Roasts and Occasions Recipes

We’re really proud of our pork, so are delighted that it’s been awarded 3 stars by the Great Taste award 2025. This is the recipe we asked The Guild of Fine Foods to follow when cooking our pork for the judging panel. It’s from a well loved Jamie Oliver cookbook.

Our native Gloucester Old Spot pigs mature at a lot slower rate than commercial breeds which allows fat and flavour to develop, something which is very evident in the shoulder joint.

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We really love to slow cook. Not only is it easy but it allows the flavours to really draw out of the meat. Lamb shoulder naturally contains more connective tissue than leaner cuts. Slow cooking gently breaks this down over time, turning it into soft, pull-apart meat.

If you're used to lamb leg you'll find that the shoulder tends to have a deeper falvour. The meat will be succulent, and pairs well with rosemary, mint or thyme.

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This recipe and roasting time guide comes with thanks from our friends at KellyBronze Turkeys. Other turkeys with less fat may take longer to roast so please look at their specific cooking instructions.

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This ia a fanastic recipe which has been in our family for years. It’s always a favourite at our table!

We all love it because the gravy is nutritious and full of flavour, and best of all it makes the most from the turkey you’ll be serving for Christmas. It’s easy too, as you can make the stock in advance, and any leftovers can be frozen for future roasts.

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The Fordhall Farm Shop and Butchery team have shared some of their favourite recipes for festive nibbles. We have a selection of recipes including Sticky Pork Belly Bites, Steak Bites on Garlic Bread and Glazed Chipolatas.

Perfect for when you have friends over. Let us know which is your favourite!

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