CHRISTMAS HILL FARM
 Lakenheath, Suffolk

 

Quality Rare Breed Beef and Lamb - Prices and Availability
February 2008
 

Lamb: Whitefaced Woodland, Portland, Jacob, Castlemilk Moorit
Most Cuts Available

Leg £9.90/kg (£4.50/lb)
Loin /Chump chop £11.95/kg (£5.32/lb)
Shoulder £6.60/kg (£3.00/lb)
Mince £5.50/kg (£2.50/lb)
Best end roast £9.90/kg (£4.5/lb)
Saddle £9.90/kg (£10.75/kg stuffed)
Breast £2.50 each (£4.50/kg stuffed)
Livers /Kidneys

please ask
Neck stew £4.55/kg (£2.07/lb)
Neck Fillet £12.95/kg (£4.77/lb)
Diced shoulder £10.50/kg  
Shanks £9.90/kg order in advance
Leg Steaks £11.95  
Mutton available if ordered 2 weeks in advance.
Also half lambs for the freezer @ £7.00/kg, 5 to 10 kgs depending on breed - supplied fresh or frozen.

Lamb burgers, meatballs and beef burgers always available and can be made to order



Longhorn Beef
Most Cuts Available Frozen - Fresh Supply Available Now.

Topside £7.99/kg (£3.63/lb)
Sirloin Steak £15.50/kg (£7.05/lb)
Rump Steak £9.55/kg (£4.32/lb)
Fillet Steak £22.50/kg (£10.23/lb)
Braising Steak £6.50/kg (£2.95/lb)
Stewing Steak £5.50/kg (£2.50/lb)
Mince £5.60/kg (£2.55/lb)
Rib on bone £12.50/kg (£5.45/lb)
Brisket £7.50/kg (£3.41/lb)
Aitch Bone Joint

By request

 £12.50/Kg
Oxtail £4.50/kg  
Ox tongue £4.50/kg  

Also boxes of beef for the freezer are 1/8th beast - approx 14kg @ £8.00/kg

What about a mixed box of the above?
Customer can choose cuts e.g. 3 roasting and a mix of other cuts and products to value of approx £65

For details of availability, contact us by phone on 01842 862702, email, or visit the farm.
Cookery guide for primitive breeds of lamb
Primitive breeds of lamb such as the Portland and Castlemilk Moorit are small and lean but have an exceptional flavour. They therefore carry less fat and care needs to be taken to prevent them drying out.

To get the best from your lamb Roasting joints should be cooked at a lower temperature than normal (one mark less is fine) and given 5 minutes per pound longer. Be sure to rest the meat after the cooking time is over. A small amount of water or wine in the bottom of the roasting tin at the start of the cooking helps to retain moisture. When grilling chops etc treat as normal but make sure to rest the meat before serving.

Rare Breed recipe for primitive lamb or mutton joints
Bone in or bone out can be used but open it out so its not too thick.
Trim excess fat from mutton, Spike slivers of garlic into the meat and gently brown all over in olive oil.
Slice 2 onions and place in the base of a casserole with a good fitting lid.
Add 4-5 sprigs of Rosemary.
Sit the lamb/Mutton on top
Pour the juice of one lemon over the joint (use extra if it is a large mutton joint)
Season well and put on the lid.

Cook at Gas 3 (160 C or 325 F) for 2 hours (3-4lb joints) or longer until tender.
serve hot with the juices and onions.
For a variation try red or white wine instead and vary the herbs.