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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Rib Roast

Rib Roast
A lean roasting joint, cut from the shoulder of beef (thick rib, forequarter). A very popular roasting slow cook joint which is lean and tasty. For best results slow cook/roast this joint to ensure extra tender. -Vacuum packed, -Suitable for freezing

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A lean roasting joint, cut from the shoulder of beef (thick rib, forequarter). A very popular roasting slow cook joint which is lean and tasty. For best results slow cook/roast this joint to ensure extra tender. -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 Rib of Beef with Caramelised Shallots

Serves 6


  • 1 x 1.8kg/4lb lean rib of beef
  • 15-30ml/1-2tbsp olive oil 
  • Grated zest of 2 lemons or limes 
  • 4 large sprigs fresh thyme leaves
  • Salt and freshly milled black pepper 
  • 24 shallots, peeled and left whole 
  • 300ml/½pint full bodied red wine, Port or sweet sherry 
  • 150ml/¼ pint good, hot beef stock, homemade if preferred 
  • 15ml/1tbsp plain flour 
  • 150ml/¼ pint good, hot beef stock, homemade if preferred 
  • For the Cheesy Yorkshire Puddings: 
  • 175g/6oz strong white plain flour 
  • Pinch salt 
  • 2 large eggs, beaten 
  • 5ml/1tsp fresh thyme leaves 
  • 300-400ml/10-14floz milk 
  • 50g/2oz mature Cheddar cheese, or similar 
  • 30ml/2tbsp sunflower oil or beef dripping


  • Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 
  • In a small bowl mix together the olive oil, lemon or lime zest and thyme leaves. 
  • Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and season the joint. Sear the surface of the joint with the citrus mix. 
  • Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices. 
  • Prepare the Yorkshire puddings: In a large bowl sift the flour and salt together. Make a well in the centre of the bowl and whisk in the eggs, thyme and enough milk to form a smooth, thick batter, about the consistency of double cream. Cover and leave the batter to rest in the refrigerator until required. 
  • 1hour before the end of the cooking time remove the joint from the oven and add the shallots to the tin with the red wine, Port or sherry. Position the joint on top of the shallots and return to the oven. 
  • When the beef is cooked transfer to a platter, loosely cover with foil and keep warm. Retain the contents of the roasting tin for the gravy. 
  • To cook the Yorkshire puddings: increase the oven temperature to Gas mark 7, 220°C, 425°F, and add the oil or beef dripping evenly in a 12-hole muffin or Yorkshire pudding tin and preheat in the oven for 5 minutes. 
  • Just before using, re-whisk the batter, adding any extra milk to return to the consistency of double cream and pour into a jug. Remove the hot tin from the oven and pour the batter evenly into each hole, sprinkle over the grated cheese, return to the oven and cook for 20-25 minutes, or until golden brown and crisp.
  •  Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 30ml (2tbsp) of any rich, beefy juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, gradually the stock and stir again, scraping the base of the pan to release any sediment. 
  • Add any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving. 
  • Serve the beef with roast potatoes, the shallots, Yorkshire puddings and gravy.