The post Chicken Stir-Fry Strips 400g appeared first on Dunwood Farm Butchery.

The post Chicken Stir-Fry Strips 400g appeared first on Dunwood Farm Butchery.

A versatile cut, particularly well suited to curries, casseroles and braised dishes.

Supplied as 8 steaks per pack, each weighing approximately 6–7oz.

Cooking Guide

• Brown the steaks in a hot pan to colour.
• Transfer to a casserole dish with stock, sauce or curry base.
• Cover and cook at 160°C (140°C fan) for 2–2½ hours, until tender.
• Alternatively cook in a slow cooker on low for 6–8 hours.

Slow cooking is recommended for best results.

Serving Suggestion
Ideal for lamb curries, tagines, casseroles and slow-cooked stews.

The post 8 x 6oz – 7oz Lamb Shoulder Braising Steaks appeared first on Dunwood Farm Butchery.

The post 8 x 6oz – 7oz Lamb Shoulder Braising Steaks appeared first on Dunwood Farm Butchery.

Proper beef flavour with a gentle kick of spice, these are packed with depth without being overly hot. Made in collagen casings for a consistent, authentic hot dog shape, they cook evenly and deliver a great bite.

Supplied frozen, each sausage approximately 8 inches long.
No allergens.

Cooking Guide

• Defrost fully in the fridge before cooking.
• Grill or BBQ over medium heat for 10–12 minutes, turning regularly until evenly coloured and cooked through.
• Alternatively cook in a pan over medium heat, turning frequently.

Ensure cooked through before serving.

Serving Suggestion
Serve in a soft roll with Mustard and onions, or slice and add to BBQ dishes.

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The post Beef HOT LINK 8inch HOT DOG Frozen x 5 appeared first on Dunwood Farm Butchery.

This bundle includes 2 × 8oz lamb rumps, cut to restaurant specification from Staffordshire lamb, paired with a Potts Lamb & Port Gravy for an easy, full-flavoured finish.

The rumps are neatly trimmed with the rind removed and a clean layer of fat left for flavour. Best served pink, they offer tenderness and depth without the need for a large roasting joint.

The gravy is ready to heat and pour, bringing richness and balance without overcomplicating the plate.

A straightforward way to cook something impressive at home.

Cooking Guide

• Remove the lamb from the fridge 20–30 minutes before cooking.

• Season well with salt and pepper.

• Sear fat-side down in a hot pan for 2–3 minutes to render slightly.

• Turn and cook for 3–4 minutes per side for medium rare (50–52°C).

• Alternatively sear, then finish in a 200°C (180°C fan) oven for 5–6 minutes.

• Rest for 5–10 minutes before slicing.

To prepare the gravy:
Gently heat the Potts Lamb & Port Gravy in a saucepan until hot. Do not boil.

Serving Suggestion

Slice and serve with roast potatoes or dauphinoise and seasonal greens.

The post 2 x 8oz Lamb Rumps with Lamb & Port Gravy appeared first on Dunwood Farm Butchery.

The post 2 x 8oz Lamb Rumps with Lamb & Port Gravy appeared first on Dunwood Farm Butchery.

Each steak is wrapped in clingfilm to help maintain its round shape during preparation — this should be removed prior to cooking.

Completely lean and full of flavour, these make an excellent alternative to fillet steaks. While they won’t be quite as tender as fillet, they deliver a superb balance of tenderness and value.

Supplied as 2 steaks per pack, each weighing approximately 7–8oz.

Cooking Guide

• Remove clingfilm before cooking.

• Bring to room temperature for 20–30 minutes.

• Season and cook in a hot pan or on a griddle:

  • Rare: 2 minutes each side (45–47°C)

  • Medium Rare: 3 minutes each side (50–52°C)

  • Medium: 4 minutes each side (55–57°C)

• Rest for 5 minutes before serving.

Serving Suggestion
Best served simply with fries or roast potatoes and a classic steak sauce.

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The post 7oz – 8oz Bistro Rump Steak x 2 appeared first on Dunwood Farm Butchery.

Supplied in 1kg packs, usually consisting of 2 pieces per pack.

Cut from the salt aged Blanchard's Outdoor Raised pork loins

Cooking Guide

• Pat the rind dry thoroughly and score if required

• Season generously with salt

• Roast at 220°C (200°C fan) until puffed and crisp, turning if needed

• For pork scratchings, cook slowly until rendered, then increase heat to finish and crisp

Cooking times will vary depending on thickness and method.

Serving Suggestion
Serve as crisp crackling alongside roast pork, break into pieces as a snack, or use as a garnish to add crunch to pork dishes.

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The post Pork Rind 1kg appeared first on Dunwood Farm Butchery.

The chateaubriand is exceptionally tender and lean, making it ideal for pan-searing and oven finishing, before resting and slicing to serve. The Diane sauce simply needs gentle warming and is ready to pour.

A proper restaurant-style dinner at home, without the fuss.

£25 for the bundle

Cooking & Serving Guide

• Remove the chateaubriand from the fridge 30–40 minutes before cooking.

• Preheat oven to 200°C (180°C fan) and heat a heavy pan until very hot.

• Season well with salt and pepper.

• Sear on all sides for 2–3 minutes per side, then transfer to the oven:

  • Rare: 6–7 minutes (50°C internal before resting)

  • Medium: 8–9 minutes (55–58°C internal before resting)

• Rest for 10 minutes, then slice to serve.

To prepare the sauce:
Gently heat the Potts Diane Sauce in a saucepan over a low heat. Do not boil.

Serving Suggestion

Serve with hand-cut chips or roast potatoes and a green vegetable for a simple but impressive steakhouse-style meal at home.

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The post 18oz Chateaubriand & Steak Diane Sauce for Two – £25 appeared first on Dunwood Farm Butchery.

Packed as 6 sausages per tray, with an average weight of 420g.

Cooking Guide

• Pan fry: Cook gently over a medium heat for 12–15 minutes, turning regularly until golden and cooked through.

• Oven: Roast at 180°C (160°C fan) for 20–25 minutes, turning once.

• BBQ: Cook over a moderate heat, allowing time to colour evenly without splitting.

Serving Suggestion
Perfect with mash and onion gravy, or served simply with buttered greens to let the seasoning shine.

The post Thick Cumberland Sausages x 6 appeared first on Dunwood Farm Butchery.

The post Thick Cumberland Sausages x 6 appeared first on Dunwood Farm Butchery.

Packed as 6 sausages per tray, with an average weight of 420g.

Cooking Guide

• Pan fry: Cook gently over a medium heat for 12–15 minutes, turning regularly until golden and cooked through.

• Oven: Roast at 180°C (160°C fan) for 20–25 minutes, turning once.

• BBQ: Cook over a moderate heat, allowing time to colour evenly without splitting.

Serving Suggestion
Excellent with mash and onion gravy, or in a sausage sandwich with a good Mustard.

The post Thick Lincolnshire Sausages x 6 appeared first on Dunwood Farm Butchery.

The post Thick Lincolnshire Sausages x 6 appeared first on Dunwood Farm Butchery.

Packed as 6 sausages per tray, with an average weight of 420g.

Cooking Guide

• Pan fry: Cook gently over a medium heat for 12–15 minutes, turning regularly until golden and cooked through.

• Oven: Roast at 180°C (160°C fan) for 20–25 minutes, turning once.

• BBQ: Cook over a moderate heat, allowing time to colour evenly without splitting.

Serving Suggestion
Great with mash and gravy, or in a sausage casserole where the leek flavour comes through gently.

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The post Thick Pork & Leek Sausages x 6 appeared first on Dunwood Farm Butchery.