October Butchers' Specials

October Butchers' Specials

As a whole carcass butcher, we work nose to tail, offering every part of the animal rather than focusing only on prime or fashionable cuts. Achieving a consistent rate of sale across the carcass, known as carcass balance, sits at the heart of our whole animal approach.

That balance is closely tied to the rhythm of the seasons. By October, autumn is properly underway and the way we cook begins to shift with it. Roasts, braises and slower cooking come back into focus, alongside squashes, mushrooms and the richer flavours we naturally turn to as the month progresses. Demand for different cuts changes with the season too.

By shopping our monthly specials, you help us maintain that balance. Every purchase supports our native breed farmers and helps ensure each animal is valued in full. This month’s selection brings together products particularly well suited to October, from diced venison and lamb mince to rolled shoulder of lamb and salt beef, all chosen with autumn cooking in mind.

12 products

October Specials: Roasts, Braises and Autumn Cooking

It doesn’t feel much like October yet. Autumn, continuing in the same vein as summer, has so far been largely warm and sunny. Thankfully, there has also been some much-needed rain. But as we move through the month, the autumnal feeling will become more apparent, culminating in the changing of the clocks and, of course, Halloween.

Read more

That shift translates across to the kitchen too, where the ingredients and style of cooking begin to change more definitively. Roasts and braises, squashes and mushrooms, and an altogether warmer, heartier approach to cooking.

Diced venison is perfect for this time of year. Brown it first in a little butter, then remove from the pan and follow with diced ceps to give the braise depth. Add carrots, onions and celery, along with a bay leaf and some sage. Once softened, add a little wine and plenty of stock, return the venison and simmer slowly until the meat is tender. Serve with mashed potatoes or a little crushed celeriac.

Lamb mince is such a versatile product, giving the cook a wealth of options. This recipe for a Stuffed Aubergine with Minced Lamb is a fantastic choice for supper. Or perhaps embark on a keema, that wonderful curry of mince, rich, complex spicing and a good smattering of peas. It’s a favourite of ours and requires plenty of bread to mop it all up.

We are firmly in roast season now and one of our favourites is a rolled shoulder of lamb, slow roasted with plenty of onions, garlic, rosemary and a glass of wine. Once tender and falling apart, thicken the roasting juices with a little flour and serve with roasted carrots and a side of buttered kale.

For a final flourish, with brunch on the mind, our salt beef works brilliantly in George’s Salt Beef Hash. Perfect for a lazy Sunday morning with gallons of black coffee!

Happy cooking!

Benefits of Swaledale Butchers