{"title":"VIP Christmas Offer: 50% Off Your Second Joint","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eCelebrate Christmas in style with our VIP exclusive offer. When you buy one organic Christmas centrepieces, you’ll get \u003c\/span\u003e\u003cstrong data-start=\"332\" data-end=\"355\"\u003e50% off your second*\u003c\/strong\u003e\u003cspan\u003e. Stock up on succulent festive roasts — from organic beef and lamb to turkey and more — and enjoy the very best for less this Christmas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Selected joints only\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"organic-28-day-dry-aged-beef-rib-boned-and-rolled","title":"Organic 28 Day Aged Beef Rib Boned \u0026 Rolled","description":"\u003cp\u003eWhat a roast! A premium cut of grass fed organic beef, this tasty treat will not disappoint.\u003c\/p\u003e\n\u003cp\u003eHung for a minimum of 28 days, butchered to order and rolled for easy cooking and serving. A family roast favourite!\u003c\/p\u003e\n\u003cp\u003eTop tip: Pat dry and rest the joint to bring it to room temperature before cracking on with the next steps of your recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003eMinimum Shelf Life: \u003cstrong\u003e9\u003c\/strong\u003e \u003cstrong\u003eDays \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 125 Kcal\/ 526 kJ. Fat 4.1g, of which saturates 1.7g. Protein 22g, Salt 0.15g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-Day Aged Beef Rib is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg or 2kg\u003c\/strong\u003e 28-day aged beef rib, boned and rolled\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 tbsp (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1.5 tbsp (for 2kg)\u003c\/strong\u003e vegetable oil\u003c\/li\u003e\n\u003cli\u003e2-4 sprigs of fresh rosemary or thyme\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e2 (for 2kg)\u003c\/strong\u003e garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 small (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1 large (for 2kg)\u003c\/strong\u003e onion, halved\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 small carrot (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e1 large carrot (for 2kg)\u003c\/strong\u003e, cut into chunks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e2 (for 2kg)\u003c\/strong\u003e celery sticks, cut into chunks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100ml (for 1kg)\u003c\/strong\u003e or \u003cstrong\u003e150ml (for 2kg)\u003c\/strong\u003e red wine or beef stock (optional, for gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003cp\u003e1. \u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to \u003cstrong\u003e220°C\u003c\/strong\u003e (200°C fan) or \u003cstrong\u003eGas Mark 7\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. \u003cstrong\u003ePrepare the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the beef out of the fridge about 1 hour before cooking to bring it to room temperature. This helps the meat cook evenly.\u003c\/li\u003e\n\u003cli\u003eRub the beef all over with vegetable oil, then season generously with sea salt and freshly ground black pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. \u003cstrong\u003eSear the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large frying pan or ovenproof roasting tray over high heat. Once hot, sear the beef on all sides, including the edges, for \u003cstrong\u003e4-5 minutes\u003c\/strong\u003e for a 1kg roast, or \u003cstrong\u003e5-6 minutes\u003c\/strong\u003e for a 2kg roast, until it develops a deep brown crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. \u003cstrong\u003eRoast the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the seared beef into a roasting tray. Scatter the onion, carrot, celery, crushed garlic cloves, and rosemary or thyme around the beef for extra flavour.\u003c\/li\u003e\n\u003cli\u003eRoast the beef at \u003cstrong\u003e220°C\u003c\/strong\u003e for:\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e20 minutes (for 1kg)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e25 minutes (for 2kg)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eThis initial high heat helps form a beautiful crust on the beef.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. \u003cstrong\u003eAdjust the Temperature\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAfter the initial roasting time, reduce the oven temperature to \u003cstrong\u003e180°C\u003c\/strong\u003e (160°C fan) or \u003cstrong\u003eGas Mark 4\u003c\/strong\u003e. Continue to roast for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e25-30 minutes (for 1kg)\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e35-40 minutes\u003c\/strong\u003e for medium.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e55-60 minutes (for 2kg)\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e70-80 minutes\u003c\/strong\u003e for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIf you prefer using a meat thermometer, aim for an internal temperature of \u003cstrong\u003e52-54°C\u003c\/strong\u003e for medium-rare or \u003cstrong\u003e58-60°C\u003c\/strong\u003e for medium.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. \u003cstrong\u003eRest the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked to your preferred doneness, remove the beef from the oven and transfer it to a warm plate. Cover loosely with foil and let it rest:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e15 minutes for 1kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e20-25 minutes for 2kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eResting allows the meat to relax and the juices to redistribute, ensuring a juicy, tender roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e7. \u003cstrong\u003eOptional Gravy\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the beef rests, make a simple gravy. Place the roasting tray on the hob over medium heat. Add the red wine or beef stock to the tray, scraping up any browned bits. Let it simmer for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e5-7 minutes for 1kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e7-10 minutes for 2kg\u003c\/strong\u003e roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eStrain the gravy through a sieve before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8. \u003cstrong\u003eServe\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the beef into thick slices and serve with classic accompaniments like roast potatoes, Yorkshire puddings, and seasonal vegetables. Spoon the gravy over the meat, or serve it on the side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9. \u003cstrong\u003eEnjoy: \u003c\/strong\u003eSit back and enjoy your beautifully cooked roast beef!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054837067933,"sku":"BF0010","price":60.49,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054837100701,"sku":"BF0011","price":122.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-rib-boned-rolled-71855112651134.jpg?v=1731504970"},{"product_id":"organic-28-day-dry-aged-beef-rib-on-the-bone","title":"Organic 28 Day Aged Beef Rib On The Bone","description":"\u003cp\u003eA premium cut of grass-fed organic beef, utterly tender and filled with flavour. Best cooked low and slow so it's melting off the bone, or flash roasted so it's pink and juicy in the middle.\u003c\/p\u003e\n\u003cp\u003eWe suggest generously sprinkling your choice of organic seasoning atop your joint before you crack on with the roast. Garlic, rosemary and sea salt always do the trick!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional Values per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCalories: 302 kcal\/1249 kJ\u003cbr\u003eFat: 25.9g\u003cbr\u003e(of which Saturates 11.6g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 17.1g\u003cbr\u003eSalt: 0.12g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-Day Aged Beef Rib On The Bone \u003cspan style=\"font-size: 0.875rem;\"\u003eis delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg bone-in rib of beef\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tbsp (for 1kg) or 1.5 tbsp (for 2kg) vegetable oil\u003c\/li\u003e\n\u003cli\u003e2-4 sprigs of fresh rosemary or thyme\u003c\/li\u003e\n\u003cli\u003e1 (for 1kg) or 2 (for 2kg) garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003e1 small (for 1kg) or 1 large (for 2kg) onion, halved\u003c\/li\u003e\n\u003cli\u003e1 small carrot (for 1kg) or 1 large carrot (for 2kg), cut into chunks\u003c\/li\u003e\n\u003cli\u003e1 (for 1kg) or 2 (for 2kg) celery sticks, cut into chunks\u003c\/li\u003e\n\u003cli\u003e100ml (for 1kg) or 150ml (for 2kg) red wine or \u003ca rel=\"noopener\" title=\"Organic Beef Bone Broth\" href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/organic-bone-broth-1\/products\/beef-bone-b\" target=\"_blank\"\u003ebeef stock\u003c\/a\u003e (optional, for gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003cp\u003e1. Preheat the Oven:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or Gas Mark 7.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. Prepare the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the bone-in rib of beef out of the fridge about 1 hour before cooking to bring it to room temperature. This ensures even cooking.\u003c\/li\u003e\n\u003cli\u003eRub the beef all over with vegetable oil, then season generously with sea salt and freshly ground black pepper, making sure to get the seasoning into all the crevices, especially around the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. Sear the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large frying pan or ovenproof roasting tray over high heat. Once hot, carefully sear the beef on all sides, including the fat cap, for 4-5 minutes (1kg roast) or 5-6 minutes (2kg roast), until it develops a rich brown crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. Roast the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the seared beef into a roasting tray, bone side down. Surround the beef with the onion, carrot, celery, garlic, and rosemary or thyme.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast in the preheated oven at 220°C for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e20 minutes (for 1kg)\u003c\/li\u003e\n\u003cli\u003e25 minutes (for 2kg)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThis initial high heat helps create a crusty exterior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. Adjust the Temperature:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eAfter the initial roasting time, reduce the oven temperature to 180°C (160°C fan) or Gas Mark 4, and continue roasting for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e25-30 minutes (for 1kg) for medium-rare, or 35-40 minutes for medium.\u003c\/li\u003e\n\u003cli\u003e55-60 minutes (for 2kg) for medium-rare, or 70-80 minutes for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFor medium-rare, the internal temperature should be around 52-54°C. For medium, aim for 58-60°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. Rest the Beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked to your liking, remove the beef from the oven and place it on a warm plate. Cover loosely with foil and let it rest:\n\u003cul\u003e\n\u003cli\u003e15 minutes (for 1kg).\u003c\/li\u003e\n\u003cli\u003e20-25 minutes (for 2kg).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eResting allows the meat to relax and the juices to redistribute, ensuring tender, juicy meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e7. Optional Gravy:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the beef rests, make a simple gravy using the roasting tray. Place the tray over medium heat on the hob, add the red wine or beef stock, and scrape up any caramelised bits from the bottom. Let it simmer for:\n\u003cul\u003e\n\u003cli\u003e5-7 minutes (for 1kg) roast.\u003c\/li\u003e\n\u003cli\u003e7-10 minutes (for 2kg) roast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eStrain the gravy through a sieve before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8. Serve \u0026amp; Enjoy:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the bone-in rib by slicing the meat away from the bone first, then cut into thick slices. Serve with roast potatoes, Yorkshire puddings, and your favourite vegetables. Spoon the gravy over the meat or serve it on the side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9. Enjoy:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSavour the rich, flavourful beef and enjoy the perfect roast dinner!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"2.4kg","offer_id":35665545756829,"sku":"BF0012","price":95.0,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":35665545789597,"sku":"BF0013","price":158.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-rib-on-the-bone-1147104059.jpg?v=1742018276"},{"product_id":"organic-28-day-dry-aged-beef-topside","title":"Organic Beef Topside Joint","description":"\u003cp\u003eWe are all little piggies when it comes to roast beef. Our organic beef topside is undoubtedly one of our favourite selections when assembling the ultimate roast dinner.\u003c\/p\u003e\n\u003cp\u003eJuicy and tender, this is best-cooked medium to rare, and if you're inviting us we'd request roast potatoes cooked in organic beef fat!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalories: 150 kcal \/ 630 kJ\u003cbr data-start=\"68\" data-end=\"71\"\u003eFat: 7g\u003cbr data-start=\"78\" data-end=\"81\" data-is-only-node=\"\"\u003e(of which Saturates 3g)\u003cbr data-start=\"104\" data-end=\"107\"\u003eCarbohydrates: 0g\u003cbr data-start=\"124\" data-end=\"127\"\u003e(of which Sugars 0g)\u003cbr data-start=\"147\" data-end=\"150\"\u003eFibre 0g\u003cbr data-start=\"158\" data-end=\"161\"\u003eProtein: 21g\u003cbr data-start=\"173\" data-end=\"176\"\u003eSalt: 0.1g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef topside joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers, and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg topside beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the topside joint from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the topside joint dry with kitchen paper. Rub all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 40-50 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour 20 minutes to 1 hour 30 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor best results, use a meat thermometer: 50-52°C (120-125°F) for rare, 55°C (130°F) for medium-rare, and 60°C (140°F) for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute and makes carving easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, you can make gravy from the pan drippings. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up the browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the beef against the grain and serve with the roasted vegetables and any accompaniments of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic sides include roast potatoes, Yorkshire puddings, and a fresh green vegetable like green beans or broccoli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e     9. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted topside joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":35665548247197,"sku":"BF0029","price":27.11,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":35665548279965,"sku":"BF0030","price":54.23,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-topside-joint-37861665472669.jpg?v=1731498491"},{"product_id":"organic-28-day-dry-aged-beef-whole-fillet","title":"Organic 28 Day Aged Beef Whole Fillet","description":"\u003cp\u003eThe ultimate cut of organic beef, the tender whole fillet. If you want the best beef Wellington, make sure you've got this on your side.\u003c\/p\u003e\n\u003cp\u003eWe hang our beef for a minimum of 28 days and the result is beautifully mature meat. We think this particular joint is best served with a pinkish hue to unlock a deep and delicious flavour.\u003c\/p\u003e\n\u003cp\u003eThere'll always be room for another slice!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional's per 100g\u003c\/strong\u003e\u003cspan\u003e: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalories: 212 kcal\/881 kJ\u003cbr\u003eFat: 14.8g\u003cbr\u003e(of which Saturates 5.2g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 19.4g\u003cbr\u003eSalt: 0.15g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500g of beef fillet: Typically serves about 2 to 3 people. This assumes about 150-200g per person for a main course, considering some shrinkage during cooking.\u003c\/li\u003e\n\u003cli\u003e1kg of beef fillet: This will serve about 4 to 6 people. It’s roughly double the amount of 500g, so it's a good choice for a small group.\u003c\/li\u003e\n\u003cli\u003e1.5kg of beef fillet: This will serve about 6 to 8 people. A larger cut, perfect for a bigger group or if you want leftovers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-day Aged Beef Whole Fillet is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eRoasted Whole Beef Fillet Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole beef fillet \u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil (or another high-smoke-point oil)\u003c\/li\u003e\n\u003cli\u003e2-3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme, chopped (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard (optional)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons unsalted butter (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Remove the beef fillet from the refrigerator about 1 hour before cooking to bring it to room temperature. This ensures even cooking. Season the fillet generously with salt and freshly ground black pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptional:\u003c\/strong\u003e If using, spread a thin layer of Dijon mustard over the fillet. This adds flavour and helps the herbs adhere.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan)\/425°F\/Gas Mark 7.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e Place a large, heavy-based skillet or cast-iron pan over high heat. Add the vegetable oil and heat until it shimmers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Add the beef fillet to the pan and sear on all sides until well-browned, about 2-3 minutes per side. This step helps develop a rich, caramelised crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Flavourings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic and Herbs:\u003c\/strong\u003e After searing, add the minced garlic and chopped rosemary or thyme to the pan. This will infuse the fillet with additional flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Fillet:\u003cmeta charset=\"UTF-8\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor a 500 g Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Place the fillet on a roasting rack in a baking tray or transfer to a pan that can go in the oven. Roast for about 15-20 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F). Adjust for desired doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor a 1 kg Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Place on a roasting rack or in an oven-proof pan. Roast for about 25-30 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F). Adjust for your preferred doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor a 1.5 kg Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Place on a roasting rack or in an oven-proof pan. Roast for about 35-45 minutes for medium-rare, or until the internal temperature reaches 57°C (135°F). Adjust cooking time based on your desired level of doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Fillet:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the fillet from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice the beef fillet into thick, even portions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve with your choice of sides, such as roasted vegetables, creamy mashed potatoes, or a fresh salad. Consider a sauce like red wine reduction, béarnaise, or horseradish cream to complement the beef.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOptional Finishing Touches:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eButter Basting:\u003c\/strong\u003e For extra richness, melt 2 tablespoons of butter in the pan used for searing and brush it over the fillet during the last few minutes of roasting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan Sauce:\u003c\/strong\u003e Make a quick pan sauce by deglazing the skillet with a splash of red wine or beef stock, scraping up any browned bits, and reducing it until slightly thickened.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy: \u003c\/strong\u003eYour perfectly roasted whole beef fillet, a delicious and elegant choice for any special occasion!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":35665548378269,"sku":"BF0031","price":42.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":35665548411037,"sku":"BF0032","price":85.0,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":35665548443805,"sku":"BF0033","price":127.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-whole-fillet-37861779472541.jpg?v=1731497057"},{"product_id":"organic-28-day-dry-aged-silverside","title":"Organic Beef Silverside Joint","description":"\u003cp\u003eSilverside is a premium, slow-roasting joint of organic beef. Taken from the hindquarter and hung for a minimum of 28 days, this is a well-matured and flavoursome piece of beef.\u003c\/p\u003e\n\u003cp\u003eKeep it classic and rub with olive oil, your choice of herbs, and seasonings before roasting, or even home cure and create your very own salt beef.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 215 Kcal\/ 894 kJ | Fat 14.8g, of which saturates 5.9g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20.4g| Salt 0.14g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef silver side joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers, and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg silverside beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the silverside joint from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the silverside joint dry with kitchen paper. Rub all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 40-50 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour 20 minutes to 1 hour 30 minutes for medium-rare. Adjust time for your preferred level of doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check for doneness: 50-52°C (120-125°F) for rare, 55°C (130°F) for medium-rare, and 60°C (140°F) for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute and makes carving easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, you can make gravy from the pan drippings. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up any browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the beef against the grain and serve with the roasted vegetables and any accompaniments of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSilverside roast pairs well with traditional sides such as roast potatoes, Yorkshire puddings, and green vegetables like broccoli or peas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e     9. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted silver side joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054832906397,"sku":"BF0059","price":24.56,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054832939165,"sku":"BF0060","price":49.21,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-beef-silverside-joint-37861666783389.jpg?v=1731498301"},{"product_id":"organic-28-day-dry-aged-sirloin-joint-boned-and-rolled","title":"Organic 28 Day Aged Sirloin Joint Boned \u0026 Rolled","description":"\u003cp\u003eSerious roasting joint luxury. Our organic beef sirloin is aged for at least 28 days to maximise that deep, beef flavour before carefully trimming and tying for an easy carve joint.\u003c\/p\u003e\n\u003cp\u003eWith beautiful marbling from our grass-fed, traditional native-breed grass-fed beef, our sirloin joints are incredibly tender.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalories: 135 kcal\/566 kJ\u003cbr\u003eFat: 4.5g\u003cbr\u003e(of which Saturates 2g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 23.5g\u003cbr\u003eSalt: 0.18g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eOur 28-Day Grass-fed aged sirloin joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds which benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg sirloin beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the sirloin joint from the fridge about 30 minutes before cooking to bring it to room temperature. This helps ensure even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the sirloin joint dry with kitchen paper to help it brown better.\u003c\/li\u003e\n\u003cli\u003eRub the joint all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 30-40 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour to 1 hour 20 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check for doneness. Insert the thermometer into the centre of the joint for an accurate reading.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This resting period allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, make gravy from the pan drippings if desired. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up any browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the sirloin joint against the grain and serve with the roasted vegetables and any side dishes of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSirloin roast pairs beautifully with classic sides like roast potatoes, Yorkshire puddings, and steamed green vegetables such as green beans or broccoli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly cooked sirloin steak!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054832808093,"sku":"BF0061","price":54.77,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36297706012829,"sku":"BF0062","price":109.56,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-sirloin-joint-boned-rolled-37861667897501.jpg?v=1731497236"},{"product_id":"organic-28-day-aged-trimmed-rib-of-beef","title":"Organic 28 Day Aged Trimmed Rib of Beef","description":"\u003cp\u003eAn eye-catching and delicious centrepiece. Dry-aged next to a Himalayan salt wall to maximise flavour and tenderness, this organic and grass-fed beef rib joint is trimmed to perfection by our traditionally trained farm butchers.\u003c\/p\u003e\n\u003cp\u003eSeason generously with sea salt and flash roast medium rare or take it slow for melt-in-the-mouth succulence.\u003c\/p\u003e\n\u003cp\u003eA show-stopping joint to elevate your next Sunday roast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional values per 100g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCalories: 280 kcal \/ 1170 kJ\u003cbr data-start=\"69\" data-end=\"72\"\u003eFat: 22g\u003cbr data-start=\"80\" data-end=\"83\" data-is-only-node=\"\"\u003e(of which Saturates 9g)\u003cbr data-start=\"106\" data-end=\"109\"\u003eCarbohydrates: 0g\u003cbr data-start=\"126\" data-end=\"129\"\u003e(of which Sugars 0g)\u003cbr data-start=\"149\" data-end=\"152\"\u003eFibre 0g\u003cbr data-start=\"160\" data-end=\"163\"\u003eProtein: 19g\u003cbr data-start=\"175\" data-end=\"178\"\u003eSalt: 0.1g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28-day Aged Trimmed Rib of Beef is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 2.4kg bone-in rib of beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eServes 5 to 7 people (about 300g-350g per person).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 4kg bone-in rib of beef:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eServes 8 to 10 people (about 300g-350g per person).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4kg or 4kg 28-day aged trimmed rib of beef\u003c\/li\u003e\n\u003cli\u003eSea salt\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e2 tbsp (for 2.4kg) or 3 tbsp (for 4kg) vegetable oil\u003c\/li\u003e\n\u003cli\u003e4-6 sprigs fresh rosemary or thyme\u003c\/li\u003e\n\u003cli\u003e2-3 garlic cloves, crushed (skin on)\u003c\/li\u003e\n\u003cli\u003e1 large onion (for 2.4kg) or 2 large onions (for 4kg), halved\u003c\/li\u003e\n\u003cli\u003e1 large carrot (for 2.4kg) or 2 large carrots (for 4kg), cut into chunks\u003c\/li\u003e\n\u003cli\u003e1 celery stick (for 2.4kg) or 2 celery sticks (for 4kg), cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml (for 2.4kg) or 300ml (for 4kg) red wine or beef stock (optional, for gravy)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003cp\u003e1. \u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or Gas Mark 7.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2. \u003cstrong\u003ePrepare the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the beef out of the fridge 1 hour before cooking to let it come to room temperature.\u003c\/li\u003e\n\u003cli\u003eRub the beef with vegetable oil and season generously with sea salt and freshly ground black pepper. Make sure the seasoning covers the entire surface, especially around the fat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e3. \u003cstrong\u003eSear the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large frying pan or roasting tray over high heat.\u003c\/li\u003e\n\u003cli\u003eOnce hot, sear the beef on all sides, including the ends, for 5-6 minutes (2.4kg) or 6-8 minutes (4kg), until it forms a deep brown crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. \u003cstrong\u003eRoast the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the seared beef into a roasting tray and scatter the onion, carrot, celery, garlic, and rosemary or thyme around the meat.\u003c\/li\u003e\n\u003cli\u003eRoast at 220°C for:\n\u003cul\u003e\n\u003cli\u003e25 minutes (for 2.4kg).\u003c\/li\u003e\n\u003cli\u003e30 minutes (for 4kg).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eThis initial high heat creates a crispy exterior.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e5. \u003cstrong\u003eLower the Heat\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter the initial roasting, reduce the oven temperature to \u003cstrong\u003e1\u003c\/strong\u003e80°C (160°C fan) or Gas Mark 4.\u003c\/li\u003e\n\u003cli\u003eContinue roasting for:\n\u003cul\u003e\n\u003cli\u003e60-70 minutes (for 2.4kg) for medium-rare, or 75-85 minutes for medium.\u003c\/li\u003e\n\u003cli\u003e90-100 minutes (for 4kg) for medium-rare, or 110-120 minutes for medium.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor accuracy, use a meat thermometer:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: Internal temperature of 52-54°C.\u003c\/li\u003e\n\u003cli\u003eMedium: Internal temperature of 58-60°C.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e6. \u003cstrong\u003eRest the Beef\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked to your preference, remove the beef from the oven and transfer it to a warm plate. Cover loosely with foil and allow it to rest:\n\u003cul\u003e\n\u003cli\u003e25-30 minutes (for 2.4kg).\u003c\/li\u003e\n\u003cli\u003e35-40 minutes (for 4kg).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eResting is crucial for letting the juices settle and ensuring tender meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8. \u003cstrong\u003eCarve \u0026amp; Serve\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the trimmed rib of beef into thick slices, cutting across the grain for tenderness. Serve with roast potatoes, Yorkshire puddings, seasonal vegetables, and the optional gravy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9. \u003cstrong\u003eEnjoy\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSit back and enjoy your perfectly cooked beef, a rich and flavourful centrepiece for your meal!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"2.4kg","offer_id":36054829432989,"sku":"BF0286","price":124.83,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":35776162955421,"sku":"BF0289","price":207.42,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/products\/eversfield-organic-beef-28-day-aged-trimmed-rib-of-beef-30754696462493.jpg?v=1731497406"},{"product_id":"organic-28-day-dry-aged-beef-rump-joint","title":"Organic 28 Day Aged Beef Rump Joint","description":"\u003cp\u003eA tender and succulent roasting joint from our grass fed, organic beef. Absolutely delicious either when roasted slowly, or flash roasted to achieve medium rare.\u003c\/p\u003e\n\u003cp\u003eSlice nice and thick, before serving with lashings of horseradish sauce and gravy for a traditional British dish that hits the spot.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 212 Kcal\/ 881 kJ | Fat 14.8g, of which saturates 6.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 19.6g| Salt 0.15g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur 28 day aged beef rump joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1kg or 2kg rump beef joint\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary or thyme (or 2 teaspoons dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 large onion, roughly chopped\u003c\/li\u003e\n\u003cli\u003e2-3 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2-3 parsnips, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e200ml beef stock (optional, for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the rump joint from the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps with even cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 220°C (200°C fan) or 425°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the rump joint dry with kitchen paper to help it sear well.\u003c\/li\u003e\n\u003cli\u003eRub the joint all over with olive oil or vegetable oil.\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and freshly ground black pepper. Rub the minced garlic and fresh herbs (rosemary or thyme) all over the joint.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the joint on a rack in a roasting tin. Arrange the chopped onion, carrots, and parsnips around the joint.\u003c\/li\u003e\n\u003cli\u003eRoast in the preheated oven for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 30-40 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg joint:\u003c\/strong\u003e Roast for 20 minutes at 220°C (200°C fan) or 425°F, then reduce the temperature to 180°C (160°C fan) or 350°F and roast for an additional 1 hour to 1 hour 20 minutes for medium-rare. Adjust the time based on your preferred level of doneness:\n\u003cul\u003e\n\u003cli\u003eMedium-rare: 50-52°C (120-125°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 60°C (140°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check for doneness. Insert it into the center of the joint for an accurate reading.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eResting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the joint from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat and makes carving easier.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGravy (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile the joint is resting, make gravy from the pan drippings if desired. Place the roasting tin on the hob over medium heat. Add a splash of beef stock and scrape up any browned bits from the bottom of the tin. Simmer until reduced slightly, then strain if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the rump joint against the grain and serve with the roasted vegetables and any side dishes of your choice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRump joint pairs wonderfully with classic sides like roast potatoes, Yorkshire puddings, and a fresh green vegetable such as steamed green beans or broccoli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e      9. \u003cstrong\u003eEnjoy:\u003c\/strong\u003e Your perfectly roasted topside joint!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":35665563877533,"sku":"BF0293","price":38.37,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054828318877,"sku":"BF0294","price":76.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-28-day-aged-beef-rump-joint-37861671796893.jpg?v=1731497053"},{"product_id":"organic-chicken-whole","title":"Organic Chicken, Whole","description":"\u003cp\u003eOur organic whole chickens are slow-grown and raised freely in the beautiful Devon countryside. This natural lifestyle results in truly flavourful and succulent meat, perfect for oven roasting or butterflying for the grill or barbecue.\u003c\/p\u003e\n\u003cp\u003eEach whole chicken comes with giblets, conveniently placed inside the cavity. These are perfect for making stock or enhancing other recipes. Be sure to remove the giblets before cooking or roasting.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and free-range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalories: 215 kcal \/ 900 kJ\u003cbr\u003eFat: 15g\u003cbr\u003e(of which Saturates 4.5g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 18g\u003cbr\u003eSalt: 0.15g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChicken size guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1.4kg-1.6kg - approx. servings 4\u003c\/p\u003e\n\u003cp\u003e1.6kg-1.8kg - approx. servings 5\u003c\/p\u003e\n\u003cp\u003e1.8kg-2kg - approx. servings 6\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur whole chicken is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFind out more about \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/pages\/about-our-chicken\" title=\"Our Chickens\" rel=\"noopener\" target=\"_blank\"\u003eour chickens here\u003c\/a\u003e\u003ca href=\"https:\/\/eversfieldorganic.co.uk\/pages\/about-our-chicken\" title=\"Our Chickens\"\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eHow To Cook \u003c\/strong\u003e \u003c\/h4\u003e\n\u003cp\u003eWe recommend:\u003c\/p\u003e\n\u003cp\u003eClassic Roast Whole Chicken\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole chicken \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or melted butter\u003c\/li\u003e\n\u003cli\u003e1 lemon, cut into wedges\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary or thyme (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, peeled and cut into chunks\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, cut into chunks\u003c\/li\u003e\n\u003cli\u003e1 cup chicken stock (or water)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Oven:\u003c\/strong\u003e Preheat your oven to 220°C (200°C fan)\/425°F\/Gas Mark 7.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean:\u003c\/strong\u003e Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRub:\u003c\/strong\u003e Rub the entire chicken with olive oil or melted butter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Season generously inside and out with salt and pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStuff:\u003c\/strong\u003e Place lemon wedges, minced garlic, and fresh herbs inside the cavity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetables:\u003c\/strong\u003e Arrange the onion, carrots, and celery in the bottom of a roasting pan. This creates a flavourful bed for the chicken and helps keep it from sticking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Liquid:\u003c\/strong\u003e Pour the chicken stock or water into the pan.\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Chicken:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Times:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e1.4 kg chicken: Roast for\u003cstrong\u003e \u003c\/strong\u003e1 hour 15 minutes to 1 hour 30 minutes\u003c\/li\u003e\n\u003cli\u003e1.6 kg chicken: Roast for 1 hour 30 minutes to 1 hour 45 minutes\u003c\/li\u003e\n\u003cli\u003e1.8 kg chicken: Roast for 1 hour 45 minutes to 2 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check the internal temperature; it should reach \u003cstrong\u003e75°C (165°F)\u003c\/strong\u003e at the thickest part of the thigh, avoiding the bone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and makes the meat more tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarve:\u003c\/strong\u003e Carve the chicken and serve with the roasted vegetables and any other desired side dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eY\u003cspan\u003eour beautifully roasted whole chicken with these simple yet delicious sides for a classic and satisfying meal!\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1.4-1.6kg","offer_id":36054823534749,"sku":"CK0001","price":22.55,"currency_code":"GBP","in_stock":true},{"title":"1.6-1.8kg","offer_id":36054823567517,"sku":"CK0002","price":24.33,"currency_code":"GBP","in_stock":true},{"title":"1.8-2.0kg","offer_id":36054823600285,"sku":"CK0003","price":25.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-organic-chicken-whole-1204674854.png?v=1763033387"},{"product_id":"organic-lamb-shoulder-bone-in","title":"Organic Lamb Shoulder (Bone in)","description":"\u003cp\u003eRoyalty of the roasting tin, our organic lamb shoulder is best after a long, slow roast for a mouth-wateringly sweet and tender result. Feeling more adventurous? Why not butterfly the shoulder yourself, rub with aromatic spices, and slow-grill over coals?\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eOrganic and Grass-Fed Lamb\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eNutritional \u003c\/span\u003e\u003cspan\u003evalues per 100g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalories: 188 kcal\/780 kJ\u003cbr\u003eFat: 14.6g\u003cbr\u003e(of which Saturates 6.8g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 14.1g\u003cbr\u003eSalt: 0.13g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Lamb shoulder bone in is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eSupplier Information \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way they should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces and tender, quick-cooking steaks.\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Lamb (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIf you want an extra-crispy exterior, you can sear the lamb before roasting. Heat a large skillet or roasting pan over medium-high heat, add a little oil, and brown the lamb on all sides for, per side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSet Up for Slow Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the lamb in a roasting pan or Dutch oven, fat side up. If desired, add some vegetables (such as carrots, onions, and celery) to the bottom of the pan for extra flavour and to serve as a base for a gravy later.\u003c\/li\u003e\n\u003cli\u003ePour the stock and wine (if using) around the lamb. This will create steam during cooking and help keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Lamb:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCover the lamb loosely with foil and roast it in the oven for\u003cstrong\u003e \u003c\/strong\u003e3.5 to 4 hours. The long, slow cooking allows the connective tissue to break down, resulting in tender, juicy meat.\u003c\/li\u003e\n\u003cli\u003eBaste the lamb every hour or so with the juices from the pan to keep it moist.\u003c\/li\u003e\n\u003cli\u003eAfter about 3 hours, remove the foil to allow the lamb to brown for the final hour of roasting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eThe lamb is done when it’s fork-tender and easily pulls apart. You can check the internal temperature with a meat thermometer; it should be at least 90°C (195°F) for a fall-apart texture, but it can go higher for even more tenderness.\u003c\/li\u003e\n\u003cli\u003eIf the lamb isn’t browning enough, you can increase the oven temperature to 220°C (425°F) for the last 15-20 minutes to crisp up the outside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054817439901,"sku":"LB0016","price":21.78,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054817472669,"sku":"LB0017","price":43.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-lamb-shoulder-bone-in-37861476073629.jpg?v=1731501544"},{"product_id":"organic-lamb-shoulder-boned-and-rolled","title":"Organic Lamb Shoulder Boned \u0026 Rolled","description":"\u003cp\u003eAn extraordinarily good lamb roast. A beautifully marbled cut, carefully trimmed by our skilled butchers, our organic lamb shoulder is delicious, studded with garlic and rosemary and rubbed with a little olive oil before roasting.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eOrganic and Grass-Fed Lamb\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eNutritional \u003c\/span\u003e\u003cspan\u003evalues per 100g \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalories: 235 kcal\/976 kJ\u003cbr\u003eFat: 28.3g\u003cbr\u003e(of which Saturates 8.5g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 17.6g\u003cbr\u003eSalt: 0.16g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e1kg - Serves 4\u003c\/p\u003e\n\u003cp\u003e2kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Lamb shoulder boned \u0026amp; rolled is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way they should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces and tender, quick-cooking steaks.\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Lamb (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIf you want an extra-crispy exterior, you can sear the lamb before roasting. Heat a large skillet or roasting pan over medium-high heat, add a little oil, and brown the lamb on all sides for 4-5 minutes per side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSet Up for Slow Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the lamb in a roasting pan or Dutch oven, fat side up. If desired, add some vegetables (such as carrots, onions, and celery) to the bottom of the pan for extra flavour and to serve as a base for a gravy later.\u003c\/li\u003e\n\u003cli\u003ePour the stock and wine (if using) around the lamb. This will create steam during cooking and help keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Lamb:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCover the lamb loosely with foil and roast it in the oven for\u003cstrong\u003e \u003c\/strong\u003e3.5 to 4 hours. The long, slow cooking allows the connective tissue to break down, resulting in tender, juicy meat.\u003c\/li\u003e\n\u003cli\u003eBaste the lamb every hour or so with the juices from the pan to keep it moist.\u003c\/li\u003e\n\u003cli\u003eAfter about 3 hours, remove the foil to allow the lamb to brown for the final hour of roasting\u003c\/li\u003e\n\u003cli\u003eThe lamb is done when it’s fork-tender and easily pulls apart. You can check the internal temperature with a meat thermometer; it should be at least 90°C (195°F) for a fall-apart texture, but it can go higher for even more tenderness.\u003c\/li\u003e\n\u003cli\u003eIf the lamb isn’t browning enough, you can increase the oven temperature to 220°C (425°F) for the last 15-20 minutes to crisp up the outside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054817374365,"sku":"LB0018","price":25.41,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054817407133,"sku":"LB0019","price":50.88,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-lamb-shoulder-boned-rolled-37861485707421.jpg?v=1731501547"},{"product_id":"organic-lamb-leg-boned-and-rolled","title":"Organic Lamb Leg Boned \u0026 Rolled","description":"\u003cp\u003eA fantastic roasting joint of grass-fed organic lamb. Boned and rolled by our skilled butchers, this joint is incredibly easy to cook and carve. Try stuffing with apricots, garlic, and fresh herbs before roasting for a tasty twist.\u003c\/p\u003e\n\u003ch4\u003eGood To Know is \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eOrganic and Grass-Fed Lamb\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eNutritional \u003c\/span\u003e\u003cspan\u003evalues per 100g \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalories: 169 kcal\/704 kJ\u003cbr\u003eFat: 10.1g\u003cbr\u003e(of which Saturates 4.7g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 19.4g\u003cbr\u003eSalt: 0.15g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2kg boned and rolled lamb leg:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 3 to 4 people (around 250g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4kg boned and rolled lamb leg:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 6 to 7 people (around 250g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Lamb leg boned \u0026amp; rolled is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat the oven\u003c\/strong\u003e to 180°C (350°F).\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason the lamb\u003c\/strong\u003e: Rub the lamb all over with olive oil, then season generously with salt, pepper, garlic, and rosemary\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRoast the Lamb:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePlace the lamb on a roasting rack in a roasting pan, fat side up. The rack allows the heat to circulate evenly around the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast the lamb for about 20 minutes per 450g (1 lb), depending on your preferred level of doneness:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRare: 20 minutes per pound (55°C\/130°F)\u003c\/li\u003e\n\u003cli\u003eMedium-rare: 25 minutes per pound (60°C\/140°F)\u003c\/li\u003e\n\u003cli\u003eMedium: 30 minutes per pound (65°C\/150°F)\u003c\/li\u003e\n\u003cli\u003eWell-done: 35 minutes per pound (70°C\/160°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse a meat thermometer to check the internal temperature at the thickest part of the roast to ensure it’s cooked to your liking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054816096413,"sku":"LB0022","price":36.34,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054816161949,"sku":"LB0023","price":72.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-lamb-leg-boned-rolled-37861658919069.jpg?v=1731501185"},{"product_id":"organic-lamb-leg-bone-in","title":"Organic Lamb Leg (Bone in)","description":"\u003cp\u003eOne of the classic roasting joints, providing a succulent and tender cut from our organic grass-fed, lamb. Stud the leg with garlic, rosemary or lemon and anchovies for an unbeatable Sunday lunch.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eOrganic and Grass-Fed Lamb\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eNutritionals t\u003c\/span\u003e\u003cspan\u003eypical values per 100g | Energy 862kj\/207kcal | Fat 12.2g, (of which Saturates 5.9g) | Salt 0.19g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; Shelf Life \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Lamb leg bone in is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2kg bone-in lamb leg:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 3 to 4 people (around 250g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4kg bone-in lamb leg:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 6 to 7 people (around 250g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eWe Recommend: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eIngredients\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eBone-in lamb leg (1.2 kg or 2.4 kg)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eOlive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eSalt and pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eGarlic cloves (4-6, smashed)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eFresh rosemary (or thyme) sprigs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eLemon (optional, for zest and juice)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eOptional: vegetables (e.g., carrots, potatoes, onions) for roasting\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eInstructions\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e1. Preparation\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eRemove from Fridge:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e Take the lamb leg out of the fridge about 30 minutes before cooking to allow it to come to room temperature.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003ePreheat Oven:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e Preheat your oven to 180°C (350°F).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eSeason the Lamb:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level2 lfo2; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003ePat the lamb dry with paper towels.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level2 lfo2; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eRub the lamb leg with olive oil, then season generously with salt and pepper.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level2 lfo2; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eInsert smashed garlic cloves and rosemary sprigs into slits in the meat for added flavour.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l4 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eOptional: Add Lemon:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e Zest and juice a lemon, and drizzle the juice over the lamb for extra flavour.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e2. Cooking Method\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eRoasting\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003ePrepare the Roasting Pan:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo3; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003ePlace the lamb leg in a roasting pan. If using, arrange vegetables around the lamb.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eRoast the Lamb:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\n\u003cul type=\"square\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level3 lfo3; tab-stops: list 108.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e1.2 kg lamb leg: Roast for 1 hour 15 minutes to 1 hour 30 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level3 lfo3; tab-stops: list 108.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e2.4 kg lamb leg: Roast for 1 hour 30 minutes to 2 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul type=\"square\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level3 lfo3; tab-stops: list 108.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eMedium-Rare: 55-60°C (130-140°F)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level3 lfo3; tab-stops: list 108.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eMedium: 60-65°C (140-150°F)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level3 lfo3; tab-stops: list 108.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eWell-Done: 70°C (160°F) and above.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo3; tab-stops: list 72.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eCooking Times:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo3; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eFor best results, use a meat thermometer to check the internal temperature. It should reach: \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo3; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eBaste the lamb with its juices halfway through the cooking time.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eRest the Lamb:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cul type=\"circle\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l1 level2 lfo3; tab-stops: list 72.0pt;\"\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eOnce cooked to your liking, remove the lamb from the oven and cover it loosely with aluminium foil. Allow it to rest for 15-20 minutes. This helps the juices redistribute for a more flavourful and tender result.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e3. Serving Suggestions\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo4; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eCarve and Serve:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e Carve the lamb leg and serve it with roasted vegetables, mashed potatoes, or a fresh salad.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l0 level1 lfo4; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eGarnish:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e Consider garnishing with additional fresh herbs or lemon wedges for a touch of brightness.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e4. Tips for Success\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; line-height: normal; mso-list: l3 level1 lfo5; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003eMarinating (Optional):\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-GB;\"\u003e For even more flavour, consider marinating the lamb in garlic, rosemary, olive oil, and lemon juice for a few hours or overnight before cooking.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 107%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-GB; mso-fareast-language: EN-GB; mso-bidi-language: AR-SA;\"\u003eHerb Crust:\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; line-height: 107%; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-GB; mso-fareast-language: EN-GB; mso-bidi-language: AR-SA;\"\u003e For a flavourful crust, mix breadcrumbs with herbs and olive oil, and press onto the lamb before roasting.\u003c\/span\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054815703197,"sku":"LB0024","price":32.98,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054815735965,"sku":"LB0025","price":65.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-organic-lamb-leg-bone-in-1221884632.png?v=1771608253"},{"product_id":"organic-lamb-loin-joint-boned-and-rolled","title":"Organic Lamb Loin Joint, Boned \u0026 Rolled","description":"\u003cp\u003eAlso called the saddle of lamb, this is a traditional boneless roasting joint with sweet tenderness. Expertly cut from both sides of the prized loin then boned and rolled by our butchers. Try stuffing with fruit and onion stuffing for a juicy centrepiece.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Grass-fed Lamb\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 688kj\/165kcal | Fat 9.9g, (of which Saturates 5.1g) | Protein 18.8g | Salt 0.20g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 3 to 4 people (about 200g to 250g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur lamb Loin Joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eAt Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003eRoasted Lamb Loin Recipe\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg lamb loin (bone-in or boneless)\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 tablespoon lemon juice (optional)\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 400°F (200°C).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Lamb Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the lamb loin dry with paper towels to remove any excess moisture.\u003c\/li\u003e\n\u003cli\u003eIn a small bowl, mix the minced garlic, rosemary, thyme, olive oil, Dijon mustard, lemon juice (if using), salt, and pepper to make a paste.\u003c\/li\u003e\n\u003cli\u003eRub the mixture generously over the lamb loin, coating all sides.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Lamb Loin (Optional but Recommended):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a large oven-safe skillet or frying pan over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eAdd a bit of olive oil to the pan and sear the lamb loin for 2-3 minutes on each side, until browned. This step helps to lock in flavour and gives the lamb a beautiful crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Lamb Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the lamb loin to the oven (either in the skillet or in a roasting dish).\u003c\/li\u003e\n\u003cli\u003eRoast the lamb for about 25-30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). For medium, roast until the internal temperature is around 140-145°F (60-63°C).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Lamb:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the lamb reaches your desired doneness, remove it from the oven and loosely cover it with foil. Let it rest for 10 minutes. This will allow the juices to be redistributed, making the meat more tender.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter resting, slice the lamb loin into medallions and serve with your favourite sides, such as roasted vegetables, potatoes, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054814785693,"sku":"LB0096","price":37.37,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-lamb-loin-joint-boned-rolled-37861610619037.jpg?v=1731501181"},{"product_id":"organic-pork-leg-boned-and-rolled","title":"Organic Pork Leg Boned \u0026 Rolled","description":"\u003cp\u003eOne of our most popular roasting joints, our organic leg of pork is deboned for an easy-to-carve and serve centrepiece. Trimmed, tied, and scored, this joint is a delicious roast that promises some serious crackling when rubbed with salt and given a good hot heat.\u003c\/p\u003e\n\u003cp\u003eLeftovers? Great. Use in sandwiches all week with apple chutney and wholegrain mustard.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 213Kcal\/ 885kJ | Fat 15.2g of which saturates 5.1g | Protein 19.0g | Salt 0.15g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2kg pork leg: Serves 4-6 people.\u003c\/li\u003e\n\u003cli\u003e2.4kg pork leg: Serves 8-10 people.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pork Leg is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6 day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg or 2.4 kg pork leg (bone-in or boneless)\u003c\/li\u003e\n\u003cli\u003e3-4 cloves of garlic, sliced\u003c\/li\u003e\n\u003cli\u003e2-3 sprigs of fresh rosemary (or 1 tsp dried)\u003c\/li\u003e\n\u003cli\u003e1-2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp fennel seeds (optional)\u003c\/li\u003e\n\u003cli\u003e1 cup chicken or vegetable stock (for roasting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e: Preheat your oven to \u003cstrong\u003e220°C (200°C fan)\u003c\/strong\u003e or \u003cstrong\u003eGas Mark 7\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Pork\u003c\/strong\u003e: Pat the pork leg dry with paper towels. Make small incisions in the skin and meat (if applicable) and insert slices of garlic and sprigs of rosemary into these incisions. Rub the entire surface with olive oil, salt, pepper, and fennel seeds (if using).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Pork\u003c\/strong\u003e: Place the pork leg in a roasting tray. Pour the chicken or vegetable stock into the bottom of the tray to keep the meat moist.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Times\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003eFor \u003cstrong\u003e1.2 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e1 hour\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003e2.4 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e1.5 to 2 hours\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eReduce Temperature\u003c\/strong\u003e: After the initial cooking time, lower the oven temperature to \u003cstrong\u003e180°C (160°C fan)\u003c\/strong\u003e or \u003cstrong\u003eGas Mark 4\u003c\/strong\u003e and continue to roast for another \u003cstrong\u003e30-45 minutes\u003c\/strong\u003e for the \u003cstrong\u003e1.2 kg\u003c\/strong\u003e leg or \u003cstrong\u003e1-1.5 hours\u003c\/strong\u003e for the \u003cstrong\u003e2.4 kg\u003c\/strong\u003e leg, until the internal temperature reaches \u003cstrong\u003e70°C\u003c\/strong\u003e and the juices run clear.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat\u003c\/strong\u003e: Once cooked, remove the pork from the oven and let it rest for at least \u003cstrong\u003e15-20 minutes\u003c\/strong\u003e before carving. This helps retain the juices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Slice the pork leg and serve with your choice of sides, such as roasted vegetables, mashed potatoes, or apple sauce. Drizzle with the pan juices for added flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy: \u003c\/strong\u003eThis Roast Pork Leg is tender, juicy, and perfect for family gatherings or special occasions! \u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054804824221,"sku":"PK0029","price":23.88,"currency_code":"GBP","in_stock":false},{"title":"2.4kg","offer_id":36054804856989,"sku":"PK0030","price":47.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-pork-leg-boned-rolled-37856755187869.jpg?v=1731503179"},{"product_id":"organic-pork-shoulder-boned-and-rolled","title":"Organic Pork Shoulder Boned \u0026 Rolled","description":"\u003cp\u003eSucculent and superb for making your own pulled pork dishes at home. Be it barbecue, pulled pork tacos or sticky hoisin steam buns, our organic pork shoulder is the best starting point.\u003c\/p\u003e\n\u003cp\u003eAnd if you want to keep things traditional, simply rub the ready-scored rind with salt and crisp it up for fantastic crackling on your Sunday roast.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional Values per 100g:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCalories: 121 kcal\/509 kJ\u003cbr\u003eFat: 4.2g\u003cbr\u003e(of which Saturates 1.4g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 20.8g\u003cbr\u003eSalt: 0.19g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2kg pork shoulder joint:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 3 to 4 people (around 225g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4kg pork shoulder joint:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 6 to 8 people (around 225g to 300g per person).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pork shoulder is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg or 2.4 kg pork shoulder \u003c\/li\u003e\n\u003cli\u003e4-6 cloves of garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp fresh rosemary (or 1 tbsp dried)\u003c\/li\u003e\n\u003cli\u003e1 tbsp smoked paprika (optional)\u003c\/li\u003e\n\u003cli\u003e1 tbsp salt\u003c\/li\u003e\n\u003cli\u003e1 tsp freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1 cup chicken or vegetable stock\u003c\/li\u003e\n\u003cli\u003e1 onion, quartered (optional)\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped (optional)\u003c\/li\u003e\n\u003cli\u003e2-3 sprigs of thyme (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e: Preheat your oven to \u003cstrong\u003e150°C (130°C fan)\u003c\/strong\u003e or \u003cstrong\u003eGas Mark 2\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Pork\u003c\/strong\u003e: Pat the pork shoulder dry with paper towels. In a small bowl, mix the minced garlic, olive oil, rosemary, smoked paprika, salt, and black pepper. Rub this mixture all over the pork, ensuring it's well-coated.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Pork (Optional)\u003c\/strong\u003e: For added flavour, you can sear the pork shoulder in a hot pan with a little oil for about 4-5 minutes on each side until browned. This step is optional but enhances the flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePlace in Roasting Dish\u003c\/strong\u003e: Place the pork shoulder in a roasting dish. If using, add the quartered onion and chopped carrots around the pork. Pour the chicken or vegetable stock into the bottom of the dish to keep the meat moist during roasting.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Pork\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Times\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003eFor \u003cstrong\u003e1.2 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e4-5 hours\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eFor \u003cstrong\u003e2.4 kg\u003c\/strong\u003e: Roast for about \u003cstrong\u003e6-7 hours\u003c\/strong\u003e.\u003cbr\u003eCover the dish with foil for the first half of the cooking time to retain moisture, then uncover for the remainder to allow the skin to crisp up.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCheck for Tenderness\u003c\/strong\u003e: The pork should be very tender and easily pull apart with a fork when it's done. You can use a meat thermometer to check that the internal temperature reaches \u003cstrong\u003e70°C\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Meat\u003c\/strong\u003e: Once cooked, remove the pork from the oven and let it rest for at least \u003cstrong\u003e20-30 minutes\u003c\/strong\u003e before shredding or slicing. This allows the juices to be redistributed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Shred the pork and serve it with your choice of sides, such as roasted vegetables, coleslaw, or in sandwiches. Drizzle with the pan juices for added flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e This Slow-Roasted Pork Shoulder is incredibly tender and flavourful, making it perfect for gatherings or a comforting family meal!\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054804693149,"sku":"PK0031","price":18.76,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054804725917,"sku":"PK0032","price":37.9,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":57865016148350,"sku":"PKS0109Z","price":59.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-pork-shoulder-boned-rolled-37857234911389.jpg?v=1731503521"},{"product_id":"organic-unsmoked-cured-gammon","title":"Organic Nitrate-Free Unsmoked Gammon","description":"\u003cp data-end=\"501\" data-start=\"217\"\u003eOur \u003cstrong data-end=\"252\" data-start=\"221\"\u003eOrganic Nitrate-Free Gammon\u003c\/strong\u003e offers all the rich, savoury flavour of a traditional gammon joint – without any artificial curing agents. Carefully prepared using only \u003cstrong data-end=\"433\" data-start=\"390\"\u003eorganic British pork, sea salt, sugar and time\u003c\/strong\u003e, this joint is naturally cured for a cleaner, more wholesome taste.\u003c\/p\u003e\n\u003cp data-end=\"821\" data-start=\"503\"\u003eSourced from \u003cstrong data-end=\"561\" data-start=\"516\"\u003eoutdoor-reared, high-welfare organic pigs\u003c\/strong\u003e, our nitrate-free gammon is ideal for slow cooking, roasting or simmering, with a tender texture and deep, honest flavour. Whether served hot with seasonal sides or cold in hearty slices, it's a versatile family favourite made with nothing but the good stuff.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eOrganic Pork (90.9%), Organic Demerara Sugar, *kosher salt *Denotes Non-Organic produced to organic standards,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFor allergens, including cereals containing\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e G\u003c\/span\u003eluten,\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eplease see ingredients in bold\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional values per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCalories: 170 kcal \/ 710 kJ\u003cbr data-start=\"68\" data-end=\"71\"\u003eFat: 9g\u003cbr data-start=\"78\" data-end=\"81\" data-is-only-node=\"\"\u003e(of which Saturates 3g)\u003cbr data-start=\"104\" data-end=\"107\"\u003eCarbohydrates: 0.5g\u003cbr data-start=\"126\" data-end=\"129\"\u003e(of which Sugars 0.5g)\u003cbr data-start=\"151\" data-end=\"154\"\u003eFibre 0g\u003cbr data-start=\"162\" data-end=\"165\"\u003eProtein: 22g\u003cbr data-start=\"177\" data-end=\"180\"\u003eSalt: 2.8g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2kg Gammon: Serves 4-6 people.\u003c\/li\u003e\n\u003cli\u003e2kg Gammon: Serves 6-8 people.\u003c\/li\u003e\n\u003cli\u003e4kg Gammon: Serves 12-16 people.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Gammon is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished,, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend:  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHoney-Mustard Glazed Whole Gammon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients (per size):\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e1.2kg gammon (serves 4-6)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp honey\u003c\/li\u003e\n\u003cli\u003e2 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e1 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eFresh parsley for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e2kg gammon (serves 8-10)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 tbsp honey\u003c\/li\u003e\n\u003cli\u003e3 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e2 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e1.5 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eFresh parsley for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e4kg gammon (serves 15+)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 tbsp honey\u003c\/li\u003e\n\u003cli\u003e5 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e3 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e2 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e3 bay leaves\u003c\/li\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eFresh parsley for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Gammon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse the gammon:\u003c\/strong\u003e If the gammon has been cured, give it a rinse under cold water to remove excess salt. Pat it dry with paper towels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the skin:\u003c\/strong\u003e Use a sharp knife to score the fat and skin in a crisscross pattern. This helps the glaze penetrate the meat and creates a beautiful finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Boil the Gammon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace in a large pot:\u003c\/strong\u003e Add the gammon to a large stockpot and cover with water. Add the bay leaves and bring to a boil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Once boiling, reduce the heat and simmer. For timing:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1.2kg gammon:\u003c\/strong\u003e Simmer for 45 minutes to 1 hour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg gammon:\u003c\/strong\u003e Simmer for 1.5 to 2 hours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4kg gammon:\u003c\/strong\u003e Simmer for\u003cstrong\u003e \u003c\/strong\u003e3 to 4 hours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e You can also add aromatics like onions, celery, or carrots to the water for extra flavor. Once cooked, remove the gammon from the water and let it cool slightly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Make the Honey-Mustard Glaze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix the glaze ingredients:\u003c\/strong\u003e In a bowl, whisk together honey, Dijon mustard, apple cider vinegar, minced garlic, and black pepper until smooth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Roast the Gammon:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat oven:\u003c\/strong\u003e While the gammon is cooling, preheat your oven to 180°C (350°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze and roast:\u003c\/strong\u003e Place the gammon in a roasting tray. Brush generously with the honey-mustard glaze, making sure it gets into the scored fat. Roast uncovered for:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1.2kg gammon:\u003c\/strong\u003e Roast for 25-30 minutes, basting with extra glaze halfway through.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2kg gammon:\u003c\/strong\u003e Roast for\u003cstrong\u003e \u003c\/strong\u003e40-45 minutes, basting halfway through.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e4kg gammon:\u003c\/strong\u003e Roast for 1 to 1.5 hours, basting every 20-30 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Roast until the glaze is caramelized and sticky, with the gammon developing a golden-brown crust.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Rest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Remove the gammon from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute through the meat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Before serving, sprinkle with fresh parsley and serve with lemon wedges if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide dishes:\u003c\/strong\u003e Serve with roasted potatoes, steamed vegetables, or a fresh green salad. It also pairs wonderfully with mashed potatoes or a light mustard sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeftovers:\u003c\/strong\u003e Cold gammon slices make excellent sandwiches, or serve with a fried egg for a classic British breakfast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Enjoy: \u003c\/strong\u003eThis honey-mustard glazed whole gammon recipe is perfect for any occasion, from Sunday roasts to festive dinners. The sweet and tangy glaze complements the savory, tender gammon beautifully.\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054804496541,"sku":"PK0033","price":36.85,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":36054804529309,"sku":"PK0034","price":61.9,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":36054804562077,"sku":"PK0035","price":124.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-unsmoked-cured-gammon-37856826917021.jpg?v=1758014239"},{"product_id":"organic-wild-venison-haunch-boned-and-rolled","title":"Wild Venison Haunch Boned \u0026 Rolled","description":"\u003cp\u003eA lovely lean cut, perfect for slow roasting. Our skilled butchers debone the haunch, then roll and tie it for an easy carve.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eCalories: 102 kcal\/433 kJ\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFat: 1.6g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e(of which Saturates 0.7g)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCarbohydrates: 0g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e(of which Sugars 0g)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFibre 0g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProtein: 22g\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSalt: 0.3g\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Wild Venison Haunch (Boneless)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2 kg Boneless Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg wild venison haunch (boneless)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup red wine or beef stock (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4 kg Boneless Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4 kg wild venison haunch (boneless)\u003c\/li\u003e\n\u003cli\u003e4 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 large onions, quartered\u003c\/li\u003e\n\u003cli\u003e4 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e4 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 2 cups red wine or beef stock (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (325°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Rub the marinade all over the boneless venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Rub the marinade all over the boneless venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onions, carrots, and celery at the bottom to create a bed for the venison.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Haunch (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e For added flavour, sear the haunch in a hot skillet with a little olive oil for about 3-4 minutes on each side until browned. This step is optional.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e For enhanced flavour, sear the haunch in a hot skillet with a little olive oil for about 5-6 minutes on each side until browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated haunch on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Pour in 1 cup of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Pour in 2 cups of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 30-45 minutes, baste the haunch with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor both sizes:\u003c\/strong\u003e After cooking, remove the foil for the last 20-30 minutes (1.2 kg) or 30-40 minutes (2.4 kg) to allow the outside to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the desired temperature is reached, remove the haunch from the oven and let it rest for 15-20 minutes (1.2 kg) or 20-30 minutes (2.4 kg) before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the venison haunch into thin slices. Serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, wild rice, or roasted seasonal vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003ePreviously Frozen\u003c\/p\u003e\n\u003cp\u003eShelf life: 3 days including day of delivery\u003c\/p\u003e","brand":"Eversfield","offers":[{"title":"1.2kg","offer_id":36054654222493,"sku":"WG0008","price":23.22,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054654255261,"sku":"WG0009","price":46.52,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-haunch-boned-rolled-previously-frozen-1175111098.jpg?v=1750851474"},{"product_id":"organic-wild-venison-haunch-bone-in","title":"Wild Venison Haunch Bone In","description":"\u003cp\u003eA lean cut of wild venison, the bone is kept in for a deeper flavour in this already intense game meat.\u003c\/p\u003e\n\u003cp\u003eA great choice for an alternative roasting joint.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003eCalories: 140 kcal \/ 585 kJ\u003cbr data-end=\"75\" data-start=\"72\"\u003eFat: 5g\u003cbr data-is-only-node=\"\" data-end=\"85\" data-start=\"82\"\u003e(of which Saturates 2g)\u003cbr data-end=\"111\" data-start=\"108\"\u003eCarbohydrates: 0g\u003cbr data-end=\"131\" data-start=\"128\"\u003e(of which Sugars 0g)\u003cbr data-end=\"154\" data-start=\"151\"\u003eFibre 0g\u003cbr data-end=\"165\" data-start=\"162\"\u003eProtein: 22g\u003cbr data-end=\"180\" data-start=\"177\"\u003eSalt: 0.1g\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Wild Venison Haunch (Bone-In)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2 kg Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg wild venison haunch (bone-in)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup red wine or \u003ca rel=\"noopener\" title=\"Organic Beef Bone Broth\" href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/bones-broth\/products\/beef-bone-b\" target=\"_blank\"\u003ebeef stock\u003c\/a\u003e (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4 kg Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4 kg wild venison haunch (bone-in)\u003c\/li\u003e\n\u003cli\u003e4 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 large onions, quartered\u003c\/li\u003e\n\u003cli\u003e4 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e4 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 2 cups red wine or \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/bones-broth\/products\/beef-bone-b\" title=\"Organic Beef Bone Broth\" rel=\"noopener\" target=\"_blank\"\u003ebeef stock\u003c\/a\u003e (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (325°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Rub the marinade all over the venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Rub the marinade all over the venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onions, carrots, and celery at the bottom to create a bed for the venison.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Haunch (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e For added flavour, sear the haunch in a hot skillet with a little olive oil for about 3-4 minutes on each side until browned. This step is optional.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e For enhanced flavour, sear the haunch in a hot skillet with a little olive oil for about 5-6 minutes on each side until browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated haunch on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Pour in 1 cup of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Pour in 2 cups of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 30-45 minutes, baste the haunch with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor both sizes:\u003c\/strong\u003e After cooking, remove the foil for the last 20-30 minutes (1.2 kg) or 30-40 minutes (2.4 kg) to allow the outside to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the desired temperature is reached, remove the haunch from the oven and let it rest for 15-20 minutes (1.2 kg) or 20-30 minutes (2.4 kg) before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the venison haunch into thin slices. Serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, wild rice, or roasted seasonal vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003ePreviously Frozen \u003c\/p\u003e\n\u003cp\u003eShelf life: 3 days including day of delivery\u003c\/p\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003e \u003c\/p\u003e","brand":"Eversfield","offers":[{"title":"1.2kg","offer_id":36054654156957,"sku":"WG0010","price":20.34,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054654189725,"sku":"WG0011","price":40.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-haunch-bone-in-previously-frozen-1175111099.jpg?v=1750851475"},{"product_id":"organic-wild-venison-saddle","title":"Wild Venison Saddle, Bone In","description":"\u003cp\u003eThe saddle is one of the most tender cuts of Venison. Incredibly versatile when it comes to the accompaniments, sweet embellishments go really well with most game. Excellent with quince and Cumberland sauce.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eCalories: 125 kcal \/ 520 kJ\u003cbr data-end=\"66\" data-start=\"63\"\u003eFat: 3g\u003cbr data-is-only-node=\"\" data-end=\"76\" data-start=\"73\"\u003e(of which Saturates 1g)\u003cbr data-end=\"102\" data-start=\"99\"\u003eCarbohydrates: 0g\u003cbr data-end=\"122\" data-start=\"119\"\u003e(of which Sugars 0g)\u003cbr data-end=\"145\" data-start=\"142\"\u003eFibre 0g\u003cbr data-end=\"156\" data-start=\"153\"\u003eProtein: 24g\u003cbr data-end=\"171\" data-start=\"168\"\u003eSalt: 0.1g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Wild Venison Saddle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003e1.2 kg\u003c\/strong\u003e Venison Saddle:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg wild venison saddle\u003c\/li\u003e\n\u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup red wine or beef stock (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4 kg Venison Saddle:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4 kg wild venison saddle\u003c\/li\u003e\n\u003cli\u003e5 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 large onions, quartered\u003c\/li\u003e\n\u003cli\u003e4 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e4 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 2 cups red wine or beef stock (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (325°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Saddle:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Rub the marinade all over the venison saddle, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to \u003cstrong\u003eovernight\u003c\/strong\u003e in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Rub the marinade all over the venison saddle, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onions, carrots, and celery at the bottom to create a bed for the venison.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Saddle (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e For added flavour, sear the saddle in a hot skillet with a little olive oil for about 4-5 minutes on each side until browned. This step is optional.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e For enhanced flavour, sear the saddle in a hot skillet with a little olive oil for about 6-7 minutes on each side until browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Saddle:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated saddle on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Pour in 1 cup of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Pour in 2 cups of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 30-45 minutes, baste the saddle with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor both sizes:\u003c\/strong\u003e After cooking, remove the foil for the last 20-30 minutes (1.2 kg) or 30-40 minutes (2.4 kg) to allow the outside to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Saddle:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the desired temperature is reached, remove the saddle from the oven and let it rest for 15-20 minutes (1.2 kg) or 20-30 minutes (2.4 kg) before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the venison saddle into thin slices. Serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, wild rice, or roasted seasonal vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003ePreviously frozen \u003c\/p\u003e\n\u003cp\u003eShelf life: 3 days including day of delivery\u003c\/p\u003e","brand":"Eversfield","offers":[{"title":"1.2kg","offer_id":36054653763741,"sku":"WG0014","price":44.1,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054653796509,"sku":"WG0015","price":87.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-saddle-bone-in-37878272327837.jpg?v=1731504800"},{"product_id":"wild-venison-whole-loin-previously-frozen","title":"Wild Venison Whole Loin","description":"\u003cp\u003eA beautifully tender piece of lean venison, the loin can be cut into smaller steaks or cooked whole.\u003c\/p\u003e\n\u003cp\u003eYou can't beat loin served pink with a slightly sweet, fruity accompaniment in our opinion.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eCalories: 120 kcal \/ 500 kJ\u003cbr\u003eFat: 2.5g\u003cbr\u003e(of which Saturates 1g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 24g\u003cbr\u003eSalt: 0.1g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Whole Venison Loin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole venison loin \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1\/4 cup red wine (optional, for deglazing)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 375°F (190°C).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper to create a marinade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRub the marinade all over the whole venison loin, ensuring it’s evenly coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large, oven-safe skillet or roasting pan, heat a little olive oil over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eOnce hot, sear the venison loin on all sides until browned, about 2-3 minutes per side. This step helps develop a nice crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the skillet or pan to the preheated oven. Roast for about 20-30 minutes, or until the internal temperature reaches 130°F to 135°F (54°C to 57°C) for medium-rare.\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check the temperature for the best results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze the Pan (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the loin is done, remove it from the oven and transfer it to a cutting board to rest for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eWhile it rests, place the skillet back on the stovetop over medium heat. Add red wine to deglaze the pan, scraping up any browned bits. Let it simmer for a few minutes until reduced, creating a flavourful sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter resting, slice the venison loin into medallions, about 1\/2-inch thick.\u003c\/li\u003e\n\u003cli\u003eServe with the pan sauce drizzled over the top. Pair with sides like roasted vegetables, mashed potatoes, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eShelf Life: 3 days including day of delivery \u003c\/p\u003e","brand":"Eversfield","offers":[{"title":"500g","offer_id":37546445701277,"sku":"WG0080","price":27.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":37546445734045,"sku":"WG0081","price":53.93,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-whole-loin-previously-frozen-1175111100.jpg?v=1750851479"},{"product_id":"smoked-gammon","title":"Organic Nitrate-Free Smoked Gammon","description":"\u003cp\u003eOur classic dry-cured organic gammon is only gently smoked using traditional smoking methods for a delicate taste and excellent texture. Perfect for cooking up your own hams at home and using them in a variety of dishes. From happy, outdoor-bred, and reared organic pigs.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eorganic pork (99%), *sea salt, organic demerara sugar.\u003cbr\u003e\u003cspan\u003eFor allergens, including cereals containing\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e G\u003c\/span\u003eluten,\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eplease see ingredients in bold\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional values per 100g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCalories: 180 kcal \/ 750 kJ\u003cbr data-end=\"65\" data-start=\"62\"\u003eFat: 10g\u003cbr data-is-only-node=\"\" data-end=\"76\" data-start=\"73\"\u003e(of which Saturates 3.5g)\u003cbr data-end=\"104\" data-start=\"101\"\u003eCarbohydrates: 0.5g\u003cbr data-end=\"126\" data-start=\"123\"\u003e(of which Sugars 0.5g)\u003cbr data-end=\"151\" data-start=\"148\"\u003eFibre 0g\u003cbr data-end=\"162\" data-start=\"159\"\u003eProtein: 22g\u003cbr data-end=\"177\" data-start=\"174\"\u003eSalt: 2.8g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1.2kg Gammon: Serves 4-6 people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Smoked Gammon is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 14+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend:  \u003c\/p\u003e\n\u003cp\u003eHoney-Mustard Glazed Smoked Gammon Joint (1.2kg)\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e1.2kg smoked gammon joint\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the Glaze:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp honey\u003c\/li\u003e\n\u003cli\u003e2 tbsp Dijon mustard (or wholegrain mustard)\u003c\/li\u003e\n\u003cli\u003e1 tbsp apple cider vinegar (or lemon juice)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic (minced)\u003c\/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor Boiling:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eWater (enough to cover the gammon in the pot)\u003c\/li\u003e\n\u003cli\u003eOptional aromatics (such as bay leaves, peppercorns, or chopped vegetables for added flavour)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Gammon Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRinse and soak:\u003c\/strong\u003e If your smoked gammon joint is particularly salty, soak it in cold water for about 1-2 hours. This helps to reduce the saltiness. After soaking, rinse it under cold water and pat it dry with paper towels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the fat:\u003c\/strong\u003e Using a sharp knife, score the fat in a crisscross pattern. This will help the glaze penetrate the meat and create a beautiful caramelization.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Boil the Gammon Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace in a large pot:\u003c\/strong\u003e Put the gammon joint in a large pot and cover it with water. You can add aromatics like bay leaves, peppercorns, or chopped vegetables (like carrots and onions) for extra flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer:\u003c\/strong\u003e Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer gently for 1.5 hours. The internal temperature should reach about 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Make the Honey-Mustard Glaze:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombine ingredients:\u003c\/strong\u003e In a bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, and black pepper until smooth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Roast the Gammon Joint:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat oven:\u003c\/strong\u003e Preheat your oven to 180°C (350°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransfer to a roasting tray:\u003c\/strong\u003e Once the gammon is cooked, carefully remove it from the pot and let it cool slightly. Place it in a roasting tray, discarding the cooking liquid.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze the joint:\u003c\/strong\u003e Brush the honey-mustard glaze generously over the entire surface of the gammon joint. Reserve some glaze for basting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Roast in the preheated oven for 25-30 minutes, basting with the reserved glaze halfway through. The glaze should caramelize and form a beautiful sticky coating.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e5. Rest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest the joint:\u003c\/strong\u003e Remove the gammon from the oven and let it rest for 15-20 minutes. This allows the juices to be redistributed for better flavour and tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Before serving, garnish with freshly chopped parsley, and serve with lemon wedges if desired.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide dishes:\u003c\/strong\u003e Serve with roasted vegetables, mashed potatoes, or a fresh green salad.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtras:\u003c\/strong\u003e Pair with apple sauce, mustard, or coleslaw for added flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Enjoy: \u003c\/strong\u003eThis Honey-Mustard Glazed Smoked Gammon Joint is perfect for a special occasion or a family dinner. The sweet and tangy glaze beautifully complements the rich, smoky flavour of the gammon, creating a deliciously satisfying meal.\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":42104534958237,"sku":"PK0396","price":37.44,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":57864721596798,"sku":"PKS0106F","price":49.9,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":57864726643070,"sku":"PKS0107F","price":97.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-smoked-gammon-37856837632157.jpg?v=1731504061"},{"product_id":"28-day-aged-beef-back-rib-boneless","title":"Organic Beef Back Rib (Boneless)","description":"\u003cp\u003e\u003cspan data-olk-copy-source=\"MessageBody\"\u003eWe love bringing you cuts that you may not have discovered before, especially when they are as delicious as our beef back rib. Cut from the chuck of the cow, it is a great alternative to the beef fore rib, with distinct marbling and a thin layer of fat to keep the joint succulent and tender when roasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Pasture-Fed for Life Beef\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional values per 100g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCalories: 250 kcal \/ 1045 kJ\u003cbr data-start=\"74\" data-end=\"77\"\u003eFat: 20g\u003cbr data-start=\"85\" data-end=\"88\" data-is-only-node=\"\"\u003e(of which Saturates 7g)\u003cbr data-start=\"111\" data-end=\"114\"\u003eCarbohydrates: 0g\u003cbr data-start=\"131\" data-end=\"134\"\u003e(of which Sugars 0g)\u003cbr data-start=\"154\" data-end=\"157\"\u003eFibre 0g\u003cbr data-start=\"165\" data-end=\"168\"\u003eProtein: 17g\u003cbr data-start=\"180\" data-end=\"183\"\u003eSalt: 0.2g \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1kg of boneless beef back ribs: Typically serves about 3 to 4 people. so you can serve roughly 250g to 300g per person depending on appetites and the sides you’re serving with it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur Beef Back Rib is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003eIngredients\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg boneless beef back rib\u003c\/li\u003e\n\u003cli\u003eSalt and pepper (or other seasonings to your taste)\u003c\/li\u003e\n\u003cli\u003eOlive oil or another high-heat oil\u003c\/li\u003e\n\u003cli\u003eFresh herbs like rosemary or thyme (optional)\u003c\/li\u003e\n\u003cli\u003eGarlic cloves (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEquipment\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOvenproof frying pan or roasting tray\u003c\/li\u003e\n\u003cli\u003eMeat thermometer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMethod\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the beef out of the fridge 30–60 minutes before cooking to bring it to room temperature. This helps it cook more evenly.\u003c\/li\u003e\n\u003cli\u003ePat the rib dry with kitchen paper, then season it generously with salt and pepper (or your preferred seasoning).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSet your oven to 120°C. This low temperature will allow the beef to cook slowly and gently, making it more tender.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eInitial Sear (Optional)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHeat a frying pan with a little olive oil over medium-high heat. When the oil is hot, sear the beef on all sides for around 1–2 minutes per side. This step is optional but creates a lovely crust and flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlow Roast in the Oven\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the beef to a roasting tray (or leave it in the ovenproof frying pan if using).\u003c\/li\u003e\n\u003cli\u003ePlace in the preheated oven and roast for 1.5–2 hours, or until it reaches an internal temperature of 50–52°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eCheck the temperature with a meat thermometer; this is crucial to achieving the perfect level of doneness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest and Final Sear\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the beef out of the oven and loosely cover it with foil. Let it rest for 15 minutes. During this time, the internal temperature will rise slightly, bringing it closer to medium-rare.\u003c\/li\u003e\n\u003cli\u003eOptional: For an extra crust, you can quickly sear it again in a hot pan for 1 minute per side just before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice against the grain to ensure the beef is as tender as possible. Serve with your favourite sides and enjoy!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":51884278481278,"sku":"BF4000","price":36.34,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-beef-back-rib-boneless-1246144256.png?v=1782479773"},{"product_id":"whole-boneless-chicken","title":"Organic Whole Boneless Chicken","description":"\u003cp\u003eOur Whole Boneless Chicken is a versatile and convenient choice for your next meal. Carefully selected and expertly deboned, this chicken offers all the rich, tender flavour of traditional poultry without the hassle of bones. Perfect for roasting or slow-cooking, it can be seasoned and stuffed to suit your culinary creations. Whether you're preparing a family dinner or experimenting with new recipes, this boneless chicken provides the ideal base for a variety of dishes. With no bones to work around, it's easy to carve and serve, making it an excellent option for busy home cooks or those seeking a hassle-free cooking experience. Enjoy the freshness and quality of our premium whole boneless chicken, your go-to for easy, delicious meals.\u003c\/p\u003e\n\u003ch4\u003eGood To Know \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and free-range chicken \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNutritional values per 100g\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCalories: 218 kcal\/908 kJ\u003cbr\u003eFat: 15.9g\u003cbr\u003e(of which Saturates 4.6g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 18.8g\u003cbr\u003eSalt: 0.2g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur whole chicken is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!\u003c\/p\u003e\n\u003cp\u003eFind out more about\u003cspan\u003e \u003c\/span\u003e\u003ca rel=\"noopener\" title=\"Our Chickens\" href=\"https:\/\/www.eversfield-organic.co.uk\/pages\/about-our-chicken\" target=\"_blank\"\u003eour chickens here\u003c\/a\u003e\u003ca title=\"Our Chickens\" href=\"https:\/\/eversfieldorganic.co.uk\/pages\/about-our-chicken\"\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHow To Cook\u003c\/h4\u003e\n\u003cp\u003eWe recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHerb-Roasted Whole Boneless Chicken\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis herb-roasted whole boneless chicken is a simple, yet flavourful dish perfect for any occasion. With a crispy, golden-brown exterior and a juicy, tender interior, this recipe makes a delicious and fuss-free meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole boneless chicken\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil or melted butter\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh thyme, finely chopped (or 1 tsp dried)\u003c\/li\u003e\n\u003cli\u003e1 tbsp fresh parsley, finely chopped (optional)\u003c\/li\u003e\n\u003cli\u003e1 tsp lemon zest\u003c\/li\u003e\n\u003cli\u003e1 lemon, halved\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1\/2 cup chicken broth (optional for added moisture)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the oven\u003c\/strong\u003e to 375°F (190°C). Line a baking sheet or roasting pan with parchment paper or lightly grease with oil.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the chicken\u003c\/strong\u003e: Pat the boneless chicken dry with paper towels. This ensures a crispy skin. If you have any fat or extra skin, trim it off.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMake the herb mixture\u003c\/strong\u003e: In a small bowl, mix together olive oil or melted butter, minced garlic, rosemary, thyme, parsley (if using), lemon zest, salt, and pepper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the chicken\u003c\/strong\u003e: Rub the herb mixture generously all over the chicken. Make sure to coat both the outside and inside (where the cavity would be if it had one). Squeeze the lemon halves over the chicken, then place the lemon halves inside the chicken for extra flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the chicken\u003c\/strong\u003e: Place the chicken on the prepared baking sheet or roasting pan. For added moisture and flavour, you can pour chicken broth into the bottom of the pan, but it’s optional.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the chicken\u003c\/strong\u003e: Roast for about 60-75 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer. Baste the chicken once or twice with the pan juices for extra flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the chicken\u003c\/strong\u003e: Once cooked, remove the chicken from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and tender result.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe\u003c\/strong\u003e: Slice and serve with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eEnjoy this easy and flavourful herb-roasted whole boneless chicken for a comforting and delicious meal!\u003c\/p\u003e","brand":"Eversfield Organic ","offers":[{"title":"1kg","offer_id":54964312932734,"sku":"CK0114","price":25.96,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-chicken-festive-stuffed-boneless-chicken-37789704192157.jpg?v=1731500114"},{"product_id":"feast-sized-beef-silverside-joint","title":"X-Large Organic Beef Roast Joint, Boneless","description":"\u003cp\u003eMake any gathering one to remember with our \u003cstrong\u003eLarge Organic Boneless Beef Roast Joint\u003c\/strong\u003e — a true celebration of flavour, quality and craftsmanship. Cut from the very best \u003cstrong\u003egrass-fed organic beef\u003c\/strong\u003e, this boneless joint is expertly prepared for easy carving, making it a standout centrepiece for family meals, special occasions and relaxed entertaining alike.\u003c\/p\u003e\n\u003cp\u003eSucculent, tender and rich in flavour, this generous roasting joint promises a deeply satisfying dining experience. Its impressive size and beautiful texture make it a brilliant choice for feeding a crowd, whether you’re hosting a weekend gathering or planning a memorable Sunday roast.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease note: this extra-large roasting joint may vary in width and length.\u003c\/em\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eGood To Know\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003cbr\u003eOrganic Grass-Fed Beef\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cbr\u003eEnergy 135 kcal \/ 566 kJ\u003cbr\u003eFat 4.5g (of which saturates 2g)\u003cbr\u003eProtein 23.5g\u003cbr\u003eSalt 0.18g\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e3kg Joint:\u003c\/strong\u003e Serves 10–15 people, ideal for large family meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e4kg Joint:\u003c\/strong\u003e Serves 15–20 people, perfect for entertaining and bigger gatherings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRoast gently to your preferred finish — rare, medium or well-done — and serve with crispy roast potatoes, seasonal vegetables, Yorkshire puddings and a rich red wine gravy for a meal everyone will remember.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eWhy Choose Our Large Organic Beef Roast Joint?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGrass-Fed Organic Beef:\u003c\/strong\u003e Naturally raised for exceptional flavour and quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBoneless for Easy Carving:\u003c\/strong\u003e Stress-free preparation and serving\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGenerous Sizes:\u003c\/strong\u003e Available in 3kg and 4kg joints to suit all occasions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePerfect for Entertaining:\u003c\/strong\u003e A reliable centrepiece that delivers on both taste and presentation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eHow To Store\u003c\/h3\u003e\n\u003cp\u003eOur beef roasting joints are delivered fresh in insulated packaging and butchered to order, with a \u003cstrong\u003e9-day shelf life\u003c\/strong\u003e(including day of delivery). Store below 4°C or freeze for up to \u003cstrong\u003e6 months\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eOur Farms \u0026amp; Suppliers\u003c\/h3\u003e\n\u003cp\u003eWe source our organic beef from our trusted network of local \u003cstrong\u003eDevon organic farms\u003c\/strong\u003e. Cattle graze freely on diverse pastures of native grasses, wildflowers and herbs, living slow, natural lives. During winter months, they are fed homegrown organic silage and hay. Traditional British breeds are selected for their ability to produce beautifully marbled beef, which is dry-aged for at least \u003cstrong\u003e21 days\u003c\/strong\u003e to develop depth of flavour and tenderness.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eHow To Cook – Our Recommendation\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eYou’ll need:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e3kg Organic Silverside Joint\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOlive oil or melted butter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSea salt \u0026amp; freshly ground black pepper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 onions, halved\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 carrots, roughly chopped\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 garlic cloves, smashed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFresh herbs (rosemary, thyme or bay)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e500ml beef stock\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003eRemove the joint from the fridge 1 hour before cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePreheat the oven to 220°C (200°C fan).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePat dry, rub with oil or butter, and season generously.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePlace vegetables and herbs in a roasting tray and sit the joint on top.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRoast for 20 minutes to sear, then reduce oven to 160°C (140°C fan).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAdd stock, cover loosely with foil and roast for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e20 mins per 500g for medium-rare\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e25 mins per 500g for medium\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRest for 30 minutes before carving against the grain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eServe with your favourite sides and enjoy a beautifully cooked organic roast, full of flavour and made for sharing.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"3kg","offer_id":55286155247998,"sku":"BF4081","price":71.92,"currency_code":"GBP","in_stock":true},{"title":"4kg","offer_id":56224658555262,"sku":"BF4082","price":96.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-x-large-organic-beef-roast-joint-boneless-1258720843.png?v=1789543274"},{"product_id":"organic-garlic-and-rosemary-stuffed-lamb-shoulder","title":"Organic Garlic and Rosemary Stuffed Lamb Shoulder","description":"\u003cp data-start=\"237\" data-end=\"644\"\u003eMake this Christmas one to remember with our \u003cstrong data-start=\"282\" data-end=\"333\"\u003eOrganic Garlic \u0026amp; Rosemary Stuffed Lamb Shoulder\u003c\/strong\u003e. Using the finest \u003cstrong data-start=\"352\" data-end=\"384\"\u003e100% organic, grass-fed lamb\u003c\/strong\u003e, this new festive addition has been hand-prepared and filled with a deliciously fragrant stuffing of \u003cstrong data-start=\"486\" data-end=\"517\"\u003eorganic garlic and rosemary\u003c\/strong\u003e. Juicy, tender and full of rich flavour, it’s the perfect way to bring something a little different to your Christmas table.\u003c\/p\u003e\n\u003cp data-start=\"646\" data-end=\"959\"\u003eThis lamb shoulder is designed for slow roasting, filling your kitchen with the warming aromas of garlic and herbs as it cooks. It’s a family-friendly choice that’s easy to prepare yet feels extra special – whether served as the centrepiece on Christmas Day or enjoyed during the festive season with loved ones.\u003c\/p\u003e\n\u003chr data-start=\"961\" data-end=\"966\"\u003e\n\u003cp data-start=\"968\" data-end=\"995\"\u003e\u003cstrong data-start=\"970\" data-end=\"993\"\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"996\" data-end=\"1213\"\u003e\n\u003cli data-start=\"996\" data-end=\"1096\"\u003e\n\u003cp data-start=\"998\" data-end=\"1096\"\u003e\u003cstrong data-start=\"998\" data-end=\"1011\"\u003e1kg Joint\u003c\/strong\u003e: Serves \u003cstrong data-start=\"1020\" data-end=\"1034\"\u003e3–4 people\u003c\/strong\u003e, ideal for a smaller family gathering or cosy festive meal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1097\" data-end=\"1213\"\u003e\n\u003cp data-start=\"1099\" data-end=\"1213\"\u003e\u003cstrong data-start=\"1099\" data-end=\"1112\"\u003e2kg Joint\u003c\/strong\u003e: Serves \u003cstrong data-start=\"1121\" data-end=\"1135\"\u003e6–8 people\u003c\/strong\u003e, making it the perfect roast to share with a larger group around the table.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1215\" data-end=\"1354\"\u003ePair with roast potatoes, seasonal veg, and a splash of red wine gravy for a hearty, wholesome festive feast the whole family will enjoy.\u003c\/p\u003e\n\u003cp data-start=\"1363\" data-end=\"1425\"\u003e\u003cstrong data-start=\"1365\" data-end=\"1423\"\u003eWhy Choose Eversfield's Organic’s Stuffed Lamb Shoulder?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1426\" data-end=\"1743\"\u003e\n\u003cli data-start=\"1426\" data-end=\"1502\"\u003e\n\u003cp data-start=\"1428\" data-end=\"1502\"\u003e\u003cstrong data-start=\"1428\" data-end=\"1451\"\u003eOrganic \u0026amp; Grass-Fed\u003c\/strong\u003e: Lamb raised naturally on lush British pastures.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1503\" data-end=\"1598\"\u003e\n\u003cp data-start=\"1505\" data-end=\"1598\"\u003e\u003cstrong data-start=\"1505\" data-end=\"1535\"\u003eGarlic \u0026amp; Rosemary Stuffing\u003c\/strong\u003e: A timeless flavour combination that brings festive comfort.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1599\" data-end=\"1666\"\u003e\n\u003cp data-start=\"1601\" data-end=\"1666\"\u003e\u003cstrong data-start=\"1601\" data-end=\"1626\"\u003eFamily-Friendly Roast\u003c\/strong\u003e: Simple to cook, perfect for sharing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1667\" data-end=\"1743\"\u003e\n\u003cp data-start=\"1669\" data-end=\"1743\"\u003e\u003cstrong data-start=\"1669\" data-end=\"1688\"\u003eFestive Variety\u003c\/strong\u003e: A tasty alternative to turkey or beef at Christmas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1745\" data-end=\"1912\"\u003eThis Christmas, share the warmth with our \u003cstrong data-start=\"1787\" data-end=\"1838\"\u003eOrganic Garlic \u0026amp; Rosemary Stuffed Lamb Shoulder\u003c\/strong\u003e – a roast that’s all about family, flavour, and fresh organic goodness.\u003c\/p\u003e\n\u003ch4 data-start=\"646\" data-end=\"959\"\u003eGood To Know\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eOrganic and Grass-Fed Lamb - Sage and onion stuffing (pea flour, vegetable protein, dehydrated onion, herbs, *salt, sugar, *antioxidant E300, spice, herb extract), Organic Garlic, Organic Rosemary *denotes non-organic, produced to organic standards. \u003c\/span\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":56221322346878,"sku":"LB0394","price":29.0,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":56221322379646,"sku":"LB0393","price":58.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-lamb-organic-garlic-and-rosemary-stuffed-lamb-shoulder-1192476443.png?v=1757691229"},{"product_id":"organic-beef-wing-rib-joint-sirloin","title":"Organic 28-Day Aged Beef Wing Rib Joint","description":"\u003cp data-end=\"536\" data-start=\"217\"\u003eBring something truly special to your festive table this year with our \u003cstrong data-end=\"329\" data-start=\"288\"\u003eOrganic Beef Wing Rib Joint (Sirloin)\u003c\/strong\u003e, a new addition for Christmas 2025. Cut from the finest grass-fed organic beef, this joint is a magnificent centrepiece guaranteed to wow your guests with its impressive appearance and unbeatable flavour.\u003c\/p\u003e\n\u003cp data-end=\"842\" data-start=\"538\"\u003eRich, succulent and full of character, the wing rib combines the tenderness of sirloin with the depth of flavour from being cooked on the bone. It’s a showstopper for Christmas Day and an indulgent alternative to the traditional turkey – ideal for families looking to create a memorable feast together.\u003c\/p\u003e\n\u003chr data-end=\"849\" data-start=\"844\"\u003e\n\u003cp data-end=\"1256\" data-start=\"851\"\u003e\u003cstrong data-end=\"876\" data-start=\"853\"\u003eServing Suggestions\u003c\/strong\u003e\u003cbr data-end=\"879\" data-start=\"876\"\u003eAt \u003cstrong data-end=\"891\" data-start=\"882\"\u003e2.4kg\u003c\/strong\u003e, this beef wing rib joint serves \u003cstrong data-end=\"939\" data-start=\"925\"\u003e6–8 people\u003c\/strong\u003e, making it perfect for a festive gathering or Christmas dinner party. Roast gently to your preferred finish – rare, medium, or well-done – and carve at the table for maximum effect. Pair with Yorkshire puddings, goose fat roast potatoes, seasonal greens and a rich red wine gravy for a Christmas roast to remember.\u003c\/p\u003e\n\u003chr data-end=\"1263\" data-start=\"1258\"\u003e\n\u003cp data-end=\"1320\" data-start=\"1265\"\u003e\u003cstrong data-end=\"1318\" data-start=\"1267\"\u003eWhy Choose Eversfield Organic’s Wing Rib Joint?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1673\" data-start=\"1321\"\u003e\n\u003cli data-end=\"1404\" data-start=\"1321\"\u003e\n\u003cp data-end=\"1404\" data-start=\"1323\"\u003e\u003cstrong data-end=\"1355\" data-start=\"1323\"\u003e100% Organic, Grass-Fed Beef\u003c\/strong\u003e: Exceptional taste and high-welfare standards.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1478\" data-start=\"1405\"\u003e\n\u003cp data-end=\"1478\" data-start=\"1407\"\u003e\u003cstrong data-end=\"1430\" data-start=\"1407\"\u003eOn-the-Bone Sirloin\u003c\/strong\u003e: Combines tenderness with deep, full flavour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1570\" data-start=\"1479\"\u003e\n\u003cp data-end=\"1570\" data-start=\"1481\"\u003e\u003cstrong data-end=\"1506\" data-start=\"1481\"\u003eA Festive Showstopper\u003c\/strong\u003e: A centrepiece that’s as impressive to serve as it is to eat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1673\" data-start=\"1571\"\u003e\n\u003cp data-end=\"1673\" data-start=\"1573\"\u003e\u003cstrong data-end=\"1596\" data-start=\"1573\"\u003ePerfect for Sharing\u003c\/strong\u003e: Designed to bring family and friends together around the Christmas table.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1872\" data-start=\"1675\"\u003eMake your Christmas unforgettable with our \u003cstrong data-end=\"1759\" data-start=\"1718\"\u003eOrganic Beef Wing Rib Joint (Sirloin)\u003c\/strong\u003e – a festive staple that celebrates flavour, freshness and the joy of sharing organic food with those you love.\u003c\/p\u003e\n\u003ch4 data-end=\"842\" data-start=\"538\"\u003eGood To Know \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Pasture-Fed for Life Beef\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g\u003c\/strong\u003e\u003cspan\u003e: Energy 135 Kcal\/566 kJ | Fat 4.5g, | of which saturates 2g. |  Protein 23.5g |  Salt 0.18g \u003c\/span\u003e\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"2.4kg","offer_id":56221378314622,"sku":"BF4080","price":115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-beef-wing-rib-joint-sirloin-1192467634.png?v=1757684388"},{"product_id":"organic-herb-crusted-beef-with-horseradish","title":"Organic Herb-Crusted Beef with Horseradish","description":"\u003cp\u003eAdd something a little different to your Christmas menu this year with our \u003cstrong\u003eOrganic Herb-Crusted Beef with Horseradish\u003c\/strong\u003e. This \u003cstrong\u003e2kg joint\u003c\/strong\u003e is made from the finest cuts of our \u003cstrong\u003e100% grass-fed organic beef\u003c\/strong\u003e, finished with a fragrant herb crust and a subtle horseradish layer for a classic flavour combination.\u003c\/p\u003e\n\u003cp\u003ePerfect as a second joint, or for smaller households!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestion\u003c\/strong\u003e\u003cbr\u003eAt\u003cstrong\u003e 2kg\u003c\/strong\u003e, this joint serves \u003cstrong\u003e4–6 people\u003c\/strong\u003e, making it ideal for a family meal.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose Eversfield Organic’s Herb-Crusted Beef with Horseradish?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGrass-Fed Organic Beef\u003c\/strong\u003e: Naturally raised for unbeatable taste and quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eClassic Flavour Combination\u003c\/strong\u003e: Fresh herbs and horseradish bring a festive twist.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFamily Friendly\u003c\/strong\u003e: Simple to prepare, perfect for sharing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAn Easter Alternative\u003c\/strong\u003e: A great option alongside turkey or as the main event.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis Easter, enjoy the rich, comforting flavours of our \u003cstrong\u003eOrganic Herb-Crusted Beef with Horseradish\u003c\/strong\u003e – a festive roast made for sharing with the people you love.\u003c\/p\u003e\n\u003ch4\u003eGood To Know\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic and Pasture-Fed for Life Beef, Horseradish (\u003cspan\u003eHorseradish (55%), *water, cider vinegar, sunflower oil, apple juice concentrate, *sea salt, guar gum) Rosemary, Thyme, Parsley, Cracked Black Pepper, *Salt, Breadcrumbs (Organic \u003cstrong\u003ewheat flour \u003c\/strong\u003e(98%), salt, yeast) Olive Oil.) *denotes non-organic, produced to organic standards. \u003cbr\u003eFor allergens, including cereals containing\u003cstrong\u003e gluten, \u003c\/strong\u003eplease see ingredients in \u003cstrong\u003ebold\u003c\/strong\u003e.\u003cbr\u003ePlease note this is produced in a factory that handles\u003cstrong\u003e Gluten.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eNutritional values per 100g\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCalories: 220 kcal \/ 920 kJ\u003cbr\u003eFat: 14g\u003cbr\u003e(of which Saturates 5g)\u003cbr\u003eCarbohydrates: 4g\u003cbr\u003e(of which Sugars 1g)\u003cbr\u003eFibre 0.5g\u003cbr\u003eProtein: 20g\u003cbr\u003eSalt: 1.2g\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"2kg","offer_id":56221538058622,"sku":"BF4083","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-beef-organic-herb-crusted-beef-with-horseradish-1258720842.png?v=1789543241"},{"product_id":"wild-three-bird-roast-with-bacon-fresh","title":"Wild Three Bird Roast, with Bacon","description":"\u003cp\u003eBring something a little different to the table with our delicious \u003cstrong\u003eWild Three Bird Roast (1kg)\u003c\/strong\u003e, lovingly prepared by Will Game. This impressive roast layers three carefully selected wild game birds, all wrapped in a tasty lattice of organic bacon. The result is a joint that’s full of flavour, wonderfully succulent, and perfect for making any meal feel special.\u003c\/p\u003e\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e1kg Wild Three Bird Roast, prepared by Will Game\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCombines three wild game birds wrapped in organic bacon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e*UK Pheasant (50%), *Mallard (15%), *Partridge (8%), *Pork and Apple Stuffing (20%) (Pork (78%), Water, Apple (Dehydrated, Sodium Metabisulphite) (6%)), *Gluten-free Premium Pork Mix (Rusk (Dehydrated Potato, Rice Flour, Salt, Dextrose), *Salt, *Spices (Ginger, Mace, Nutmeg, Pepper), Potato Starch, Pea Fibre, Herbs (Sage), *Preservative E221 (Sodium sulphite), *Colour E120) (7%).\u003cbr\u003e*UK Bacon Garnish (7%) (Pork 87%, *Water, *Salt, *Preservatives Sodium Nitrate, Potassium Nitrate).\u003c\/p\u003e\n\u003cp\u003eAllergen Advice: Contains sulphite. Contains bone and may contain shot.\u003cbr\u003e*Denotes non-organic.\u003c\/p\u003e\n\u003cp\u003ePreviously frozen product: consume within 3 days including day of delivery.\u003c\/p\u003e\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eServes 2–3 people, ideal for relaxed dinners or special occasions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDelicious with roasted root vegetables, seasonal greens and a rich homemade gravy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTry serving with a fruity chutney or sharp sauce for a balanced finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAt Eversfield Organic, we believe great food brings people together. This Wild Three Bird Roast is a flavour-packed centrepiece that offers something a little different, while still celebrating the best of traditional roasting.\u003c\/p\u003e","brand":"Willo Game","offers":[{"title":"1kg","offer_id":58033292509566,"sku":"WGS0124Z","price":36.41,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/willo-game-wild-game-wild-three-bird-roast-37788944760989.jpg?v=1731503715"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/collections\/Maroon_and_Gold_Monoline_Christmas_Zoom_Virtual_Background_7cc1051c-620f-494d-bc23-479ede81c78a.png?v=1758027892","url":"https:\/\/eversfieldorganic.co.uk\/collections\/vip-offer.oembed?page=2","provider":"Eversfield Organic ","version":"1.0","type":"link"}