoked paprika, dry herbs, and fresh garlic, then serve it with crispy French fries and a simple sauce, made by mixing a little sherry or red wine into the roasting juices. A dish that’s pure comfort food, packed with deep, rich lamb flavour and irresistible succulence.\"\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIf you prefer a quicker roast, we also sell \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/lamb-leg-whole\"\u003eWhole Leg of Swaledale Lamb\u003c\/a\u003e\u003c\/span\u003e, perfect for a beautifully blushing, tender finish.\u003cbr\u003e\u003cbr\u003eFor something smaller with the same slow-cooking appeal, consider our \u003ca href=\"https:\/\/swaledale.co.uk\/products\/half-shoulder-of-swaledale-lamb\"\u003eHalf Shoulder of Swaledale Lamb\u003c\/a\u003e. For a deeper, more robust flavour, look to \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/mutton-shoulder\"\u003eWhole Shoulder of \u003c\/a\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/mutton-shoulder\"\u003e\u003cspan\u003eSwaledale \u003c\/span\u003eMutton\u003c\/a\u003e or \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/mutton-leg-whole\"\u003eWhole Leg of \u003c\/a\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/mutton-leg-whole\"\u003e\u003cspan\u003eSwaledale \u003c\/span\u003eMutton\u003c\/a\u003e, both ideal for slow roasting and braising, delivering rich, complex flavour.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419282280580,"sku":"21015-2500-B-N-R","price":46.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Lamb-Shoulder6.jpg?v=1750794911"},{"product_id":"lamb-shoulder-boned-rolled","title":"Shoulder of Swaledale Lamb, Boneless \u0026 Rolled","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eDeep Flavoured, Slow Cooking Lamb Shoulder, Boned, Rolled \u0026amp; Ready for the Oven\u003c\/strong\u003e\u003cbr\u003eOne of our expert butchers bones and rolls the shoulder for ease of cooking and carving, creating a versatile cut that’s simple to prepare and rewarding to serve. Swaledale lamb offers exceptional quality, with deep, savoury flavour and a tender, melting texture that comes into its own with slow cooking.\u003c\/p\u003e\n\u003cp data-end=\"745\" data-start=\"449\"\u003eWhether slow-roasted until crisp and yielding, gently braised with seasonal vegetables or hot-smoked for added depth, this cut delivers generous, satisfying results. However you choose to cook it, boned and rolled shoulder of lamb brings rich character to the table and reliably delights a crowd.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"858\" data-start=\"747\"\u003e\u003cmeta charset=\"utf-8\"\u003eWe also offer \u003ca href=\"https:\/\/swaledale.co.uk\/products\/rolled-mutton-shoulder\"\u003eShoulder of Swaledale Mutton, Boneless \u0026amp; Rolled\u003c\/a\u003e – a fuller-flavoured alternative ideal for long, slow cooking.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eInspiration by Chef George Ryle:\u003c\/strong\u003e\u003cbr\u003e\"If traditional British fare is what you're after, then try slow roasting a whole lamb shoulder over a bed of thinly-sliced onions, with a little cider and \u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/lamb-stock-recipe\/\"\u003elamb stock\u003c\/a\u003e. At least 4-hours at around 110°C, basting occasionally with the liquid beneath. Serve with roasted carrots, Red Russian Kale cooked in salted butter and then a good dollop of mint jelly and you’ll have yourself a cracking Sunday lunch.\u003c\/p\u003e\n\u003cp\u003eTry marinating the lamb shoulder overnight with a Lebanese inspired dry spice rub of coriander, cumin and chilli. Then slow roast with a little stock underneath to help retain some moisture. Serve with freshly made flatbreads, minted yoghurt or labneh and a jewelled couscous.\u003c\/p\u003e\n\u003cp\u003eOr braise the lamb shoulder with dried chillies, spices, vinegar and fresh oregano for a stunning birria, that Mexican delight. Pull the meat, then fold back through the braising liquor, ready to be loaded into soft corn tacos with minced onions, fresh coriander and a punchy salsa.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34419282313348,"sku":"21003-0800-O-N-R","price":21.75,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34419282346116,"sku":"21003-1400-O-N-R","price":38.0,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34419282378884,"sku":"21003-2000-O-N-R","price":54.25,"currency_code":"GBP","in_stock":true},{"title":"2.4 kg","offer_id":34419282411652,"sku":"21003-2400-O-N-R","price":65.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Shoulder-of-Lamb-Boned-and-Rolled4.jpg?v=1691448048"},{"product_id":"lamb-shanks","title":"Swaledale Lamb Shanks","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eA Collagen Rich Cut Perfect for Slow Cooking\u003cbr\u003e\u003c\/b\u003eLamb shanks, cut from the shin at the base of the leg, are naturally rich in collagen, which makes them particularly well suited to long, slow cooking. Cooked this way, the meat becomes tender and full of character, whilst the bone brings depth and body to the braising liquor. Pair them with fresh garlic, red wine and flageolet beans for a classic dish, or take them in the direction of a Moroccan tagine with gentler, warming spice.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eInspired by Chef Valentine Warner\u003cbr\u003e\u003c\/b\u003e“A delicious cut, these are brilliant as a perfect portion of one each. At home, they will be seen through the swirling steam as the lid of the tagine is removed. A favourite is Tagine Barkok; lamb cooked with ghee, onions and garlic, with a subtle spicing of cumin, cinnamon, black pepper and saffron. Honey is added with prunes for the braise, the lamb presented in an intense, rich sauce, then finished with hard-boiled eggs and toasted whole almonds before serving. Eat with a mound of delicious couscous.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eAlternatively, cook the lamb shanks with turnips and cider, along with \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/smoked-bacon-lardons\"\u003esmoked bacon lardons\u003c\/a\u003e. Once cooked, peel the meat from the bone and combine the chopped lamb, vegetables and sauce in a steamed suet pudding, perhaps even incorporating the lamb’s kidneys, pulled from their suet before making the dough.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eCovered and braised with French haricot beans, white wine and Dijon mustard, a lot of garlic cloves and fresh rosemary, this is a winning supper for guests. Braised with fresh oysters in the Chinese style might not be for everyone, but once braised and then cooked again over charcoal in a sticky ginger, garlic and chilli sauce, this might be more to your liking. A versatile cut, it is a favourite in the Warner theatre of madness, otherwise known as The Kitchen.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419282444420,"sku":"21027-0880-B-N-R","price":19.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Lamb-Shanks3.jpg?v=1678723363"},{"product_id":"lamb-breast","title":"Rolled Lamb Breast","description":"\u003cp data-start=\"102\" data-end=\"159\"\u003e\u003cstrong data-start=\"102\" data-end=\"157\"\u003eRolled Lamb Breast – Succulent, Slow-Cooked Comfort\u003cbr\u003e\u003c\/strong\u003eRolled lamb breast, also known as lamb belly, is taken from the \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/lamb-saddle\"\u003esaddle\u003c\/a\u003e of heritage breed lamb near the prime chops. A popular restaurant cut, though often overlooked by the home cook, it rewards slow cooking, which allows the fat to render and the meat to turn meltingly tender. Perfect if you’re looking to buy rolled lamb breast online, this joint is expertly prepared by our butchers, with the bones removed and the meat neatly rolled for hassle-free carving.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eChef Valentine Warner on Cooking with Lamb Breast\u003c\/strong\u003e\u003cbr\u003e“Lamb breast is not a well-known cut in the way it once was, and I for one absolutely love it for its affordability, texture, and deep flavour. It’s cheap and very delicious but does require real patience when cooking. There is also a lot of fat that must be removed to ensure the dish is not too greasy.\u003c\/p\u003e\n\u003cp data-start=\"490\" data-end=\"903\"\u003eOnions and white wine is a very simple way to go, the joy being in its welcome easiness to table. Simply sauté some onions with garlic and a scattering of a favourite hard herb, such as sage or rosemary, until the onion is totally soft and beginning to colour. Seal in a pot with some wine and a little vinegar and braise for a few hours until tender. A heavy pot and lid will act almost like a pressure cooker.\u003c\/p\u003e\n\u003cp data-start=\"905\" data-end=\"1067\"\u003eFor something even heartier, maybe include some haricot beans and finish with Dijon mustard near the end. Perhaps even a little single cream and fresh tarragon.\u003c\/p\u003e\n\u003cp data-start=\"1069\" data-end=\"1343\"\u003eAlternatively, braise the breast in cider or wine with fresh bay and black pepper. Cook until on the verge of falling apart, then season well with salt and transfer to a raging inferno of an oven where it will crisp. Eat with anchovy and garlic mayonnaise and salsa verde.\u003c\/p\u003e\n\u003cp data-start=\"1345\" data-end=\"1522\"\u003eOr cut the tender poached breast into strips and crumb them for the deep fryer. Boil down the sauce and purée with pickled walnuts to dip these scrumpets into. Great in a bun!\u003c\/p\u003e\n\u003cp data-start=\"1524\" data-end=\"1738\"\u003eBeing a lover of London’s Chinatown, I’d also suggest braising the lamb breast with ginger and garlic, then combining with sautéed shallots, wood ear mushrooms, vinegar, and chillies for a spicy and sour hotpot.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419282641028,"sku":"21008-0750-O-N-R","price":10.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Lamb-Breast4.jpg?v=1684928852"},{"product_id":"lamb-liver","title":"Lamb Liver","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eNutritious, Delicate and Quick to Cook\u003cbr\u003e\u003c\/b\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eNaturally high in iron and packed with nutrients, our lamb liver comes sliced and ready for quick cooking. Known for its mild flavour and delicate texture, lamb liver makes a nutritious and versatile option for a variety of dishes. Ideal for flash-frying to keep it tender and juicy, lamb liver is best served pink in the middle, making it a fantastic ingredient for both classic and creative recipes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspired by Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"This is a treat that logically should be far more popular at the dinner table given the lean times that invariably affect our food shopping list. This is not the historic grey food solely of grandparents but a tasty, invigorating and healthy morsel for all. Forget connotations of livery taste as eaten fresh and cooked quickly will hopefully see a return in popularity.\u003cbr\u003e\u003cbr\u003eAt its most simple and lightly dredged in seasoned floured then sizzled in an excess of butter with fresh sage leaves and its remarkable for its lip-smacking flavour as well as simplicity. The sage being replaced with copious amounts of cracked black pepper and this is most pleasing too. Do not forget toast as a vehicle for such manoeuvres.\u003cbr\u003e\u003cbr\u003eFried with bacon or \u003ca href=\"https:\/\/swaledale.co.uk\/products\/smoked-bacon-lardons\"\u003esmoked bacon lardons\u003c\/a\u003e, capers added near the end that they crisp in the fat, is a power breakfast for cold autumn days once crowned with a crispy fried egg.\u003cbr\u003e\u003cbr\u003eSkewered and dusted with chilli, black pepper, cumin and salt flakes, the strips then threaded on a skewer to be grilled and lamb liver is delicious. Dress with raw onion, fresh coriander and perhaps a little apple cider vinegar. Roasted garlic labneh, flat breads and pickled cucumbers or turnips are good with this.\u003cbr\u003e\u003cbr\u003eFor a haggis mix and whether tied up in the sheep’s stomach or fried as patties and lamb liver is essential.\"\u003cbr\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419282837636,"sku":"22001-0350-O-N-R","price":6.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Lamb_s-Liver1.jpg?v=1645620481"},{"product_id":"lamb-heart","title":"Lamb Heart","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNose-to-Tail Eating: The Rich Flavour of Lamb Heart\u003c\/strong\u003e\u003cbr\u003eAn old-fashioned yet timeless ingredient, lamb heart surprises diners with its mild flavour, more akin to steak than other lamb offal. Once revered for its nutritional and medicinal qualities, lamb heart remains a powerhouse of essential nutrients. It’s a rich source of protein, vitamin B12, riboflavin, selenium, phosphorus, zinc, copper, iron, and niacin, making it a wholesome choice for adventurous cooks and chefs alike.\u003c\/p\u003e\n\u003cp\u003eGrass-fed lamb heart is incredibly versatile and can be prepared in various ways. Slice it thinly and sear or barbecue it for a perfectly pink, tender finish that rivals a high-quality steak. For a classic preparation, stuffed lamb heart slow-cooked delivers rich, deep flavours and a melt-in-the-mouth texture.\u003c\/p\u003e\n\u003cp\u003eThis highly regarded ingredient is a favourite among our restaurant chefs, celebrated for its flavour and versatility in the kitchen. Lamb heart is perfect for creating nutritious offal recipes, traditional British dishes, or experimenting with nose-to-tail cooking techniques.\u003cbr\u003e\u003cbr\u003eIf you’re searching for high-welfare lamb offal, sustainable lamb cuts, or a new ingredient to elevate your cooking, lamb heart is the perfect addition to your culinary repertoire.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef Valentine Warner\u003cbr\u003e\u003c\/strong\u003e\"Dare I say that foolish are those who overlook such available and valuable joys as the lamb heart. This is good lean meat that is very easy to cook either quickly or as a slow braise. Cheap too – a lamb heart certainly extends the kitchen budget.\u003c\/p\u003e\n\u003cp\u003eLight the charcoal, then thinly slice and skewer the lamb heart. Lightly oil it before dusting with cumin, cayenne pepper, a little cinnamon, black pepper, and sea salt. Grill until rare but coloured on the outside, and serve with a fresh mint, parsley, and tomato salad, alongside sweet and tender thinly sliced white onion dressed in a little white vinegar. Flatbread, yoghurt, and chilli sauce should be close at hand. Adjust the spices for a Mexican twist, and this makes an excellent filling for corn tortillas, paired with a sharp green salsa.\u003c\/p\u003e\n\u003cp\u003eStuff the hearts with stale bread mixed with herbs, spices, and cooked onion. Add a little wine or cider to a heavy small casserole and braise the lamb hearts until tender, leaving only a little liquid and allowing the hearts to brown beautifully. Serve with a rich, buttery mashed potato for a comforting, hearty dish.\u003c\/p\u003e\n\u003cp\u003eTreat the lamb heart as you would \u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/ox-heart\"\u003eox heart\u003c\/a\u003e\u003c\/span\u003e, making a dark and spicy vindaloo. In fact, I prefer using lamb heart to \u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/braising-steak\"\u003ebraising steak\u003c\/a\u003e\u003c\/span\u003e for this dish - it’s a game-changer!\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419283492996,"sku":"22004-0000-O-N-R","price":3.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Lamb-Heart6_6d5549a7-7321-412c-9771-010b2686d4a2.jpg?v=1738869997"},{"product_id":"lamb-stock-bones","title":"Lamb Bones","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eThe Foundation of Stocks, Sauces and Slow Cooking\u003cbr\u003e\u003c\/b\u003eGiving essential body to braises, stocks and sauces, our heritage breed lamb bones are the ideal starting point for a proper lamb stock. These are stock bones rather than bones selected specifically for marrow, though some pieces may contain a little marrow. Roast first for maximum depth, then simmer gently with carrot, onion, celery and selected aromatics to create a stock with real flavour and character.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA well-made lamb stock brings richness and savoury depth to all kinds of cooking, from Scotch broth and shepherd’s pie to biryanis, braises and pies. Reduce it further and add it to the pan juices from lamb chops or steak for an instant sauce with real body.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTaken from hardy native breeds reared on the limestone pastures of the Yorkshire Dales, these lamb bones carry the same depth and character that define all Swaledale lamb. They also freeze beautifully, making them a practical addition to keep on hand for future cooking.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eChef George Ryle Inspires\u003cbr\u003e\u003c\/b\u003e“Swaledale lamb bones, cut from heritage breed lambs, are the starting point for anyone looking to elevate their lamb dishes. Roast to a golden brown and then slowly simmer in water with a pinch of salt for a stock of pure lamb flavour. Or alternatively add in vegetables, aromatics and herbs to carefully steer the stock towards the final dish that you are planning to cook. The difference you will see between a gravy, sauce or braise that is made with a fresh stock as opposed to those made with water or a stock cube will be substantial. Stock is the best way to add depth of flavour to your cooking and well worth the effort.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe thing that immediately springs to my mind when I think about a good lamb stock is Scotch broth. That wonderful lamb flavour marries perfectly with cabbage, barley and diced root vegetables, the swede in particular being crucial.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA good stock would be sure to transform a biryani into something quite magical, or just as likely to have a transformative effect on something as simple as a shepherd’s pie.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eRoast the lamb bones, then add them to a pot with a beautifully sweated mirepoix, a glass of white wine and a sprig of fresh rosemary. Cover and simmer in chicken stock for an hour. Pass and reduce until you have a sauce of both clarity and depth.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eOr \u003ca href=\"https:\/\/swaledale.co.uk\/products\/diced-mutton\"\u003ediced mutton\u003c\/a\u003e; spiced with chilli, cumin, cinnamon and coriander and cooked down with plenty of onions, garlic and lamb stock. Thickened with a little flour and then tipped into a pie dish and covered with savoury shortcrust pastry.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34419283525764,"sku":"22002-1000-B-N-R","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Lamb-Stock-Bones3.jpg?v=1696938005"},{"product_id":"minced-pork","title":"Minced Pork","description":"\u003cp\u003e\u003cstrong\u003eHeritage Breed Minced Pork – Rich Flavour \u0026amp; Versatility\u003cbr\u003e\u003c\/strong\u003eCoarsely minced from shoulder and belly cuts, our heritage breed pork mince contains around 25% fat, giving it a rich depth of flavour. Incredibly versatile, this high-quality pork mince is perfect for a wide range of dishes, from a slow-cooked \u003ca href=\"https:\/\/journal.swaledale.co.uk\/recipes\/ragu-alla-bolognese\"\u003eragù alla Bolognese \u003c\/a\u003eto a classic Thai larb. Whether you’re looking to buy minced pork online for everyday meals or special recipes, this cut delivers exceptional taste and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration by Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"Minced pork seems to play third fiddle to \u003ca href=\"https:\/\/swaledale.co.uk\/products\/minced-beef\"\u003eminced beef\u003c\/a\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/lamb-mince\"\u003eminced lamb\u003c\/a\u003e and is sadly overlooked I feel. Tender and giving it makes a most delicious ragù when cooked with the usual garlic and onions but this time adding a splash of white wine, fennel seeds, dried chilli, rosemary and tomato. Flip through some suitable pasta and pass over with grated pecorino or parmesan.\u003c\/p\u003e\n\u003cp\u003eAlternatively make into a sauce with fennel, toasted hazelnuts, vermouth and cream.\u003c\/p\u003e\n\u003cp\u003eStar ingredient \u003cem\u003ePad Kra Pow\u003c\/em\u003e or \u003cem\u003eLaotian Larb\u003c\/em\u003e with plenty of fish sauce and lime juice added and eaten with a sour salad scattered with toasted rice and crispy onions is bonkers delicious. Such spicy Thai options then crowned with a crispy fried egg makes the simplest lunch surprisingly rich and invigorating to say the least.\u003c\/p\u003e\n\u003cp\u003eAlternatively hard fry the pork mince with (boiled and drained) chopped French beans, fresh ginger and garlic, chilli and Szechuan pepper for a fiery and absurdly moreish rice accompaniment.\u003c\/p\u003e\n\u003cp\u003eI love to blitz pork mince and shrimp together making a patty that when fried and dolloped with chipotle mayonnaise issues forth a burger of surf and turf insanity that any bun would be proud to open up for.\u003c\/p\u003e\n\u003cp\u003eWhether frying pork mince simply with dried oregano, cracked black pepper, ground cumin seeds and onions and loading it into a tortilla beneath a spicy, green chilli salsa and diced, raw sweet onion or making it wetter with tomatoes, ancho and guajillo chillies provides an excellent filling for corn tortillas that would do well to include a little fried, browned cheese for the best tacos.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421075705988,"sku":"32016-0500-O-N-R","price":6.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Minced-Pork2.jpg?v=1637342040"},{"product_id":"pork-tenderloin","title":"Pork Tenderloin","description":"\u003cp data-start=\"69\" data-end=\"138\"\u003e\u003cstrong data-start=\"69\" data-end=\"138\"\u003eExceptionally Tender Pork Fillet with a Delicate, Refined Flavour\u003cbr\u003e\u003c\/strong\u003eIf you haven’t yet experienced our pork tenderloin, often called fillet, you’re in for something special. This prized cut is taken from the inside of the sirloin along the spine, a naturally delicate muscle that remains unused for movement, resulting in exceptional tenderness. Though sometimes underestimated due to its subtlety, pork tenderloin rewards with a sublime texture and refined flavour.\u003c\/p\u003e\n\u003cp\u003eOur pork comes from outdoor-reared, heritage breed pigs, allowed to thrive and display their natural behaviours. Enhanced through our in-house dry-aging process, the tenderloin is wonderfully tender with a depth of flavour that sets it apart. A truly delightful cut to savour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef George Ryle Inspires\u003c\/strong\u003e\u003cbr\u003e\"Pork tenderloin is a cut that's naturally lean, thus calling for a light touch when cooking. An overzealous hand runs the risk of overcooking, which inevitably leads to one thing: dry meat. So, prepare with care, to medium at the most, and then rest the meat for at least as long as you cooked it for. A basting in plenty of brown, foaming butter will add a level of complexity to the flavour.\u003c\/p\u003e\n\u003cp\u003eColour the pork tenderloin in the pan, with sage leaves and butter and then at the end, add some capers cracked in the fat. Serve with roasted celeriac, and a salad of watercress, shallots and hazelnuts all bound in a mustard heavy vinaigrette. Then use the pan to dress the pork.\u003c\/p\u003e\n\u003cp\u003eOr rather, serve with a mustard sauce which has been made with a splash of Riesling and then finished with cream and a spoon of wholegrain mustard. Serve with green beans tossed in butter and black pepper.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421077442692,"sku":"30004-0300-O-N-R","price":11.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Pork-Tenderloin1_fa6549e4-78ed-4bc6-a64c-8efef54d6262.jpg?v=1691616701"},{"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":"pork-belly-joint-boneless-rindless","title":"Pork Belly Joint, Boneless \u0026 Rindless","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePork Belly Joint, Boneless and Rindless, is expertly square-cut and ideal for slow smoking, braising, or pot roasting. With generous layers of rich fat nestled between tender, lean meat, it guarantees melt-in-the-mouth indulgence. This versatile cut is perfect for everything from BBQ feasts to slow-cooked comfort dishes. Whether smoked low and slow or roasted to crispy perfection, our pork belly delivers exceptional flavour and succulence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef George Ryle\u003cbr\u003e\u003c\/strong\u003e\"Pork Belly Joint, Boneless and Rindless is the ideal cut for a couple of my favourite dishes from the vast and varied cuisine of China. Start with a classic: cube the pork, blanch it in water, then fry and braise in caramel, soy sauce, and plenty of aromatics for Chairman Mao’s Red Braised Pork Belly. Serve with sticky rice and a splash of black vinegar for balance. Alternatively, embark on the adventure of bao buns, steamed to pillowy perfection. Braise the pork belly in soy sauce, star anise, chilli, ginger, and orange, reduce the liquor into a sticky glaze, and slice thinly. Add pickled carrots, cucumber, spring onions, fresh chilli, and coriander, stuff it all inside the buns, and enjoy a flavour-packed family dinner.\u003c\/p\u003e\n\u003cp\u003eFor those who love barbecuing, this cut is equally brilliant. Rub the pork belly with your favourite seasoning the night before, then smoke it low and slow for 5–6 hours. To avoid an overly dark bark, wrap it in parchment or barbecue paper halfway through. Once cooked, slice or pull the tender pork and serve in brioche buns with BBQ sauce, slaw, and plenty of pickles on the side. Versatile, indulgent, and packed with possibilities.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":39334068617348,"sku":"31010-0800-O-N-R","price":15.75,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":39334068650116,"sku":"31010-1400-O-N-R","price":27.5,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":39334068682884,"sku":"31010-2000-O-N-R","price":39.25,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":39334068715652,"sku":"31010-2600-O-N-R","price":51.25,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784317157508,"sku":"31010-3200-O-N-R","price":63.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784320598148,"sku":"31010-3800-O-N-R","price":74.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pork-Belly-Joint-Boneless-and-Rindless6.jpg?v=1682586577"},{"product_id":"pork-shoulder-rindless-boned-and-rolled","title":"Pork Shoulder, Boneless, Rindless \u0026 Rolled","description":"\u003cp data-start=\"195\" data-end=\"260\" class=\"\"\u003e\u003cstrong data-start=\"195\" data-end=\"260\"\u003eA Versatile Joint for Slow Cooking and Pulled Pork Perfection\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eRolled Boneless Rindless Pork Shoulder is ideal for pot roasting or slow cooking until tender enough to pull. The generous marbling throughout ensures the joint stays moist during cooking, delivering seriously flavourful, melt-in-the-mouth pork.\u003c\/p\u003e\n\u003cp data-start=\"195\" data-end=\"260\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003eWe also offer two other variations of this cut: \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-shoulder-bone-in\"\u003ePork Shoulder, Bone-In\u003c\/a\u003e delivers a deeper, richer flavour thanks to slow cooking on the bone - perfect for pot roasting or classic pulled pork. \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-shoulder-joint-boned-and-rolled\"\u003ePork Shoulder Joint, Boneless \u0026amp; Rolled\u003c\/a\u003e is the same cut with the rind intact - ideal for slow roasting when crispy crackling and effortless carving are a must.\u003c\/p\u003e\n\u003cp data-start=\"158\" data-end=\"187\" class=\"\"\u003e\u003cstrong data-start=\"158\" data-end=\"187\"\u003e\u003cmeta charset=\"utf-8\"\u003eGeorge Ryle’s Favourite for Pulled Pork, Carnitas \u0026amp; More\u003cbr\u003e\u003c\/strong\u003e\"The first thing that springs to mind is pulled pork, Texas BBQ-style. Slow-smoked over coals with a dry rub or seasoning applied the night before. After hours of gentle cooking and resting, the meat will collapse under the lightest touch of a fork. Just add a slick homemade barbecue sauce to finish.\u003c\/p\u003e\n\u003cp data-start=\"492\" data-end=\"733\" class=\"\"\u003eCarnitas are the first thing I want to eat when I land in Mexico City - synonymous with the cuisine. This cut is ideal: slow-cooked in spices, pulled, then piled into corn tortillas with a selection of salsas and some ice-cold beers. Heaven.\u003c\/p\u003e\n\u003cp data-start=\"735\" data-end=\"989\" class=\"\"\u003eOr bridge the two traditions with a Tex-Mex twist. Cook the pork shoulder in a litre of Coca-Cola with fresh garlic, smoked and dried chillies, and a couple of oranges. Pull the meat, reduce the cooking liquor into a rich sauce, and fold it back through.\u003c\/p\u003e\n\u003cp data-start=\"991\" data-end=\"1248\" class=\"\"\u003eFor something completely different, try braising the pork in milk with sage, garlic, and lemon. The milk will curdle, transforming into a delicious sauce. Serve with soft, buttery polenta and crispy sage leaves - revelatory if you’ve never tried it before.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34421080424580,"sku":"31011-0800-O-N-R","price":14.25,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34422829645956,"sku":"31011-1400-O-N-R","price":24.95,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34422829678724,"sku":"31011-2000-O-N-R","price":35.5,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34422829711492,"sku":"31011-2600-O-N-R","price":46.25,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784306245764,"sku":"31011-3200-O-N-R","price":57.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784306999428,"sku":"31011-3800-O-N-R","price":67.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pork-Shoulder-Rindless-Boned-andRolled2.jpg?v=1682924535"},{"product_id":"pork-leg-roast-rolled-boneless","title":"Pork Leg Joint, Boneless \u0026 Rolled","description":"\u003cp\u003eIf you’re craving a sensational pork roast, look no further than Swaledale’s Boneless Rolled Pork Leg Joint, expertly cut and rolled by our skilled butchery team. Unlike its neighbours – the pork shoulder and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-belly\"\u003epork belly\u003c\/a\u003e – this premium roasting joint is a leaner cut that carves into beautifully uniform slices. Perfect for a Sunday roast, family dinner, or festive feast, this joint is easy to cook and delivers exceptional flavour. For the best results, let the joint reach room temperature naturally before roasting and ensure the skin is thoroughly dry for the ultimate crackling. As a lean cut, pork leg requires less cooking time than other joints and is best enjoyed roasted to medium, with a delicate blush of pink.\u003c\/p\u003e\n\u003cp\u003eThis succulent pork joint is a joy to prepare and a delight to eat. Season generously, roast at 160°C, and finish at 220°C for perfectly crisp crackling. Whether it’s a centrepiece for Christmas dinner or a special occasion, remember to rest the joint after cooking for tender, juicy meat every time.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eInspiration from Chef George Ryle\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"It’s no secret that pork roasts exceptionally well with fruit, the mind jumps straight to apple as a classic pairing, but we recommend you try quince when the season is right. Fill a roasting tray with a couple of peeled, quartered and cored quince, plus a few shallots and plenty of sage leaves. Lay the seasoned joint on top and add a glass or two of cider before roasting and resting. Serve with potatoes roasted in olive oil, rosemary and garlic and blanched cavolo nero.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eAlternatively, try quartering and roasting a hispi cabbage in a hot oven, so that the edges begin to blacken and char, then spoon over plenty of anchovy and rosemary butter. A lovely combination of salty and umami flavours that go brilliantly with the pork.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eOr half and caramelise some heads of endive, then braise them in a little cider, bay leaves and a couple of knobs of butter. The natural bitterness of the endive makes for an excellent counterpoint to the fat and crackle of the pork.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eGreat Taste® Judges’ Comments (2023)\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"This is a well-cooked leg of pork with an incredible crackling ... this juicy joint of pork delivered a good hit of flavour that served to elevate the meat. This was a tender joint with a striking pork flavour that would make a great centrepiece for a roast dinner.\"\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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":"800g","offer_id":34421080981636,"sku":"31016-0800-O-N-R","price":9.75,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34421081014404,"sku":"31016-1400-O-N-R","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34421081047172,"sku":"31016-2000-O-N-R","price":24.25,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34421081079940,"sku":"31016-2600-O-N-R","price":31.75,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784300576900,"sku":"31016-3200-O-N-R","price":39.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784301854852,"sku":"31016-3800-O-N-R","price":46.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Boneless_Rolled_Pork_Leg_Joint.jpg?v=1733748775"},{"product_id":"pork-rack-roast","title":"Pork Rack Roast","description":"\u003cp data-start=\"110\" data-end=\"155\"\u003e\u003cstrong\u003ePork Rack Roast – A Classic Centrepiece\u003cbr\u003e\u003c\/strong\u003eButchered from the top end of the loin, our pork rack roasting joint comes on the bone for the best flavour, with the chine bone removed for easy carving. In our opinion, pork rack roast is one of the finest joints of pork to cook and among the most delicious to eat. It delivers perfect crackling, glistening fat, and meat that is both tender and full of flavour.\u003c\/p\u003e\n\u003cp data-start=\"525\" data-end=\"744\"\u003eSwaledale’s Pork Rack Roast is the kind of joint that brings family and friends together, filling the table with warmth and generosity. Homely and hearty, it is a centrepiece roast that will refuel both body and mind.\u003c\/p\u003e\n\u003cp data-start=\"100\" data-end=\"131\"\u003e\u003cstrong\u003eChef George Ryle Inspires\u003cbr\u003e\u003c\/strong\u003e\"In all honesty, there is only one way we can suggest you cook this rack, and that’s to roast it. Score the skin, season the joint well, and cook at about 150°C, then finish at 220°C for 8–10 minutes to crisp the crackling.\u003c\/p\u003e\n\u003cp data-start=\"360\" data-end=\"672\"\u003eScatter halved onions, apples and a few sage leaves around the roasting dish, along with a glass of cider. Once rested, the juices in the tray will make the most delicious gravy. On the side, roast potatoes and a cabbage cooked hard in butter until the edges char, releasing that unmistakable brassica flavour.\u003c\/p\u003e\n\u003cp data-start=\"674\" data-end=\"966\"\u003eOr, for an alternative garnish, channel your Italian cook and braise some cime di rapa in olive oil with garlic, dried chilli and anchovy. Its natural tang and bitterness are the perfect foil for salty, fatty pork. Add cannellini beans simmered with stock, wine and bay leaves on the side.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"1.4 kg","offer_id":34421081276548,"sku":"31022-1400-B-N-R","price":23.5,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34421081309316,"sku":"31022-2000-B-N-R","price":33.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pork-Rack-Roast.jpg?v=1691486210"},{"product_id":"pork-shoulder-bone-in","title":"Pork Shoulder, Bone-In","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-end=\"169\" data-start=\"109\"\u003eA Show-Stopping Centrepiece for Slow Roasting or Smoking\u003c\/strong\u003e\u003cbr data-end=\"172\" data-start=\"169\"\u003eBone-In Pork Shoulder is a full 4-bone rib of pork - a visually striking and flavour-packed joint. The pork equivalent of a fore \u003ca href=\"https:\/\/swaledale.co.uk\/products\/rib-of-beef\"\u003erib of beef\u003c\/a\u003e, it benefits greatly from dry-ageing, which enhances its depth and complexity. Ideal for slow-roasting or low-and-slow smoking, this impressive cut is a firm favourite among our restaurant chefs.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe also offer two boneless variations of this joint: \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-shoulder-joint-boned-and-rolled\"\u003ePork Shoulder Joint, Boneless \u0026amp; Rolled\u003c\/a\u003e is expertly prepared with the rind intact - ideal for slow roasting with exceptional crackling and easy carving. \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-shoulder-rindless-boned-and-rolled\"\u003ePork Shoulder, Boneless, Rindless \u0026amp; Rolled\u003c\/a\u003e is the same joint with the rind removed - perfect when crackling isn’t required and a leaner finish is preferred.\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"195\"\u003e\u003cstrong data-start=\"141\" data-end=\"195\"\u003eChef George Ryle on Roasting Bone-In Pork Shoulder\u003cbr\u003e\u003c\/strong\u003e“Prepared like this - on the bone and with the skin on - this joint is perfect for roasting. Several hours at around 120°C, followed by at least a couple of hours to rest, and you’ll have something remarkable: crispy crackling and soft, pull-apart flesh.\u003c\/p\u003e\n\u003cp data-start=\"453\" data-end=\"826\" class=\"\"\u003eA rub of toasted fennel seeds, rosemary, and sea salt, ground together in a pestle and mortar, makes for a fantastic seasoning. Apply the night before to let it really penetrate the meat. You can’t go too far wrong with classic roast potatoes, roasted carrots, and plenty of cabbage cooked in butter. A splash of organic cider and the resting juices makes a cracking gravy.\u003c\/p\u003e\n\u003cp data-start=\"828\" data-end=\"1007\" class=\"\"\u003eAlternatively, try quartering and slow-roasting loads of fennel bulbs - add fresh sage leaves, a pinch of chilli flakes, a glass of white wine and, of course, plenty of olive oil.\u003c\/p\u003e\n\u003cp data-start=\"1009\" data-end=\"1292\" class=\"\"\u003eThis joint is almost guaranteed to produce leftovers, which are surely crying out for the sandwich treatment. Crisped up and packed into a soft bun with shaved fennel slaw and maybe a touch of chilli sauce. Or try wild rocket and a spoonful of salsa verde inside a slab of \u003cem\u003efocaccia\u003c\/em\u003e.”\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"3 kg","offer_id":39704538284164,"sku":"31028-3000-O-N-R","price":34.5,"currency_code":"GBP","in_stock":true},{"title":"5 kg","offer_id":39704535957636,"sku":"31028-5000-O-N-R","price":57.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Shoulder-of-Pork-Bone-In.jpg?v=1686590879"},{"product_id":"boston-butt-bbq","title":"Boston Butt BBQ-Style","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eHeritage Breed Boston Butt, Ideal for Pulled Pork \u0026amp; Low and Slow BBQ\u003c\/strong\u003e\u003cbr\u003eButchered from the upper shoulder, Boston butt is a true BBQ classic. Perfect for low-and-slow roasting or smoking*, it comes rindless so that a rub or marinade can fully penetrate the meat. At Swaledale, we remove all bones except the internal blade bone, which is essential for even cooking and moisture retention. The result is succulent shoulder meat that delivers exceptional pulled pork with deep, rich flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eInspiration by Chef George Ryle\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e“What this wonderful joint is crying out for, as the name suggests, is the barbecue treatment. If you have a smoker and enough time to spare, then go the whole hog. A bath in cider overnight, followed by a classic rub of sugar and spices, and then a very long time in your smoker.  A great little tip is to put some apple juice (or more cider) in a spray bottle and give the Boston Butt BBQ-style a spritz every hour or so. A remarkable dark crust will have formed but underneath, the meat is so tender it can be pulled with a spoon. Brioche buns, a crunchy, bright homemade slaw, a whole load of pickles and barbecue sauce complete the package.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor those without a smoker, fear not, you still have options. Marinate overnight with smoked paprika, garlic, black pepper and brown sugar. Then braise with a can of Coca-Cola, a little apple cider vinegar and classic aromatics. Reduce the braising liquor until it transforms into a thick and unctuous sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSouthern is not the only style of BBQ out there, how about having fun with \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003echar siu,\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e which translates as Cantonese-style barbecued pork. Knock up a delicious marinade, think soy sauce, Chinese 5-Spice, garlic, sugar and \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eShaoxing\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e wine, apply generously and let the meat soak overnight. Then a slightly faster cook, ideally over coals.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e*\u003cem\u003eWant the full setup? Our Boston Butt BBQ-Style is also available in a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/boston-butt-meater-2-plus-smart-thermometer-set\"\u003especial set with the MEATER Pro Wireless Smart Meat Thermometer\u003c\/a\u003e - ideal for weekend barbecues and long, slow cooks\u003c\/em\u003e.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":39303997292676,"sku":"62002-2500-O-N-R","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Boston-Butt-BBQ-Style1.jpg?v=1676638053"},{"product_id":"pork-cheek","title":"Whole Rind-On Pork Cheek","description":"\u003cp\u003eIn keeping with our ethos of \u003ca href=\"https:\/\/swaledale.co.uk\/pages\/traditional-butchery\"\u003ewhole-carcass butchery\u003c\/a\u003e, we are proud to offer whole, rind-on pork cheeks for you to enjoy. While many butchers or restaurants serve only the lean medallion of cheek meat known as the oyster muscle, we go one step further. Our full, skin-on pork cheeks, with their higher fat content, provide a completely unique and indulgent eating experience.\u003c\/p\u003e\n\u003cp\u003ePork cheek is a traditional ingredient highly prized by chefs and home cooks alike. Renowned for its deep, rich flavour and meltingly tender texture, this versatile cut has long been a favourite for its ability to elevate any dish.\u003c\/p\u003e\n\u003cp\u003ePerfect for slow-cooking, pork cheeks are a true culinary delight. Braise them with pulses and wine for a hearty, comforting dish, or roast them in the oven to achieve beautifully crisp skin with tender, flavour-packed meat beneath.\u003c\/p\u003e\n\u003cp\u003eWhether you’re creating a classic pork cheek stew or experimenting with modern slow-cooking recipes, our rind-on pork cheeks are guaranteed to deliver exceptional flavour and texture every time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo We Sell Just the Oyster Muscle?\u003cbr\u003e\u003c\/strong\u003eNo, we don’t. Staying true to our \u003ca href=\"https:\/\/swaledale.co.uk\/pages\/traditional-butchery\"\u003ewhole-carcass\u003c\/a\u003e ethos and commitment to sustainable butchery, we only sell full pork cheeks. The oyster muscle, about the size of a squash ball, is the lean section of the cheek visible in the image above. However, a full pork cheek, with its skin-on and higher fat content, offers a richer, more indulgent eating experience, perfect for slow-cooked pork recipes.\u003c\/p\u003e\n\u003cp\u003eA full pork cheek is roughly the size of a hand, including the palm and outstretched fingers. This traditional pork cut is a generous single portion but can easily serve two, making it an excellent choice for heritage breed pork lovers seeking to create hearty, flavour-packed dishes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eInspired by Chef Val Warner\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\"Until recently I’d always braised pork cheek with delicious results, but then I discovered roasting the cheek to a faint pink within, and found it to be incredibly delicious when sliced thinly.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eTry roasting and slicing and laying on a Puy lentil vinaigrette, or perhaps laying on-top of a noodle soup, embellished with half a soft boiled egg, shiitake mushrooms, crispy onions, spring onions and sesame seeds.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eBraised with Jerusalem artichokes and clams makes for a most wonderful surf and turf or alternatively cook slowly with \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/swaledale.co.uk\/products\/smoked-bacon-lardons\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003esmoked bacon lardons\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e, apple and cider.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421081735300,"sku":"32007-0850-O-N-R","price":6.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pig_s-Cheek.jpg?v=1685549342"},{"product_id":"pig-liver","title":"Pig Liver, Sliced","description":"\u003cp\u003e\u003cstrong\u003ePig Liver: Nutrient-Rich and Perfect for Pâtés, Frying, or Baking\u003c\/strong\u003e\u003cbr\u003ePig liver is a nutrient powerhouse, brimming with essential vitamins, minerals, and iron, making it an ideal choice for health-conscious cooks and lovers of traditional recipes. This versatile cut lends itself beautifully to a variety of dishes.\u003c\/p\u003e\n\u003cp\u003eThinly sliced, pig liver is perfect for flash-frying with onions and a touch of fresh sage, creating a quick and hearty meal. For those seeking to make a luxurious pâté, dice the liver and mix it with coarsely \u003ca href=\"https:\/\/swaledale.co.uk\/products\/minced-pork\"\u003eminced pork\u003c\/a\u003e, generous seasoning, herbs, and freshly ground spices. Wrap the mixture in \u003ca href=\"https:\/\/swaledale.co.uk\/products\/dry-cured-smoked-streaky-bacon\"\u003esmoked streaky bacon\u003c\/a\u003e and slow-bake in a bain-marie for a rich, creamy texture and deep, complex flavour.\u003c\/p\u003e\n\u003cp\u003eA French classic, pig liver pâté is best served with crusty bread, tangy cornichons, and a side of pickled onions. Its bold, savoury profile makes it a fantastic centrepiece for rustic sharing boards or a sophisticated appetiser.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eInspiration from Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"Softer and richer than \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/lamb-liver\"\u003elamb liver\u003c\/a\u003e, pig liver is often overlooked but deserves its place at the table as a versatile and flavourful ingredient.\u003c\/p\u003e\n\u003cp\u003eI like to blend it with pork fat, a little minced pork, onions, black pepper, allspice, and a splash of brandy, then cook it Danish-style as a smooth, creamy pâté. Spread thickly on crackers and paired with dill pickles and a cold beer, it’s the perfect treat for a cosy night in front of the television.\u003c\/p\u003e\n\u003cp\u003eA dish typically reserved for calves' liver, pig liver can shine in the Venezia treatment (\u003cem\u003eFegato alla Veneziana\u003c\/em\u003e). Slice it thin, dredge, and brown in butter, then combine with a generous helping of velvety onions, a splash of stock, and a dash of white wine vinegar for a rich, Venetian-style liver and onions.\u003c\/p\u003e\n\u003cp\u003eOn cold days, pig liver is the perfect choice for hearty, spiced \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/venison-faggots\"\u003efaggots\u003c\/a\u003e. Combine it with kidneys, minced pork, and a mix of warming spices, then wrap in caul fat. Cook until bubbling in a super-rich onion gravy. These comforting faggots shouldn’t just belong in rarefied pubs that uphold the pickled egg tradition and unashamedly uncomfortable wooden furniture - they deserve a place in every kitchen.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421081833604,"sku":"32002-0350-O-N-R","price":4.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pig_s-Liver.jpg?v=1696963013"},{"product_id":"pigs-trotters","title":"Pig's Trotters","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThe Secret Ingredient for Rich Stocks and Braises\u003cbr\u003e\u003c\/strong\u003eHighly-regarded in classic cookery, pig's trotters are a must-have for creating rich, flavourful stocks and broths, beloved by our chef community for their ability to add natural gelatine and incredible depth of flavour. Whether you're enhancing a bone broth, slow-cooked stew, or hearty braise, pig’s trotters bring a lip-smacking, gelatinous richness that elevates any dish.\u003c\/p\u003e\n\u003cp\u003ePig’s trotters are not typically a standalone dish - unless you're inspired by Pierre Koffman to bone and stuff them - but they are the perfect addition to braises or ragùs. Once cooked, the tender skin and small amount of flesh can be chopped and folded through your stew, adding texture and flavour.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eIf ever you need to make aspic (meat jelly) or set a terrine, the humble pig's trotter is your indispensable friend. When simmered slowly for hours, they release natural gelatine, transforming your liquid into a beautifully set masterpiece. Whether you're preparing stocks, bone broth, or classic terrine recipes, pig's trotters are an essential ingredient for any serious cook.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef Valentine Warner Inspires\u003c\/strong\u003e\u003cbr\u003e\"Pig's trotters are sadly relegated to the past but are, in fact, both cheap and delicious - treats that must resurface in these lean times and remain forevermore.\u003c\/p\u003e\n\u003cp\u003eTrotters are a particular favourite of mine, and when visiting my kids in Spain, they are a staple on any Pyrenean menu. In provincial and agricultural areas, these thrifty cuts are used with great skill to create outstanding dishes.\u003c\/p\u003e\n\u003cp\u003eBraise the trotters gently in cider with fresh bay leaves, black peppercorns, and salt until the skin reaches the tender consistency of jelly. Once cooked, remove all the meat and skin, discard the bones, and chop the meat finely. Roll the mixture tightly in cling film, creating a sausage shape, and tie both ends. Chill until set, then slice and fry hard. The gelatinous texture crisps beautifully - a kind of zampone - perfect served on dressed lentils with glacéd mustard fruits.\u003c\/p\u003e\n\u003cp\u003eThe stock left behind is exceptional and can be used for hot pies with rich gravy or as a jelly for cold pies. Trotter meat also adds incredible depth to beef pies, offering an extra layer of flavour and richness.\u003c\/p\u003e\n\u003cp\u003eFor a comforting dish, I often drop a couple of trotters into an Asturias-style bean stew. Packed with butterbeans, salt pork, \u003ca href=\"https:\/\/swaledale.co.uk\/products\/georges-fresh-chorizo\"\u003echorizo\u003c\/a\u003e, peppers, and saffron, the trotter meat is picked and returned to the pot, transforming the dish.\u003c\/p\u003e\n\u003cp\u003eIn Spain, pig's trotters are often cooked until tender and then grilled. Usually served three on a plate, diners pick over them, savouring their sticky, gelatinous texture - sticky lips guaranteed.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421082095748,"sku":"32003-0000-B-N-R","price":6.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pig_s-Trotter.jpg?v=1618148970"},{"product_id":"pigs-ear","title":"Pig's Ear","description":"\u003cp data-start=\"60\" data-end=\"115\"\u003e\u003cstrong data-start=\"60\" data-end=\"113\"\u003eA Nose-to-Tail Classic with Real Depth of Flavour\u003cbr\u003e\u003c\/strong\u003eAt Swaledale Butchers, we value the whole carcass and believe pig’s ear, with the right preparation, is a deliciously underrated ingredient. From heritage breed pigs reared outdoors in the Yorkshire Dales, our fresh pig’s ears are ideal for slow roasting or braising, before cooling, slicing, and deep frying to a crisp finish. Served with bitter leaves and a piquant dressing, balanced by the richness of a herby mayonnaise, they make a superb expression of nose-to-tail British cooking.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eChef Val Warner Inspires\u003c\/strong\u003e\u003cbr\u003e\"A tasty treat that costs next to nothing. Braise the pig's ears until very tender and then slice and deep fry - once cooked and dried, mix into a salad of bitter leaves such as endive and dandelion with maybe a few slices of boiled new potatoes plus some capers and dress in a good mustardy vinaigrette.\u003cbr\u003e\u003cbr\u003eAlternatively fry the slices hard instead of deep frying and mix them into a fiery sauce of minced onion, chilli, garlic and Szechuan peppercorns adding a little fresh coriander on top and finally dressing with sesame seed oil.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421082161284,"sku":"31009-0000-O-N-R","price":2.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pig_s-Ear5.jpg?v=1680186860"},{"product_id":"pork-bones","title":"Pork Bones for Stock","description":"\u003cp\u003e\u003cstrong\u003ePork Bones – Perfect for Stock, Broth, and Roasting\u003cbr\u003e\u003c\/strong\u003eIdeal for creating a rich and flavourful pork stock or bone broth, our high-quality pork bones are a versatile kitchen essential. Slowly caramelising the bones in the oven before simmering them with fresh vegetables, herbs, and spices unlocks deep, robust flavours that form the foundation of exceptional soups, sauces, braises, and gravies.\u003c\/p\u003e\n\u003cp\u003ePork bones are also incredibly useful as a natural trivet for roasting joints. Elevating the meat above the tray allows for even cooking while infusing the cooking juices with an extra layer of savoury depth, perfect for making rich and delicious gravies.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eInspiration from Chef Valentine Warner\u003c\/strong\u003e\u003cbr\u003e\"Whilst \u003ca href=\"https:\/\/swaledale.co.uk\/products\/beef-bones-for-broth\"\u003ebeef bones\u003c\/a\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/free-range-chicken-carcass\"\u003echicken carcass\u003c\/a\u003e are often the default choice for broth, pork bones are equally wonderful for creating richly flavoured stocks and jellies, especially for pies.\u003c\/p\u003e\n\u003cp\u003eI usually brew them simply with an onion and sea salt – any additional ingredients often feel unnecessary. The resulting stock is versatile and works beautifully as a base for Northeast Indian and Burmese-style pork curries.\u003c\/p\u003e\n\u003cp\u003eIt’s also an excellent foundation for Deep South rice dishes featuring prawns and other shellfish or for New England-style chowders, where I often mix it with fish stock, clams, and mussels for a deeper, more layered flavour.\u003c\/p\u003e\n\u003cp\u003ePork bones are indispensable in Japanese ramen noodle broths and hot pots, bringing a silky richness and depth to these iconic dishes.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421082259588,"sku":"32001-1000-B-N-R","price":4.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Pork-Bones3.jpg?v=1686238463"},{"product_id":"pork-belly-ribs","title":"Pork Belly Ribs","description":"\u003cp\u003e\u003cb\u003eThick-Cut Pork Belly Ribs for the Smoker or Barbecue\u003cbr\u003e\u003c\/b\u003eTaken from the pork belly, these rindless ribs are a family favourite and a classic barbecue cut. Cut extra thick for a satisfyingly meaty rib, they are full of rich pork flavour and respond beautifully to low and slow cooking.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eWhether cooked gently in the smoker, on the barbecue, or braised first in an aromatic liquor before being finished over hot coals, pork belly ribs reward patience. The result is soft, succulent meat that pulls easily from the bone, with all the sticky, richly flavoured appeal that makes great BBQ ribs such a crowd-pleaser.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eInspired by Chef \u003cmeta charset=\"utf-8\"\u003eGeorge Ryle\u003c\/strong\u003e\u003cbr\u003e\"The obvious direction to head in here is down the route of a Southern-style American bbq. A sticky glaze, a mayonnaise-based slaw and try wrapping a few sweet potatoes in tin foil and cook them around the edge of the coals.\u003c\/p\u003e\n\u003cp\u003eA more simple seasoning of sea salt, black pepper and fennel and a long, slow cook in the smoker. A simple apple sauce, some pickled red cabbage and a white floured bap, sounds like great party food.\u003c\/p\u003e\n\u003cp\u003eFor those without a reliable smoker, try Korean-style ribs, cooked first in the oven with \u003cem\u003egochujang\u003c\/em\u003e (chilli paste) and plenty of other things. Then once tender, finished over the hot coals and brushed with the cooking liquor. Sticky rice and cold beer complete a pretty perfect scene.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421082357892,"sku":"30009-1500-O-N-R","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Pork-Belly-Ribs5.jpg?v=1722855806"},{"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"}],"url":"https:\/\/swaledale.co.uk\/collections\/bestsellers.oembed","provider":"Swaledale Butchers","version":"1.0","type":"link"}