{"title":"Easter","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCelebrate the taste of spring with Eversfield Organic’s curated collection of organic Easter centrepieces sourced from our trusted organic farms.\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eOur Easter collection brings you the best of the season with classic lamb, gammon, beef and wild venison cuts, seasonal varieties and our limited edition Whole Lamb Box.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"organic-28-day-dry-aged-beef-rib-boned-and-rolled","title":"Organic 28 Day Aged Beef Rib Boned \u0026 Rolled","description":"\u003cp\u003eWhat a roast! A premium cut of grass fed organic beef, this tasty treat will not disappoint.\u003c\/p\u003e\n\u003cp\u003eHung for a minimum of 28 days, butchered to order and rolled for easy cooking and serving. A family roast favourite!\u003c\/p\u003e\n\u003cp\u003eTop tip: Pat dry and rest the joint to bring it to room temperature before cracking on with the next steps of your recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003eMinimum Shelf Life: \u003cstrong\u003e9\u003c\/strong\u003e \u003cstrong\u003eDays \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:\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 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\u003e\n\u003cstrong\u003e1kg or 2kg\u003c\/strong\u003e 28-day aged beef rib, boned and rolled\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 tbsp (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1.5 tbsp (for 2kg)\u003c\/strong\u003e vegetable oil\u003c\/li\u003e\n\u003cli\u003e2-4 sprigs of fresh rosemary or thyme\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e2 (for 2kg)\u003c\/strong\u003e garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 small (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1 large (for 2kg)\u003c\/strong\u003e onion, halved\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 small carrot (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1 large carrot (for 2kg)\u003c\/strong\u003e, cut into chunks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e2 (for 2kg)\u003c\/strong\u003e celery sticks, cut into chunks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100ml (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e150ml (for 2kg)\u003c\/strong\u003e red wine or beef stock (optional, for gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\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 \u003cstrong\u003e220°C\u003c\/strong\u003e (200°C fan) or \u003cstrong\u003eGas Mark 7\u003c\/strong\u003e.\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 about 1 hour before cooking to bring it to room temperature. This helps the meat cook evenly.\u003c\/li\u003e\n\u003cli\u003eRub the beef all over with vegetable oil, then season generously with sea salt and freshly ground black pepper.\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 ovenproof roasting tray over high heat. Once hot, sear the beef on all sides, including the edges, for \u003cstrong\u003e4-5 minutes\u003c\/strong\u003e for a 1kg roast, or \u003cstrong\u003e5-6 minutes\u003c\/strong\u003e for a 2kg roast, until it develops 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\u003ePlace the seared beef into a roasting tray. Scatter the onion, carrot, celery, crushed garlic cloves, and rosemary or thyme around the beef for extra flavour.\u003c\/li\u003e\n\u003cli\u003eRoast the beef at \u003cstrong\u003e220°C\u003c\/strong\u003e for:\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e20 minutes (for 1kg)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e25 minutes (for 2kg)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eThis initial high heat helps form a beautiful crust on the beef.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. \u003cstrong\u003eAdjust the Temperature\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAfter the initial roasting time, reduce the oven temperature to \u003cstrong\u003e180°C\u003c\/strong\u003e (160°C fan) or \u003cstrong\u003eGas Mark 4\u003c\/strong\u003e. Continue to roast for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e25-30 minutes (for 1kg)\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e35-40 minutes\u003c\/strong\u003e for medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e55-60 minutes (for 2kg)\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e70-80 minutes\u003c\/strong\u003e for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIf you prefer using a meat thermometer, aim for an internal temperature of \u003cstrong\u003e52-54°C\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e58-60°C\u003c\/strong\u003e for medium.\u003c\/p\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 preferred doneness, remove the beef from the oven and transfer it to a warm plate. Cover loosely with foil and let it rest:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e15 minutes for 1kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e20-25 minutes for 2kg\u003c\/strong\u003e roast.\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 a juicy, tender roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e7. \u003cstrong\u003eOptional Gravy\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the beef rests, make a simple gravy. Place the roasting tray on the hob over medium heat. Add the red wine or beef stock to the tray, scraping up any browned bits. Let it simmer for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e5-7 minutes for 1kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7-10 minutes for 2kg\u003c\/strong\u003e 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. \u003cstrong\u003eServe\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the beef into thick slices and serve with classic accompaniments like roast potatoes, Yorkshire puddings, and seasonal vegetables. Spoon the gravy over the meat, or serve it on the side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9. \u003cstrong\u003eEnjoy: \u003c\/strong\u003eSit back and enjoy your beautifully cooked roast beef!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054837067933,"sku":"BF0010","price":59.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054837100701,"sku":"BF0011","price":118.0,"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-rib-boned-rolled-71855112651134.jpg?v=1731504970"},{"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-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-rack-of-lamb","title":"Organic Rack of Lamb","description":"\u003cp\u003eOur award winning rack of lamb is a delicate, hugely presentable cut taken from the saddle; ideal for special occasions where a little culinary flair is key.\u003c\/p\u003e\n\u003cp\u003eHere at Eversfield Organic, our butchers are particularly proud of their well-cut, French-trimmed rack which can be served as a 'Guard of Honour' or 'Crown Roast' style.\u003c\/p\u003e\n\u003cp\u003eOur favourite is a simple herb crust, pan-roasted to render the fat then roasted, rested and sliced into cutlets and served with seasonal veg and a red wine sauce.\u003c\/p\u003e\n\u003cp\u003eWinner of 2 Stars at the 2019 Great Taste Awards\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 Rack 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\"\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\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Lamb:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat olive oil in a large oven-safe skillet over medium-high heat.\u003c\/li\u003e\n\u003cli\u003ePlace the rack of lamb in the skillet, meaty side down, and sear for 2-3 minutes until it forms a golden crust.\u003c\/li\u003e\n\u003cli\u003eFlip the lamb and sear the other side for an additional 2-3 minutes\u003c\/li\u003e\n\u003cli\u003eTransfer the skillet to the oven (or place the lamb on a roasting pan if not using an oven-safe skillet).\u003c\/li\u003e\n\u003cli\u003eRoast for 12-15 minutes for medium-rare (internal temperature of 125°F \/ 52°C), or 15-18 minutes for medium (internal temperature of 135°F \/ 57°C).\u003c\/li\u003e\n\u003cli\u003eFor an accurate reading, insert a meat thermometer into the thickest part of the lamb.\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003c\/li\u003e\n\u003cli\u003eRemove the lamb from the oven, cover loosely with foil, and let it rest for 10 minutes. This allows the juices to redistribute, making the meat more tender and flavourful.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"475g","offer_id":36054818160797,"sku":"LB0008","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-rack-of-lamb-37861583519901.jpg?v=1731503539"},{"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-lamb-loin-joint-boned-and-rolled","title":"Organic Lamb Loin Joint, Boned \u0026 Rolled","description":"\u003cp\u003eAlso called the saddle of lamb, this is a traditional boneless roasting joint with sweet tenderness. Expertly cut from both sides of the prized loin then boned and rolled by our butchers. Try stuffing with fruit and onion stuffing for a juicy centrepiece.\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 Grass-fed Lamb\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\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 688kj\/165kcal | Fat 9.9g, (of which Saturates 5.1g) | Protein 18.8g | Salt 0.20g\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\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 3 to 4 people (about 200g to 250g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur lamb Loin Joint 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\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\"\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\/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\u003eRoasted Lamb Loin Recipe\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg lamb loin (bone-in or boneless)\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 tablespoon lemon juice (optional)\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\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 400°F (200°C).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Lamb Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the lamb loin dry with paper towels to remove any excess moisture.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, mix the minced garlic, rosemary, thyme, olive oil, Dijon mustard, lemon juice (if using), salt, and pepper to make a paste.\u003c\/li\u003e\n\u003cli\u003eRub the mixture generously over the lamb loin, coating all sides.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Lamb Loin (Optional but Recommended):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large oven-safe skillet or frying pan over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eAdd a bit of olive oil to the pan and sear the lamb loin for 2-3 minutes on each side, until browned. This step helps to lock in flavour and gives the lamb a beautiful crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Lamb Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the lamb loin to the oven (either in the skillet or in a roasting dish).\u003c\/li\u003e\n\u003cli\u003eRoast the lamb for about 25-30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). For medium, roast until the internal temperature is around 140-145°F (60-63°C).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Lamb:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the lamb reaches your desired doneness, remove it from the oven and loosely cover it with foil. Let it rest for 10 minutes. This will allow the juices to be redistributed, making the meat more tender.\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\u003eAfter resting, slice the lamb loin into medallions and serve with your favourite sides, such as roasted vegetables, potatoes, or a fresh salad.\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\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054814785693,"sku":"LB0096","price":35.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-lamb-loin-joint-boned-rolled-37861610619037.jpg?v=1731501181"},{"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-pork-leg-boned-and-rolled","title":"Organic Pork Leg Boned \u0026 Rolled","description":"\u003cp\u003eOne of our most popular roasting joints, our organic leg of pork is deboned for an easy-to-carve and serve centrepiece. Trimmed, tied, and scored, this joint is a delicious roast that promises some serious crackling when rubbed with salt and given a good hot heat.\u003c\/p\u003e\n\u003cp\u003eLeftovers? Great. Use in sandwiches all week with apple chutney and wholegrain mustard.\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, Outdoor Bred and Reared Pork\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 213Kcal\/ 885kJ | Fat 15.2g of which saturates 5.1g | Protein 19.0g | Salt 0.15g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2kg pork leg: Serves 4-6 people.\u003c\/li\u003e\n\u003cli\u003e2.4kg pork leg: Serves 8-10 people.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pork Leg 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\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\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\u003e1.2 kg or 2.4 kg pork leg (bone-in or boneless)\u003c\/li\u003e\n\u003cli\u003e3-4 cloves of garlic, sliced\u003c\/li\u003e\n\u003cli\u003e2-3 sprigs of fresh rosemary (or 1 tsp dried)\u003c\/li\u003e\n\u003cli\u003e1-2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp fennel seeds (optional)\u003c\/li\u003e\n\u003cli\u003e1 cup chicken or vegetable stock (for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e: Preheat your oven to \u003cstrong\u003e220°C (200°C fan)\u003c\/strong\u003e or \u003cstrong\u003eGas Mark 7\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Pork\u003c\/strong\u003e: Pat the pork leg dry with paper towels. Make small incisions in the skin and meat (if applicable) and insert slices of garlic and sprigs of rosemary into these incisions. Rub the entire surface with olive oil, salt, pepper, and fennel seeds (if using).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Pork\u003c\/strong\u003e: Place the pork leg in a roasting tray. Pour the chicken or vegetable stock into the bottom of the tray to keep the meat moist.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Times\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003eFor \u003cstrong\u003e1.2 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e1 hour\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003e2.4 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e1.5 to 2 hours\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eReduce Temperature\u003c\/strong\u003e: After the initial cooking time, lower the oven temperature to \u003cstrong\u003e180°C (160°C fan)\u003c\/strong\u003e or \u003cstrong\u003eGas Mark 4\u003c\/strong\u003e and continue to roast for another \u003cstrong\u003e30-45 minutes\u003c\/strong\u003e for the \u003cstrong\u003e1.2 kg\u003c\/strong\u003e leg or \u003cstrong\u003e1-1.5 hours\u003c\/strong\u003e for the \u003cstrong\u003e2.4 kg\u003c\/strong\u003e leg, until the internal temperature reaches \u003cstrong\u003e70°C\u003c\/strong\u003e and the juices run clear.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat\u003c\/strong\u003e: Once cooked, remove the pork from the oven and let it rest for at least \u003cstrong\u003e15-20 minutes\u003c\/strong\u003e before carving. This helps retain the juices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Slice the pork leg and serve with your choice of sides, such as roasted vegetables, mashed potatoes, or apple sauce. Drizzle with the pan juices for added flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eThis Roast Pork Leg is tender, juicy, and perfect for family gatherings or special occasions! \u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054804824221,"sku":"PK0029","price":23.0,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054804856989,"sku":"PK0030","price":46.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-pork-leg-boned-rolled-37856755187869.jpg?v=1731503179"},{"product_id":"organic-pork-shoulder-boned-and-rolled","title":"Organic Pork Shoulder Boned \u0026 Rolled","description":"\u003cp\u003eSucculent and superb for making your own pulled pork dishes at home. Be it barbecue pulled pork tacos or sticky hoisin steam buns, our organic pork shoulder is the best starting point.\u003c\/p\u003e\n\u003cp\u003eAnd if you want to keep things traditional, simply rub the ready-scored rind with salt and crisp it up for fantastic crackling on your Sunday roast.\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, Outdoor Bred and Reared Pork\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 259Kcal\/ 1078kJ | Fat 16.5g of which saturates 5.7g | Protein 27.5g | Salt 0.19g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2kg pork shoulder joint:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 3 to 4 people (around 225g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4kg pork shoulder joint:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 6 to 8 people (around 225g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pork shoulder 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\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\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\u003e1.2 kg or 2.4 kg pork shoulder \u003c\/li\u003e\n\u003cli\u003e4-6 cloves of garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp fresh rosemary (or 1 tbsp dried)\u003c\/li\u003e\n\u003cli\u003e1 tbsp smoked paprika (optional)\u003c\/li\u003e\n\u003cli\u003e1 tbsp salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 cup chicken or vegetable stock\u003c\/li\u003e\n\u003cli\u003e1 onion, quartered (optional)\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped (optional)\u003c\/li\u003e\n\u003cli\u003e2-3 sprigs of thyme (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e: Preheat your oven to \u003cstrong\u003e150°C (130°C fan)\u003c\/strong\u003e or \u003cstrong\u003eGas Mark 2\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Pork\u003c\/strong\u003e: Pat the pork shoulder dry with paper towels. In a small bowl, mix the minced garlic, olive oil, rosemary, smoked paprika, salt, and black pepper. Rub this mixture all over the pork, ensuring it's well-coated.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Pork (Optional)\u003c\/strong\u003e: For added flavour, you can sear the pork shoulder in a hot pan with a little oil for about 4-5 minutes on each side until browned. This step is optional but enhances the flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePlace in Roasting Dish\u003c\/strong\u003e: Place the pork shoulder in a roasting dish. If using, add the quartered onion and chopped carrots around the pork. Pour the chicken or vegetable stock into the bottom of the dish to keep the meat moist during roasting.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Pork\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Times\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003eFor \u003cstrong\u003e1.2 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e4-5 hours\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003e2.4 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e6-7 hours\u003c\/strong\u003e.\u003cbr\u003eCover the dish with foil for the first half of the cooking time to retain moisture, then uncover for the remainder to allow the skin to crisp up.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCheck for Tenderness\u003c\/strong\u003e: The pork should be very tender and easily pull apart with a fork when it's done. You can use a meat thermometer to check that the internal temperature reaches \u003cstrong\u003e70°C\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat\u003c\/strong\u003e: Once cooked, remove the pork from the oven and let it rest for at least \u003cstrong\u003e20-30 minutes\u003c\/strong\u003e before shredding or slicing. This allows the juices to be redistributed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Shred the pork and serve it with your choice of sides, such as roasted vegetables, coleslaw, or in sandwiches. Drizzle with the pan juices for added flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e This Slow-Roasted Pork Shoulder is incredibly tender and flavourful, making it perfect for gatherings or a comforting family meal!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054804693149,"sku":"PK0031","price":18.25,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054804725917,"sku":"PK0032","price":36.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-pork-shoulder-boned-rolled-37857234911389.jpg?v=1731503521"},{"product_id":"organic-unsmoked-cured-gammon","title":"Organic Nitrate-Free Unsmoked Gammon","description":"\u003cp data-end=\"501\" data-start=\"217\"\u003eOur \u003cstrong data-end=\"252\" data-start=\"221\"\u003eOrganic Nitrate-Free Gammon\u003c\/strong\u003e offers all the rich, savoury flavour of a traditional gammon joint – without any artificial curing agents. Carefully prepared using only \u003cstrong data-end=\"433\" data-start=\"390\"\u003eorganic British pork, sea salt, sugar and time\u003c\/strong\u003e, this joint is naturally cured for a cleaner, more wholesome taste.\u003c\/p\u003e\n\u003cp data-end=\"821\" data-start=\"503\"\u003eSourced from \u003cstrong data-end=\"561\" data-start=\"516\"\u003eoutdoor-reared, high-welfare organic pigs\u003c\/strong\u003e, our nitrate-free gammon is ideal for slow cooking, roasting or simmering, with a tender texture and deep, honest flavour. Whether served hot with seasonal sides or cold in hearty slices, it's a versatile family favourite made with nothing but the good stuff.\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\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eOrganic Pork (90.9%), Organic Demerara Sugar, *kosher salt *Denotes Non-Organic produced to organic standards,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFor allergens, including cereals containing\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e G\u003c\/span\u003eluten,\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eplease see ingredients in bold\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 313Kcal\/1301kJ | Fat 24g of which saturates 7.9g | Carbohydrate 9.9g of which sugars 0g | Fibre 1.3g | Protein 14g | Salt 1.1g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2kg Gammon: Serves 4-6 people.\u003c\/li\u003e\n\u003cli\u003e2kg Gammon: Serves 6-8 people.\u003c\/li\u003e\n\u003cli\u003e4kg Gammon: Serves 12-16 people.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Gammon 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\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished,, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\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\u003eHoney-Mustard Glazed Whole Gammon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients (per size):\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e1.2kg gammon (serves 4-6)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp honey\u003c\/li\u003e\n\u003cli\u003e2 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e1 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eFresh parsley for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e2kg gammon (serves 8-10)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 tbsp honey\u003c\/li\u003e\n\u003cli\u003e3 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e2 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e1.5 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eFresh parsley for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e4kg gammon (serves 15+)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 tbsp honey\u003c\/li\u003e\n\u003cli\u003e5 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e3 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e2 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e3 bay leaves\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eFresh parsley for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Gammon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse the gammon:\u003c\/strong\u003e If the gammon has been cured, give it a rinse under cold water to remove excess salt. Pat it dry with paper towels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the skin:\u003c\/strong\u003e Use a sharp knife to score the fat and skin in a crisscross pattern. This helps the glaze penetrate the meat and creates a beautiful finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Boil the Gammon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace in a large pot:\u003c\/strong\u003e Add the gammon to a large stockpot and cover with water. Add the bay leaves and bring to a boil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Once boiling, reduce the heat and simmer. For timing:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1.2kg gammon:\u003c\/strong\u003e Simmer for 45 minutes to 1 hour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg gammon:\u003c\/strong\u003e Simmer for 1.5 to 2 hours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4kg gammon:\u003c\/strong\u003e Simmer for\u003cstrong\u003e \u003c\/strong\u003e3 to 4 hours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e You can also add aromatics like onions, celery, or carrots to the water for extra flavor. Once cooked, remove the gammon from the water and let it cool slightly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Make the Honey-Mustard Glaze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix the glaze ingredients:\u003c\/strong\u003e In a bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, and black pepper until smooth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Roast the Gammon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat oven:\u003c\/strong\u003e While the gammon is cooling, preheat your oven to 180°C (350°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze and roast:\u003c\/strong\u003e Place the gammon in a roasting tray. Brush generously with the honey-mustard glaze, making sure it gets into the scored fat. Roast uncovered for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1.2kg gammon:\u003c\/strong\u003e Roast for 25-30 minutes, basting with extra glaze halfway through.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg gammon:\u003c\/strong\u003e Roast for\u003cstrong\u003e \u003c\/strong\u003e40-45 minutes, basting halfway through.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4kg gammon:\u003c\/strong\u003e Roast for 1 to 1.5 hours, basting every 20-30 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Roast until the glaze is caramelized and sticky, with the gammon developing a golden-brown crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Rest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the gammon from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute through the meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Before serving, sprinkle with fresh parsley and serve with lemon wedges if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide dishes:\u003c\/strong\u003e Serve with roasted potatoes, steamed vegetables, or a fresh green salad. It also pairs wonderfully with mashed potatoes or a light mustard sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeftovers:\u003c\/strong\u003e Cold gammon slices make excellent sandwiches, or serve with a fried egg for a classic British breakfast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Enjoy: \u003c\/strong\u003eThis honey-mustard glazed whole gammon recipe is perfect for any occasion, from Sunday roasts to festive dinners. The sweet and tangy glaze complements the savory, tender gammon beautifully.\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054804496541,"sku":"PK0033","price":35.99,"currency_code":"GBP","in_stock":false},{"title":"2kg","offer_id":36054804529309,"sku":"PK0034","price":59.5,"currency_code":"GBP","in_stock":false},{"title":"4kg","offer_id":36054804562077,"sku":"PK0035","price":119.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-unsmoked-cured-gammon-37856826917021.jpg?v=1758014239"},{"product_id":"organic-pork-sausage-meat","title":"Everyday Organic Pork Sausage Meat","description":"\u003cp data-start=\"191\" data-end=\"230\" class=\"\"\u003e\u003cstrong data-start=\"191\" data-end=\"230\"\u003eHonest, Hearty, and Full of Flavour\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"232\" data-end=\"561\" class=\"\"\u003eSay hello to the ultimate kitchen staple – our \u003cstrong data-start=\"279\" data-end=\"329\"\u003eEversfield Everyday Organic Pork Sausage Mince\u003c\/strong\u003e, made with exceptional care from \u003cstrong data-start=\"363\" data-end=\"383\"\u003eorganic sow pork\u003c\/strong\u003e. Whether you’re crafting homemade sausage rolls, stuffing peppers, or whipping up a rustic ragu, this mince offers the perfect balance of savoury richness and versatile texture.\u003c\/p\u003e\n\u003cp data-start=\"563\" data-end=\"908\" class=\"\"\u003eWhat makes it stand out? We use meat from \u003cstrong data-start=\"605\" data-end=\"629\"\u003eretired organic sows\u003c\/strong\u003e – older female pigs with naturally developed flavour and marbling. Supermarkets have been doing this quietly for years, but we believe in \u003cstrong data-start=\"768\" data-end=\"784\"\u003etransparency\u003c\/strong\u003e and celebrating the value of the whole animal. This isn’t second-best – it’s \u003cstrong data-start=\"862\" data-end=\"907\"\u003ebold, sustainable and packed with flavour\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 Pork (95%), Organic Gluten-Free oats, Seasoning (Sea Salt*, Organic Potato Starch, Organic Ground Ginger, Organic Cracked Black Pepper, Organic Ground Nutmeg, Organic Ground Coriander.).\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\u003e\u003cspan\u003eEnergy 312 Kcal\/1292 kJ. Fat 26g, Of which saturates 8.7g. Carbohydrates 3g, Fibre 1.1g, Protein 16g, Salt 1.2g.\u003c\/span\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 Pork sausage meat is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 5 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\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\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\u003eThe Classic Sausage Roll \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500g pork sausage meat\u003c\/li\u003e\n\u003cli\u003e375g ready-rolled puff pastry\u003c\/li\u003e\n\u003cli\u003e1 small onion, finely chopped (optional)\u003c\/li\u003e\n\u003cli\u003e1 tsp dried herbs (like thyme or sage)\u003c\/li\u003e\n\u003cli\u003e1 egg, beaten (for glazing)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp mustard (optional)\u003c\/li\u003e\n\u003cli\u003eSesame or poppy seeds (optional, for topping)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e: Preheat your oven to \u003cstrong\u003e200°C\u003c\/strong\u003e (180°C fan) or \u003cstrong\u003eGas Mark 6\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Filling\u003c\/strong\u003e: In a bowl, mix the sausage meat with the chopped onion (if using), herbs, and a little salt and pepper. You can also add mustard for extra flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoll out the Pastry\u003c\/strong\u003e: Unroll the puff pastry sheet onto a flat surface. Cut it lengthwise into two long strips.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFill the Pastry\u003c\/strong\u003e: Divide the sausage meat into two portions and form each into a long sausage shape down the centre of each strip of pastry.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeal the Rolls\u003c\/strong\u003e: Brush one long edge of each pastry strip with beaten egg. Fold the other side over the sausage meat and press the edges together to seal. Use a fork to crimp the edges if desired.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCut and Glaze\u003c\/strong\u003e: Cut each long roll into smaller sausage rolls (about 5cm each). Place them on a baking tray lined with parchment paper. Brush the tops with beaten egg, and sprinkle with sesame or poppy seeds if desired.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBake\u003c\/strong\u003e: Bake in the preheated oven for \u003cstrong\u003e20-25 minutes\u003c\/strong\u003e until the pastry is golden and puffed, and the sausage meat is cooked through.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Let the sausage rolls cool slightly, then serve warm or cold.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eThese sausage rolls are perfect for snacks, parties, or picnics!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eversfield Everyday","offers":[{"title":"400g","offer_id":36054802727069,"sku":"PK0049","price":3.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-everyday-pork-everyday-organic-pork-sausage-meat-1168877021.png?v=1747928511"},{"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":"organic-wild-venison-saddle","title":"Wild Venison Saddle, Bone In","description":"\u003cp\u003eThe saddle is one of the most tender cuts of Venison. Incredibly versatile when it comes to the accompaniments, sweet embellishments go really well with most game. Excellent with quince and Cumberland sauce.\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 Saddle is delivered 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 Saddle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003e1.2 kg\u003c\/strong\u003e Venison Saddle:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg wild venison saddle\u003c\/li\u003e\n\u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e4 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 Venison Saddle:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4 kg wild venison saddle\u003c\/li\u003e\n\u003cli\u003e5 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 Saddle:\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 saddle, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to \u003cstrong\u003eovernight\u003c\/strong\u003e 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 saddle, 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 Saddle (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 saddle in a hot skillet with a little olive oil for about 4-5 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 saddle in a hot skillet with a little olive oil for about 6-7 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 Saddle:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated saddle 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 saddle 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 Saddle:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the desired temperature is reached, remove the saddle 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 saddle 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":36054653763741,"sku":"WG0014","price":45.0,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054653796509,"sku":"WG0015","price":90.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-saddle-bone-in-37878272327837.jpg?v=1731504800"},{"product_id":"gift-card","title":"Organic Eversfield Organic Gift Cards (online only)","description":"\u003cp\u003eEversfield Organic gift cards are a great way to treat somebody to some delicious organic groceries delivered to their home. Choose the amount you require and we will email you your gift card that contains a unique gift code to be passed onto the recipient.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003caside class=\"note\"\u003e\n\u003ch4\u003eNote\u003c\/h4\u003e\n\u003c\/aside\u003e\n\u003cp\u003eGift cards are only redeemable online.\u003c\/p\u003e\n\u003cp\u003eAll gift cards are valid for 6 months from point of purchase and redeemable against our full product range online. The goods can be delivered throughout mainland U.K (excluding Scottish Highlands) on a next day delivery service. The recipient can also save the gift card to their Apple Wallet.\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"£30.00","offer_id":43187623952541,"sku":"","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"£40.00","offer_id":43187623985309,"sku":"","price":40.0,"currency_code":"GBP","in_stock":true},{"title":"£50.00","offer_id":35840348749981,"sku":null,"price":50.0,"currency_code":"GBP","in_stock":true},{"title":"£80.00","offer_id":35840348782749,"sku":"","price":80.0,"currency_code":"GBP","in_stock":true},{"title":"£100.00","offer_id":41086722801821,"sku":"","price":100.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/products\/eversfield-organic-gift-vouchers-eversfield-organic-gift-cards-online-only-33925914067101.jpg?v=1731500461"},{"product_id":"smoked-gammon","title":"Organic Nitrate-Free Smoked Gammon","description":"\u003cp\u003eOur classic dry-cured organic gammon is only gently smoked using traditional smoking methods for a delicate taste and excellent texture. Perfect for cooking up your own hams at home and using them in a variety of dishes. From happy, outdoor bred, and reared organic pigs.\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 pork (99%), sea salt, organic demerara sugar\u003cbr\u003e\u003cspan\u003eFor allergens, including cereals containing\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e G\u003c\/span\u003eluten,\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eplease see ingredients in bold\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\u003e1.2kg Gammon: Serves 4-6 people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Smoked Gammon is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 14+ 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\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\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\u003eHoney-Mustard Glazed Smoked Gammon Joint (1.2kg)\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e1.2kg smoked gammon joint\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the Glaze:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp honey\u003c\/li\u003e\n\u003cli\u003e2 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e1 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor Boiling:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eOptional aromatics (such as bay leaves, peppercorns, or chopped vegetables for added flavour)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Gammon Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse and soak:\u003c\/strong\u003e If your smoked gammon joint is particularly salty, soak it in cold water for about 1-2 hours. This helps to reduce the saltiness. After soaking, rinse it under cold water and pat it dry with paper towels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the fat:\u003c\/strong\u003e Using a sharp knife, score the fat in a crisscross pattern. This will help the glaze penetrate the meat and create a beautiful caramelization.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Boil the Gammon Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace in a large pot:\u003c\/strong\u003e Put the gammon joint in a large pot and cover it with water. You can add aromatics like bay leaves, peppercorns, or chopped vegetables (like carrots and onions) for extra flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer gently for 1.5 hours. The internal temperature should reach about 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Make the Honey-Mustard Glaze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombine ingredients:\u003c\/strong\u003e In a bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, and black pepper until smooth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Roast the Gammon Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat oven:\u003c\/strong\u003e Preheat your oven to 180°C (350°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransfer to a roasting tray:\u003c\/strong\u003e Once the gammon is cooked, carefully remove it from the pot and let it cool slightly. Place it in a roasting tray, discarding the cooking liquid.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze the joint:\u003c\/strong\u003e Brush the honey-mustard glaze generously over the entire surface of the gammon joint. Reserve some glaze for basting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Roast in the preheated oven for 25-30 minutes, basting with the reserved glaze halfway through. The glaze should caramelize and form a beautiful sticky coating.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e5. Rest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest the joint:\u003c\/strong\u003e Remove the gammon from the oven and let it rest for 15-20 minutes. This allows the juices to be redistributed for better flavour and tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Before serving, garnish with freshly chopped parsley, and serve with lemon wedges if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide dishes:\u003c\/strong\u003e Serve with roasted vegetables, mashed potatoes, or a fresh green salad.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtras:\u003c\/strong\u003e Pair with apple sauce, mustard, or coleslaw for added flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Enjoy: \u003c\/strong\u003eThis Honey-Mustard Glazed Smoked Gammon Joint is perfect for a special occasion or a family dinner. The sweet and tangy glaze beautifully complements the rich, smoky flavour of the gammon, creating a deliciously satisfying meal.\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":42104534958237,"sku":"PK0396","price":35.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-smoked-gammon-37856837632157.jpg?v=1731504061"},{"product_id":"chicken-bone-broth-borough-broth","title":"Organic Chicken Bone Broth, Borough Broth","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003eEnjoy the rich flavour of traditional chicken broth, crafted from free-range organic bones and simmered slowly to perfection. Our friends at Borough Broth Co. take 24 hours to carefully cook this broth, ensuring an all-natural taste without any artificial flavourings. The long-simmering process allows the collagen and connective tissues to infuse the liquid, creating a broth that's both tasty and gut-friendly and also g\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eluten and dairy-free and suitable for paleo diets.\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\u003eSpring Water*, Chicken Bones (40%), Carrots, Onions, Apple Cider Vinegar, Black Peppercorns, Pink Himalayan Salt*, Thyme, Bay Leaves. See Allergens in Bold.       \u003cbr\u003eAsterix(*) Denotes Non-Organic Ingredients. May contain traces of peanuts and tree nuts.\u003c\/p\u003e\n\u003cp\u003e**Borough Broth Co. uses a minimum of 40% bones in every batch of bone broth\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: \u003cspan class=\"metafield-multi_line_text_field\"\u003eEnergy: 77 kJ \/ 18 kcal | Fat: 0.5 g | of which saturates: 0.2 g | Carbohydrates: 0.6 g | of which sugars: 0.6 g | Fibre: 0.5g | Protein: 2.6 g | Salt: 0.6 g | Collagen: 0.77 g\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorough Bone Broth is delivered fresh in an insulated box. Borough Bone Broth will arrive with a Minimum Shelf Life of 1 Month (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\u003eBorough Broth Company was created in 2015 by founding broth lady, Ros, upon discovering the benefits of bringing bone broth into her lifestyle, set out to buy a tasty pre-made broth so there wasn’t always the need to have bones boiling away in the kitchen. After finding that quality, small-batch bone broths made with delicious, organic ingredients (but without additives and preservatives) simply didn’t exist, Ros set out to make her own.\u003c\/p\u003e\n\u003cp\u003eAfter experimenting in her kitchen and selling locally, Ros caught the eye of Selfridges Food Hall and the brand was born. The recipe was a hit and, although we have since added a whole selection to our range, our original Organic Chicken Bone Broth recipe has never changed (and it’s still free-range, organic and additive-free!)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"trustpilot-widget-trustbox-2-wrapper\"\u003e\u003c\/div\u003e","brand":"Borough Broth","offers":[{"title":"324g","offer_id":44091808514205,"sku":"RDL039","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/borough-broth-broth-and-stock-chicken-bone-broth-borough-broth-37857278001309.jpg?v=1731498844"},{"product_id":"beef-bone-b","title":"Organic Beef Bone Broth, Borough Broth","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBorough Broth Co. uses the finest organic beef bones and simmers in British spring water for 24 hours, gently extracting every drop of flavour and goodness: root vegetables, seasoning, and a hint of cider apple vinegar complete this wholesome, nutrient-rich broth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis traditional approach to broth-making gives a tremendous depth of flavour, making it perfect for soups, stews, sauces, and gravies.\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\u003e\u003cmeta charset=\"UTF-8\"\u003eSpring Water*, Bones (Beef Bones (38%), Chicken Bones (2%) (40%)), Carrots, Onions, Apple Cider Vinegar, Black Peppercorns, Pink Himilayan Salt*, Thyme, Bay Leaves.\u003cbr\u003eSee Allergens in Bold. Asterix(*) Denotes Non-Organic Ingredients. It may contain traces of\u003cstrong\u003e peanuts \u003c\/strong\u003eand tree nuts. **Borough Broth Co. uses a minimum of 40% bones in every batch of bone broth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: \u003c\/span\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eEnergy: 107 kJ \/ 25 kcal | Fat: 0.5 g | of which saturates: 0.2 g | Carbohydrates: 0.7 g | of which sugars: 0.7 g | Fibre: 0.5g | Protein: 4.3 g | Salt: 0.49 g | Collagen: 1.07 g.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorough Bone Broth is delivered fresh in an insulated box. Borough Bone Broth will arrive with a Minimum Shelf Life of 1 Month (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 id=\"trustpilot-widget-trustbox-2-wrapper\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorough Broth Company was created in 2015 by founding broth lady, Ros, upon discovering the benefits of bringing bone broth into her lifestyle, set out to buy a tasty pre-made broth so there wasn’t always the need to have bones boiling away in the kitchen. After finding that quality, small-batch bone broths made with delicious, organic ingredients (but without additives and preservatives) simply didn’t exist, Ros set out to make her own.\u003c\/p\u003e\n\u003cp\u003eAfter experimenting in her kitchen and selling locally, Ros caught the eye of Selfridges Food Hall, and the brand was born. The recipe was a hit and, although we have since added a whole selection to our range, our original Organic Chicken Bone Broth recipe has never changed (and it’s still free-range, organic, and additive-free!)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Borough Broth","offers":[{"title":"324g","offer_id":44091812282525,"sku":"RDL038","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/borough-broth-broth-and-stock-beef-bone-broth-borough-broth-37857284456605.png?v=1731497856"},{"product_id":"lamb-bone-broth-borough-broth","title":"Organic Lamb Bone Broth, Borough Broth","description":"\u003cp data-mce-fragment=\"1\" slab=\"\" roboto=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eAll the taste of a homemade bone broth in a convenient pouch. The Borough Broth Co take organic grass-fed lamb bones and slowly simmer for 24 hours ensuring all-natural taste and goodness with no artificial flavourings or added extras.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\" slab=\"\" roboto=\"\"\u003eDelicious drunk alone or used a base for soups, stews, sauces, and gravies.\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\u003eSpring Water*, Lamb Bones (40%), Carrots, Onions, Apple Cider Vinegar, Black Peppercorns, *Pink Himalayan Salt, Rosemary, Bay Leaves. \u003cspan\u003eMay contain traces of\u003cstrong\u003e peanuts \u003c\/strong\u003eand tree nuts.\u003cbr\u003e**Borough Broth Co. uses a minimum of 40% bones in every batch of bone broth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: \u003cspan class=\"metafield-multi_line_text_field\"\u003eEnergy: 67 kJ \/ 16 kcal | Fat: 0.1 g | of which saturates: 0.04 g | Carbohydrates: 0.5 g | of which sugars: 0.07 g | Fibre: 0.4g | Protein: 3 g | Salt: 1.1 g | Collagen: 1.52 g \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorough Bone Broth is delivered fresh in an insulated box. Borough Bone Broth will arrive with a Minimum Shelf Life of 1 Month (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 id=\"trustpilot-widget-trustbox-2-wrapper\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorough Broth Company was created in 2015 by founding broth lady, Ros, upon discovering the benefits of bringing bone broth into her lifestyle, set out to buy a tasty pre-made broth so there wasn’t always the need to have bones boiling away in the kitchen. After finding that quality, small-batch bone broths made with delicious, organic ingredients (but without additives and preservatives) simply didn’t exist, Ros set out to make her own.\u003c\/p\u003e\n\u003cp\u003eAfter experimenting in her kitchen and selling locally, Ros caught the eye of Selfridges Food Hall and the brand was born. The recipe was a hit and, although we have since added a whole selection to our range, our original Organic Chicken Bone Broth recipe has never changed (and it’s still free-range, organic and additive-free!)\u003c\/p\u003e","brand":"Borough Broth","offers":[{"title":"324g","offer_id":44165551816861,"sku":"RDL105","price":5.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/borough-broth-broth-and-stock-lamb-bone-broth-borough-broth-37857292910749.jpg?v=1731501007"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/collections\/1200_x_250_Organic_Easter.jpg?v=1678116113","url":"https:\/\/eversfieldorganic.co.uk\/collections\/organic-easter.oembed","provider":"Eversfield Organic ","version":"1.0","type":"link"}