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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 Pork

Leg of Pork
A tender roasting joint cut from the leg, this joint has a covering of fat, keeping it moist during cooking and adding extra flavour. Great for hot pork sandwiches, or a family roast.
£7.00
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A tender roasting joint cut from the leg, this joint has a covering of fat, keeping it moist during cooking and adding extra flavour. Great for hot pork sandwiches, or a family roast.
Our pork is traditionally home reared on Mainsgill's farms in North Yorkshire, by the Henshaw family and their experienced farmers. Barn reared indoors, our pigs are cereal based diet. Our meat is 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.

Roast Leg of Pork with Pear and Sausage Stuffing Balls

Ingredients

  • 1 Boned and rolled pork leg joint
  • Oil
  • Salt
  • 2-4 Small pears for roasting
    Stuffing
  • 225g (8oz) Herb pork sausages
  • 30mlsp (2tbsp) Fresh sage leaves, chopped
  • 2 Ripe pears, cored and chopped
  • 2 Small pears, cored and chopped
  • 30mlsp Pear Cider

Preparation

Preheat oven.

Method

  • Weigh the joint and calculate the cooking time.  Dry the rind and score deeply with a sharp knife.  Rub the joint with a little oil and salt.
  • Place the joint in a roasting tin and open roast in the oven for the calculated cooking time.  Add the small pears 30 minutes before the end of the cooking time.
  • To make the stuffing, remove the sausage meat from the skins and place in a mixing bowl.  Add the sage and chopped pears mixing thoroughly.  Take large spoonfuls of the mixture and shape into balls, place on a baking sheet and cook in the oven for around 20-25 minutes until golden and cooked through.
  • When the joint is cooked allow to stand for 10 minutes before carving.
  • Save the meat juices and pour into a small pan, add a large splash of pear cider and boil rapidly to reduce slightly.
  • Serve the roast pork with the stuffing balls, roast pears and pear jus.