Christmas 2016: Beef Lamb Pork Chickens Turkey & Trimmings
How do I order?
- Call us 01738 730201 m: 07841 623608
- order online hughgrierson.co.uk/christmas-products
- Edinburgh Farmers Market every Saturday 9-2pm
- Perth Farmers Market 9-2pm SATURDAY 3rd and 17th December
Visit our web page Christmas Products to get some ideas. We also have our usual full butchery service running alongside our Christmas offer. We do organic sausage trimmings and bacon, including a Gluten Free sausage. We have plenty of everything else available especially our popular large chickens. They make a super tasty, cost effective alternative to turkey for a smaller group and you can do all those sausagey trimmings with it.
Lastly, to the cooks:
"In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous." Jane Grigson
Thank you for all your continued support throughout 2016, we hope your run up to Christmas is calm, peaceful and full of fun.
Grass Fed Meat: Why bother?
I know I always say this, but in Scotland we are blessed, we have a mild climate with plenty of rain, and so we can grow any food that we need. As organic farmers though, our major crop is grass. Growing grass is a mild obsession, as grass, or more precisely clover grasses, are the cornerstone of everything we do here. What's less well known, is quite how many environmental and health benefits grass growing can deliver.
As farmers and land managers it has 3 main benefits:
1. its a naturally superb feed for our cattle and sheep, as both species have evolved to eat and digest grass.
2. the meat that comes from those grass fed animals has higher levels of omega 3 fatty acids, so its a healthier meat option.
3. It has a vital role to play in managing carbon: permanent pasture locks carbon into the soil, and increases its organic matter. It is this increase in organic matter in our soils that has the potential to deliver enormous uplifts in soil fertility with consequent benefits for global food security.
Despite the obvious benefits of grass, there is quite a bit of confusion about what constitutes "grass fed" as far as cattle and sheep are concerned. Many cattle and sheep in Scotland are fed grains at some point in their lives. The phrase "Grass fed" is undefined, and is consequently being used to greenwash production systems that use grains to feed cattle and sheep.
We believe that we need to be clear about what we do here, as many of you ask us about how we feed our animals. So we decided to sign up to Pasture For Life, an organisation that promotes the benefits of meat from cattle and sheep that are fed without grains. We guarantee that all our cattle and sheep are fed without using ANY grain at all in their lives. Their feed includes clover grasses, and other things made from grass, like hay and silage (both made without adding ANYTHING to grass except time).
So far so good, and reassuring; if you buy from us you are (a) helping to lock carbon into our permanent pasture (our most recent soil sample found 22% organic matter in our permanent pasture, where most arable land has about 2%), (b) you are ensuring that our cattle and sheep only eat what their digestion is evolved to do, and (c) you are getting those lovely omega 3s into your diet, that keep your heart and brain healthy.
But what about taste, flavour, and all those things that move people to go "wow, thats delicious"? Do we deliver on that?
We had a visit in the summer from the BBC Landward team who helped to explain this all very clearly. Click on the link to watch https://drive.google.com/file/d/0B2V5Zbr1e0nPblQ1SjdFT1hDSUE/view. Its a nice piece, with just enough"wow factor" to convince the sceptics.
We are open Friday 25th March 8-4pm to pick up your order at the farm.
If you need a delivery by overnight courier please note orders will be sent out on WEDNESDAY 23rd to arrive THURSDAY 24th.
Last orders for courier delivery MONDAY 21st by MIDDAY
Roast Leg of Lamb with Rosemary, Garlic and Lemon
Its Easter Sunday, let's keep the family happy with an old classic.
- 1 tbsp olive oil
- 3 large cloves garlic chopped
- 1 spring rosemary chopped
- 1 tbsp lemon juice
- 1 x whole leg of lamb on the bone
Mix together the rosemary, garlic, olive oil and lemon juice. Take a sharp knife and make 2cm incisions all over the lamb. Spread the garlic mixture all over the lamb. Roast for 15-20 mins per 500g on 200C depending on how pink you like your lamb. Rest for up to 30 mins.