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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Half a Lamb

Half a Lamb
Half a Mainsgill lamb, prepared and packed ready for the freezer. Grass fed on succulent green pastures of Holmedale Valley, Each half lamb weight is approx. 10kg prior to butchery. Inside a half spring lamb pack includes:
  • Leg (bone in)
  • Boned & rolled shoulder
  • Shank
  • Chops
  • Leg steaks
  • Pack of Minty Lamb Sausages
  • Would like a different cut of lamb? Simply add your request into order notes at the checkout, and a member of our service team will respond with a confirmation of your request!
  • Vacuum and cling wrapped
  • Suitable for freezing
£75.00
Quantity: 
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Half a Mainsgill lamb, prepared and packed ready for the freezer. Grass fed on succulent green pastures of Holmedale Valley,Each half lamb weight is approx. 10kg prior to butchery. Inside a half spring lamb pack includes:
  • Leg (bone in)
  • Boned & rolled shoulder
  • Shank
  • Chops
  • Leg steaks
  • Pack of Minty Lamb Sausages
  • Would like a different cut of lamb? Simply add your request into order notes at the checkout, and a member of our service team will respond with a confirmation of your request!
  • Vacuum and cling wrapped
  • 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.

Baked Mixed Grill

Serves 2

Ingredients

  •  4 Lamb chops
  • 4 Minty lamb sausages
  • 2 tomatoes, cut in half 
  • 2 large mushrooms 
  • Large knob of butter 
  • Salt and freshly milled black pepper 
  • 300ml/½pint beef or vegetable stock 
  • 15-30ml/1-2tbsp gravy granules 
  • 5ml/1tsp mint sauce 

Method

  • Preheat the oven to Gas mark 6, 200°C, 400°F.
  • Place the chops, sausages, tomatoes, and mushrooms onto a large baking sheet. Place a knob of butter onto each mushroom and season. 
  • Put into a preheated oven and cook for 30 minutes, turning the chops and sausages halfway through. To make the gravy heat the stock and add the gravy granules and mint sauce, heat until thickened. 
  • Serve filled into large Yorkshire puddings with the gravy.