{"title":"Easter 2026 Roasting Joints","description":"\u003cp\u003e\u003cspan\u003eFrom beautifully tender legs of lamb to succulent beef and pork roasting joints, each cut is sourced from trusted organic farms where animals are raised slowly, naturally, and with the highest welfare standards. Our joints are expertly prepared by skilled butchers, ensuring exceptional quality and results you can rely on for a memorable Easter meal.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"organic-beef-brisket","title":"Organic Beef Brisket","description":"\u003cp\u003eA slow cook cut of organic beef, this traditional cut from the 'breast' or 'belly' of beef needs a slow and low pot roast to be transformed into something magical.\u003c\/p\u003e\n\u003cp\u003eWith flavoursome and extensive marbling throughout, the beef brisket pulls apart effortlessly so is perfect for filling tacos along with herby salsas and salad.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAvailable for delivery from 16th September\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 252 Kcal\/ 1457 kJ | Fat 32.4g, of which saturates 13.3g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 15.2g| Salt 0.11g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef brisket is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg beef brisket\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme or rosemary (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon smoked paprika (optional, for extra flavour)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock or water\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste (optional, for added richness)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the brisket from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (140°C fan) or 325°F. A lower temperature ensures slow, even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Brisket:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the brisket dry with kitchen paper to help it sear better.\u003c\/li\u003e\n\u003cli\u003eRub the brisket all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic, fresh herbs (thyme or rosemary), and smoked paprika (if using) all over the brisket.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSearing (Optional but recommended):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large, ovenproof pot or Dutch oven, heat a small amount of oil over medium-high heat. Sear the brisket on all sides until browned. This step adds extra flavour and helps seal in the juices. Once browned, remove the brisket and set aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the chopped onion, carrots, and parsnips in the bottom of the pot or roasting tin. If you seared the brisket, place it back on top of the vegetables.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIf using, mix the tomato paste with the beef stock or water and pour it over the brisket and vegetables. This adds depth of flavour and helps keep the brisket moist.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCover the pot or tin with a lid or tightly with foil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor 1kg brisket:\u003c\/strong\u003e Roast for 2.5 to 3 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor 2kg brisket:\u003c\/strong\u003e Roast for 3.5 to 4 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe brisket is done when it is fork-tender and easily shreds. Check periodically to ensure there's enough liquid in the pot, adding more stock or water if necessary.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the brisket from the oven and let it rest, covered loosely with foil, for about 15-20 minutes. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the brisket against the grain to ensure tenderness. Serve with the roasted vegetables and any additional side dishes of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor gravy, remove the vegetables and brisket from the pot. Place the pot on the hob over medium heat. Reduce the cooking liquid by simmering until thickened, stirring frequently. You can thicken the gravy further with a slurry of flour or cornstarch mixed with water if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrisket pairs beautifully with sides such as mashed potatoes, roasted root vegetables, or a fresh green vegetable like steamed green beans or sautéed spinach.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e     10. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted topside joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054837624989,"sku":"BF0001","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":37633045594269,"sku":"BF0002","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-brisket-37861673861277.jpg?v=1731497773"},{"product_id":"organic-28-day-dry-aged-beef-rib-on-the-bone","title":"Organic 28 Day Aged Beef Rib On The Bone","description":"\u003cp\u003eA premium cut of grass-fed organic beef, utterly tender and filled with flavour. Best cooked low and slow so it's melting off the bone, or flash roasted so it's pink and juicy in the middle.\u003c\/p\u003e\n\u003cp\u003eWe suggest generously sprinkling your choice of organic seasoning atop your joint before you crack on with the roast. Garlic, rosemary and sea salt always do the trick!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 125 Kcal\/ 526 kJ. Fat 4.1g, of which saturates 1.7g. Protein 22g, Salt 0.15g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-Day Aged Beef Rib On The Bone \u003cspan style=\"font-size: 0.875rem;\"\u003eis delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg bone-in rib of beef\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tbsp (for 1kg) or 1.5 tbsp (for 2kg) vegetable oil\u003c\/li\u003e\n\u003cli\u003e2-4 sprigs of fresh rosemary or thyme\u003c\/li\u003e\n\u003cli\u003e1 (for 1kg) or 2 (for 2kg) garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003e1 small (for 1kg) or 1 large (for 2kg) onion, halved\u003c\/li\u003e\n\u003cli\u003e1 small carrot (for 1kg) or 1 large carrot (for 2kg), cut into chunks\u003c\/li\u003e\n\u003cli\u003e1 (for 1kg) or 2 (for 2kg) celery sticks, cut into chunks\u003c\/li\u003e\n\u003cli\u003e100ml (for 1kg) or 150ml (for 2kg) red wine or \u003ca rel=\"noopener\" title=\"Organic Beef Bone Broth\" href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/organic-bone-broth-1\/products\/beef-bone-b\" target=\"_blank\"\u003ebeef stock\u003c\/a\u003e (optional, for gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003cp\u003e1. Preheat the Oven:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or Gas Mark 7.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. Prepare the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the bone-in rib of beef out of the fridge about 1 hour before cooking to bring it to room temperature. This ensures even cooking.\u003c\/li\u003e\n\u003cli\u003eRub the beef all over with vegetable oil, then season generously with sea salt and freshly ground black pepper, making sure to get the seasoning into all the crevices, especially around the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. Sear the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large frying pan or ovenproof roasting tray over high heat. Once hot, carefully sear the beef on all sides, including the fat cap, for 4-5 minutes (1kg roast) or 5-6 minutes (2kg roast), until it develops a rich brown crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. Roast the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the seared beef into a roasting tray, bone side down. Surround the beef with the onion, carrot, celery, garlic, and rosemary or thyme.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast in the preheated oven at 220°C for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e20 minutes (for 1kg)\u003c\/li\u003e\n\u003cli\u003e25 minutes (for 2kg)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThis initial high heat helps create a crusty exterior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. Adjust the Temperature:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAfter the initial roasting time, reduce the oven temperature to 180°C (160°C fan) or Gas Mark 4, and continue roasting for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e25-30 minutes (for 1kg) for medium-rare, or 35-40 minutes for medium.\u003c\/li\u003e\n\u003cli\u003e55-60 minutes (for 2kg) for medium-rare, or 70-80 minutes for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFor medium-rare, the internal temperature should be around 52-54°C. For medium, aim for 58-60°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. Rest the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked to your liking, remove the beef from the oven and place it on a warm plate. Cover loosely with foil and let it rest:\n\u003cul\u003e\n\u003cli\u003e15 minutes (for 1kg).\u003c\/li\u003e\n\u003cli\u003e20-25 minutes (for 2kg).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eResting allows the meat to relax and the juices to redistribute, ensuring tender, juicy meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e7. Optional Gravy:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the beef rests, make a simple gravy using the roasting tray. Place the tray over medium heat on the hob, add the red wine or beef stock, and scrape up any caramelised bits from the bottom. Let it simmer for:\n\u003cul\u003e\n\u003cli\u003e5-7 minutes (for 1kg) roast.\u003c\/li\u003e\n\u003cli\u003e7-10 minutes (for 2kg) roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eStrain the gravy through a sieve before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8. Serve \u0026amp; Enjoy:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the bone-in rib by slicing the meat away from the bone first, then cut into thick slices. Serve with roast potatoes, Yorkshire puddings, and your favourite vegetables. Spoon the gravy over the meat or serve it on the side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9. Enjoy:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSavour the rich, flavourful beef and enjoy the perfect roast dinner!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"2.4kg","offer_id":35665545756829,"sku":"BF0012","price":91.5,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":35665545789597,"sku":"BF0013","price":152.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-rib-on-the-bone-1147104059.jpg?v=1742018276"},{"product_id":"organic-28-day-dry-aged-beef-topside","title":"Organic Beef Topside Joint","description":"\u003cp\u003eWe are all little piggies when it comes to roast beef. Our organic beef topside is undoubtedly one of our favourite selections when assembling the ultimate roast dinner.\u003c\/p\u003e\n\u003cp\u003eJuicy and tender, this is best-cooked medium to rare, and if you're inviting us we'd request roast potatoes cooked in organic beef fat!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 116 Kcal\/ 491 kJ. Fat 2.7g, of which saturates 1.1g. Protein 23g, Salt 0.20g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef topside joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers, and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg topside beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the topside joint from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the topside joint dry with kitchen paper. Rub all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 40-50 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour 20 minutes to 1 hour 30 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor best results, use a meat thermometer: 50-52°C (120-125°F) for rare, 55°C (130°F) for medium-rare, and 60°C (140°F) for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute and makes carving easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, you can make gravy from the pan drippings. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up the browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the beef against the grain and serve with the roasted vegetables and any accompaniments of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic sides include roast potatoes, Yorkshire puddings, and a fresh green vegetable like green beans or broccoli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e     9. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted topside joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":35665548247197,"sku":"BF0029","price":24.89,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":35665548279965,"sku":"BF0030","price":49.78,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-topside-joint-37861665472669.jpg?v=1731498491"},{"product_id":"organic-28-day-dry-aged-silverside","title":"Organic Beef Silverside Joint","description":"\u003cp\u003eSilverside is a premium, slow-roasting joint of organic beef. Taken from the hindquarter and hung for a minimum of 28 days, this is a well-matured and flavoursome piece of beef.\u003c\/p\u003e\n\u003cp\u003eKeep it classic and rub with olive oil, your choice of herbs, and seasonings before roasting, or even home cure and create your very own salt beef.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 215 Kcal\/ 894 kJ | Fat 14.8g, of which saturates 5.9g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.4g| Salt 0.14g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef silver side joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers, and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg silverside beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the silverside joint from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the silverside joint dry with kitchen paper. Rub all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 40-50 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour 20 minutes to 1 hour 30 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check for doneness: 50-52°C (120-125°F) for rare, 55°C (130°F) for medium-rare, and 60°C (140°F) for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute and makes carving easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, you can make gravy from the pan drippings. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up any browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the beef against the grain and serve with the roasted vegetables and any accompaniments of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSilverside roast pairs well with traditional sides such as roast potatoes, Yorkshire puddings, and green vegetables like broccoli or peas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e     9. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted silver side joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054832906397,"sku":"BF0059","price":23.15,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054832939165,"sku":"BF0060","price":46.31,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-silverside-joint-37861666783389.jpg?v=1731498301"},{"product_id":"organic-28-day-dry-aged-sirloin-joint-boned-and-rolled","title":"Organic 28 Day Aged Sirloin Joint Boned \u0026 Rolled","description":"\u003cp\u003eSerious roasting joint luxury. Our organic beef sirloin is aged for at least 28 days to maximise on that deep, beef flavour before carefully trimming and tying for an easy carve joint.\u003c\/p\u003e\n\u003cp\u003eWith beautiful marbling from our grass fed, traditional native-breed grass-fed beef, our sirloin joints are incredibly tender.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 135 Kcal\/566 kJ | Fat 4.5g, | of which saturates 2g. |  Protein 23.5g |  Salt 0.18g |\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eOur 28-Day Grass-fed aged sirloin joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds which benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg sirloin beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the sirloin joint from the fridge about 30 minutes before cooking to bring it to room temperature. This helps ensure even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the sirloin joint dry with kitchen paper to help it brown better.\u003c\/li\u003e\n\u003cli\u003eRub the joint all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 30-40 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour to 1 hour 20 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check for doneness. Insert the thermometer into the centre of the joint for an accurate reading.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This resting period allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, make gravy from the pan drippings if desired. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up any browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the sirloin joint against the grain and serve with the roasted vegetables and any side dishes of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSirloin roast pairs beautifully with classic sides like roast potatoes, Yorkshire puddings, and steamed green vegetables such as green beans or broccoli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly cooked sirloin steak!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054832808093,"sku":"BF0061","price":53.49,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36297706012829,"sku":"BF0062","price":106.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-sirloin-joint-boned-rolled-37861667897501.jpg?v=1731497236"},{"product_id":"organic-28-day-aged-trimmed-rib-of-beef","title":"Organic 28 Day Aged Trimmed Rib of Beef","description":"\u003cp\u003eAn eye-catching and delicious centrepiece. Dry-aged next to a Himalayan salt wall to maximise flavour and tenderness, this organic and grass-fed beef rib joint is trimmed to perfection by our traditionally trained farm butchers.\u003c\/p\u003e\n\u003cp\u003eSeason generously with sea salt and flash roast medium rare or take it slow for melt-in-the-mouth succulence.\u003c\/p\u003e\n\u003cp\u003eA show-stopping joint to elevate your next Sunday roast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-day Aged Trimmed Rib of Beef is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 2.4kg bone-in rib of beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eServes 5 to 7 people (about 300g-350g per person).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 4kg bone-in rib of beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eServes 8 to 10 people (about 300g-350g per person).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4kg or 4kg 28-day aged trimmed rib of beef\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tbsp (for 2.4kg) or 3 tbsp (for 4kg) vegetable oil\u003c\/li\u003e\n\u003cli\u003e4-6 sprigs fresh rosemary or thyme\u003c\/li\u003e\n\u003cli\u003e2-3 garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003e1 large onion (for 2.4kg) or 2 large onions (for 4kg), halved\u003c\/li\u003e\n\u003cli\u003e1 large carrot (for 2.4kg) or 2 large carrots (for 4kg), cut into chunks\u003c\/li\u003e\n\u003cli\u003e1 celery stick (for 2.4kg) or 2 celery sticks (for 4kg), cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml (for 2.4kg) or 300ml (for 4kg) red wine or beef stock (optional, for gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003cp\u003e1. \u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or Gas Mark 7.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. \u003cstrong\u003ePrepare the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the beef out of the fridge 1 hour before cooking to let it come to room temperature.\u003c\/li\u003e\n\u003cli\u003eRub the beef with vegetable oil and season generously with sea salt and freshly ground black pepper. Make sure the seasoning covers the entire surface, especially around the fat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. \u003cstrong\u003eSear the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large frying pan or roasting tray over high heat.\u003c\/li\u003e\n\u003cli\u003eOnce hot, sear the beef on all sides, including the ends, for 5-6 minutes (2.4kg) or 6-8 minutes (4kg), until it forms a deep brown crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. \u003cstrong\u003eRoast the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the seared beef into a roasting tray and scatter the onion, carrot, celery, garlic, and rosemary or thyme around the meat.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for:\n\u003cul\u003e\n\u003cli\u003e25 minutes (for 2.4kg).\u003c\/li\u003e\n\u003cli\u003e30 minutes (for 4kg).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eThis initial high heat creates a crispy exterior.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. \u003cstrong\u003eLower the Heat\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter the initial roasting, reduce the oven temperature to \u003cstrong\u003e1\u003c\/strong\u003e80°C (160°C fan) or Gas Mark 4.\u003c\/li\u003e\n\u003cli\u003eContinue roasting for:\n\u003cul\u003e\n\u003cli\u003e60-70 minutes (for 2.4kg) for medium-rare, or 75-85 minutes for medium.\u003c\/li\u003e\n\u003cli\u003e90-100 minutes (for 4kg) for medium-rare, or 110-120 minutes for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor accuracy, use a meat thermometer:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: Internal temperature of 52-54°C.\u003c\/li\u003e\n\u003cli\u003eMedium: Internal temperature of 58-60°C.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. \u003cstrong\u003eRest the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked to your preference, remove the beef from the oven and transfer it to a warm plate. Cover loosely with foil and allow it to rest:\n\u003cul\u003e\n\u003cli\u003e25-30 minutes (for 2.4kg).\u003c\/li\u003e\n\u003cli\u003e35-40 minutes (for 4kg).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eResting is crucial for letting the juices settle and ensuring tender meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8. \u003cstrong\u003eCarve \u0026amp; Serve\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the trimmed rib of beef into thick slices, cutting across the grain for tenderness. Serve with roast potatoes, Yorkshire puddings, seasonal vegetables, and the optional gravy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9. \u003cstrong\u003eEnjoy\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSit back and enjoy your perfectly cooked beef, a rich and flavourful centrepiece for your meal!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"2.4kg","offer_id":36054829432989,"sku":"BF0286","price":120.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":35776162955421,"sku":"BF0289","price":199.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/products\/eversfield-organic-beef-28-day-aged-trimmed-rib-of-beef-30754696462493.jpg?v=1731497406"},{"product_id":"organic-28-day-dry-aged-beef-rump-joint","title":"Organic 28 Day Aged Beef Rump Joint","description":"\u003cp\u003eA tender and succulent roasting joint from our grass fed, organic beef. Absolutely delicious either when roasted slowly, or flash roasted to achieve medium rare.\u003c\/p\u003e\n\u003cp\u003eSlice nice and thick, before serving with lashings of horseradish sauce and gravy for a traditional British dish that hits the spot.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 212 Kcal\/ 881 kJ | Fat 14.8g, of which saturates 6.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 19.6g| Salt 0.15g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28 day aged beef rump joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg rump beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the rump joint from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the rump joint dry with kitchen paper to help it sear well.\u003c\/li\u003e\n\u003cli\u003eRub the joint all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 30-40 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour to 1 hour 20 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check for doneness. Insert it into the center of the joint for an accurate reading.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat and makes carving easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, make gravy from the pan drippings if desired. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up any browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the rump joint against the grain and serve with the roasted vegetables and any side dishes of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRump joint pairs wonderfully with classic sides like roast potatoes, Yorkshire puddings, and a fresh green vegetable such as steamed green beans or broccoli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e      9. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted topside joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":35665563877533,"sku":"BF0293","price":37.5,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054828318877,"sku":"BF0294","price":75.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-rump-joint-37861671796893.jpg?v=1731497053"},{"product_id":"organic-chicken-whole","title":"Organic Chicken, Whole","description":"\u003cp\u003eOur organic whole chickens are slow-grown and raised freely in the beautiful Devon countryside. This natural lifestyle results in truly flavourful and succulent meat, perfect for oven roasting or butterflying for the grill or barbecue.\u003c\/p\u003e\n\u003cp\u003eEach whole chicken comes with giblets, conveniently placed inside the cavity. These are perfect for making stock or enhancing other recipes. Be sure to remove the giblets before cooking or roasting.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 215kj\/ 897kcal | \u003c\/span\u003e\u003cspan\u003eFat 12.5g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 3.8g) | \u003c\/span\u003e\u003cspan\u003eProtein 25.g | S\u003c\/span\u003e\u003cspan\u003ealt 0.1g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChicken size guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1.4kg-1.6kg - approx. servings 4\u003c\/p\u003e\n\u003cp\u003e1.6kg-1.8kg - approx. servings 5\u003c\/p\u003e\n\u003cp\u003e1.8kg-2kg - approx. servings 6\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur whole chicken is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFind out more about \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/pages\/about-our-chicken\" title=\"Our Chickens\" rel=\"noopener\" target=\"_blank\"\u003eour chickens here\u003c\/a\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/pages\/about-our-chicken\" title=\"Our Chickens\"\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003eClassic Roast Whole Chicken\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole chicken \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or melted butter\u003c\/li\u003e\n\u003cli\u003e1 lemon, cut into wedges\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary or thyme (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, cut into chunks\u003c\/li\u003e\n\u003cli\u003e1 cup chicken stock (or water)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e Preheat your oven to 220°C (200°C fan)\/425°F\/Gas Mark 7.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean:\u003c\/strong\u003e Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRub:\u003c\/strong\u003e Rub the entire chicken with olive oil or melted butter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Season generously inside and out with salt and pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStuff:\u003c\/strong\u003e Place lemon wedges, minced garlic, and fresh herbs inside the cavity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e Arrange the onion, carrots, and celery in the bottom of a roasting pan. This creates a flavourful bed for the chicken and helps keep it from sticking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Liquid:\u003c\/strong\u003e Pour the chicken stock or water into the pan.\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Times:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e1.4 kg chicken: Roast for\u003cstrong\u003e \u003c\/strong\u003e1 hour 15 minutes to 1 hour 30 minutes\u003c\/li\u003e\n\u003cli\u003e1.6 kg chicken: Roast for 1 hour 30 minutes to 1 hour 45 minutes\u003c\/li\u003e\n\u003cli\u003e1.8 kg chicken: Roast for 1 hour 45 minutes to 2 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check the internal temperature; it should reach \u003cstrong\u003e75°C (165°F)\u003c\/strong\u003e at the thickest part of the thigh, avoiding the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and makes the meat more tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve:\u003c\/strong\u003e Carve the chicken and serve with the roasted vegetables and any other desired side dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eY\u003cspan\u003eour beautifully roasted whole chicken with these simple yet delicious sides for a classic and satisfying meal!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1.4-1.6kg","offer_id":36054823534749,"sku":"CK0001","price":19.8,"currency_code":"GBP","in_stock":true},{"title":"1.6-1.8kg","offer_id":36054823567517,"sku":"CK0002","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"1.8-2.0kg","offer_id":36054823600285,"sku":"CK0003","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-whole-1204674854.png?v=1763033387"},{"product_id":"organic-lamb-shoulder-bone-in","title":"Organic Lamb Shoulder (Bone in)","description":"\u003cp\u003eRoyalty of the roasting tin, our organic lamb shoulder is best after a long, slow roast for a mouth-wateringly sweet and tender result. Feeling more adventurous? Why not butterfly the shoulder yourself, rub with aromatic spices, and slow-grill over coals?\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAvailable for delivery from 25th September. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eOrganic and Grass-Fed Lamb\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eNutritionals typical,\u003c\/span\u003e\u003cspan\u003e values per 100g | Energy 862kj\/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Lamb shoulder bone in is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eSupplier Information \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way they should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces and tender, quick-cooking steaks.\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Lamb (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIf you want an extra-crispy exterior, you can sear the lamb before roasting. Heat a large skillet or roasting pan over medium-high heat, add a little oil, and brown the lamb on all sides for, per side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSet Up for Slow Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the lamb in a roasting pan or Dutch oven, fat side up. If desired, add some vegetables (such as carrots, onions, and celery) to the bottom of the pan for extra flavour and to serve as a base for a gravy later.\u003c\/li\u003e\n\u003cli\u003ePour the stock and wine (if using) around the lamb. This will create steam during cooking and help keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Lamb:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCover the lamb loosely with foil and roast it in the oven for\u003cstrong\u003e \u003c\/strong\u003e3.5 to 4 hours. The long, slow cooking allows the connective tissue to break down, resulting in tender, juicy meat.\u003c\/li\u003e\n\u003cli\u003eBaste the lamb every hour or so with the juices from the pan to keep it moist.\u003c\/li\u003e\n\u003cli\u003eAfter about 3 hours, remove the foil to allow the lamb to brown for the final hour of roasting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eThe lamb is done when it’s fork-tender and easily pulls apart. You can check the internal temperature with a meat thermometer; it should be at least 90°C (195°F) for a fall-apart texture, but it can go higher for even more tenderness.\u003c\/li\u003e\n\u003cli\u003eIf the lamb isn’t browning enough, you can increase the oven temperature to 220°C (425°F) for the last 15-20 minutes to crisp up the outside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054817439901,"sku":"LB0016","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054817472669,"sku":"LB0017","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-lamb-shoulder-bone-in-37861476073629.jpg?v=1731501544"},{"product_id":"organic-lamb-shoulder-boned-and-rolled","title":"Organic Lamb Shoulder Boned \u0026 Rolled","description":"\u003cp\u003eAn extraordinarily good lamb roast. A beautifully marbled cut, carefully trimmed by our skilled butchers, our organic lamb shoulder is delicious studded with garlic, and rosemary and rubbed with a little olive oil before roasting.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAvailable for delivery from 25th September. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eOrganic and Grass-Fed Lamb\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eNutritionals \u003c\/span\u003e\u003cspan\u003eTypical values per 100g | Energy 862kj\/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Lamb shoulder boned \u0026amp; rolled is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way they should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces and tender, quick-cooking steaks.\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Lamb (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIf you want an extra-crispy exterior, you can sear the lamb before roasting. Heat a large skillet or roasting pan over medium-high heat, add a little oil, and brown the lamb on all sides for 4-5 minutes per side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSet Up for Slow Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the lamb in a roasting pan or Dutch oven, fat side up. If desired, add some vegetables (such as carrots, onions, and celery) to the bottom of the pan for extra flavour and to serve as a base for a gravy later.\u003c\/li\u003e\n\u003cli\u003ePour the stock and wine (if using) around the lamb. This will create steam during cooking and help keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Lamb:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCover the lamb loosely with foil and roast it in the oven for\u003cstrong\u003e \u003c\/strong\u003e3.5 to 4 hours. The long, slow cooking allows the connective tissue to break down, resulting in tender, juicy meat.\u003c\/li\u003e\n\u003cli\u003eBaste the lamb every hour or so with the juices from the pan to keep it moist.\u003c\/li\u003e\n\u003cli\u003eAfter about 3 hours, remove the foil to allow the lamb to brown for the final hour of roasting\u003c\/li\u003e\n\u003cli\u003eThe lamb is done when it’s fork-tender and easily pulls apart. You can check the internal temperature with a meat thermometer; it should be at least 90°C (195°F) for a fall-apart texture, but it can go higher for even more tenderness.\u003c\/li\u003e\n\u003cli\u003eIf the lamb isn’t browning enough, you can increase the oven temperature to 220°C (425°F) for the last 15-20 minutes to crisp up the outside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054817374365,"sku":"LB0018","price":24.5,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054817407133,"sku":"LB0019","price":49.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-lamb-shoulder-boned-rolled-37861485707421.jpg?v=1731501547"},{"product_id":"organic-butterfly-shoulder-of-lamb","title":"Organic Butterfly Shoulder of Lamb","description":"\u003cp\u003eCook up a stupendously good piece of lamb with half the hassle.\u003c\/p\u003e\n\u003cp\u003eDeboned and trimmed by our clever bunch of butchers, our organic butterfly lamb shoulder is a fantastic slow-cook choice for tender, melt-in-the-mouth meat. Also great for marinating and grilling on the barbecue.\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAvailable for delivery from 25th September. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eOrganic and Grass-Fed Lamb\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eNutritionals typical\u003c\/span\u003e\u003cspan\u003e values per 100g | Energy 862kj\/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1kg butterflied shoulder of lamb:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 2 to 3 people (about 250g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2kg butterflied shoulder of lamb:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 5 to 6 people (about 250g to 300g per person)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur butterfly shoulder of lamb is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003ch4\u003eHow To Cook \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the lamb on a roasting rack in a roasting pan. This allows the heat to circulate around the meat and helps it cook evenly.\u003c\/li\u003e\n\u003cli\u003eRoast in the oven for about 20-25 minutes per 500g (1 lb), depending on your preferred level of doneness. Use these internal temperature guidelines:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 60°C (140°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 65°C (150°F)\u003c\/li\u003e\n\u003cli\u003eWell-done\u003cstrong\u003e:\u003c\/strong\u003e 70°C (160°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eAfter roasting, let the lamb rest for 10-15 minutes before slicing. This helps the juices redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSlice the lamb into portions and serve with your favourite sides. It pairs well with roasted or grilled vegetables, fresh salads, or a creamy yogurt sauce.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054816981149,"sku":"LB0020","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054817013917,"sku":"LB0021","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-butterfly-shoulder-of-lamb-37861499633821.jpg?v=1731498667"},{"product_id":"organic-lamb-leg-boned-and-rolled","title":"Organic Lamb Leg Boned \u0026 Rolled","description":"\u003cp\u003eA fantastic roasting joint of grass-fed organic lamb. Boned and rolled by our skilled butchers, this joint is incredibly easy to cook and carve. Try stuffing with apricots, garlic, and fresh herbs before roasting for a tasty twist.\u003c\/p\u003e\n\u003ch4\u003eGood To Know is \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eOrganic and Grass-Fed Lamb\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eNutritionals typical\u003c\/span\u003e\u003cspan\u003e values per 100g | Energy 862kj\/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2kg boned and rolled lamb leg:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 3 to 4 people (around 250g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4kg boned and rolled lamb leg:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 6 to 7 people (around 250g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Lamb leg boned \u0026amp; rolled is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat the oven\u003c\/strong\u003e to 180°C (350°F).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason the lamb\u003c\/strong\u003e: Rub the lamb all over with olive oil, then season generously with salt, pepper, garlic, and rosemary\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRoast the Lamb:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the lamb on a roasting rack in a roasting pan, fat side up. The rack allows the heat to circulate evenly around the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast the lamb for about 20 minutes per 450g (1 lb), depending on your preferred level of doneness:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRare: 20 minutes per pound (55°C\/130°F)\u003c\/li\u003e\n\u003cli\u003eMedium-rare: 25 minutes per pound (60°C\/140°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 30 minutes per pound (65°C\/150°F)\u003c\/li\u003e\n\u003cli\u003eWell-done: 35 minutes per pound (70°C\/160°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse a meat thermometer to check the internal temperature at the thickest part of the roast to ensure it’s cooked to your liking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054816096413,"sku":"LB0022","price":35.0,"currency_code":"GBP","in_stock":false},{"title":"2.4kg","offer_id":36054816161949,"sku":"LB0023","price":70.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-lamb-leg-boned-rolled-37861658919069.jpg?v=1731501185"},{"product_id":"organic-lamb-leg-bone-in","title":"Organic Lamb Leg (Bone in)","description":"\u003cp\u003eOne of the classic roasting joints, providing a succulent and tender cut from our organic grass-fed, lamb. Stud the leg with garlic, rosemary or lemon and anchovies for an unbeatable Sunday lunch.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eOrganic and Grass-Fed Lamb\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eNutritionals t\u003c\/span\u003e\u003cspan\u003eypical values per 100g | Energy 862kj\/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Lamb leg bone in is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2kg bone-in lamb leg:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 3 to 4 people (around 250g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4kg bone-in lamb leg:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 6 to 7 people (around 250g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eWe Recommend: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eBone-in lamb leg (1.2 kg or 2.4 kg)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eOlive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eSalt and pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eGarlic cloves (4-6, smashed)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eFresh rosemary (or thyme) sprigs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eLemon (optional, for zest and juice)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eOptional: vegetables (e.g., carrots, potatoes, onions) for roasting\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eInstructions\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e1. Preparation\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eRemove from Fridge:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e Take the lamb leg out of the fridge about 30 minutes before cooking to allow it to come to room temperature.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003ePreheat Oven:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e Preheat your oven to 180°C (350°F).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eSeason the Lamb:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level2 lfo2; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003ePat the lamb dry with paper towels.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level2 lfo2; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eRub the lamb leg with olive oil, then season generously with salt and pepper.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level2 lfo2; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eInsert smashed garlic cloves and rosemary sprigs into slits in the meat for added flavour.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eOptional: Add Lemon:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e Zest and juice a lemon, and drizzle the juice over the lamb for extra flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e2. Cooking Method\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eRoasting\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003ePrepare the Roasting Pan:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo3; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003ePlace the lamb leg in a roasting pan. If using, arrange vegetables around the lamb.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eRoast the Lamb:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\n\u003cul type=\"square\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level3 lfo3; tab-stops: list 108.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e1.2 kg lamb leg: Roast for 1 hour 15 minutes to 1 hour 30 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level3 lfo3; tab-stops: list 108.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e2.4 kg lamb leg: Roast for 1 hour 30 minutes to 2 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul type=\"square\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level3 lfo3; tab-stops: list 108.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eMedium-Rare: 55-60°C (130-140°F)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level3 lfo3; tab-stops: list 108.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eMedium: 60-65°C (140-150°F)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level3 lfo3; tab-stops: list 108.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eWell-Done: 70°C (160°F) and above.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo3; tab-stops: list 72.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eCooking Times:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo3; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eFor best results, use a meat thermometer to check the internal temperature. It should reach: \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo3; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eBaste the lamb with its juices halfway through the cooking time.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eRest the Lamb:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo3; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eOnce cooked to your liking, remove the lamb from the oven and cover it loosely with aluminium foil. Allow it to rest for 15-20 minutes. This helps the juices redistribute for a more flavourful and tender result.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e3. Serving Suggestions\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo4; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eCarve and Serve:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e Carve the lamb leg and serve it with roasted vegetables, mashed potatoes, or a fresh salad.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo4; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eGarnish:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e Consider garnishing with additional fresh herbs or lemon wedges for a touch of brightness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e4. Tips for Success\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo5; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eMarinating (Optional):\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e For even more flavour, consider marinating the lamb in garlic, rosemary, olive oil, and lemon juice for a few hours or overnight before cooking.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 107%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-GB; mso-fareast-language: EN-GB; mso-bidi-language: AR-SA;\"\u003eHerb Crust:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 107%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-GB; mso-fareast-language: EN-GB; mso-bidi-language: AR-SA;\"\u003e For a flavourful crust, mix breadcrumbs with herbs and olive oil, and press onto the lamb before roasting.\u003c\/span\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054815703197,"sku":"LB0024","price":29.99,"currency_code":"GBP","in_stock":false},{"title":"2.4kg","offer_id":36054815735965,"sku":"LB0025","price":59.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-organic-lamb-leg-bone-in-1221884632.png?v=1771608253"},{"product_id":"organic-half-lamb-box","title":"The Organic Half Lamb Box","description":"\u003cp\u003eEversfield Organic grass-fed half lamb. Enjoy the varied taste of a range of succulent cuts.\u003c\/p\u003e\n\u003cp\u003eOur 100% grass-fed lamb is butchered to the highest quality. We take precision in cutting all joints, chops, and steaks before trimming any excess for tasty mince. All prepared fresh the day before we send it to your door.\u003c\/p\u003e\n\u003cp\u003eThis allows you to cook it right away, put it in the freezer, or save it for later!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Grass-fed Lamb\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Organic half a lamb box is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSupplier Information \u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.\u003c\/p\u003e\n\u003ch4\u003eContents\u003c\/h4\u003e\n\u003cp\u003eOrganic and Grass-fed Lamb\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"MsoListParagraphCxSpFirst\" style=\"text-indent: -18pt;\"\u003e\n\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e         \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-lamb-mince\" title=\"Organic Lamb Mince\"\u003e2 x 400g Organic Lamb Mince\u003c\/a\u003e - our lean and well-balanced tasty lamb mince\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e         \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-lamb-shoulder-boned-and-rolled?_pos=1\u0026amp;_sid=084668e24\u0026amp;_ss=r\" title=\"Organic Lamb Shoulder Boned \u0026amp; Rolled\"\u003e2 x 1kg Organic Lamb Shoulder Boned \u0026amp; Rolled\u003c\/a\u003e - a beautifully marbled cut, boned and rolled by our butchers for easy roasting\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e         \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-lamb-ribs\" title=\"Organic Lamb Ribs\"\u003e1 x 400g Organic Lamb Ribs\u003c\/a\u003e - a robust rib for marinades and bold flavours\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e         \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-lamb-loin-chops\" title=\"Organic Lamb Loin Chops\"\u003e1 x 450g Organic Lamb Loin Chops \u003c\/a\u003e- a favourite chop that packs a big punch of substantial flavour\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e         \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-lamb-rump-steaks\" title=\"Organic Lamb Rump Steaks\"\u003e1 x 340g Organic Lamb Rump Steaks\u003c\/a\u003e - award winning organic, grass-fed chops taken from the rump of the lamb\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e         \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-lamb-leg-bone-in\"\u003e1 x 2.4kg Lamb Leg On The Bone\u003c\/a\u003e - a succulent and tender joint of our organic, grass-fed lamb\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-lamb-stock-bones\" title=\"Organic Lamb Stock Bones\"\u003e \u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-lamb-stock-bones\" title=\"Organic Lamb Stock Bones\"\u003e\u003c!--[endif]--\u003e1 x 1kg Organic Lamb Stock Bones\u003c\/a\u003e -\u003cspan style=\"font-size: 11.5pt; line-height: 107%; mso-ascii-font-family: Aptos; mso-fareast-font-family: 'Times New Roman'; mso-hansi-font-family: Aptos; mso-bidi-font-family: 'Times New Roman'; color: black; mso-font-kerning: 0pt; mso-ligatures: none; mso-fareast-language: EN-GB;\"\u003e \u003c\/span\u003erich in marrow and flavour for creating a deep, savoury bone broth\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-rack-of-lamb\" title=\"Organic Rack of Lamb\"\u003e1 x 500g Organic Rack of Lamb\u003c\/a\u003e - an elegant, French trimmed rack of lamb for a meal to impress\n\u003cdiv id=\"shopify-section-template--18032080945309__product-content\" class=\"shopify-section shopify-section--product-content\"\u003e\n\u003csection class=\"container\"\u003e\n\u003cdiv id=\"product-8241567891613-content\" class=\"product-content anchor\"\u003e\n\u003cdiv class=\"product-content__tabs anchor\" id=\"product-8241567891613-tabs\"\u003e\n\u003cdiv class=\"product-tabs\"\u003e\n\u003cdiv class=\"product-tabs__content\"\u003e\n\u003cdiv id=\"block-template--18032080945309__product-content-description\" class=\"product-tabs__tab-item-wrapper\"\u003e\n\u003cdiv class=\"product-tabs__tab-item-content rte\"\u003e\n\u003cdiv id=\"vitals-tabs-placeholder\" data-track-mid=\"33\" data-track-eid=\"1\"\u003e\n\u003cdiv class=\"vitals-tabs-container\"\u003e\n\u003cdiv id=\"tab-1\" class=\"vt-tab-content current\"\u003e\n\u003cdiv id=\"shopify-section-template--18032080945309__product-content\" class=\"shopify-section shopify-section--product-content\"\u003e\n\u003csection class=\"container\"\u003e\n\u003cdiv id=\"product-8241567891613-content\" class=\"product-content anchor\"\u003e\n\u003cdiv class=\"product-content__tabs anchor\" id=\"product-8241567891613-tabs\"\u003e\n\u003cdiv class=\"product-tabs\"\u003e\n\u003cdiv class=\"product-tabs__content\"\u003e\n\u003cdiv id=\"block-template--18032080945309__product-content-description\" class=\"product-tabs__tab-item-wrapper\"\u003e\n\u003cdiv class=\"product-tabs__tab-item-content rte\"\u003e\n\u003cdiv id=\"vitals-tabs-placeholder\" data-track-mid=\"33\" data-track-eid=\"1\"\u003e\n\u003cdiv class=\"vitals-tabs-container\"\u003e\n\u003cdiv id=\"tab-1\" class=\"vt-tab-content current\"\u003e\n\u003cp\u003e\u003ci\u003eBox contents may vary to ensure you receive the highest quality and freshest meat available.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"shopify-section-template--18032080945309__product-recommendations\" class=\"shopify-section shopify-section--product-recommendations\"\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"Box","offer_id":35665602085021,"sku":"SB0073","price":185.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-meat-and-fish-selection-box-the-organic-half-lamb-box-37857317257373.jpg?v=1731501904"},{"product_id":"organic-duck-previously-frozen","title":"Organic Duck","description":"\u003cp\u003eSucculent organic duck from our friend on the farm, Ross, who raises organic free-range ducks in the rolling East Devon hills.\u003c\/p\u003e\n\u003cp\u003eDuck is most certainly not just a festive treat. A beautiful roast crisped up in a hot oven with golden roast potatoes and a full-flavoured, fruity gravy. Please note our organic ducks are sold \u003cstrong\u003ewithout\u003c\/strong\u003e \u003cstrong\u003egiblets\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and free-range Duck.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Previously Frozen Whole Duck is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom an organic parent flock of Peking ducks, our ducklings arrive with our lovely farmer, Ross for a first week on the farm cosying up under heat lamps. On the East Devon farm, they then spend another week pottering indoors before they are ready to go wild exploring further afield on the Devon hills. With a fresh pool to splash and bathe in, and straw-filled houses to recline when all the frolicking gets too much, these ducks are a chilled-out bunch. Open fields to roam allow for a totally organic and natural development. The riverbed of the Otter is the perfect backdrop for slow-growing growing plump, well-fed ducks\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003eCrispy Roasted Whole Duck\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole frozen duck (about 2 to 2.5 kg)\u003c\/li\u003e\n\u003cli\u003eSalt (about 1-2 tablespoons, to taste)\u003c\/li\u003e\n\u003cli\u003eBlack pepper (to taste)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor the Optional Seasoning:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 cloves garlic (crushed)\u003c\/li\u003e\n\u003cli\u003e1 onion (quartered)\u003c\/li\u003e\n\u003cli\u003e1-2 oranges or lemons (cut into wedges)\u003c\/li\u003e\n\u003cli\u003eFresh herbs (such as thyme or rosemary, optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003cp\u003e1. Prepare the Duck:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat the oven\u003c\/strong\u003e: Preheat your oven to 190°C (375°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. Initial Roast:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace frozen duck in the oven\u003c\/strong\u003e: Remove any packaging from the frozen duck. Place the duck breast-side up on a roasting rack in a roasting pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast\u003c\/strong\u003e: Roast the duck in the preheated oven for about 1.5 to 2 hours. This allows the duck to thaw and start cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. Season the Duck:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove the duck\u003c\/strong\u003e: After the initial roasting time, carefully remove the duck from the oven. The skin should be thawed enough to be able to season it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat dry\u003c\/strong\u003e: Use paper towels to pat the skin dry. This helps the skin crisp up later.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason\u003c\/strong\u003e: Generously rub salt and pepper all over the duck, including the cavity. If using, place the crushed garlic, onion quarters, and orange or lemon wedges inside the cavity for added flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. Increase Temperature and Roast:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReturn to oven\u003c\/strong\u003e: Place the duck back in the oven and increase the temperature to 220°C (425°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast until crispy\u003c\/strong\u003e: Roast for an additional 1 to 1.5 hours, or until the skin is golden brown and crispy. The internal temperature of the thickest part of the duck (the thigh) should reach 74°C (165°F). Baste the duck with its juices halfway through for better flavour and crispiness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. Rest and Serve:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove from oven\u003c\/strong\u003e: Once cooked, take the duck out of the oven and let it rest for about 15-20 minutes. This helps the juices redistribute and makes for juicier meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve and serve\u003c\/strong\u003e: Carve the duck and serve with your choice of sides, such as roasted vegetables, potatoes, or a fresh salad. You can also make a sauce or gravy from the pan drippings.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"2-2.3kg","offer_id":36054797713565,"sku":"PT0011","price":39.99,"currency_code":"GBP","in_stock":true},{"title":"2.3-2.6kg","offer_id":45644065964189,"sku":"PT0034","price":45.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-duck-duck-previously-frozen-37856534691997.jpg?v=1731500290"},{"product_id":"organic-wild-venison-haunch-boned-and-rolled","title":"Wild Venison Haunch Boned \u0026 Rolled","description":"\u003cp\u003eA lovely lean cut, perfect for slow roasting. Our skilled butchers debone the haunch then roll and tie it for an easy carve.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 726kj\/174kcal | Fat 10.1g, (of which Saturates 4.3g) |  Protein 20.7g | Salt 0.14g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Venison Haunch Boned \u0026amp; Rolled is delivered \u003cmeta charset=\"utf-8\"\u003e with a minimum of 5-day shelf life. This product is suitable for freezing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Wild Venison Haunch (Boneless)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2 kg Boneless Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg wild venison haunch (boneless)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup red wine or beef stock (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4 kg Boneless Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4 kg wild venison haunch (boneless)\u003c\/li\u003e\n\u003cli\u003e4 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 large onions, quartered\u003c\/li\u003e\n\u003cli\u003e4 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e4 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 2 cups red wine or beef stock (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (325°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Rub the marinade all over the boneless venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Rub the marinade all over the boneless venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onions, carrots, and celery at the bottom to create a bed for the venison.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Haunch (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e For added flavour, sear the haunch in a hot skillet with a little olive oil for about 3-4 minutes on each side until browned. This step is optional.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e For enhanced flavour, sear the haunch in a hot skillet with a little olive oil for about 5-6 minutes on each side until browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated haunch on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Pour in 1 cup of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Pour in 2 cups of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 30-45 minutes, baste the haunch with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor both sizes:\u003c\/strong\u003e After cooking, remove the foil for the last 20-30 minutes (1.2 kg) or 30-40 minutes (2.4 kg) to allow the outside to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the desired temperature is reached, remove the haunch from the oven and let it rest for 15-20 minutes (1.2 kg) or 20-30 minutes (2.4 kg) before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the venison haunch into thin slices. Serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, wild rice, or roasted seasonal vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield","offers":[{"title":"1.2kg","offer_id":36054654222493,"sku":"WG0008","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054654255261,"sku":"WG0009","price":64.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-haunch-boned-rolled-previously-frozen-1175111098.jpg?v=1750851474"},{"product_id":"organic-wild-venison-haunch-bone-in","title":"Wild Venison Haunch Bone In","description":"\u003cp\u003eA lean cut of wild venison, the bone is kept in for a deeper flavour in this already intense game meat.\u003c\/p\u003e\n\u003cp\u003eA great choice for an alternative roasting joint.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 726kj\/174kcal | Fat 10.1g, (of which Saturates 4.3g) | Protein 20.7g | Salt 0.14g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Venison Haunch Bone In is delivered \u003cmeta charset=\"utf-8\"\u003e with a minimum of 5-day shelf life. This product is suitable for freezing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Wild Venison Haunch (Bone-In)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2 kg Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg wild venison haunch (bone-in)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup red wine or \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/bones-broth\/products\/beef-bone-b\" title=\"Organic Beef Bone Broth\" rel=\"noopener\" target=\"_blank\"\u003ebeef stock\u003c\/a\u003e (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4 kg Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4 kg wild venison haunch (bone-in)\u003c\/li\u003e\n\u003cli\u003e4 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 large onions, quartered\u003c\/li\u003e\n\u003cli\u003e4 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e4 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 2 cups red wine or \u003ca rel=\"noopener\" title=\"Organic Beef Bone Broth\" href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/bones-broth\/products\/beef-bone-b\" target=\"_blank\"\u003ebeef stock\u003c\/a\u003e (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (325°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Rub the marinade all over the venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Rub the marinade all over the venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onions, carrots, and celery at the bottom to create a bed for the venison.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Haunch (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e For added flavour, sear the haunch in a hot skillet with a little olive oil for about 3-4 minutes on each side until browned. This step is optional.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e For enhanced flavour, sear the haunch in a hot skillet with a little olive oil for about 5-6 minutes on each side until browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated haunch on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Pour in 1 cup of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Pour in 2 cups of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 30-45 minutes, baste the haunch with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor both sizes:\u003c\/strong\u003e After cooking, remove the foil for the last 20-30 minutes (1.2 kg) or 30-40 minutes (2.4 kg) to allow the outside to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the desired temperature is reached, remove the haunch from the oven and let it rest for 15-20 minutes (1.2 kg) or 20-30 minutes (2.4 kg) before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the venison haunch into thin slices. Serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, wild rice, or roasted seasonal vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003e \u003c\/p\u003e","brand":"Eversfield","offers":[{"title":"1.2kg","offer_id":36054654156957,"sku":"WG0010","price":23.0,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054654189725,"sku":"WG0011","price":46.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-haunch-bone-in-previously-frozen-1175111099.jpg?v=1750851475"},{"product_id":"easter-fresh-whole-duck","title":"Organic Fresh Whole Duck","description":"\u003cp\u003e\u003cspan\u003eChoose a different bird for your Sunday roast with our Whole Organic Duck. \u003c\/span\u003e\u003cspan\u003eOur organic ducks are reared with care in natural environments and their wholesome, active lifestyles result in a \u003c\/span\u003e\u003cspan\u003eflavoursome, rich meat that sets them apart. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eArriving fresh and at their absolute peak of nutrition and taste, our organic whole ducks are ready for roasting or frozen for convenience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAvailable for delivery between 25th - 3rd March.  \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and free-range Duck.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur Fresh Whole Ducks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003eCrispy Roasted Whole Duck\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole frozen duck (about 2 to 2.5 kg)\u003c\/li\u003e\n\u003cli\u003eSalt (about 1-2 tablespoons, to taste)\u003c\/li\u003e\n\u003cli\u003eBlack pepper (to taste)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor the Optional Seasoning:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 cloves garlic (crushed)\u003c\/li\u003e\n\u003cli\u003e1 onion (quartered)\u003c\/li\u003e\n\u003cli\u003e1-2 oranges or lemons (cut into wedges)\u003c\/li\u003e\n\u003cli\u003eFresh herbs (such as thyme or rosemary, optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003cp\u003e1. Prepare the Duck:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat the oven\u003c\/strong\u003e: Preheat your oven to 190°C (375°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. Initial Roast:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace frozen duck in the oven\u003c\/strong\u003e: Remove any packaging from the frozen duck. Place the duck breast-side up on a roasting rack in a roasting pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast\u003c\/strong\u003e: Roast the duck in the preheated oven for about 1.5 to 2 hours. This allows the duck to thaw and start cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. Season the Duck:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove the duck\u003c\/strong\u003e: After the initial roasting time, carefully remove the duck from the oven. The skin should be thawed enough to be able to season it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat dry\u003c\/strong\u003e: Use paper towels to pat the skin dry. This helps the skin crisp up later.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason\u003c\/strong\u003e: Generously rub salt and pepper all over the duck, including the cavity. If using, place the crushed garlic, onion quarters, and orange or lemon wedges inside the cavity for added flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. Increase Temperature and Roast:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReturn to oven\u003c\/strong\u003e: Place the duck back in the oven and increase the temperature to 220°C (425°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast until crispy\u003c\/strong\u003e: Roast for an additional 1 to 1.5 hours, or until the skin is golden brown and crispy. The internal temperature of the thickest part of the duck (the thigh) should reach 74°C (165°F). Baste the duck with its juices halfway through for better flavour and crispiness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. Rest and Serve:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove from oven\u003c\/strong\u003e: Once cooked, take the duck out of the oven and let it rest for about 15-20 minutes. This helps the juices redistribute and makes for juicier meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve and serve\u003c\/strong\u003e: Carve the duck and serve with your choice of sides, such as roasted vegetables, potatoes, or a fresh salad. You can also make a sauce or gravy from the pan drippings.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"2-2.3kg","offer_id":44641342881949,"sku":"PT0012","price":39.99,"currency_code":"GBP","in_stock":false},{"title":"2.3-2.6kg","offer_id":44641342914717,"sku":"PT0145","price":45.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-duck-fresh-whole-duck-1130072030.jpg?v=1739427475"},{"product_id":"fresh-easter-duck-breasts","title":"Organic Fresh Duck Breasts","description":"\u003cp\u003e\u003cspan\u003eOur tender organic skin-on duck breasts can be roasted to perfection for juicy meat with crispy skin.  Our organic ducks are raised with the highest of welfare standards in natural habitats which results in a rich, flavoursome meat. perfect for a hearty supper or for fine dining at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAvailable for delivery between 25th - 3rd March.  \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and free-range Duck.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur Fresh Duck Breasts are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003ePan-Seared Duck Breast with Cherry Sauce\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 duck breasts (skin-on)\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper (to taste)\u003c\/li\u003e\n\u003cli\u003e1 cup fresh or frozen cherries (pitted, or use cherry preserves)\u003c\/li\u003e\n\u003cli\u003e1\/2 cup chicken or duck stock\u003c\/li\u003e\n\u003cli\u003e1-2 tbsp balsamic vinegar (optional, for added flavour)\u003c\/li\u003e\n\u003cli\u003e1 tbsp honey (optional, for sweetness)\u003c\/li\u003e\n\u003cli\u003e1 tsp fresh thyme or rosemary (optional)\u003c\/li\u003e\n\u003cli\u003e1 tbsp butter (for finishing the sauce)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003cp\u003e1. Prepare the Duck Breast:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the skin\u003c\/strong\u003e: Using a sharp knife, score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. This will help render the fat and make the skin crispy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason\u003c\/strong\u003e: Pat the duck breasts dry with paper towels and season generously with salt and pepper on both sides.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. Sear the Duck:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat a pan\u003c\/strong\u003e: Place a cold, dry skillet over medium heat. This allows the fat to render slowly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace duck in the pan\u003c\/strong\u003e: Place the duck breasts skin-side down in the pan. Cook for about 6-8 minutes without moving them, allowing the fat to render out and the skin to become crispy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlip the duck\u003c\/strong\u003e: Once the skin is golden brown and crispy, flip the breasts over and cook for another 3-5 minutes (for medium-rare) or until the internal temperature reaches 54-57°C (130-135°F). Adjust the cooking time depending on your preferred doneness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest the duck\u003c\/strong\u003e: Remove the duck breasts from the pan and let them rest for 5-10 minutes on a cutting board. This helps the juices redistribute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. Make the Cherry Sauce:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove excess fat\u003c\/strong\u003e: Pour off excess duck fat from the pan, leaving about 1 tablespoon. (You can save the rendered fat for other cooking).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd cherries\u003c\/strong\u003e: Add the cherries (fresh or frozen) to the pan and cook over medium heat for 2-3 minutes until they start to soften.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd stock and vinegar\u003c\/strong\u003e: Pour in the chicken or duck stock and balsamic vinegar (if using). Bring to a simmer and cook for about 5 minutes, allowing the sauce to reduce and thicken slightly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd honey and herbs\u003c\/strong\u003e: If desired, stir in the honey and fresh thyme or rosemary. Cook for another minute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish with butter\u003c\/strong\u003e: Remove the pan from the heat and stir in 1 tablespoon of butter to give the sauce a rich finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. Serve:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice the duck\u003c\/strong\u003e: After resting, slice the duck breasts against the grain into thin strips.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlate and drizzle\u003c\/strong\u003e: Serve the sliced duck breast on plates, drizzled with the cherry sauce. You can pair this dish with sides like mashed potatoes, roasted vegetables, or a simple salad.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"560g","offer_id":44641366671517,"sku":"PT0143","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-duck-fresh-easter-duck-breasts-1091897908.jpg?v=1742616955"},{"product_id":"fresh-easter-duck-wings","title":"Organic Fresh Duck Wings","description":"\u003cp\u003e\u003cspan\u003eThere is a rewarding amount of meat to be discovered on our organic duck wings. Perfect for a sharing platter or part of a Chinese inspired spread, the rich meat of duck pairs beautifully with bold flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAvailable for delivery between 25th - 3rd March.  \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and free-range Duck.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Duck Legs are sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom an organic parent flock of Peking ducks, our ducklings arrive with our lovely farmer, Ross for a first week on the farm cosying up under heat lamps. On the East Devon farm, they then spend another week pottering indoors before they are ready to go wild exploring further afield on the Devon hills. With a fresh pool to splash and bathe in, and straw-filled houses to recline when all the frolicking gets too much, these ducks are a chilled-out bunch. Open fields to roam allow for a totally organic and natural development. The riverbed of the Otter is the perfect backdrop for slow-growing growing plump, well-fed ducks\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003eCrispy Duck Wings Recipe\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e900g Duck wings\u003c\/li\u003e\n\u003cli\u003eSalt and pepper (to taste)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor the Marinade:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e2 tbsp soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tbsp hoisin sauce\u003c\/li\u003e\n\u003cli\u003e1 tbsp honey (or maple syrup)\u003c\/li\u003e\n\u003cli\u003e1 tbsp rice vinegar (or apple cider vinegar)\u003c\/li\u003e\n\u003cli\u003e1 tsp five-spice powder\u003c\/li\u003e\n\u003cli\u003e1 tsp fresh ginger (grated, or 1\/2 tsp ground ginger)\u003c\/li\u003e\n\u003cli\u003e1 tbsp sesame oil (or vegetable oil)\u003c\/li\u003e\n\u003cli\u003eOptional: 1 tsp chili paste or sriracha for heat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003cp\u003e1. Prepare the Duck Wings:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat Dry\u003c\/strong\u003e: Pat the duck wings dry with paper towels to ensure they crisp up nicely.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason\u003c\/strong\u003e: Season the wings with salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. Make the Marinade:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a mixing bowl, combine the minced garlic, soy sauce, hoisin sauce, honey, rice vinegar, five-spice powder, ginger, sesame oil, and chili paste (if using). Whisk until well combined.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. Marinate the Duck Wings:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarinate\u003c\/strong\u003e: Place the duck wings in a large resealable plastic bag or a shallow dish. Pour the marinade over the wings, making sure they are well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. Preheat the Oven:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 200°C (400°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. Prepare for Baking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the wings from the marinade and shake off excess. Arrange the wings in a single layer on the wire rack.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. Bake the Duck Wings:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake\u003c\/strong\u003e in the preheated oven for 30-35 minutes until the wings are crispy and golden brown. You can flip them halfway through for even cooking.\u003c\/li\u003e\n\u003cli\u003eIf you want extra crispiness, you can broil them for the last 2-3 minutes, but keep a close eye to prevent burning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e7. Serve:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the duck wings from the oven and let them rest for a few minutes.\u003c\/li\u003e\n\u003cli\u003eServe hot, garnished with sesame seeds and chopped green onions if desired. These wings are great as an appetizer or main dish, paired with a side of rice, noodles, or vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"500-520g","offer_id":44641371095197,"sku":"PT0142","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-duck-fresh-duck-wings-1130072032.jpg?v=1739427481"},{"product_id":"fresh-easter-duck-legs","title":"Organic Fresh Duck Legs","description":"\u003cp\u003e\u003cspan\u003eSlow grown organic duck legs make a classic confit or a hearty cassoulet. With their balance of rich meat, crispy skin and melting fat, our organic duck legs are a versatile cut that adds a touch of luxury to your meals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAvailable for delivery between 25th - 3rd March.  \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and free-range Duck.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur Fresh Duck Legs are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003eSlow-Roasted Duck Legs\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 duck legs\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper (to taste)\u003c\/li\u003e\n\u003cli\u003e2-3 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh thyme (or 1 tsp dried thyme)\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh rosemary (or 1 tsp dried rosemary)\u003c\/li\u003e\n\u003cli\u003e1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1\/2 cup chicken or duck stock (optional)\u003c\/li\u003e\n\u003cli\u003e1-2 oranges (zested and juiced; optional for extra flavour)\u003c\/li\u003e\n\u003cli\u003e1-2 tbsp honey (optional for glaze)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003cp\u003e1. Prepare the Duck Legs:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat the oven\u003c\/strong\u003e: Preheat your oven to 150°C (300°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason the duck\u003c\/strong\u003e: Pat the duck legs dry with paper towels. Season generously with salt and black pepper on all sides.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the herb rub\u003c\/strong\u003e: In a small bowl, mix together the minced garlic, thyme, rosemary, and olive oil. If using, add the orange zest and juice to the mixture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. Rub the Duck Legs:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eApply the rub\u003c\/strong\u003e: Rub the herb and garlic mixture all over the duck legs, ensuring they're evenly coated. For best flavour, let the duck legs sit for at least 30 minutes at room temperature, or refrigerate them for a few hours or overnight.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. Sear the Duck Legs:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat a large skillet\u003c\/strong\u003e (oven-safe if possible) over medium-high heat. If desired, add a little oil to the pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear the legs\u003c\/strong\u003e: Place the duck legs skin-side down in the pan and sear for about 6-8 minutes until the skin is crispy and golden brown. Flip the legs over and sear the other side for another 3-4 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. Roast the Duck Legs:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransfer to the oven\u003c\/strong\u003e: If you use an oven-safe skillet, you can place it directly in the oven. If not, transfer the duck legs to a roasting pan. Pour the chicken or duck stock around the legs to keep them moist during cooking (optional).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow roast\u003c\/strong\u003e: Roast in the preheated oven for 2 to 2.5 hours, or until the duck is tender and the meat pulls away easily from the bone. The skin should also be crispy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. Optional Glaze:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze the duck\u003c\/strong\u003e: If you like a sweet finish, mix honey with a little orange juice and brush it over the duck legs for the last 15-20 minutes of cooking. This will create a beautiful, sticky glaze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. Serve:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest the duck legs\u003c\/strong\u003e: Remove the duck from the oven and let it rest for about \u003cstrong\u003e1\u003c\/strong\u003e0 minutes before serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlate and enjoy\u003c\/strong\u003e: Serve the duck legs with your choice of sides, such as mashed potatoes, roasted vegetables, or a green salad. The pan juices can be drizzled over the top for extra flavour.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"460g","offer_id":44641377124509,"sku":"PT0144","price":15.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-duck-fresh-duck-legs-1130072031.jpg?v=1739427478"},{"product_id":"28-day-aged-beef-back-rib-boneless","title":"Organic Beef Back Rib (Boneless)","description":"\u003cp\u003e\u003cspan data-olk-copy-source=\"MessageBody\"\u003eWe love bringing you cuts that you may not have discovered before, especially when they are as delicious as our beef back rib. Cut from the chuck of the cow, it is a great alternative to the beef forerib, with distinct marbling and a thin layer of fat to keep the joint succulent and tender when roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg of boneless beef back ribs: Typically serves about 3 to 4 people. so you can serve roughly 250g to 300g per person depending on appetites and the sides you’re serving with it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef Back Rib is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003eIngredients\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg boneless beef back rib\u003c\/li\u003e\n\u003cli\u003eSalt and pepper (or other seasonings to your taste)\u003c\/li\u003e\n\u003cli\u003eOlive oil or another high-heat oil\u003c\/li\u003e\n\u003cli\u003eFresh herbs like rosemary or thyme (optional)\u003c\/li\u003e\n\u003cli\u003eGarlic cloves (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEquipment\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOvenproof frying pan or roasting tray\u003c\/li\u003e\n\u003cli\u003eMeat thermometer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the beef out of the fridge 30–60 minutes before cooking to bring it to room temperature. This helps it cook more evenly.\u003c\/li\u003e\n\u003cli\u003ePat the rib dry with kitchen paper, then season it generously with salt and pepper (or your preferred seasoning).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSet your oven to 120°C. This low temperature will allow the beef to cook slowly and gently, making it more tender.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eInitial Sear (Optional)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a frying pan with a little olive oil over medium-high heat. When the oil is hot, sear the beef on all sides for around 1–2 minutes per side. This step is optional but creates a lovely crust and flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlow Roast in the Oven\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the beef to a roasting tray (or leave it in the ovenproof frying pan if using).\u003c\/li\u003e\n\u003cli\u003ePlace in the preheated oven and roast for 1.5–2 hours, or until it reaches an internal temperature of 50–52°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eCheck the temperature with a meat thermometer; this is crucial to achieving the perfect level of doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest and Final Sear\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the beef out of the oven and loosely cover it with foil. Let it rest for 15 minutes. During this time, the internal temperature will rise slightly, bringing it closer to medium-rare.\u003c\/li\u003e\n\u003cli\u003eOptional: For an extra crust, you can quickly sear it again in a hot pan for 1 minute per side just before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice against the grain to ensure the beef is as tender as possible. Serve with your favourite sides and enjoy!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":51884278481278,"sku":"BF4000","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-back-rib-boneless-71826150621566.jpg?v=1731504966"},{"product_id":"whole-boneless-chicken","title":"Organic Whole Boneless Chicken","description":"\u003cp\u003eOur Whole Boneless Chicken is a versatile and convenient choice for your next meal. Carefully selected and expertly deboned, this chicken offers all the rich, tender flavour of traditional poultry without the hassle of bones. Perfect for roasting, or slow-cooking, it can be seasoned and stuffed to suit your culinary creations. Whether you're preparing a family dinner or experimenting with new recipes, this boneless chicken provides the ideal base for a variety of dishes. With no bones to work around, it's easy to carve and serve, making it an excellent option for busy home cooks or those seeking a hassle-free cooking experience. Enjoy the freshness and quality of our premium whole boneless chicken, your go-to for easy, delicious meals.\u003c\/p\u003e\n\u003ch4\u003eGood To Know \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional's per 100g: \u003c\/span\u003e\u003cspan\u003eEnergy 215kj\/ 897kcal | \u003c\/span\u003e\u003cspan\u003eFat 12.5g | \u003c\/span\u003e\u003cspan\u003e(of which Saturates 3.8g) | \u003c\/span\u003e\u003cspan\u003eProtein 25.g | S\u003c\/span\u003e\u003cspan\u003ealt 0.1g\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur whole chicken is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003cp\u003eFind out more about\u003cspan\u003e \u003c\/span\u003e\u003ca rel=\"noopener\" title=\"Our Chickens\" href=\"https:\/\/www.eversfield-organic.co.uk\/pages\/about-our-chicken\" target=\"_blank\"\u003eour chickens here\u003c\/a\u003e\u003ca title=\"Our Chickens\" href=\"https:\/\/eversfieldorganic.co.uk\/pages\/about-our-chicken\"\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow To Cook\u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHerb-Roasted Whole Boneless Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis herb-roasted whole boneless chicken is a simple, yet flavourful dish perfect for any occasion. With a crispy, golden-brown exterior and a juicy, tender interior, this recipe makes a delicious and fuss-free meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole boneless chicken\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil or melted butter\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh thyme, finely chopped (or 1 tsp dried)\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh parsley, finely chopped (optional)\u003c\/li\u003e\n\u003cli\u003e1 tsp lemon zest\u003c\/li\u003e\n\u003cli\u003e1 lemon, halved\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1\/2 cup chicken broth (optional for added moisture)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the oven\u003c\/strong\u003e to 375°F (190°C). Line a baking sheet or roasting pan with parchment paper or lightly grease with oil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the chicken\u003c\/strong\u003e: Pat the boneless chicken dry with paper towels. This ensures a crispy skin. If you have any fat or extra skin, trim it off.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMake the herb mixture\u003c\/strong\u003e: In a small bowl, mix together olive oil or melted butter, minced garlic, rosemary, thyme, parsley (if using), lemon zest, salt, and pepper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the chicken\u003c\/strong\u003e: Rub the herb mixture generously all over the chicken. Make sure to coat both the outside and inside (where the cavity would be if it had one). Squeeze the lemon halves over the chicken, then place the lemon halves inside the chicken for extra flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the chicken\u003c\/strong\u003e: Place the chicken on the prepared baking sheet or roasting pan. For added moisture and flavour, you can pour chicken broth into the bottom of the pan, but it’s optional.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the chicken\u003c\/strong\u003e: Roast for about 60-75 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer. Baste the chicken once or twice with the pan juices for extra flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the chicken\u003c\/strong\u003e: Once cooked, remove the chicken from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and tender result.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Slice and serve with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eEnjoy this easy and flavourful herb-roasted whole boneless chicken for a comforting and delicious meal!\u003c\/p\u003e","brand":"Eversfield Organic ","offers":[{"title":"1kg","offer_id":54964312932734,"sku":"CK0114","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-festive-stuffed-boneless-chicken-37789704192157.jpg?v=1731500114"},{"product_id":"organic-herb-crusted-beef-with-horseradish","title":"Organic Herb-Crusted Beef with Horseradish","description":"\u003cp data-end=\"565\" data-start=\"222\"\u003e\u003cimg height=\"84\" width=\"557\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/EASTER_SHOOT_2026_1.png?v=1772010048\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"565\" data-start=\"222\"\u003eAdd something a little different to your Easter menu this year with our \u003cstrong data-end=\"341\" data-start=\"295\"\u003eOrganic Herb-Crusted Beef with Horseradish\u003c\/strong\u003e. This \u003cstrong data-end=\"363\" data-start=\"348\"\u003e1.5kg joint\u003c\/strong\u003e is made from the finest cuts of our \u003cstrong data-end=\"431\" data-start=\"400\"\u003e100% grass-fed organic beef\u003c\/strong\u003e, finished with a fragrant herb crust and a subtle horseradish layer for a classic flavour combination.\u003c\/p\u003e\n\u003cp data-end=\"825\" data-start=\"567\"\u003ePerfect as a second joint, or for smaller households!\u003c\/p\u003e\n\u003cp data-end=\"1165\" data-start=\"834\"\u003e\u003cstrong data-end=\"856\" data-start=\"834\"\u003eServing Suggestion\u003c\/strong\u003e\u003cbr data-end=\"859\" data-start=\"856\"\u003eAt \u003cstrong data-end=\"871\" data-start=\"862\"\u003e1.5kg\u003c\/strong\u003e, this joint serves \u003cstrong data-end=\"905\" data-start=\"891\"\u003e4–6 people\u003c\/strong\u003e, making it ideal for a family meal.\u003c\/p\u003e\n\u003chr data-end=\"1172\" data-start=\"1167\"\u003e\n\u003cp data-end=\"1247\" data-start=\"1174\"\u003e\u003cstrong data-end=\"1245\" data-start=\"1174\"\u003eWhy Choose Eversfield Organic’s Herb-Crusted Beef with Horseradish?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1570\" data-start=\"1248\"\u003e\n\u003cli data-end=\"1330\" data-start=\"1248\"\u003e\n\u003cp data-end=\"1330\" data-start=\"1250\"\u003e\u003cstrong data-end=\"1276\" data-start=\"1250\"\u003eGrass-Fed Organic Beef\u003c\/strong\u003e: Naturally raised for unbeatable taste and quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1418\" data-start=\"1331\"\u003e\n\u003cp data-end=\"1418\" data-start=\"1333\"\u003e\u003cstrong data-end=\"1364\" data-start=\"1333\"\u003eClassic Flavour Combination\u003c\/strong\u003e: Fresh herbs and horseradish bring a festive twist.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1483\" data-start=\"1419\"\u003e\n\u003cp data-end=\"1483\" data-start=\"1421\"\u003e\u003cstrong data-end=\"1440\" data-start=\"1421\"\u003eFamily Friendly\u003c\/strong\u003e: Simple to prepare, perfect for sharing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1570\" data-start=\"1484\"\u003e\n\u003cp data-end=\"1570\" data-start=\"1486\"\u003e\u003cstrong data-end=\"1513\" data-start=\"1486\"\u003eAn Easter Alternative\u003c\/strong\u003e: A great option alongside turkey or as the main event.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1740\" data-start=\"1572\"\u003eThis Easter, enjoy the rich, comforting flavours of our \u003cstrong data-end=\"1677\" data-start=\"1631\"\u003eOrganic Herb-Crusted Beef with Horseradish\u003c\/strong\u003e – a festive roast made for sharing with the people you love.\u003c\/p\u003e\n\u003ch4 data-end=\"825\" data-start=\"567\"\u003eGood To Know\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Pasture-Fed for Life Beef, Horseradish (\u003cspan\u003eHorseradish (55%), *water, cider vinegar, sunflower oil, apple juice concentrate, *sea salt, guar gum) Rosemary, Thyme, Parsley, Cracked Black Pepper, *Salt, Breadcrumbs (Organic \u003cstrong\u003ewheat flour \u003c\/strong\u003e(98%), salt, yeast) Olive Oil.) *denotes non-organic, produced to organic standards. \u003cbr\u003eFor allergens, including cereals containing\u003cstrong\u003e gluten, \u003c\/strong\u003eplease see ingredients in \u003cstrong\u003ebold\u003c\/strong\u003e.\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e Gluten.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1.5kg","offer_id":56221538058622,"sku":"BF4083","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-herb-crusted-beef-with-horseradish-1221690596.png?v=1772025912"},{"product_id":"organic-easter-roast-box","title":"Organic Easter Roast Box","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/EASTER_SHOOT_2026_1.png?v=1772015081\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Easter Roast Box Contents:\u003c\/p\u003e\n\u003cp\u003e(Option 1) \u003cstrong\u003eWhole Leg of Lamb \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e1x Organic Whole Leg of Lamb (on the bone) 2.4kg \u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e2x Organic Nitrate-Free Unsmoked Streaky Bacon 200g\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e2x Organic Pork Chipolatas 340g\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e1x Borough Organic Beef Fat 190g (the best crispy potatoes!)\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e1x Borough Organic Lamb Broth 500ml (for your gravy) \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e(Option 2) \u003cstrong\u003eBeef Roasting Joint \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e1x Organic 28-day aged Beef Rump Joint (boneless) 2kg \u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e2x Organic Nitrate-Free Unsmoked Streaky Bacon 200g\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e2x Organic Pork Chipolatas 340g\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e1x Borough Organic Beef Fat 190g (the best crispy potatoes!)\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e1x Borough Organic Beef Broth 500ml (for your gravy) \u003c\/p\u003e","brand":"Eversfield Organic ","offers":[{"title":"Organic Whole Leg of Lamb","offer_id":56976940892542,"sku":null,"price":90.0,"currency_code":"GBP","in_stock":false},{"title":"Organic Beef Rump Joint","offer_id":56976940925310,"sku":null,"price":90.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-organic-easter-roast-box-1223792196.png?v=1772025851"},{"product_id":"organic-lamb-leg-with-apricot-and-thyme-glaze","title":"Organic Lamb Leg with Apricot and Thyme Glaze","description":"\u003cp data-end=\"376\" data-start=\"71\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/EASTER_SHOOT_2026_1.png?v=1772015081\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"376\" data-start=\"71\"\u003eThis \u003cstrong data-end=\"123\" data-start=\"76\"\u003eOrganic Lamb Leg with Apricot \u0026amp; Thyme Glaze\u003c\/strong\u003e is a beautifully simple way to create an impressive roast with minimal fuss and maximum flavour. Designed as a \u003cstrong data-end=\"249\" data-start=\"235\"\u003eDIY bundle\u003c\/strong\u003e, it brings together exceptional organic lamb with our homemade glaze, allowing you to finish the dish exactly how you like it.\u003c\/p\u003e\n\u003cp data-end=\"678\" data-start=\"378\"\u003eAt the heart of the bundle is a \u003cstrong data-end=\"445\" data-start=\"410\"\u003e2.4kg organic lamb leg, bone in\u003c\/strong\u003e, full of natural flavour and perfect for slow roasting. Paired with a \u003cstrong data-end=\"577\" data-start=\"516\"\u003e200ml pouch of our homemade organic apricot \u0026amp; thyme glaze\u003c\/strong\u003e, this combination delivers a balance of rich, savoury lamb with gentle sweetness and aromatic herbs.\u003c\/p\u003e\n\u003cp data-end=\"857\" data-start=\"680\"\u003eCrafted with care by \u003cstrong data-end=\"742\" data-start=\"701\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eEversfield Organic\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e, this bundle is ideal for Easter lunches, family gatherings, or any occasion that calls for a show-stopping roast.\u003c\/p\u003e\n\u003chr data-end=\"862\" data-start=\"859\"\u003e\n\u003ch3 data-end=\"887\" data-start=\"864\"\u003e\u003cstrong data-end=\"887\" data-start=\"868\"\u003eWhat’s Included\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1201\" data-start=\"889\"\u003e\n\u003cli data-end=\"1012\" data-start=\"889\"\u003e\n\u003cp data-end=\"1012\" data-start=\"891\"\u003e\u003cstrong data-end=\"927\" data-start=\"891\"\u003e2.4kg \u003ca rel=\"noopener\" title=\"lamb leg organic\" href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-lamb-leg-bone-in\" target=\"_blank\"\u003eOrganic Lamb Leg\u003c\/a\u003e (Bone In)\u003c\/strong\u003e\u003cbr data-end=\"930\" data-start=\"927\"\u003eNaturally reared, grass-fed lamb with excellent depth of flavour and succulence.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1201\" data-start=\"1014\"\u003e\n\u003cp data-end=\"1201\" data-start=\"1016\"\u003e\u003cstrong data-end=\"1064\" data-start=\"1016\"\u003e200ml \u003ca rel=\"noopener\" title=\"apricot and thyme glaze\" href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-apricot-and-thyme-glaze?variant=56951529537918\" target=\"_blank\"\u003eHomemade Organic Apricot \u0026amp; Thyme Glaze\u003c\/a\u003e\u003c\/strong\u003e\u003cbr data-end=\"1067\" data-start=\"1064\"\u003eA premium glaze made with organic apricot, fragrant thyme, and carefully balanced seasoning for a beautifully sticky, glossy finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1206\" data-start=\"1203\"\u003e\n\u003ch3 data-end=\"1227\" data-start=\"1208\"\u003e\u003cstrong data-end=\"1227\" data-start=\"1212\"\u003eHow to Cook\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col data-end=\"2176\" data-start=\"1229\"\u003e\n\u003cli data-end=\"1377\" data-start=\"1229\"\u003e\n\u003cp data-end=\"1377\" data-start=\"1232\"\u003e\u003cstrong data-end=\"1270\" data-start=\"1232\"\u003eBring the lamb to room temperature\u003c\/strong\u003e\u003cbr data-end=\"1273\" data-start=\"1270\"\u003eRemove from the fridge 1 hour before cooking. Preheat the oven to \u003cstrong data-end=\"1376\" data-start=\"1342\"\u003e180°C \/ 160°C fan \/ Gas Mark 4\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1681\" data-start=\"1379\"\u003e\n\u003cp data-end=\"1681\" data-start=\"1382\"\u003e\u003cstrong data-end=\"1400\" data-start=\"1382\"\u003eSeason \u0026amp; roast\u003c\/strong\u003e\u003cbr data-end=\"1403\" data-start=\"1400\"\u003ePat the lamb dry and season generously with sea salt and black pepper. Place on a rack or directly into a roasting tray with a splash of water or stock.\u003cbr data-end=\"1561\" data-start=\"1558\"\u003eRoast for approximately \u003cstrong data-end=\"1611\" data-start=\"1588\"\u003e25 minutes per 500g\u003c\/strong\u003e, plus an extra 20 minutes for medium doneness (adjust to preference).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2083\" data-start=\"1683\"\u003e\n\u003cp data-end=\"1705\" data-start=\"1686\"\u003e\u003cstrong data-end=\"1703\" data-start=\"1686\"\u003eAdd the glaze\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2083\" data-start=\"1709\"\u003e\n\u003cli data-end=\"1911\" data-start=\"1709\"\u003e\n\u003cp data-end=\"1911\" data-start=\"1711\"\u003eFor a caramelised finish: Brush the lamb generously with the \u003cstrong data-end=\"1797\" data-start=\"1772\"\u003eapricot \u0026amp; thyme glaze\u003c\/strong\u003e during the \u003cstrong data-end=\"1832\" data-start=\"1809\"\u003efinal 20–25 minutes\u003c\/strong\u003e of cooking, returning it to the oven to gently sticky and glaze the surface.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2083\" data-start=\"1915\"\u003e\n\u003cp data-end=\"2083\" data-start=\"1917\"\u003eFor a fresher, fruit-forward flavour: Roast the lamb without glaze, warm the glaze separately, and \u003cstrong data-end=\"2061\" data-start=\"2016\"\u003epour or spoon over the lamb after cooking\u003c\/strong\u003e, just before serving.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2176\" data-start=\"2085\"\u003e\n\u003cp data-end=\"2176\" data-start=\"2088\"\u003e\u003cstrong data-end=\"2104\" data-start=\"2088\"\u003eRest \u0026amp; serve\u003c\/strong\u003e\u003cbr data-end=\"2107\" data-start=\"2104\"\u003eRest the lamb for \u003cstrong data-end=\"2142\" data-start=\"2128\"\u003e20 minutes\u003c\/strong\u003e, loosely covered, before carving.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eIngredients: Lamb leg: Organic and Grass-Fed Lamb Apricot \u0026amp; Thyme Glaze: Apricots: 576 g Sugar: 160 g Water: 160 g Lemon juice: 48 g Thyme: 516 g Butter: 38 g Salt: 1.6 g\u003c\/p\u003e","brand":"Eversfield Organic ","offers":[{"title":"2.4kg Whole Leg of Lamb","offer_id":56979488473470,"sku":null,"price":65.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-organic-lamb-leg-with-apricot-and-thyme-glaze-1223813293.png?v=1772105052"},{"product_id":"organic-balsamic-black-cherry-garlic-glazed-beef-topside","title":"Organic Balsamic, Black Cherry \u0026 Garlic Glazed Beef Topside","description":"\u003cp data-end=\"424\" data-start=\"87\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/EASTER_SHOOT_2026_1.png?v=1772015081\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"424\" data-start=\"87\"\u003eOur \u003cstrong data-end=\"154\" data-start=\"91\"\u003eOrganic Balsamic, Black Cherry \u0026amp; Garlic Glazed Beef Topside\u003c\/strong\u003e is a refined yet simple way to create a beautifully balanced roast, pairing exceptional organic beef with a rich, deeply flavoured glaze. Created as a \u003cstrong data-end=\"320\" data-start=\"306\"\u003eDIY bundle\u003c\/strong\u003e, this allows you full control over the finish—whether lightly glazed or generously poured at the table.\u003c\/p\u003e\n\u003cp data-end=\"739\" data-start=\"426\"\u003eThe bundle includes a \u003cstrong data-end=\"482\" data-start=\"448\"\u003e1kg organic beef topside joint\u003c\/strong\u003e, naturally lean yet wonderfully tender when roasted with care, alongside a \u003cstrong data-end=\"643\" data-start=\"558\"\u003e200ml pouch of our homemade organic balsamic, black cherry \u0026amp; roasted garlic glaze\u003c\/strong\u003e. The result is a perfect harmony of savoury beef, gentle sweetness, and deep balsamic richness.\u003c\/p\u003e\n\u003cp data-end=\"929\" data-start=\"741\"\u003ePrepared by \u003cstrong data-end=\"794\" data-start=\"753\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eEversfield Organic\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e, this bundle is ideal for elegant Sunday roasts, entertaining, or whenever you want a premium organic centrepiece with minimal effort.\u003c\/p\u003e\n\u003chr data-end=\"934\" data-start=\"931\"\u003e\n\u003ch3 data-end=\"959\" data-start=\"936\"\u003e\u003cstrong data-end=\"959\" data-start=\"940\"\u003eWhat’s Included\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1301\" data-start=\"961\"\u003e\n\u003cli data-end=\"1096\" data-start=\"961\"\u003e\n\u003cp data-end=\"1096\" data-start=\"963\"\u003e\u003cstrong data-end=\"997\" data-start=\"963\"\u003e1kg Organic Beef Topside Joint\u003c\/strong\u003e\u003cbr data-end=\"1000\" data-start=\"997\"\u003eGrass-fed, organically reared beef with a clean, robust flavour and excellent slicing texture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1301\" data-start=\"1098\"\u003e\n\u003cp data-end=\"1301\" data-start=\"1100\"\u003e\u003cstrong data-end=\"1164\" data-start=\"1100\"\u003e200ml Homemade Organic Balsamic, Black Cherry \u0026amp; Garlic Glaze\u003c\/strong\u003e\u003cbr data-end=\"1167\" data-start=\"1164\"\u003eA rich, glossy glaze combining organic balsamic vinegar, black cherry, and roasted garlic for depth, sweetness, and savoury balance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1306\" data-start=\"1303\"\u003e\n\u003ch3 data-end=\"1327\" data-start=\"1308\"\u003e\u003cstrong data-end=\"1327\" data-start=\"1312\"\u003eHow to Cook\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col data-end=\"2327\" data-start=\"1329\"\u003e\n\u003cli data-end=\"1475\" data-start=\"1329\"\u003e\n\u003cp data-end=\"1475\" data-start=\"1332\"\u003e\u003cstrong data-end=\"1352\" data-start=\"1332\"\u003ePrepare the beef\u003c\/strong\u003e\u003cbr data-end=\"1355\" data-start=\"1352\"\u003eRemove the topside from the fridge \u003cstrong data-end=\"1418\" data-start=\"1393\"\u003e1 hour before cooking\u003c\/strong\u003e. Preheat the oven to \u003cstrong data-end=\"1474\" data-start=\"1440\"\u003e200°C \/ 180°C fan \/ Gas Mark 6\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1637\" data-start=\"1477\"\u003e\n\u003cp data-end=\"1637\" data-start=\"1480\"\u003e\u003cstrong data-end=\"1498\" data-start=\"1480\"\u003eSeason \u0026amp; roast\u003c\/strong\u003e\u003cbr data-end=\"1501\" data-start=\"1498\"\u003ePat the beef dry and season generously with sea salt and black pepper. Place in a roasting tray and roast for \u003cstrong data-end=\"1628\" data-start=\"1614\"\u003e20 minutes\u003c\/strong\u003e to seal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1846\" data-start=\"1639\"\u003e\n\u003cp data-end=\"1763\" data-start=\"1642\"\u003e\u003cstrong data-end=\"1664\" data-start=\"1642\"\u003eLower \u0026amp; slow roast\u003c\/strong\u003e\u003cbr data-end=\"1667\" data-start=\"1664\"\u003eReduce the oven temperature to \u003cstrong data-end=\"1735\" data-start=\"1701\"\u003e170°C \/ 150°C fan \/ Gas Mark 3\u003c\/strong\u003e and continue cooking for:\u003c\/p\u003e\n\u003cul data-end=\"1846\" data-start=\"1767\"\u003e\n\u003cli data-end=\"1807\" data-start=\"1767\"\u003e\n\u003cp data-end=\"1807\" data-start=\"1769\"\u003e\u003cstrong data-end=\"1785\" data-start=\"1769\"\u003eMedium-rare:\u003c\/strong\u003e 15 minutes per 500g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1846\" data-start=\"1811\"\u003e\n\u003cp data-end=\"1846\" data-start=\"1813\"\u003e\u003cstrong data-end=\"1824\" data-start=\"1813\"\u003eMedium:\u003c\/strong\u003e 20 minutes per 500g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2213\" data-start=\"1848\"\u003e\n\u003cp data-end=\"1870\" data-start=\"1851\"\u003e\u003cstrong data-end=\"1868\" data-start=\"1851\"\u003eAdd the glaze\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2213\" data-start=\"1874\"\u003e\n\u003cli data-end=\"2055\" data-start=\"1874\"\u003e\n\u003cp data-end=\"2055\" data-start=\"1876\"\u003eFor a sticky, caramelised finish: Brush the beef with the \u003cstrong data-end=\"1975\" data-start=\"1934\"\u003ebalsamic, black cherry \u0026amp; garlic glaze\u003c\/strong\u003e during the \u003cstrong data-end=\"2010\" data-start=\"1987\"\u003efinal 15–20 minutes\u003c\/strong\u003e, returning it to the oven to gently glaze.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2213\" data-start=\"2059\"\u003e\n\u003cp data-end=\"2213\" data-start=\"2061\"\u003eFor a cleaner, more defined flavour: Roast the beef plain, warm the glaze separately, and \u003cstrong data-end=\"2212\" data-start=\"2151\"\u003espoon generously over the sliced beef just before serving\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2327\" data-start=\"2215\"\u003e\n\u003cp data-end=\"2327\" data-start=\"2218\"\u003e\u003cstrong data-end=\"2234\" data-start=\"2218\"\u003eRest \u0026amp; serve\u003c\/strong\u003e\u003cbr data-end=\"2237\" data-start=\"2234\"\u003eRest the beef for \u003cstrong data-end=\"2272\" data-start=\"2258\"\u003e20 minutes\u003c\/strong\u003e, loosely covered, then carve thinly against the grain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eIngredients: Beef Topside: Organic and Grass-Fed Beef\u003c\/p\u003e\n\u003cp\u003eCherry, Balsamic \u0026amp; Garlic glaze: Black cherry: 474 g Sugar: 158 g Balsamic vinegar: 63 g Garlic: 47 g Lemon juice: 47 g Cornstarch: 13 g Water:158 g Butter: 38 g Salt: 1.6 g\u003c\/p\u003e","brand":"Eversfield Organic ","offers":[{"title":"1kg Roasting Joint","offer_id":56979577700734,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-balsamic-black-cherry-garlic-glazed-beef-topside-1223813292.png?v=1772105079"},{"product_id":"organic-cherry-orchard-whole-chicken","title":"Organic Cherry Orchard Whole Chicken","description":"\u003cp data-start=\"66\" data-end=\"401\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/EASTER_SHOOT_2026_1.png?v=1772015081\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"66\" data-end=\"401\"\u003eElevate your roast chicken with our \u003cstrong data-start=\"102\" data-end=\"142\"\u003eOrganic Cherry Orchard Whole Chicken\u003c\/strong\u003e, paired with a \u003cstrong data-start=\"158\" data-end=\"202\"\u003eluxurious cherry balsamic \u0026amp; garlic glaze\u003c\/strong\u003e for a DIY-style roast that’s both simple and show-stopping. This bundle allows you to roast your chicken to perfection and add the glaze at the end for a beautifully glossy, flavour-packed finish.\u003c\/p\u003e\n\u003cp data-start=\"403\" data-end=\"660\"\u003eEach bundle includes a \u003cstrong data-start=\"426\" data-end=\"465\"\u003elarge 1.8–2kg organic whole chicken\u003c\/strong\u003e, reared to the highest welfare standards, alongside a \u003cstrong data-start=\"520\" data-end=\"582\"\u003e200ml pouch of our homemade cherry balsamic \u0026amp; garlic glaze\u003c\/strong\u003e, crafted to complement the natural sweetness and tenderness of the chicken.\u003c\/p\u003e\n\u003cp data-start=\"662\" data-end=\"850\"\u003ePerfect for family roasts, weekend dinners, or special occasions, this bundle gives you the flexibility to glaze as much or as little as you like, while enjoying premium organic produce.\u003c\/p\u003e\n\u003ch4 data-start=\"662\" data-end=\"850\"\u003eGOOD TO KNOW\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Free range chicken \u003c\/p\u003e\n\u003cp\u003eHomemade Cherry, Balsamic, Garlic Glaze: Black Cherry, Sugar, Balsamic vinegar, Garlic, Lemon Juice, Cornflower, *Water, Butter (\u003cstrong\u003eMILK\u003c\/strong\u003e), *Salt.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e*Denotes non-organic, produced to organic standards.\u003cbr\u003eFor allergens, including cereals containing\u003cstrong\u003e gluten, \u003c\/strong\u003eplease see ingredients in \u003cstrong\u003ebold\u003c\/strong\u003e.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"852\" data-end=\"855\"\u003e\n\u003ch3 data-start=\"857\" data-end=\"880\"\u003e\u003cstrong data-start=\"861\" data-end=\"880\"\u003eWhat’s Included\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"882\" data-end=\"1188\"\u003e\n\u003cli data-start=\"882\" data-end=\"1011\"\u003e\n\u003cp data-start=\"884\" data-end=\"1011\"\u003e\u003cstrong data-start=\"884\" data-end=\"917\"\u003e1.8–2kg \u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-chicken-whole\" title=\"organic whole chicken\" rel=\"noopener\" target=\"_blank\"\u003eOrganic Whole Chicken\u003c\/a\u003e\u003c\/strong\u003e\u003cbr data-start=\"917\" data-end=\"920\"\u003eFree-range, pasture-raised, and organically reared for superior flavour and succulence.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1013\" data-end=\"1188\"\u003e\n\u003cp data-start=\"1015\" data-end=\"1188\"\u003e\u003cstrong data-start=\"1015\" data-end=\"1064\"\u003e200ml \u003ca href=\"https:\/\/eversfieldorganic.co.uk\/products\/organic-balsamic-garlic-black-cherry-glaze?variant=56979473727870\" title=\"cherry glaze\" rel=\"noopener\" target=\"_blank\"\u003eHomemade Cherry Balsamic \u0026amp; Garlic Glaze\u003c\/a\u003e\u003c\/strong\u003e\u003cbr data-start=\"1064\" data-end=\"1067\"\u003eA rich, tangy-sweet glaze combining organic cherry balsamic vinegar and roasted garlic for a glossy, aromatic finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1190\" data-end=\"1193\"\u003e\n\u003ch3 data-start=\"1195\" data-end=\"1214\"\u003e\u003cstrong data-start=\"1199\" data-end=\"1214\"\u003eHow to Cook\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col data-start=\"1216\" data-end=\"2186\"\u003e\n\u003cli data-start=\"1216\" data-end=\"1367\"\u003e\n\u003cp data-start=\"1219\" data-end=\"1367\"\u003e\u003cstrong data-start=\"1219\" data-end=\"1242\"\u003ePrepare the chicken\u003c\/strong\u003e\u003cbr data-start=\"1242\" data-end=\"1245\"\u003eRemove the chicken from the fridge \u003cstrong data-start=\"1283\" data-end=\"1308\"\u003e1 hour before cooking\u003c\/strong\u003e. Preheat the oven to \u003cstrong data-start=\"1330\" data-end=\"1364\"\u003e200°C \/ 180°C fan \/ Gas Mark 6\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1369\" data-end=\"1521\"\u003e\n\u003cp data-start=\"1372\" data-end=\"1521\"\u003e\u003cstrong data-start=\"1372\" data-end=\"1390\"\u003eSeason \u0026amp; roast\u003c\/strong\u003e\u003cbr data-start=\"1390\" data-end=\"1393\"\u003ePat dry, season the chicken inside and out with sea salt and black pepper. Roast breast-side up for \u003cstrong data-start=\"1496\" data-end=\"1510\"\u003e20 minutes\u003c\/strong\u003e to seal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1523\" data-end=\"1741\"\u003e\n\u003cp data-start=\"1526\" data-end=\"1741\"\u003e\u003cstrong data-start=\"1526\" data-end=\"1548\"\u003eLower \u0026amp; slow roast\u003c\/strong\u003e\u003cbr data-start=\"1548\" data-end=\"1551\"\u003eReduce oven to \u003cstrong data-start=\"1569\" data-end=\"1603\"\u003e180°C \/ 160°C fan \/ Gas Mark 4\u003c\/strong\u003e and cook for approximately \u003cstrong data-start=\"1631\" data-end=\"1652\"\u003e45 minutes per kg\u003c\/strong\u003e, or until the internal temperature reaches \u003cstrong data-start=\"1696\" data-end=\"1704\"\u003e75°C\u003c\/strong\u003e in the thickest part of the thigh.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1743\" data-end=\"2044\"\u003e\n\u003cp data-start=\"1746\" data-end=\"1765\"\u003e\u003cstrong data-start=\"1746\" data-end=\"1763\"\u003eAdd the glaze\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1769\" data-end=\"2044\"\u003e\n\u003cli data-start=\"1769\" data-end=\"1905\"\u003e\n\u003cp data-start=\"1771\" data-end=\"1905\"\u003eFor a caramelised finish: Brush the \u003cstrong data-start=\"1807\" data-end=\"1841\"\u003echerry balsamic \u0026amp; garlic glaze\u003c\/strong\u003e over the chicken during the \u003cstrong data-start=\"1870\" data-end=\"1890\"\u003efinal 15 minutes\u003c\/strong\u003e of roasting.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1909\" data-end=\"2044\"\u003e\n\u003cp data-start=\"1911\" data-end=\"2044\"\u003eFor a purer glaze flavour: Roast plain and \u003cstrong data-start=\"1954\" data-end=\"2041\"\u003eserve the warm glaze alongside or spoon over the carved chicken just before serving\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2046\" data-end=\"2186\"\u003e\n\u003cp data-start=\"2049\" data-end=\"2186\"\u003e\u003cstrong data-start=\"2049\" data-end=\"2065\"\u003eRest \u0026amp; serve\u003c\/strong\u003e\u003cbr data-start=\"2065\" data-end=\"2068\"\u003eRest the chicken for \u003cstrong data-start=\"2092\" data-end=\"2109\"\u003e15–20 minutes\u003c\/strong\u003e loosely covered with foil, then carve and serve with your favourite sides.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic ","offers":[{"title":"1.8-2kg Whole Chicken","offer_id":56979721912702,"sku":null,"price":31.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-organic-cherry-orchard-whole-chicken-1223813291.png?v=1772040252"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/collections\/eversfield-organic-lamb-organic-lamb-leg-bone-in-1221884632.png?v=1772013391","url":"https:\/\/eversfieldorganic.co.uk\/collections\/easter-2026-roasts.oembed","provider":"Eversfield Organic ","version":"1.0","type":"link"}