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 roasting joint, ideal for Sunday roasts, pot roasts, braising and sliced cold for sandwiches. Cut from the hindquarter of the animal. -Vacuum packed, -Suitable for freezing

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A lean roasting joint, ideal for Sunday roasts, pot roasts, braising and sliced cold for sandwiches. Cut from the hindquarter of the animal. -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 Topside with Stilton and Hazelnut Stuffing

Serves 6

Rare: 20 minutes per 450g/1lb plus 20 minutes, Medium: 25 minutes per 450g/1lb plus 25 minutes,Well: 30 minutes per 450g/1lb plus 30 minutes 


  • 1 x 1.25kg/2¾lb lean topside joint 
  • Salt and freshly milled black pepper 
  • 25-50g/1-2oz butter, softened 
  • 15-30ml/1-2tbsp freshly chopped flat-leaf parsley 
  • 90ml/6tbsp cranberry sauce 
  • 90ml/6tbsp Port 
  • 15ml/1tbsp plain flour 
  • 300ml/½pint good, hot beef stock 
  • For the Stilton and Hazelnut Stuffing: 
  • 75g/3oz fresh breadcrumbs 
  • 30ml/2tbsp freshly chopped chives 
  • 25g/1oz hazelnuts or walnuts, roughly chopped 
  • 25g/1oz mushrooms, finely chopped 
  • 25g-50g/1-2oz Stilton, crumbled 
  • 1 medium egg, beaten 


  • Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 
  • Place the topside joint on a chopping board and season. 
  • In a small bowl mix together the butter and parsley. Spread generously over the surface of the joint. 
  • Transfer to a metal rack, place in a roasting tin and cook for the calculated preferred cooking time. 
  • To prepare the stuffing; mix together the breadcrumbs, chives, hazelnuts, mushrooms, cheese and egg. Shape the mixture into 10-12 balls, place on a non-stick baking sheet and cook during the last 15 minutes of the roasting time. 
  • Mix together the cranberry sauce and the port. 20-30 minutes before the end of cooking time brush over the joint then return to the oven to continue cooking.
  •  Remove the joint from the oven, place onto a large platter, wrap loosely in foil and set aside to rest. Reserve the meat juices. 
  • To make the gravy: Spoon off any excess fat from the roasting tin and discard. Place the roasting 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, and any meat juices from the platter, adjust the seasoning, if required, and simmer for 8-10 minutes or until reduced to a well-flavoured gravy. 
  • Serve the beef with roast potatoes, stuffing, gravy and seasonal vegetables.