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Nose to Tail Recipes
BEEF CHEEKS WITH RED WINE AND GRAVY
Recipe from Dan, Wrexham
Beef cheeks are one of the best beef cuts you can cook in the slow cooker. It absorbs all the surounding flavours when you slow cook it and wont be at all dry. When ready it will pull apart and every mouthful will be just perfect!
You can also cook this dish with pork cheeks if you prefer, they taste slightly milder and just as good. You can always ask our butcher what he has available.
LAMB SHANK ROGAN JOSH
Recipe from Matthew, Shropshire
Rogan Josh is one of those classic Indian dishes which has many interpretations. This is my version and it’s lovely. I like to use meat on the bone such as lamb shanks, as the bones add flavour to the dish while the lamb slow-cooks until meltingly tender.
The longer this is cooked, the more tender the lamb becomes. It can cook for up to 3 hours, just keep it tightly covered and add a splash of water or stock if needed.
FORTIFIED MEATBALLS WITH TAGLIATELLE
Recipe from Chris, Shropshire
I found this recipe in a shared book area at my yoga class. I don’t eat beef that often but really wanted to try fortified mince as I know it’s really good for you. I’ve always loved meatballs so thought this was the perfect way to try it out. The addition of liver gives the meat an extra soft texture and depth of flavour. I think fortified mince would be a good alternative to most beef mince recipes.
MUTTON NECK FILLET AND KIDNEY
Recipe from The Hungry Guy, Shropshire
This dish comes from Steve, The Hungry Guy, winner of Slow Cook's England Cook of the Year 2024. This recipe is worth spending the time on. Steve is keen to share his recipes and and inspire, and we love that he cooked this dish using Fordhall Farm Mutton.
If mutton or lamb neck fillets are a cut you’ve never cooked before, I’m sure you wont be dissapointed!