For more images of the farm, go to the gallery section.

Expand menuProduce intro
Expand menuConservation intro
Expand menuFarming intro
Expand menuEvents intro


We are often asked by customers how to cook our meat and, equally, we are given some great cooking tips and recipes. Our butchers are trained and experienced in cooking meat and will always advise you on which cut is best for your recipe or purpose, plus come up with ideas for cooking.

This page features recipes that we use and have been given. We hope they give our customers inspiration and that, in turn, you would like to share your tips and recipes with us.

There are some links at the bottom of the page to recipe websites. We would highly recommend the Simply Beef and Lamb site, run by Eblex (the English Beef and Lamb Executive), which features a search facility and a interactive guide to cuts of beef and lamb, and the Love Pork website, run by BPex (the British Pork Exexcutive).

Roast leg of lamb





Spicy Mexican Ragout or Pie
12 Merguez chipolatas or 6 Chipstead chilli sausages
1 onion
1 clove garlic (crushed)
1 tin chopped tomatoes or passata
any other casserole vegetables such as carrots, peppers, celery, etc.
tin of baked beans or better still, mexican-type beans in sauce
squirt tomato puree
dash worcestershire sauce
500ml beef or lamb stock
1 tsp paprika
1/2 tsp cayenne
2 tsp fresh or dried basil
salt & pepper to season
Brown the sausages in a little oil then remove from pan. Cook the onion and garlic with the lid on the pan, then add the tomatoes and all the other vegetables. Simmer for 10 mins.
Chop the merguez sausages into inch-long pieces and return to pan. Check seasoning and herbs and add more if needed. Simmer with the lid off for 20 mins or until sauce has thickened. Serve with pasta for ragout, or top with mashed potato and grated cheese and brown in the oven for the pie version.

Hearty Oxtail Soup

1 ox tail chopped into 3-4 chunks (as big as your pot allows for)
4-5 whole shallots (peeled)
2 carrots (peeled and in large chunks)
2 sticks celery (in large chunks)
1 clove garlic (crushed)
2 pints beef stock
1 pint brown ale or other traditional dark beer
4oz/125g pearl barley (ready soaked)
dash of worcestershire sauce
2 bay leaves
salt & pepper to season
olive oil for browning
Brown the ox tail chunks in a little olive oil. Add the shallots, celery and garlic and cook with the lid on for 3 minutes approx. Pour in the beer, then the stock and stir. Add the worcestershire sauce, pearl barley, carrots, bay leaves and a good grind of black pepper, then stir again. Bring to the boil with the lid on then reduce to a low heat and simmer for 1.5 - 2 hours.
Take out ox tail and remove meat from bones. Skim off any excess fat from the soup and return meat to pan. Roughly chop any very large vegetable chunks which remain. Season if required.
Serve with warm crusty bread.

Cooking Tips



Lamb: 25 minutes per lb/450g plus 20-25 minutes
Oven: 180°C, gas mark 4
Rack may be cooked pink at 200°C, gas mark 6, for 15 minutes per lb/450g plus 15 minutes, covering the bones with foil to prevent burning.
Beef: Rare: 20 minutes per lb/450g plus 20 minutes
Medium: 25 minutes per lb/450g plus 20-25 minutes
Well done: 30 minutes per lb/450g plus 25-30 minutes
Oven: 180°C, gas mark 4
Pork: 25 minutes per lb/450g plus 20-25 minutes
Oven: Very hot to start then 160°C, gas mark 3
For perfect crackling, turn the oven to the hottest setting and sprinkle a little salt on the rind. Let the salt 'bead' on the skin then put it in the very hot oven for approximately 30 mins or until it has blistered all over. Then turn down the heat and cook the joint. You can remove the skin for crackling and cook the joint seperately if preferred.
Mutton: Slow roast for best results, covering the whole tray with foil and adding wine, garlic and herbs to the tray. If time is short, cook as lamb but still cover etc.
40 minutes per lb/450g - remove foil for last 30 mins
Oven: 150°C, gas mark 2
When roasting lean meat medium or well done, raise the joint inside the tray on a rack or scrunched up tin foil, add a little water to the tray and cover the whole tray with tin foil. Remove foil for the plus time so that the meat browns nicely. If the joint has a nice cover of fat, it won't need this treatment, although raising it and allowing the fat to collect in the tray below allows the crackling to crisp during the last part of the cooking and is handy for making gravy or roasting potatoes.

Simply Beef and Lamb Beef and lamb recipe database searchable by timescale, cut, occasion etc.
BBC recipes Searchable database of recipes featured on BBC programmes
The Foody Recipes, Farmers' markets, farm gate and mail order sales - promotes local produce
Love Pork Recipes and pork promotion
Click here for Copyright statement click here for Terms of Use