Mainsgill Farm Tea Room and Farm Shop

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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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B/R Shoulder Lamb

B/R Shoulder Lamb
A succulent tender roasting joint, ideal for stuffing. Boned and rolled for easy carving
  • Vacuum packed
  • Suitable for freezing
£7.88
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A succulent tender roasting joint, ideal for stuffing. Boned and rolled for easy carving
  • Vacuum packed
  • Suitable for freezing
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: info@mainsgillfarm.co.uk | t: 01325 718860 between 8.30am and 5pm, 7 days a week.

Pot Roast Shoulder of Lamb 

Serves 2

Shoulder of lamb marinated in crushed spices and then slowly pot roasted until tender with vegetables and stock for a hearty family lunch. 

  • 1 x 1.25kg lean boned shoulder of lamb 
  • 5ml/1tsp cardamom pods, crushed and seeds removed 
  • 5ml/1tsp allspice seeds, crushed 
  • 5ml/1tsp coriander seeds, crushed 
  • 5ml/1tsp black peppercorns
  • Salt 150ml/¼pint red wine 
  • 60ml/4tbsp white wine vinegar 
  • 6 pickled walnuts, chopped
  • Knob of butter 
  • 1 onion, peeled and finely chopped 
  • 50g/2oz dried porcini mushrooms, softened in 300ml/½pint hot water 
  • 2 carrots, peeled and chopped 
  • 4 small turnips, peeled and chopped or 1 small pumpkin, seeds removed and roughly chopped 
  • 450ml/¾pint good, hot lamb stock 
  • Freshly chopped flat-leaf parsley, to garnish

Method

  • Lay the joint, skin side down in a large, flat dish. Sprinkle over the spices, seasoning, vinegar and wine. Cover and marinate for at least 6 hours or overnight in the refrigerator. 
  • Place the joint on a chopping board, skin side down. Discard the marinade and sprinkle the walnuts over the joint. Roll up and secure with butcher’s string or elasticated meat bands. 
  • Heat the butter in a large non-stick frying pan. Drain the liquid from the mushrooms and reserve. Cook the onion and mushrooms for 2-3 minutes until soft but not brown and transfer to a large casserole dish. Add the reserved mushroom liquid. Preheat the oven to Gas mark 3,170°C, 325°F. 
  • In the same non-stick frying pan brown the joint with the vegetables for 2-3 minutes and transfer to the casserole dish with the stock. 
  • Cover and cook for 2½hours or until tender. 
  • Garnish with the parsley and serve with crusty bread.