Mainsgill Farm Tea Room and Farm Shop


Online Farm Shop

Welcome to our Online Farm Shop!

In the following pages you can find all of the meat available to buy from us here at Mainsgill Farm. All of our meats are traditionally reared on our farm, by us, the Henshaw family, and we locally source our chicken.

Our beef and lamb grazes on the lush pastures of our farms, and all of our meat is allowed to slowly mature and is carefully cut by our skilled onsite butcher before being sold either online, or through our on-site shop. We are passionate about farming and about the welfare of our stock, and are proud that we raise the highest quality animals, which in turn means the highest quality final products.

Please browse our products and don’t forget to take a look at our great value meat packs and our special offers!

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A lean and tender roasting joint cut from the loin of the hindquarter, boned and rolled. This joint require less cooking time compared to other joints - delicious served pink. -Vacuum packed, -Suitable for freezing

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A lean and tender roasting joint cut from the loin of the hindquarter, boned and rolled. This joint require less cooking time compared to other joints - delicious served pink. -Vacuum packed, -Suitable for freezing
Our beef is traditionally home reared on Mainsgill's farms in North Yorkshire, by the Henshaw family and their experienced farmers. Grazing on Holmedale Valley, our succler cows are grass fed for two summers, then with a barley and grass mixture towards their finish. Our meat is hung to mature naturally for 21 days, and skilfully cut by our expert butchery team at our onsite butchery department.
All of our meats are freshly prepared and vacuum packed or film wrapped at our onsite butchery.
Your order is then packaged in insulated polystyrene boxes, designed to keep the meat cool for up to 48 hours, ready for delivery to your home and can be placed directly into the freezer.
Polystyrene boxes make excellent insulated food containers and provide the very best insulation for temperature sensitive products in transit. No other packaging material insulates as well or is as cost effective.
Delivery cost: £8.00. All orders are placed on next day courier service and subject to our delivery guidelines and a member of our sales team will confirm the expected delivery date once your order is placed.
If you wish to arrange a specific delivery day, please enter the desired date into the "order notes" or select your preferred date using the date picker during the checkout stage; or contact our service team who will be happy to help with your request. e: | t: 01325 718860 between 8.30am and 5pm, 7 days a week.

Roast Sirloin of Beef with Chestnut and Chive Butter, Caramelised Parsnips and Leeks

Delicious sirloin, rib or topside joint with a chestnut, orange and cinnamon butter, roast leeks and parsnips and a red wine gravy for an impressive family Sunday roast


  • 1.3kg-1.8kg/3-4lb lean sirloin joint 
  • 75g/3oz unsalted butter, softened 
  • 75g/3oz canned unsweetened chestnut purée 
  • Grated zest of 2 oranges 
  • 5ml/1tsp ground cinnamon 
  • 30ml/2tbsp freshly chopped chives 
  • Salt and freshly milled black pepper 
  • 900g/2lb leeks, topped, tailed and cut in half lengthways
  • 900g/2lb medium parsnips, peeled and cut in half lengthways 
  • 60ml/4tbsp sherry vinegar 
  • For the Red Wine Gravy: 
  • 25g/1oz plain or sauce flour 
  • 450ml/¾pint good, hot beef stock 
  • 300ml/½pint full bodied red wine 


  • Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 
  • Prepare the chestnut and chive butter; in a small bowl mix together the butter, chestnut purée, orange zest, cinnamon and chives.
  • Place the joint on a chopping board, score the skin, season on both sides and spread generously with the chestnut butter. Place any remaining butter in cling film, mould into a sausage shape and freeze for up to 2 months.
  • Transfer the joint to a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly. 
  • 45 minutes before the end of the cooking time, remove the joint and rack from the tin, add the parsnips and leeks to the tin with the sherry vinegar and gently shake. Place the joint directly on top of the vegetables, and return to the oven for the remainder of the cooking time. 
  • Remove the joint from the tin with the vegetables and transfer to a warmed platter. Cover and set aside to rest for 15-20 minutes. 
  • Prepare the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment. 
  • Add the remaining stock, wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving. 
  • Serve with potatoes, caramelised vegetables and the gravy.