Please note – as the meat is cut through a bandsaw there may on occasion be small shards of bone – please be aware of this when cooking and serving your dish

The post *Freezer Sale* Mutton 2 inch Diced ON the Bone appeared first on Chestnut Meats - Goat Meat Suppliers.

Please note – as the meat is cut through a bandsaw there may on occasion be small shards of bone  – please be aware of this when cooking and serving your dish

The post Lamb Diced ON the Bone appeared first on Chestnut Meats - Goat Meat Suppliers.

Lamb & Mutton Burgers Ingredients

The post Lamb & Mint Burgers appeared first on Chestnut Meats - Goat Meat Suppliers.

Lamb mince, a wonderfully versatile product; great for shephards pie, meatballs, lasagne, home-made burgers and plenty more!

The post Lamb Mince appeared first on Chestnut Meats - Goat Meat Suppliers.

Recipe Suggestion: Lamb, red wine and rosemary casserole

Ingredients:

1kg lamb diced off bone
2 tbsp plain white flour, seasoned
1 tbsp olive oil
25g/1oz butter
1 tbsp tomato puree
300ml/½ pint red wine
300ml/½ pint chicken and beef stock
leaves from 1 sprig of fresh rosemary, finely chopped
1 garlic clove, crushed
1 carrot, cut into 1cm/½in dice
1 onion, cut into 1cm/½in dice
2 celery sticks, cut into 1cm/½in dice
salt
freshly ground black pepper

Method:

1. Preheat the oven to 180C/350F/Gas 4.

2. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.

3. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don’t crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.

4. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.

5. Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).

6. Remove from the oven and check the seasoning.

The post Lamb Diced OFF the Bone appeared first on Chestnut Meats - Goat Meat Suppliers.

This product is always FROZEN.

Recipe Suggestion: Cheshire Chimney Pot Pie

Cheshire Chimney Pot Pie, cooked slowly until the meat is so tender it falls apart, topped with a crisp, rich pastry. (pictured above)

For the Filling:

50g plain flour
Mutton or Lamb Shank (with or without the shank bone)
2tbsp olive oil
4 onions, quartered
8 cloves garlic
2tbsp finely chopped fresh rosemary
600ml dark Ale
300ml beef stock

Season the flour with a pinch of salt and freshly ground black pepper.
Cut the Lamb/Mutton into large pieces and dust in the seasoned flour.
Heat the olive oil in a large casserole dish and brown the pieces of Lamb/Mutton well all over.
Remove from the dish after browning, add a little more oil and cook the onions for a few minutes – then add the garlic and fresh rosemary and cook for just a minute.
Tip in any remaining flour and cook for another minute then pour in the ale and stock and bring to a simmer.
Return the Lamb/Mutton (including the bone) to the dish, turn down the heat and cover and cook over a very gentle heat for about 2½–3 hours until the meat falls apart and the sauce is rich and thickened.
Remove the shank bone from the dish, reserving it for the pie and flake the meat into pieces. Leave to cool.

For the Pastry:

200g butter placed in the freezer
350g plain flour
Pinch salt
6tbsp chilled water

Sift the flour and salt in a mixing bowl. Hold the frozen butter using a piece of greaseproof paper and grate it on a large coarse grater straight into the flour.
Working quickly, stir the butter and flour together and then sprinkle on the chilled water and mix together to make a dough.
Wrap in cling film and place in the fridge to chill.

Prepare the Pie:

Fill a 2½ litre pie dish with the cooled Lamb/Mutton filling.
On a lightly floured surface, roll out the pastry to about 3mm thick and about 2.5cm wider than the dish. Cut a 2cm strip from the pastry.
Brush the rim of the dish with a little water and place the pastry strip around the rim, pressing it down.
Sit the reserved shank bone in the centre of the pie filling: this will act as a pie funnel, releasing the steam when the pie is baking and will also stop the pastry from sinking into the filling and becoming soggy.
Cut a slit in the remaining pastry for the shank bone.
Place the pastry lid over the top and slide it over the bone. Press down the edges of the pastry to seal it.
Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
Brush with beaten egg and bake at 180°C/Fan 160°C/gas mark 4 for 30–35 minutes until the pastry is crisp and golden.

The post British Lamb Shanks 2 in a pack (frozen) 1.120kg approx appeared first on Chestnut Meats - Goat Meat Suppliers.

Our lamb is reared outside on the farm where they are free to graze. We mature them for between five and seven days for extra tenderness.

Roasting joint, shoulder of lamb. Perfect for Sunday roasts and feeding the whole family. Approx 2Kg whole lamb shoulder

The post Lamb Shoulder appeared first on Chestnut Meats - Goat Meat Suppliers.

The post Lamb Chops appeared first on Chestnut Meats - Goat Meat Suppliers.

Are you looking for a little more Mutton and even more flavour – try our Half Mutton Box!

MUTTON IS DISPATCHED FROZEN

The post Frozen Mutton Diced OFF the bone 500g appeared first on Chestnut Meats - Goat Meat Suppliers.

Our lamb is reared outside on the farm where they are free to graze. We mature them in the fridge for between five and seven days for extra tenderness.

A whole lamb leg, choose from on or off the bone joint. A great choice for family roasts or pulled lamb dishes. Approx 2kg whole leg.

The post Lamb Leg appeared first on Chestnut Meats - Goat Meat Suppliers.