{"title":"Roasting Joints","description":"\u003cp data-mce-fragment=\"1\"\u003eAfter all the energy and endeavour that goes into cooking Christmas lunch you might find yourself turning your back on a roast. That, however, would be an error as these winter months are the perfect time for roasting. The seasonal bounty offers encouragement to experiment with some different accompaniments – of course roast potatoes and Yorkshire puddings are very much valid, however you might find joy in branching out and expanding your repertoire. From a plethora of root vegetables, through the worlds of citrus fruits, salads, apples, pears and brassicas. It is a genuinely exciting time of year to be cooking.\u003c\/p\u003e","products":[{"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":52.7,"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":"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":"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":"sirloin-roast-rolled","title":"Rolled Sirloin of Beef Roast","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eRolled Sirloin of Beef, The King of Roasting Joints\u003cbr\u003e\u003c\/b\u003eRolled sirloin of beef is rightfully hailed as the king of roasting joints. Cut from the saddle of the carcass, between the rump and fore-rib, this classic joint is a staple of the Sunday roast and a show-stopping centrepiece for any special occasion.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eAt Swaledale, we take this exceptional cut a step further. Our traditional dry-ageing process improves tenderness and deepens the beef’s naturally rich flavour, resulting in a roasting joint with real depth and character.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWith its generous marbling and succulent texture, rolled sirloin delivers on both flavour and presentation, making it an outstanding choice for those seeking properly reared heritage breed beef. For those who prefer the bone left in, we also offer \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-roast-bone-in\"\u003e\u003cspan class=\"s1\"\u003eBone-In Sirloin Roast\u003c\/span\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration by Chef Val Warner\u003c\/strong\u003e\u003cbr\u003e\"Tidying up the space of the more expansive unrolled sirloin and this prime joint makes for a very delicious and tender roast, the unrolled version more suited to when cooking over charcoal.\u003c\/p\u003e\n\u003cp\u003eThis is a joint one would be wise to serve medium-rare in the middle so probably a good idea to take it out of the oven at 50-51°C (core temperature) and resting well before carving, remembering the temperature will rise during the rest, the cooking continuing.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOnce roasted, with the fat covered in thyme, rosemary, black pepper, and sea salt, I enjoy slices of this beef roasting joint served with a delicious porcini and vermouth sauce made with beef stock and finished with cream.\u003c\/p\u003e\n\u003cp\u003eAnother favourite is watercress sauce, the cress blitzed fresh at high speed with the stock and juices and then passed through a fine sieve before \u003cem\u003ecrème fraîche\u003c\/em\u003e is stirred. A vivid green and the watercress and rare beef are a match made in heaven.\u003c\/p\u003e\n\u003cp\u003eGreen and luxurious and creamed spinach is a winner with such beef, French fries or well sautéed potatoes on the side.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e⭐⭐ great taste® 2025 Judges' Comments\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\"\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eThis is a really good looking joint of meat with a lovely thick layer of creamy coloured fat and good marbling. The beef is intense, nutty and sweet and the fat was delicious, even on its own. It is a really good piece of beef. Well done\u003c\/p\u003e\n\u003cp\u003eThis rolled sirloin really looked the part. There was a good layer of fat which it had taken up a good colour during cooking. The meat was succulent and had a wonderful depth of earthy flavour ... one of the best we have ever tasted.\u003c\/p\u003e\n\u003cp\u003eThis juicy looking, well presented beef joint has excellent marbling and a good covering of fat with an enticing savoury beef aroma. The flesh is soft and succulent and the fat buttery. The flavour of the fat is stunning – rich with umami notes that follow onto the flesh which is rich with beef savoury notes. This sings of an animal that has lived a great life to produce great marbled flesh. The hanging process is well judged in humidity and temperature to help intensify all the delicious natural beef flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis is a wonderful looking joint and you can see the succulence oozing from it. The fat is crisp outside and tastes incredible. The meat is tender and juicy and full of flavour. This is a king amongst joints ... it has to be worthy of our highest accolade.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34421260419204,"sku":"11005-0800-O-N-R","price":37.5,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34421260451972,"sku":"11005-1400-O-N-R","price":65.5,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34421260484740,"sku":"11005-2000-O-N-R","price":93.75,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34421260517508,"sku":"11005-2600-O-N-R","price":122.0,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784396718212,"sku":"11005-3200-O-N-R","price":150.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784398094468,"sku":"11005-3800-O-N-R","price":169.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Sirloin-Roast-Rolled.jpg?v=1687975443"},{"product_id":"beef-rump-roast","title":"Beef Rump Roast","description":"\u003cp\u003e\u003cstrong\u003eRichly Flavoured Rump Roast, Boned and Rolled for Easy Cooking\u003c\/strong\u003e\u003cbr\u003eCut from the hindquarter where the loin meets the leg, the Rump of Beef Roast delivers exceptional flavour, a good covering of fat, and a satisfying texture. This heritage breed beef is grass-fed, slow-grown on the lush pastures of the Yorkshire Dales, then dry-aged and expertly butchered — boned, rolled, and ready for roasting.\u003c\/p\u003e\n\u003cp\u003eLess expensive than prime cuts but no less rewarding, rump offers excellent value and depth of flavour. It responds best to a straightforward approach: season generously, roast with care, and rest well to enjoy beef at its best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions from Chef George Ryle\u003c\/strong\u003e\u003cbr\u003e“In the summer months, serve your rump roast with a salad of fresh peppery leaves, shallot rings doused in a sweet vinegar and plenty of finely grated Parmesan, a little olive oil and lemon juice to dress. Or maybe a salad of tomatoes, oregano and several of the best anchovies you can lay your hands on.\u003c\/p\u003e\n\u003cp\u003eIf cooking in the winter months, then why not bust out one of the greatest potato dishes of all time, \u003cem\u003egratin dauphinoise\u003c\/em\u003e. Be brave with the level of garlic you infuse into the cream, the more the better, and use really great \u003cem\u003eGruyère\u003c\/em\u003e! Or, perhaps, potatoes, shallots and radicchio roasted with plenty of garlic, olive oil and picked thyme.\u003c\/p\u003e\n\u003cp\u003eHowever you serve it, rump will always be a deserving centrepiece at any table.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspiration from Chef Val Warner\u003c\/strong\u003e\u003cbr\u003e“For the perfect roast remove your Beef Rump Roast from the oven when an internal reading gives you 53°C. Let it rest well.\u003c\/p\u003e\n\u003cp\u003eRump is a good value cut but lacking in fat so be careful with the roasting. I like to pot roast it once browned with a little white wine and mushrooms and maybe some braised lettuce such as gem added near the end.\u003c\/p\u003e\n\u003cp\u003eA favourite is to slice it once rested and eat with a luxurious potato salad containing lots of homemade mayonnaise, capers, raw shallot, grated hard boiled egg, lemon zest, tarragon, parsley, dill, little cubes of salted cucumber and black pepper.\u003c\/p\u003e\n\u003cp\u003eIt makes for a very good sandwich using buttered slices of rye bread (hopefully containing caraway seeds) and filled with the rump, sliced gherkins, mustard, dill and lots of zingy horseradish sauce.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e⭐⭐⭐ great taste® 2025 Judges' Comments\u003cbr\u003e\u003c\/strong\u003e\"This handsome hunk of meat, with good colouring, glistens from the moisture. The texture on carving is soft and giving, and the aroma is full and savoury with a slightly metallic tang. In the mouth there is the initial chew against a yielding meat, full of juicy flavour that bursts onto the palate and utterly delights. The fat is melt-in-the-mouth, and the huge beefy notes are sweet and mineral – and that juice! An astonishing piece of meat, profoundly delicious and an absolute treat.\u003c\/p\u003e\n\u003cp\u003eThis is a beautifully prepared and well roasted joint. It has very appealing beefy aromas, carves readily and is tender on the palate. There is lots of flavour in the fat and a clean medium length of flavour. Some wondered if it could have been hung longer for yet more depth and length of flavour.\u003c\/p\u003e\n\u003cp\u003eThis impressive joint has delicious meaty aromas, and the meat is succulent and juicy with hints of marmite. The fat is tasty and juicy and in good proportion with the meat. A very well presented joint of meat!\u003c\/p\u003e\n\u003cp\u003eThis rump has a generous layer of fat that is both juicy and flavoursome. The meat is very tender, moist and succulent and the texture is open, almost melt-in-the-mouth, with a slight chew, easily yielding. There are grassy notes in the flavour along with the rich beefy notes. It is delightful, a reflection on a beautifully-reared animal.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34421261009028,"sku":"11013-0800-O-N-R","price":30.75,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34421261041796,"sku":"11013-1400-O-N-R","price":53.75,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34421261074564,"sku":"11013-2000-O-N-R","price":76.75,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34421261107332,"sku":"11013-2600-O-N-R","price":99.75,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784382627972,"sku":"11013-3200-O-N-R","price":122.5,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784383217796,"sku":"11013-3800-O-N-R","price":145.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Beef-Rump-Roast21.jpg?v=1759537129"},{"product_id":"topside-of-beef","title":"Topside of Beef","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAffordable, Flavourful and Perfect for Roasting\u003cbr\u003e\u003c\/strong\u003eCut from the hindquarter, Topside is a fantastic example of how whole carcass butchery can deliver exceptional, nutrient-rich beef at an affordable price. Dry-aged for at least 28-days in our Himalayan salt chamber, the natural flavours of Topside are intensified, and the texture is beautifully tenderised.\u003c\/p\u003e\n\u003cp\u003eThe marbling in our grass-fed beef not only enhances the flavour of Topside but also helps keep it moist and succulent as it cooks. This versatile cut is perfect whether roasted as a whole joint, slow-cooked until fall-apart tender, or enjoyed as a cold cut the next day. Our Topside of beef is always a crowd-pleaser.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eChef Valentine Warner on Topside\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\"Known as the poor man’s \u003ca href=\"https:\/\/swaledale.co.uk\/products\/sirloin-roast-rolled\"\u003esirloin\u003c\/a\u003e - and such a joint should not be dismissed - it certainly makes for an affordable and very tasty roast, the meat being particularly flavourful from its lifetime of work. Whilst I most enjoy my meat cooked to medium-rare, this is a joint best cooked to medium, as it cannot be denied that it delivers slightly tougher meat. Tender rare is toothsome, but tougher rare is better cooked that little longer. When roasting, I would advocate that it be sliced thinly.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"947\" data-start=\"737\"\u003eTo reiterate, this joint is certainly good for roasting, delivering a fabulous family lunch - but it should definitely be considered for a pot roast too, cooked for a longer period so that the meat pulls apart.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1175\" data-start=\"949\"\u003eWine with roots and maybe a little pearl barley would be a good way to go - as would red wine with tomatoes, basil and anchovies, and eaten with a wet and cheesy polenta. The leftovers can be broken down into a \u003cem\u003eragù\u003c\/em\u003e for pasta.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1388\" data-start=\"1177\"\u003eSimmered in a broth with mushrooms such as ceps or yellow legs and then broken up and served in the bowl with all the sum parts and liquor - this would be equally pleasing for its lightness and restorative feel.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1636\" data-start=\"1390\"\u003eCubed into large bits and cooked in sumo wrestler’s stew (\u003cem data-end=\"1461\" data-start=\"1448\"\u003echanko nabe\u003c\/em\u003e) or hotpot-style, and served from the pot with perhaps squash and shiitake mushrooms and onion, all nestled amongst udon noodles - and this would be a fabulous winter serve.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1794\" data-start=\"1638\"\u003eAnd remember the joys of a cold roast beef sandwich, weaponised with horseradish, mustard and gherkins, and with a luxurious excess of butter on the bread.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eGreat Taste® Judges’ Comments (2022)\u003c\/strong\u003e\u003cbr\u003e\"A nicely presented joint, of even thickness. It has caramelised well on the outside. The flavour is gentle, with some sweetness and a little savouriness, alongside a pleasing absence of sourness. The tenderness impresses. Sound and, without doubt, great value. Cuts easily on the knife, very good beefy flavour.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePlease note:\u003c\/b\u003e\u003cspan\u003e this product received Great Taste® recognition in 2022. Great Taste® logo usage is subject to a three-year validity period, so this product does not carry a current award badge.\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34421261140100,"sku":"11017-0800-O-N-R","price":11.65,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34421261172868,"sku":"11017-1400-O-N-R","price":20.4,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34421261205636,"sku":"11017-2000-O-N-R","price":25.8,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34421261238404,"sku":"11017-2600-O-N-R","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784379056260,"sku":"11017-3200-O-N-R","price":46.75,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784379744388,"sku":"11017-3800-O-N-R","price":55.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Topside-of-Beef8.jpg?v=1725368726"},{"product_id":"pork-belly","title":"Pork Belly","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThe Ultimate Cut for Slow Cooking \u0026amp; Crispy Crackling\u003cbr\u003e\u003c\/strong\u003eA national favourite and a restaurant classic, pork belly is the ultimate slow-cooking joint, celebrated for its ability to transform into a dish full of rich, indulgent flavours with sensational results at home. What makes British pork belly stand out is the intricate layering of high-quality fat and tender, lean meat - a combination that delivers unbeatable succulence and depth of flavour.\u003c\/p\u003e\n\u003cp\u003eAs the belly cooks low and slow, the lace-thin fat gently renders, naturally basting the joint to create buttery, melt-in-the-mouth pork that’s as tender as it is flavourful. This self-basting effect is what gives pork belly its signature richness and keeps the meat moist throughout cooking.\u003c\/p\u003e\n\u003cp\u003eOur pork belly benefits from traditional dry-ageing methods, allowing the meat to develop a deeper, more intense flavour while enhancing the texture. The skin, left to dry naturally over time, becomes ‘extra’ dry, resulting in golden, blistering crackling with an unbeatable crunch - the kind that shatters at the touch of a knife.\u003c\/p\u003e\n\u003cp\u003eWhether roasted to perfection for a Sunday lunch centrepiece, braised for an Asian-inspired dish, or slow-cooked and finished on the barbecue, pork belly offers incredible versatility and flavour.\u003cbr\u003e\u003cbr\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\"The pork belly is a favourite cut of mine. I'm not one for shying away from fat, so very essential to cooking, yet hounded from the room by the current trend for vanity eating. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCooked well, it will be juicy and meltingly tender. However, although the fat content does allow for a long, slow cook, it can actually be overcooked where the meaty fibres become soft and crumbly. I have to say I worry when someone proudly announces their 12-hour slow roast! It’s best to aim for a give and tenderness that retains firmness and structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSo often celebrated for its crispy skin and rightly so, I'd still recommend having fun with buta no kakuni; the Japanese treatment for braised pork belly. Here the belly meat, fat and skin is all braised until wobbly and luscious, and served in its own thin yet intense broth of pork stock, soya sauce and sugar, and scented with fresh ginger. Lift the lid from the bowl and you’ll be rewarded with an aroma to die for, and a taste that’s even better. Often served with mangetout, and mustard as the condiment. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePork curries, such as those found in Myanmar are fiery, red and deep in flavour, that slick of fat a prerequisite to these ferocious offerings. Pork belly makes for a very rich curry to be enjoyed in small amounts, with rice and other accompanying dishes to pick at.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/porchetta\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ePorchetta\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e is a mainstay across Italy, often served from vans one may easily mistake for ice-cream sellers. Either stuffed, or simply seasoned with herbs, it is rolled, tied, and roasted until crispy. It’s then sliced to end up in bread with various sauces. It's a wonder!\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;\"\u003eIn lean \u003c\/span\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/collections\/wild-british-game-meat\"\u003e\u003cspan style=\"font-weight: 400;\"\u003egame meat\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e terrines pork belly is a very useful ingredient to add, perfect for fattening the mix whether coarsely ground or cut to size.\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;\"\u003eSitting down to a white tablecloth in a traditional corner of Chinatown, ducks hanging in the window, I will always ask that my rice arrives alongside a portion of Chinese crispy pork - utterly delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFor an oriental twist, try a dry rub of five-spice, salt and sugar rubbed into the lean underside, and roast on a trivet over a tray of water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTo finish on more of a home note, I like to cook pork belly on the bone. Season with ground fennel and coriander seed, lemon zest, fresh rosemary and sea salt, then roast until crisp. Slice, and serve with baked stuffed apples and gravy. The leaking caramelised juices in the tray combined with a little white wine or cider, briefly simmered with little fuss, make for a devastatingly delicious jus.\"\u003c\/span\u003e\u003cbr\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 beautifully presented joint with a good, crunchy crackling. The judges loved the presentation on the bone. The flavour of the meat was clean and the pig flavour was gentle and in check, making for a very people-pleasing roasting joint. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn attractive piece of pork with a salted topping. The crackling was crunchy with a good layer of tasty fat below. The meat was juicy and tender.\"\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\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":34422841049220,"sku":"31001-0800-O-N-R","price":13.5,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34422841081988,"sku":"31001-1400-O-N-R","price":23.6,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34422841114756,"sku":"31001-2000-O-N-R","price":33.75,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34422841147524,"sku":"31001-2600-O-N-R","price":43.9,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39783967424644,"sku":"31001-3200-O-N-R","price":54.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39783975420036,"sku":"31001-3800-O-N-R","price":64.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Pork-Belly3.jpg?v=1702388752"},{"product_id":"rolled-mutton-leg","title":"Leg of Swaledale Mutton, Boneless \u0026 Rolled","description":"\u003cp\u003e\u003cstrong data-start=\"304\" data-end=\"388\"\u003eLeg of Swaledale Mutton, Boneless \u0026amp; Rolled - Rich, Grass-Fed Flavour from the Yorkshire Dales\u003cbr\u003e\u003c\/strong\u003eLeg of mutton, expertly boned and rolled by our skilled butchers for easy carving, has an intense red colour and a deep, gamy flavour that reflects its heritage breed origins. Raised on the wild pastures of the Yorkshire Dales and entirely grass-fed, our mutton develops exceptional texture and complexity.\u003c\/p\u003e\n\u003cp\u003ePerfect for slow roasting or stewing in a casserole pot, this rolled leg of mutton rewards patience, yielding meltingly tender meat with layers of rich, savoury flavour.\u003c\/p\u003e\n\u003cp data-start=\"212\" data-end=\"245\"\u003e\u003cstrong data-start=\"216\" data-end=\"245\"\u003eChef George Ryle Inspires\u003cbr\u003e\u003c\/strong\u003e\"A rolled leg of mutton makes a fabulous Sunday lunch showpiece. Slow-roast to medium with whole onions and carrots for a tender finish, served alongside roast potatoes. The carrots and onions absorb the delicious fat that seeps from the joint. Whip up a fresh mint sauce, ground in a pestle and mortar with plenty of vinegar and a sprinkle of sugar. Alternatively, try pot-roasting the mutton with turnips, their tops, and potatoes, with a splash of white wine or cider and lamb stock to bring it all together.\u003c\/p\u003e\n\u003cp\u003eThe more developed flavours of heritage breed mutton from the Yorkshire Dales stand up beautifully to spices. Try marinating a rolled leg overnight with plenty of fresh ginger, garlic, and chillies. Cook low and slow with curry leaves, onions, and Greek yoghurt, and serve with flatbreads, rice, and chutneys.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":34490398933124,"sku":"23006-0800-O-N-R","price":19.75,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":34490398965892,"sku":"23006-1400-O-N-R","price":34.25,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":34490398998660,"sku":"23006-2000-O-N-R","price":49.0,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":34490399031428,"sku":"23006-2600-O-N-R","price":63.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Mutton-Leg-Rolled3.jpg?v=1723936686"},{"product_id":"chicken-crown","title":"Chicken Crown","description":"\u003cp data-start=\"0\" data-end=\"42\"\u003e\u003cstrong data-start=\"0\" data-end=\"42\"\u003eChicken Crown – A Simpler Way to Roast\u003cbr\u003e\u003c\/strong\u003eRoasting a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/whole-chicken\"\u003ewhole bird\u003c\/a\u003e to perfection can be tricky, as achieving evenly cooked breasts and legs is a challenge. A chicken crown offers a simpler solution, reducing cooking time while delivering succulent, juicy meat. Try stuffing with half a lemon and sprigs of thyme, or basting with a yoghurt-based tandoori marinade before roasting at a high heat.\u003c\/p\u003e\n\u003cp data-start=\"395\" data-end=\"714\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eOur free range, slow grown chicken crowns are ideal for a range of preparations, offering deep flavour and tender texture. If you favour the breast, cooking it on the crown is a smart choice as the bone helps retain moisture and enhances the flavour. And once roasted, you’re left with the bones for a nourishing \u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/chicken-stock-recipe\/\"\u003estock\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eInspired by Chef George Ryle\u003c\/strong\u003e\u003cbr\u003e\"Browned in a pan with foaming butter and then roasted through the oven on a bed of wild mushrooms. Served with a side dish of little Austrian dumplings called \u003cem\u003eSpätzle\u003c\/em\u003e and a Vermouth cream sauce.\u003c\/p\u003e\n\u003cp\u003eBrined overnight and then poached in stock. Add some rice, pasta or noodles plus some vegetables of your choice for a healthy and restorative broth.\u003c\/p\u003e\n\u003cp\u003eFor pure simplicity, roast the crown hard, smothered in butter, with fresh thyme, lemon and garlic in its cavity. Let it cool, carve off the bone and slice thinly. Then proceed to make an epic sandwich – good quality bread, a fairly aggressive aïoli, perhaps with some wild garlic chopped through it if the season is right and watercress. Hard to top that!\u003c\/p\u003e\n\u003cp\u003eDon’t forget to keep the bones for bone broth. Just cover with water and bring to a gentle simmer, add peppercorns, fennel seeds, an onion, a carrot and a couple of fresh bay leaves.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":39287993335940,"sku":"52009-1100-O-N-R","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Chicken-Crown5_bfb30366-778d-42f2-8e72-981190ffc639.jpg?v=1681936086"},{"product_id":"lamb-saddle","title":"Saddle of Swaledale Lamb","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Butcher’s Masterpiece\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe Rolls-Royce of roasts, our rolled saddle of lamb is a show-stopping joint and a fitting centrepiece for the most significant occasions. Prepared from the small of the back, the saddle is widely considered the most tender and prized of all lamb cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur butchers meticulously debone the joint before rolling the belly around the lean, succulent eyes of the loin to create a visually stunning roast. To fully appreciate the delicate texture and depth of flavour, we recommend roasting it whole and serving the meat blushing pink.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eChef Valentine Warner Inspires\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\"A rolled lamb saddle is most welcome to roll onto my table anytime. Cooked medium-rare to medium (not rare) is best, I think, so please use a thermometer and remove it from the oven when the internal temperature is 54°C. A long rest is essential, so don't cook on too high a heat. Brown first if necessary and then cook at 140–150°C.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA traditional roast hardly needs explanation, so for some inspiration, maybe eat instead with a very wet mash or \u003cem\u003epurée\u003c\/em\u003e containing a lot of garlic, boiled with the potatoes, olive oil, butter, and cream. Something that should migrate when spooned onto the plate and perhaps require a statin pill afterwards. Serve with a sharp and arresting salsa verde.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOnion sauce is an absolute favourite, one using the addition of a little rosemary, juniper berries, white wine, Dijon mustard, sugar, and of course, cream.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAccompanying potatoes? Why not try lamb saddle with \u003cem\u003epommes boulangère\u003c\/em\u003e instead of the more obvious \u003cem\u003egratin dauphinoise\u003c\/em\u003e. Or even the comforting Swedish casserole dish Jansson’s Temptation, which is made of potatoes, onions, pickled sprats, breadcrumbs, and cream. Make sure to use the correct sweet sprats and their juice over the readily available but incorrect tinned anchovies. ABBA is a good brand (yes, 'brand' not 'band') and can be ordered online.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":39288213930116,"sku":"21016-0800-O-N-R","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":39288213962884,"sku":"21016-1400-O-N-R","price":51.5,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":39288213995652,"sku":"21016-2000-O-N-R","price":73.75,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":39288214028420,"sku":"21016-2600-O-N-R","price":95.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Lamb-Saddle.jpg?v=1682412380"},{"product_id":"beef-silverside","title":"Beef Silverside","description":"\u003cp\u003e\u003cstrong\u003eHeritage Breed Silverside Beef – Traditional Roasting Joint\u003cbr\u003e\u003c\/strong\u003eSilverside of beef is a classic roasting joint, cut from the back leg of the carcass and named for its distinctive silver wall of connective tissue. Often underrated, silverside offers rich flavour, tenderness, and excellent value, making it an ideal choice for a Sunday roast, slow cooking, or braising.\u003cbr\u003e\u003cbr\u003eAt Swaledale, we use only the superior end of the silverside near the rump, often referred to as the ‘corner cut’ or ‘rump corner cut’, ensuring a more tender and flavourful result.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePerfectly Roasted Silverside\u003c\/strong\u003e\u003cbr\u003eSilverside is a well-exercised cut, best slow-roasted to blushing pink for meltingly tender beef. Carve fat side up, across the grain to maximise succulence and tenderness. Serve with classic roast accompaniments such as crispy roast potatoes, Yorkshire puddings, and rich gravy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSilverside for Slow Cooking \u0026amp; Braising\u003c\/strong\u003e\u003cbr\u003eFor a hearty boiled beef dish, braise silverside low and slow with poached carrots, potatoes, turnips, dumplings, and a little of the braising liquor. Serve with a horseradish \u0026amp; apple crème fraîche - simply grate fresh horseradish and apple, season well, and fold through crème fraîche.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCold Roasted Silverside for Summer\u003c\/strong\u003e\u003cbr\u003eFor a lighter summer dish, roast silverside rare, allow it to cool, and slice thinly with a sharp knife. Arrange on a platter, season with sea salt and black pepper, and drizzle with a punchy anchovy dressing. Sprinkle over capers or serve with rocket tossed in lemon juice, extra virgin olive oil, and Parmigiano-Reggiano shavings for a Tuscan-style beef salad - the perfect centrepiece for an alfresco lunch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose Swaledale Beef Silverside?\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTraditional British roasting joint with rich flavour\u003c\/li\u003e\n\u003cli\u003ePremium corner cut for extra tenderness\u003c\/li\u003e\n\u003cli\u003eIdeal for roasting, slow cooking \u0026amp; braising\u003c\/li\u003e\n\u003cli\u003eHeritage breed beef, naturally reared in Yorkshire\u003c\/li\u003e\n\u003cli\u003eAlways Fresh, Never Frozen®\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eFor a more compact roasting joint from this part of the leg, see our \u003ca href=\"https:\/\/swaledale.co.uk\/products\/beef-salmon-cut\"\u003eBeef Salmon Cut\u003c\/a\u003e.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"800g","offer_id":39450245267588,"sku":"11021-0800-O-N-R","price":12.75,"currency_code":"GBP","in_stock":true},{"title":"1.4 kg","offer_id":39450245300356,"sku":"11021-1400-O-N-R","price":22.25,"currency_code":"GBP","in_stock":true},{"title":"2 kg","offer_id":39450245333124,"sku":"11021-2000-O-N-R","price":31.75,"currency_code":"GBP","in_stock":true},{"title":"2.6 kg","offer_id":39450245365892,"sku":"11021-2600-O-N-R","price":41.5,"currency_code":"GBP","in_stock":true},{"title":"3.2 kg","offer_id":39784363622532,"sku":"11021-3200-O-N-R","price":51.0,"currency_code":"GBP","in_stock":true},{"title":"3.8 kg","offer_id":39784366997636,"sku":"11021-3800-O-N-R","price":60.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Beef-Silverside3.jpg?v=1753183390"},{"product_id":"porchetta","title":"Porchetta","description":"\u003cp data-end=\"84\" data-start=\"0\"\u003e\u003cstrong data-end=\"82\" data-start=\"4\"\u003eTraditional Porchetta – Heritage Breed Pork, Dry-Aged for Superior Flavour\u003cbr\u003e\u003c\/strong\u003ePorchetta, or \u003cem\u003eporquette\u003c\/em\u003e in France, is a richly flavoured, celebratory roasting joint with deep culinary roots in Italian cuisine. This iconic dish is often enjoyed as a centrepiece roast or sliced into porchetta sandwiches, a popular street food across Lazio and Tuscany. Traditionally sold from white vans at festivals and public events, porchetta is a true feast, synonymous with gatherings and indulgent meals.\u003c\/p\u003e\n\u003cp data-end=\"850\" data-start=\"531\"\u003eOur native breed pork porchetta is made by wrapping a boneless pork loin with just enough \u003ca href=\"https:\/\/swaledale.co.uk\/products\/pork-belly\"\u003epork belly\u003c\/a\u003e to encase the joint. The marbled belly protects the lean loin, allowing the fat to render and baste the meat as it roasts, resulting in succulent, flavourful pork with the crispiest crackling.\u003c\/p\u003e\n\u003cp data-end=\"1136\" data-start=\"852\"\u003eWe honour authentic Italian techniques, rolling our porchetta with a classic stuffing of \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/minced-pork\"\u003eminced pork\u003c\/a\u003e, fennel seeds, garlic, and red wine. Dry-aged for enhanced depth of flavour, our outdoor-reared, heritage breed pork elevates this traditional dish to another level.\u003c\/p\u003e\n\u003cp data-end=\"1343\" data-start=\"1138\"\u003ePerfect for Sunday roasts, festive occasions, or serving sliced in a fresh ciabatta with salsa verde, this flavoursome porchetta is an essential for those who appreciate exceptional pork.\u003cbr\u003e\u003cbr\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\"The crackling on this striking joint caught the judges' eye and delivered a memorable crunch. The meat was tender and we enjoyed the prominent notes of herbs, in particular tarragon. There was a notable pork flavour that gave it character...a handsome joint with magnificent crackling and an enticing garlic-noted aroma... the combination of pork with crackling and herbing was certainly pleasing.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1343\" data-start=\"1138\"\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":"2.2 kg","offer_id":40955322663044,"sku":"32018-2200-O-N-R","price":39.75,"currency_code":"GBP","in_stock":true},{"title":"2.8 kg","offer_id":40955332657284,"sku":"32019-2800-O-N-R","price":50.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Porchetta3.jpg?v=1694177908"},{"product_id":"half-shoulder-of-swaledale-lamb","title":"Half Shoulder of Swaledale Lamb","description":"\u003cp\u003e\u003cstrong\u003eA Slow-Cooking Lamb Joint Full of Flavour\u003cbr\u003e\u003c\/strong\u003eCut from the shoulder of lambs that roam the farms of the Yorkshire Dales, half lamb shoulder is a superb \u003cspan class=\"s1\"\u003ebone-in\u003c\/span\u003e roasting joint and gives the cook a whole host of options when it comes to cooking. One thing is certain though: the best results are achieved when it is cooked slowly, yielding tender, flaking meat, deep flavour and soft, juicy fat.\u003c\/p\u003e\n\u003cp\u003eThat richness and depth of flavour mean half lamb shoulder stands up beautifully to bold, robust seasoning. A favourite of ours at Swaledale HQ, often making an appearance at Friday family meal, is shawarma-spiced lamb shoulder. Rubbed the day before with a heady blend of spices, along with salt and a drizzle of olive oil, it is then cooked slowly under cover for several hours. A blast at a higher heat towards the end, uncovered, gives the outside a crisp finish. The meat is pulled and the cooking liquor reduced a little before being mixed back through. Flatbreads, hummus, a chopped salad and a little garlic yoghurt complete the table.\u003c\/p\u003e\n\u003cp\u003eIt can also be seasoned simply with salt and olive oil, then laid on a bed of onions, a few whole carrots, garlic and a sprig or two of rosemary. Add a splash of white wine, cover, and cook for 3 to 4 hours in a medium-low oven. Remove the lid and increase the heat for the final 20 minutes to add a little colour. After resting, use the cooking liquor to cook some barley, then serve with the onions and carrots from the roasting tray and a bowl of wild garlic salsa verde on the side.\u003c\/p\u003e\n\u003cp\u003eHalf lamb shoulder can equally be roasted uncovered, resulting in crisp edges while the meat within stays moist and tender. Stud with rosemary and garlic and roast at 120°C for 4 to 5 hours, basting occasionally and adding a good glug of white wine halfway through cooking. Serve with boiled and buttered Jersey Royals, steamed asparagus and a little pot of homemade mint jelly.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe also offer a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/whole-lamb-shoulder\"\u003eWhole Shoulder of Swaledale Lamb\u003c\/a\u003e for larger gatherings, along with a \u003ca href=\"https:\/\/swaledale.co.uk\/products\/mutton-shoulder-half\"\u003eHalf Shoulder of Swaledale Mutton\u003c\/a\u003e and \u003ca href=\"https:\/\/swaledale.co.uk\/products\/whole-shoulder-mutton\"\u003eWhole Shoulder of Swaledale Mutton\u003c\/a\u003e for those who prefer a deeper, more developed flavour.\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":57021148823927,"sku":"23035-1300-B-N-R","price":22.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Half-Shoulder-of-Lamb.jpg?v=1776594135"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/collections\/950_x_500_BEEFSAUCEPLATE.jpg?v=1775808137","url":"https:\/\/swaledale.co.uk\/collections\/roasting-joints.oembed?page=2","provider":"Swaledale Butchers","version":"1.0","type":"link"}