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Butchery News

 Michael has been giving Jamie intensive training in some more skilful work than he's been used to previously, and we've said goodbye to Peter as he's moved to Leeds to start a new life!  Watch out for some guest butchers over the next week or two, hopefully they'll enjoy their time here and we'll learn something from them. We've recruited a new full time butcher, he'll be arriving in mid-March and we're looking forward to that - not just because Michael will be away on his "cruise of a lifetime" then! 

As usual TV chefs are influencing your cooking plans, the last couple of weeks have seen you trying Raymond Blanc's Beef Bourguignon, made with a whole piece of Angus Beed blade steak or shin and Jamie Oliver's Slow Roast Shoulder of Pork continues to be a very popular choice for easy entertaining.  All of you have been saying how delicious the lamb is at the moment, so I cooked Mark a slow roast shoulder this week and he is still saying how delicious it was.  I slammed it in the oven before setting off on the school run - no time to add any herbs even, and added some part boiled Bradley Burn Maris Piper potatoes when I got back.  They cooked beautifully in the fat.  We finished it off by making a quick gravy with a dash of redcurrant jelly and steamed some green beans to accompany.  Sometimes roasting can be the easiest way to cook
5 March, 2012 at 16:22

Tags: lamb, Butchery, mutton, pork

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