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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Family Meat Pack

Family Meat Pack
A selection of Mainsgill Farm's finest home reared meats and local chicken. Pack includes:
  • 2 x packs of Best Mince Beef (454g packs)
  • 2 packs of Farmhouse Sausages (454g/7 sausages packs)
  • 4 Lamb Chops
  • 4 Pork Loin Chops
  • 1 x pack of Burgers (4 per pack)
  • 500g Back Bacon
  • 4 x Chicken Fillets
  • 1 x Topside Joint (approx 1.2kg)
  • 1 x Shoulder of Lamb Joint (approx 1.2kg)
£65.00
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A selection of Mainsgill Farm's finest home reared meats and local chicken. Pack includes:
  • 2 x packs of Best Mince Beef (454g packs)
  • 2 packs of Farmhouse Sausages (454g/7 sausages packs)
  • 4 Lamb Chops
  • 4 Pork Loin Chops
  • 1 x pack of Burgers (4 per pack)
  • 500g Back Bacon
  • 4 x Chicken Fillets
  • 1 x Topside Joint (approx 1.2kg)
  • 1 x Shoulder of Lamb Joint (approx 1.2kg)
    Our beef, pork and 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. Grazing on Holmedale Valley, our succler cows are grass fed for two summers, then with a barley and grass mixture to towards finish. Our pigs are barn-reared indoors, and fed on a cereal based diet. All of our meat and poultry 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.

    Italian Style Stuffed Pasta Shells

    A pasta bake dish for all the family with beef mince, baby spinach leaves, garlic, ricotta cheese, pasta sauce, grated nutmeg and grated cheese 

    Serves 4

    Ingredients

    • 375g/12oz lean beef mince 
    • 2 garlic cloves peeled and chopped 
    • 225g/8oz fresh baby spinach leaves 
    • Salt and freshly milled black pepper 
    • 100g/4oz ricotta cheese or reduced fat crème fraîche 
    • Pinch freshly grated nutmeg 
    • Grated zest of 1 lemon 
    • 175g/6oz large pasta shells 
    • 1 x 350g jar prepared Arrabiatta or spicy pasta sauce 
    • 15g/½oz grated Parmesan 
    • 15g/½oz pine nuts, toasted 

    Method

    • Cook the pasta shells according to the packet instructions for oven-baked dishes. Drain well. 
    • Heat a large non-stick pan and dry fry the mince with the garlic for 3-4 minutes until smooth, breaking up any lumps with the back of a spoon. 
    • Add the spinach and seasoning, reduce the heat and cook for 1-2 minutes. Remove from the heat, stir in the ricotta or reduced fat crème fraîche, nutmeg and lemon zest. 
    • Preheat the oven to Gas mark 6, 200°C, 400°F.
    • Spread the prepared Arrabiatta sauce over the base of a medium-sized ovenproof dish. Fill the shells with the beef and spinach mixture and arrange over the sauce. Sprinkle over the Parmesan and pine nuts and cook in the oven for 20-25 minutes until golden. 
    • Serve with a side salad and garlic ciabatta slices.