Description
At Grasmere Farm we aim to provide our customers with fantastic value, quality and of course choice. Our specialist butchers prepare each cut specially, selecting only the best cuts and ingredients. All of our packs are prepared fresh, ready for your freezer.
How to cook our Winter Meat Choice
To cook Topside: Cook from room temperature. Roast the Joint in a deep tray and cover with foil, basting the joint first. Cook in centre of oven at 180°C, Gas Mark 4. To calculate cooking times, for rare cook for 40 minutes plus 20 minutes. Medium, cook 50 minutes, plus 25 minutes and for well-done cook 1 hour and an extra 30 minutes. Remember to baste throughout cooking. To cook Shoulder of Lamb: Cook from room temperature. Roast the Joint in a deep tray and cover with foil, basting the joint first. Cook in centre of oven at 160°C, Gas Mark 3 for 40 minutes per 500g. Take foil off for last 20 minutes to allow the skin to crisp. Allow to rest before serving. To cook Pork Chops: Cook from room temperature and pat dry. Season the meat well and heat a pan till hot. Cook on the skin and fat first before searing the flat sides. Cook for 4-5 minutes each side. Alternatively pan sear and transfer to hot oven for 10 minutes. Allow to rest before serving. To cook Diced Casserole: Cook from room temperature. Cook in a slow cooker on low for at least four hours. Or alternatively cook for three-four hours on 160°C, Gas Mark 2. Best cooked with juices/sauces. Allow to rest before serving. To cook Sausages: Cook from room temperature.To Grill: Preheat the grill to medium. Place on the rack and grill for 10-13 minutes, turning regularly. To Shallow Fry: Heat a small amount of oil in a frying pan. Fry on a medium heat for 6-10 minutes, turning regularly. To Oven Bake: Preheat oven to 190°c, 375°f gas mark 5. Place on a roasting tray for 20-25 minutes turn half way through cooking. For fan assisted oven adjust accordingly. To cook Chicken Breasts:
Allergens. Topside, Shoulder of Lamb, Pork Chops, Diced Casserole- None. Sausages WHEAT, SULPHUR DIOXIDE (SULPHITE).
