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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Diced Lamb

Diced Lamb

Our lamb steak is trimmed and diced from our prime joints. Great and easy for curries, stews and casseroles. -Vacuum packed, -Suitable for freezing 500g pack

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Our lamb steak is trimmed and diced from our prime joints. Great and easy for curries, stews and casseroles. -Vacuum packed, -Suitable for freezing 500g pack

Our lamb is traditionally home reared on Mainsgill's farms in North Yorkshire, by the Henshaw family and their experienced farmers. 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.

Spring Lamb Stew

Serves 6

An all in one dish - ideal for a chilly spring evening. 

  • 1kg/2.2lb lean diced lamb
  • 2 bay leaves 
  • 4 sprigs fresh thyme 
  • 1 onion, peeled and cut into quarters 
  • 1 leek, roughly chopped 
  • 3 garlic cloves, peeled and crushed 
  • Salt and freshly milled black pepper 
  • 1.2L/2pint cold water 
  • 200g/7oz baby carrots, scraped and halved if large 
  • 200g/7oz baby turnips, scraped and quartered, if large 
  • 200g/7oz baby onions or shallots, peeled 
  • 200g/7oz baby or small leeks, halved 
  • 200ml/7floz white wine (dry or medium) 
  • 200ml/7floz good, hot lamb stock 
  • 200g/7oz Dwarf or French beans, trimmed 
  • 200g/7oz peas or petit pois 
  • 30ml/2tbsp freshly chopped flat-leaf parsley or chervil 


  • Place the lamb into a large pan with the bay leaves, thyme, onion, leek, garlic, seasoning and water, to cover. 
  • Bring to the boil, reduce the heat and simmer over a low heat for 1 hour, skimming regularly, if required. Remove from the heat and cool slightly.
  • Transfer the lamb to a large, ovenproof casserole dish and strain the vegetable liquor over the lamb. Discard the vegetables and herbs. 
  • Add the baby carrots, turnips, onions, or shallots, leeks, white wine and lamb stock. Bring to the boil, reduce the heat and simmer for 15 minutes. Add the dwarf or French beans, trimmed and cook for a further 3-4 minutes.
  •  Add the frozen peas or petit pois and cook for a further 2 minutes, or until the vegetables are cooked. Season and garnish with the herbs and serve with plenty of crusty bread to soak up the juices. 
  • Tip: The stew can be cooled and kept in the refrigerator for up to 24 hours, then reheated slowly until piping hot.