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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Leg of Lamb

Leg of Lamb
Prime roasting joints perfect for Sunday lunches. This joint is left on the bone for better cooking. 
  • Cling wrapped
  • Suitable for freezing

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Prime roasting joints perfect for Sunday lunches. This joint is left on the bone for better cooking. 
  • Cling wrapped
  • Suitable for freezing
New season grass fed spring lamb now available Our lamb is traditionally home reared on Mainsgill's farms in North Yorkshire, by the Henshaw family. Grazing on Holmedale Valley, our lambs are grass fed on our lush pastures, with additional feed during the colder months. Our meat is hung to mature naturally for 7 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.

Mustard and Herb Rubbed Leg of Lamb

Serves 6

Serve the lamb whole or sliced with the vegetables. 

  • 1kg/2.2kg lean leg of lamb 
  • 60ml/4tbsp wholegrain mustard 
  • 60ml/4tbsp English mustard 
  • 2 garlic cloves, peeled and finely chopped 
  • 6 sprigs fresh thyme 
  • 4 sprigs fresh rosemary, finely chopped 
  • Salt and freshly milled black pepper 
  • 30ml/2tbsp oil 
  • 675g-1kg/1½-2lb red potatoes, peeled 
  • 3 large, carrots, peeled, halved and cut into four lengthways 
  • 2 red peppers, cored, deseeded and chopped 


  • Using a sharp knife make deep incisions all over the lamb joint. Mix together the mustards, garlic and herbs. Rub over the lamb and season. If time allows cover and leave in a refrigerator for at least 30 minutes. 
  • Preheat the oven to Gas mark 4-5, 180-190°C,350-375°F. 
  • Place the joint in a large roasting tray and drizzle with the oil. Roast uncovered for the calculated cooking time. Cover with foil if browning too quickly. 
  • 40 minutes before the end of the cooking time remove the roasting tray from the oven and add the potatoes, carrots, peppers and thyme around the lamb joint. Toss gently. 
  • Serve the lamb whole or sliced with the roasted vegetables.