[Customers_ellenden.harvington.net] Ryeland Lamb & RECIPE Idea

[Ellenden Farm Shop]

Dear all

FRESH MEAT THIS WEEKEND - PURE BRED RYELAND LAMB

Ryeland lamb is one of the oldest British Breeds, originating in
Herefordshire, now classified as a "minority" sheep breed.  The lambs are
smaller and slower growing than the more commercial breeds, but this is
said to lead to "the meat having a wonderful flavour". Quoate taken from
the British Ryeland Sheep Society - (excuse if my referencing is not quite
correct - a long time since I submitted my dissertation)!

The lamb available this weekend is from Ann's pure bred flock which she
used to show and win at Agricultural shows all over the country - in a
former life before we started the shop!!

CUTS AVAILABLE
*  Leg of Lamb on the bone - half and whole
*  Boned & Rolled shoulder of lamb
*  Lamb steaks and chops
*  Minced lamb
*  Boned & Rolled Leg of pork 
*  Boned & rolled shoulder of pork
*  Pork Chops
*  Diced Pork
*  Trotters and Brawn for making soup
*  Whole Chicken, fillets, thighs and legs
*  Diced Venison
*  Pheasant - including fillets
*  Partridge - including fillets
*  Wild Duck - mallard
*  Wild Boar & Apricot sausages

NEXT WEEK - FRESH BEEF.

RECIPE MEAT LOAF

This recipe was given to me by one of our customers, I have yet to try on
David - he is still in shock from having a meal cooked last week, but it
looks like my kind of cooking - EASY!

Ingredients - Serves 6-8

750g minced beef
175g of sausage meat
1 egg beaten
1 medium onion finely chopped
1 clove of garlic, crushed
1 tablespoon sage leaves, chopped
1 tablespoon of mustard
1 heaped tablespoon of tomato puree
110g fresh breadcrumbs
half tsp paprika
salt & freshly ground black pepper

Method

Heat the oven to 180C/350F/Gas4
Place all the ingredients in a large mixing bowl and mix thoroughly- hands
are best!
Transfer the mix to a 900g loaf tin and pat down until level.  Cover the
top of the mixture with an oiled piece of greaseproof paper.
Bake in the oven for 1 hour 30mins or until the meatloaf is cooked through.
(Remove the paper 15 minutes before the end of cooking).

PLEASE KEEP THE RECIPES COMING - VERY MUCH APPRECIATED!



FARMING NEWS
We have now had three sets of bouncing healthy twin lambs - Davids words
not mine!  Ewes and lambs appear to be doing well - we will be bringing
them back to Harvington as soon as the land is fenced across the road and
they are strong enough to cope.

We have still got All our hens - they have just moved further back to fresh
pasture - collecting the eggs is now good exercise which David seems to be
implying I need after Christmas!  The Adoption scheme is going well -
thankyou to all who have participated.


FUND RAISING EVENT
The Harvington School PTFA have asked if I will mention the forthcoming
BURNS NIGHT.  This very popular event takes place on Saturday 24th January
at the Village Hall in Harvington.  Tickets cost £10 and this includes a
traditional Haggis Supper with glass of whiskey or wine followed by
Traditional Scottish Entertainment!  If you are interested and would like
more information please do not hesitate to contact me and I will give you
the relevant contact.  Tickets can also be purchased in the shop

I think that covers everything for this week - I have noticed the nights
are starting to draw out - always a positive sign after all the long dark
winter nights.

Have a good week

Kind regards

Sara

Ellenden Farmshop, Evesham Road, Harvington, Evesham WR11 8LU
Tel: 01386 870296