W I N T E R & Christmas /

Transcription

1 WINTER & Christmas 2016 / 2017

2 Left to right: Philip David, Jim Dart, Michael Dart & Alastair David CRAFTINGExcellence THROUGH QUALITY, PROVENANCE & SKILL A HUGE THANK YOU TO ALL OF OUR CUSTOMERS FOR YOUR SUPPORT THROUGH THE LAST YEAR... We re passionate about sourcing the finest locally reared beef, pork, lamb and poultry for our customers, developing long term relationships with local farmers and ensuring the highest breeding and rearing standards are adhered to. Our Master Butchers Philip and Alastair, along with their dedicated team, are always happy to share their culinary secrets with customers, both at Darts Farm and at Fermoy's Garden Centre in Newton Abbot. It's been another great year at Darts Farm, providing our customers with exceptional quality ingredients and expert advice to ensure that you enjoy the riches of our locally sourced produce. We are thrilled to have been awarded Best Farm Shop in the UK at the Farm Shop and Deli Awards 2016 and Best Independent Food Shop at the Devon Life Awards this year, continuing the success of the previous year. We hope you enjoy our newly designed catalogue that showcases the best festive meats, succulent joints and traditional favourites. With expert cooking tips and recipe ideas, we are here to advise you on every aspect of your Christmas order and we'll even deliver it to your home. WISHING YOU A WONDERFULChristmas AND A HAPPY New Year! Michael, Jim and Paul Dart, and your Master Butchers Philip and Alastair 2 FREE NATIONWIDE HOME DELIVERY (on orders over 100) ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 3

3 CONTENTS 6. FESTIVE EVENTS 8. BUTCHERY MASTERCLASSES 9. BEEF 10. RECIPE ROAST RIB OF BEEF 13. RECIPE SLOW COOKED SHREDDED BEEF BRISKET 14. STEAKS 17. HOW TO COOK THE PERFECT STEAK 18. TRADITIONAL FAVOURITES 20. LAMB 23. RECIPE SLOW ROAST LAMB IN SLOE GIN 24. POULTRY 10. RECIPE CONFIT DUCK 27. PORK 30. BACON & GAMMON 32. THE GREAT BRITISH BANGER 34. SOUS-VIDE 35. GOURMET BURGERS 36. GAME 38. HAGGIS, FAGGOTS & BLACK PUDDING 39. BURNS NIGHT SUPPER 40. CHRISTMAS FEASTING 41. GOOSE 42. DRY-AGED TURKEY 45. ALTERNATIVE CHRISTMAS LUNCH 48. CHRISTMAS HAM 49. ALL THE TRIMMINGS 50. BUTCHERS HAMPERS 51. ROASTING TIMES 52. HOW TO ORDER NATIONWIDE HOME DELIVERY We're here to make it easy for you. Choose your goodies and order online, by phone or , and then collect from one of our Devon stores or we'll deliver to you, nationwide CALL FREE THEBUTCHERSATDARTSFARM.CO.UK FREE DELIVERY (on orders over 100) MORE ORDERING DETAILS ON PAGE

4 FESTIVE Events AT DARTS FARM FESTIVE Events AT DARTS FARM Join us for feasting, shopping and to learn new skills this Christmas SANTA S GROTTO From Saturday 3 December 4 per child Visit Santa in his magical grotto and pick up a gift from the man himself. All proceeds go to Hospiscare. Please see our website for opening times. CHRISTMAS WREATH WORKSHOP Sunday 4 December 10am-12.30pm 49 per person An introduction to making a luxurious Christmas arrangement with Anna Slade of Darts Farm s Flower Shack. All equipment and foliage supplied. CAROL SERVICE Wednesday 14 December 8pm-9pm Join us for our carol service in the restaurant and enjoy wonderful festive music, mince pies and mulled wine. TICKETS can be purchased in-store or on our website: DARTSFARM.CO.UK CHRISTMAS BUTCHERY MASTERCLASS Wednesday 16 November 7.15pm-9pm 10 per ticket Learn how to prepare and cook 'The Turkey Bomb' with Master Butchers Philip and Alastair David. Pick up butchery techniques to create mouth-watering festive meals. FOOD FESTIVAL Sunday 27 November 10am-4pm Meet the characters behind the wonderful local produce in our Food Hall and experience the tastes and flavours created by the passionate producers. INDULGENCE EVENING Wednesday 7 December from 7pm 7.50 per person Spoil yourself with an evening of indulgence, pampering and festive cheer. Meet world-class food and drink producers, watch informative masterclasses including one from our special guest Michael Caines and then enjoy some festive shopping. KNIFE SHARPENING Wednesday 16 November pm at our Christmas Butchery Masterclass Sunday 27 November 1pm-4pm at the Food Festival Saturday 17 December 10pm-4pm Wednesday 21 December 5pm-8pm late night shopping Bring in your kitchen knives* to get them in top shape for Christmas Day with professional knife sharpener, Noel Ryan. One knife costs 4, three knives cost 10. *Please make sure your knives are labelled and wrapped in a tea towel or safety cover. LATE NIGHT SHOPPING Wednesday 21 December Open until 8pm Pick up last minute gifts and round up all the ingredients for your Christmas larder during our late night shopping event. You could even pick up your turkey in the evening to avoid the daytime rush. 6 FREE NATIONWIDE HOME DELIVERY (on orders over 100) ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 7

5 BUTCHERY MASTERCLASSES BUTCHERY BEEF BEEF ROASTING TIMES SEE PAGE 51 BUTCHERY Masterclasses Sharpen up your skills, or treat a foodie to the ultimate Christmas gift PORK BUTCHERY MASTERCLASS 95 per person BEEF BUTCHERY MASTERCLASS 95 per person CHARCUTERIE & BUTCHERY DAY Sunday 26th February 2017 from 9.15am 5pm 3 ½ hours one-to-one tuition with a qualified Master Butcher Discover what it takes to be a Master Butcher Learn how to identify top quality meat, and sharpen up your cutting skills Learn to cut down a side of pork and how to make our award winning sausages Take home 25 of pork cuts that you've helped prepare 3 ½ hours one-to-one tuition with a qualified Master Butcher Discover what it takes to be a Master Butcher Discover what we look for when we select our cattle and learn how we mature beef to ensure the best flavour Understand how to identify high quality meat and learn the best cutting techniques Join the Master Butcher to cut and prepare various steaks and joints Take home 25 of beef cuts that you've helped prepare TAILORED BUTCHERY EXPERIENCES For more information or to book please visit: thebutchersatdartsfarm.co.uk or call us on per person Join the Darts Farm Master Butchers and Good Game for an insight into the artisan craft of butchery and curing. Learn how to make the following: Dry-cured bacon Chorizo Salami Traditional air-dried ham Using step-by-step guides and handson demonstrations, local Topsham charcuterie company Good Game and our Master Butchers will teach you the basic techniques. Includes a tasting lunch with beer, plus charcuterie to take home. Meltingly GOOD BEEF Sourcing the very best cattle, which are slow grown to their natural maturity, our traditionally dry-aged beef is an experience to savour 8 FREE NATIONWIDE HOME DELIVERY (on orders over 100)

6 BUTCHERY BEEF BUTCHERY BEEF ROAST RIB OF BEEF with thyme, port & redcurrants The bone-in rib joint is the hero of all joints. Try it marinated with redcurrant sauce, port and fresh thyme leaves then roasted and served with all the trimmings this season PRIME RIB ROAST per kilo Carefully crafted from the fore rib, our prime rib roast is the succulent rib eye left on the bone SERVES 8-10 THE HIGHEST Quality Beef EVERY TIME 'Our animals are slow grown to their natural maturity, which is between 22 and 30 months, making for the best taste and texture,' says Paul Dart. Paul works closely with Master Butchers Philip and Alastair David to ensure that the animals are reared to produce the highest quality beef which is then hung in whole carcass form and dry-aged in the traditional way. INGREDIENTS Prime rib of beef or sirloin joint 2.7kg Salt and black pepper freshly milled Garlic 3 large bulbs, cut in half horizontally Shallots 24, peeled and whole THYME & REDCURRANT MARINADE Redcurrant sauce 100g Port 200ml Thyme large handful of fresh leaves GRAVY Plain flour 25g Beef stock 600ml/ 1pint, hot COOKING TIMES: Rare - 20 mins per 450g + 20 mins Medium - 25 mins per 450g + 25 mins Well - 30 mins per 450g + 30 mins METHOD: 1) Preheat the oven to gm 4-5 / c. 2) In a large, shallow bowl mix together the marinade ingredients. 3) Place the joint on a chopping board, score the fat, season on both sides and transfer to the bowl with the marinade and coat well. Cover and marinate in the fridge for up to 2 hours, or overnight if time allows, turning occasionally. 4) Remove the joint from the marinade mixture, strain the marinade and reserve for later. Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time. After 30 minutes cover the joint with foil. 5) 45 minutes before the end of the cooking time, remove the joint and the rack from the tin. Add the garlic and shallots to the tin and place the joint directly on top. Return to the oven. 6) When the beef is ready remove the joint from the tin with the vegetables and transfer to a warmed platter, cover and set aside to rest. 7) To prepare the gravy: spoon off excess fat from the tin and discard. Place tin over a medium heat and sprinkle over the flour. Stir well, add a little stock and stir again, scraping the base of the pan to release the beefy sediment. Add the remaining stock, 150ml of the reserved marinade and meat juices from the platter. Adjust the seasoning and simmer for 8-10 minutes, stirring occasionally, or until reduced to a wellflavoured gravy. Strain before serving. 8) Serve with roast potatoes, stuffing, seasonal vegetables and the gravy. 'We also source our beef from Tom Lockwood in Cullompton, Devon,' says Philip. 'He shares my passion and love of rearing great beef.' SALTED SILVERSIDE per kilo Traditionally a festive cut of meat which is also great served cold. Salted brisket and pickled tongue are also available TOPSIDE SILVERSIDE per kilo Taken from the hindquarters, this is a lean, boneless cut of meat with good marbling and a fine-grained texture. It's also one of our most popular roasting joints SAVE 2 per kg when you buy a whole roll. Our butcher can even cut into joints ready for the freezer. TOP TIP: Use a sirloin joint to comfortably feed 12 people 10 FREE NATIONWIDE HOME DELIVERY (on orders over 100) ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 11

7 BUTCHERY BEEF BUTCHERY BEEF SIRLOIN SHORT CUT per kilo This is sirloin steak left as a piece, just like the Americans enjoy it. It's truly magnificent and we recommend cooking for no more than 15 mins per 450g for a rare result Slow cooked SHREDDED BEEF BRISKET SIRLOIN BONELESS per kilo The classic roast beef joint of England was supposedly knighted 'Sir Loin' by Henry VIII. Great for a special occasion FORE RIB BONELESS per kilo We lovingly prepare from the fore rib our prime rib roasting joint; a great cut if you like your beef well-marbled. The boneless options makes carving easy H BONE BONELESS per kilo A hearty, tasty roasting joint. The cut of the knife is what separates this joint from being rump steak TOP RIB/BACK RIB 8.99 per kilo We are one of the last butchers in the country to still cut this joint. A very traditional and succulent low and slow roasting joint BEEF BRISKET + CHILLI SAUCE = PERFECT PAIRING It's got to be a hot sauce; check out the produce shelves in-store for our vast range of chilli sauces. We love beef brisket slow-cooked with this combination of chipotle paste, stock, chopped tomatoes, honey and whisky. Shred and serve in soft brioche rolls with sweet onions SERVES 6 BONELESS BRISKET 8.99 per kilo This popular joint is taken from the fore quarter, boned and rolled. Ideal for pot/slow roasting, it's great value and right on trend Image: AHDB from simplybeefandlamb.co.uk INGREDIENTS BUTCHERY Offers Some of our beef cuts are available at great discounted prices. Save on any of the following: Whole roll of topside 8.99 per kilo... SAVE 2 per kilo Whole brisket 6.99 per kilo... SAVE 2 per kilo 2 top ribs of beef bone-in 6.99 per kilo... SAVE 2 per kilo Diced beef 2 x 750g packs SAVE 4.50 Minced beef 5 x 400g packs SAVE 7.99 Minced beef 10 x 400g packs SAVE Minced beef 15 x 400g packs SAVE Lean brisket joint (unrolled) 900g Rapeseed or olive oil 30ml Salt and freshly milled black pepper Chipotle paste 15ml Hot beef stock 200ml Chopped tomatoes with herbs 400g Runny honey 30ml Bourbon whiskey (optional) 45ml SWEET ONIONS Red onions 2, peeled and sliced Water 30ml Good balsamic vinegar 30ml Caster sugar 15ml Bread rolls to serve COOKING TIME 3 ½ hours METHOD 1) Preheat the oven to gm 2 / 160 c. Heat half the oil in a large non-stick frying pan. 2) Place the joint on a chopping board and season all over with salt and pepper. Brown the joint on all sides and transfer to a large flame/ ovenproof dish with a lid. 3) Add the chipotle paste, stock, tomatoes, honey and bourbon (if used). Cover, transfer to the oven and cook for 3-3½ hours until the beef is tender. 4) Meanwhile, prepare the sweet onions: put them in a small pan with the water to sweat under a moderate heat for 10 minutes, stirring occasionally. 5) Add the vinegar and sugar. Continue to cook the onions for a further minutes until soft and syrupy. 6) Transfer the beef to a clean chopping board, reserving the sauce, and pull apart by securing with a fork and shredding the meat with a second fork. 7) Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions. CALL US ON: for more details TOP TIP The brisket can be cooked in advance for a get-together and simply reheated in a pan on the hob 12 ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 13

8 BUTCHERY BEEF BUTCHERY BEEF Succulent BEEF STEAKS FILLET STEAK per kilo The most lean and tender of all steaks, making it the most prized of cuts. Perfect for a special occasion T-BONE STEAK per kilo For the real meat lover there's nothing better to get stuck into. We can cut the T-Bone from 12oz all the way up to 48oz and beyond if you fancy a challenge We like to make Friday night steak night - it's the easiest, most delicious end to the week. Have fun working your way through the different cuts SIRLOIN STEAK per kilo One of the most delightful steaks, this has a layer of fat running around the eye of the meat to ensure full flavour RIB-EYE STEAK per kilo Cut from the eye of the fore rib, these carry a little more fat than other steaks which means a wonderful flavour RUMP STEAK per kilo This steak is great for grilling, frying or cooking on the barbecue. Excellent value for everyday eating and impressive when feeding family and friends STEAK + HERBS + BUTTER = PERFECT PAIRING Take your steak to the next level with a herb butter. Simply crush some garlic and salt in a pestle and mortar, then mix in chopped soft herbs and mould together. Spoon into clingfilm and roll into a sausage shape and refrigerate to slice in attractive rounds when you are ready to serve. ENTRECOTE STEAK 35 per kilo This premium steak is cut between the ninth and eleventh ribs PORTERHOUSE STEAK per kilo The eye of the sirloin with approximately two centimetres of fat running along one side of the eye. A truly superb steak HANGER STEAK per kilo A great value steak, prized for its flavour FEATHER STEAK per kilo The inquisitive foodies' steak, this should be cooked rare to enjoy the texture and sweet flavour 14 FREE NATIONWIDE HOME DELIVERY (on orders over 100) ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 15

9 BUTCHERY BEEF BUTCHERY BEEF It's the steak that chefs are going wild about. The tomahawk is an on-the-bone rib steak, cut from the fore rib with the entire rib bone left. The long bone is french-trimmed for knock 'em dead presentation The tomahawk steak from Darts Farm Master Butchers is one of my favourite cuts. It s always tasty and of the highest quality and helps me recover after a big game. I would highly recommend you try one Tom Johnson Exeter Chiefs THE Ultimate SHARING STEAK TOMAHAWK STEAK per kilo The tomahawk steak is a bone-in french-trimmed rib steak with the entire rib bone intact HOW TO COOK THE Perfect STEAK We asked local, award-winning chef Matt Mason of the Jack in The Green at Rockbeare THE TOMAHAWK STEAK IS A VALENTINE'S SUPPER SHOW-STOPPER PINK HIMALAYAN ROCK SALT We keep Himalayan rock salt bricks in our dry aging chamber to draw the moisture out of the meat as it ages, creating a uniquely concentrated rich, sweet flavour. 'Much of today s meat has little fat due to customer preference, so if you've got a piece of meat with less marbling then oil or butter is needed to produce a really good steak,' says Matt. 'Any extra fat added will moisten and protect the meat during cooking. 'However, if you're feeling health conscious, a good tip is to brush the meat itself with oil and then place it in a hot pan to avoid unnecessary calories. 'I like to use olive oil to cook with both for its flavour and because its low flash point means the meat browns more quickly and better. 'Basting individual steaks several times during cooking will help keep the meat moist and turning the meat during cooking helps the heat penetrate more evenly. Tasting how cooked the 'Basting individual steaks several times during cooking will help keep the meat moist' steak is becomes easier with experience. However I recommend using a temperature probe. After all, why spend all that money on a really nice piece of meat and then overcook it? 'Smaller individual pieces of meat will harden the more cooked they become, so I tend to err on the side of under rather than over cooking. If in doubt, cut it in half, have a look and return to the pan if necessary, but do bear in mind that residual heat will continue to cook the meat during the resting process. 'Generally, the larger the piece of meat the longer the resting period should be. A small individual steak will require no more than 4-5 minutes resting somewhere warm (so the heat from the outside reaches the middle) but don't cover as this will cause the meat to steam.' 16 FREE NATIONWIDE HOME DELIVERY (on orders over 100) ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 17

10 BUTCHERY FAVOURITES BUTCHERY FAVOURITES Traditional FAVOURITES PRODUCT NAME per kilo Description Roasties cooked in dripping, slow cooked oxtail, high quality suet for your mince pies it's time to revisit the classics... DICED BEEF 9.99 per kilo Great for casseroles and stews, we can cut this for you into either large or small cubes. And just ask if you'd like your order divided into smaller portions for the freezer YORKSHIRE PUDS + BEEF DRIPPING = PERFECT PAIRING Cooking your Yorkshire puds in beef dripping adds an extra savoury note and is a nod to the old tradition of roasting yorkies under the beef to catch the drippings. TRIPE 6.29 per kilo Like Marmite, you either love it or hate it. We recommend boiling it with milk and onions PICKLED OX TONGUE 6.69 per kilo The perfect accompaniment to your diced beef when making your steak and kidney pie STEAK & KIDNEY 9.99 per kilo For the perfect pie, use our succulent steak cubes and fresh cubed kidney. Kidney can also be purchased separately CALVES LIVER per kilo When it comes to liver this is the very best, and is also high in protein. We'll cut liver just as you like it DRIPPING 2.25 per 500g tub Great for perfect Yorkshire puddings and roast potatoes SUET 5.99 per kilo OX CHEEK 8.49 per kilo For proper dumplings and melt-inthe-mouth mince pies Slow cook this traditional meat for a rich flavour and serve with creamy mash VEAL CHOPS per kilo MINCED STEAK 8.99 per kilo For lasagne, cottage pie, chilli con carne and so much more. We guarantee that your mince will be lean, and don t forget to ask if you would like it portioned for freezing. Typically 5% fat OXTAIL 6.50 per kilo Making a comeback, this is sold on the bone and tastes fantastic in soups, stews and casseroles BRAISING STEAK per kilo Ideal for casseroling or braising. We can also dice this cut ready for a stew SHIN 8.99 per kilo A well flavoured cut from the leg which is sold as bone-in or boneless medallions A great alternative chop, easy to cook and very tasty VEAL STEAK per kilo Easy to cook, lean and succulent SKIRT per kilo For the perfect Cornish pasty, use nothing else BUTCHER OFFERS See page 12 for great deals on larger quantities of mince or call us for more details OX KIDNEY 6.99 per kilo Wonderful when cooked slowly 18 FREE NATIONWIDE HOME DELIVERY (on orders over 100) ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 19

11 BUTCHERY LAMB BUTCHERY LAMB LAMB ROASTING TIMES SEE PAGE 51 Luscious LAMB LAMB FILLET per kilo A very tender cut that's ideal for butterflying and frying. It also makes a great curry and kebabs Roast it, slow cook it, go traditional and serve with mint sauce, or spice things up and join the trend for North African style lamb with jewelled couscous BARNSLEY CHOP per kilo For those with a hearty appetite LAMB CHUMP CHOP per kilo Boneless, with a firmer texture than other cuts and a superb flavour LAMBNoisettes RACK OF LAMB per kilo The eye of the meat with the rib bones left on. Can be cooked whole or cut through to create wonderful lamb lollipops. Great for dinner parties A premium cut in which the eye of the loin is completely boned out and then stuffed with a variety of flavours for an attractive, contemporary way with lamb. We sell this either as a piece or cut into slices EASY CARVE LEG OF LAMB per kilo Hand prepared boneless leg of lamb with just the shanks left on. Comes with garlic and rosemary (as pictured) ready for the oven. Get ready for gasps of appreciation... LAMB CROWN ROAST each A display of 16 bones, stuffed with minced lamb and your choice of stuffing gives this huge wow factor. See picture on page 46 SHEPHERDS ROAST each Whole shoulder of lamb boned de-fatted and rolled, with various stuffings. See picture on page 46 LAMB SHANKS 4.39 each A well flavoured cut, perfect for slow, moist cooking until the meat falls off the bone LAMB LEG STEAKS per kilo A great lean steak, take care not to over-cook P I C T U R E D - E A S Y C A RV E L E G O F L A M B LEG OF LAMB per kilo Always a favourite and perfect for Sunday lunch. Try making some slits in the side and stuffing with rosemary and garlic LAMB NOISETTE STUFFED WITH BLACK PUDDING per kilo LAMB NOISETTE STUFFED WITH APRICOT per kilo LAMB NOISETTE, PARSLEY & THYME STUFFING per kilo LAMB NOISETTE WITH FETA AND SPINACH per kilo HOW TO COOK LAMB NOISETTES (WITH ROASTIES) 1) Oil the lamb and season, then leave to reach room temperature 2) Pre-heat oven to gm 6 / 200 c 3) Par-boil the potatoes 4) Add the potatoes and lamb noisettes and cook for 35 minutes for rare, or 45 minutes for medium 21

12 BUTCHERY LAMB BUTCHERY LAMB LAMB CHOPS per kilo A quick and easy meal, suitable for grilling, frying and roasting MIDDLE NECK OF LAMB 5.99 per kilo Lamb neck fillet on the bone is great for stews BREAST OF LAMB 3.99 each We can chop into riblets or bone ready for stuffing. See page 49 for a choice of stuffings LAMBS' LIVER 6.83 per kilo Extremely popular and very tender, we love it pan fried with dry cured bacon LAMBS' HEARTS 6.50 per kilo Suitable for a single portion, this is great when stuffed, braised and sliced. We're happy to core these for you LAMBS' KIDNEYS 85p each Mild flavoured and quick to cook, these are best served grilled or pan-fried. Do ask if you would like kidneys cored SLOW ROAST Lamb IN SLOE GIN A celebratory or weekend roast. A whole lamb leg or shoulder joint roasted with red onions and glazed with sloe gin also makes a perfect New Year's Eve supper BUTCHERY Offers SWEETBREADS 7.99 per kilo Has a delicate flavour with a smooth, velvety texture, this can be sautéed, poached, grilled, braised, fried or roasted INGREDIENTS: Lean lamb leg or shoulder 1 x 1.3kg Salt and freshly ground black pepper Mint 2 tbsp, freshly chopped Red onions 2 large, peeled and quartered Olive oil 1tbsp Sloe gin 150ml STUFFED LAMB SADDLE SHOULDER OF LAMB 8.99 per kilo A traditional slow roasting joint from the forequarter that has a lovely sweet flavour Some of our lamb cuts are available at great discounted prices. Save on any of the following: 2 whole legs of lamb per kilo... SAVE 2.51 per kilo 2 whole shoulders of lamb 7.50 per kilo... SAVE 1.49 per kilo Whole or half lamb Prices vary according to time of year, please call for availability. CALL US ON: for more details per kilo A premium roasting joint that's ideal for a special occasion MINCED LAMB 9.99 per kilo We guarantee our lamb mince is lean and we can portion it ready for home freezing DICED LAMB per kilo Great for stews, casseroles and curries, this can be portioned for home freezing SCRAGG OF LAMB 6.50 per kilo The only cut of lamb you need for the perfect Irish stew COOKING TIME 2 ½ hours METHOD 1) Preheat the oven to gm 3 /160 c. 2) Place the joint on a chopping board and make several slashes over the surface with a sharp knife (taking care not to cut the meat bands or butcher s string). Season and stuff the mint into the slits. 3) Put the onions into the base of a large non-stick roasting tin, position the joint on top, drizzle with the olive oil then add the sloe gin. Cover with foil and cook in the oven for 2½-3 hours, basting occasionally. 4) During the last 30 minutes of the cooking time, remove the foil to allow joint to brown. 5) Transfer the lamb to a warm plate, cover and rest for 10 minutes. Meanwhile, remove any excess oil from the juices in the roasting tin, strain, and serve with the lamb, seasonal vegetables and roasties. 22 FREE NATIONWIDE HOME DELIVERY (on orders over 100) 23

13 BUTCHERY POULTRY BUTCHERY POULTRY POULTRY ROASTING TIMES SEE PAGE 51 Chicken & Duck Plumpest POULTRY A well roasted, juicy chicken is a thing of beauty. Just add potatoes and seasonal greens for an easy supper that takes care of itself. Peter Coleman and son James of Creedy Carver Poultry at Merryfield Farm in Crediton, have been supplying us with all our free range chicken and duck for over 15 years. They share our passion and commitment to rearing birds to the highest standards of quality and animal welfare. Our farm assured chicken is of the highest quality and always British. Our free range chickens from Peter at Creedy Carver vary in weight from 3.15lb-10lb CHICKEN BREAST per kilo Our free range chicken breasts come with the skin and the small wing tip bone on. If you would like the bone removed just ask. Approx weight 8oz CHICKEN 6.20 per kilo Our free range local chickens vary in weight from 3.5lb to 10lb CHICKEN THIGH SKINLESS & BONELESS 9.63 per kilo Easy to cook and great in casseroles CHICKEN LIVERS 8OZ TUB 2.50 each Ideal for making pâtés and parfait FARM ASSURED CHICKEN FILLET per kilo Farm assured skinless chicken fillet FARM ASSURED CHICKEN BREAST 9.99 per kilo Farm assured skin on chicken supreme with the small wing tip bone-on FARM ASSURED CHICKEN 5 per kilo Great value, superb tasting chicken FARM ASSURED DICED CHICKEN per kilo Needs no introduction. Hand cut ready for your recipe CHICKEN CUSHION per kilo We skilfully remove the bones from the whole chicken then roll with our hand-blended stuffing and sausage meat into a cushion or bomb shape, so it's easy to carve. See page 49 for stuffing choices CHICKEN THIGH 7.65 per kilo Best cooked slowly, these are lovely for stews, curries and soups ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 25

14 BUTCHERY POULTRY BUTCHERY PORK PORK ROASTING TIMES SEE PAGE 51 DUCK LEGS 2.80 each Ideal for slow roasting, these are absolutely delicious and very easy to cook HOW TO GET THE CRISPIEST CRACKLING Everyone's got their own tried and tested method, but we swear by pre-heating the oven to gm 6 /200 c and pouring scalding water over the rind. Dry the rind, rub with rock salt and cook for 20 minutes at this heat before turning down to cook for the desired amount of time. 'It's all about the quality of the meat,' says Alastair, 'if the rind is pale and floppy to start with, you'll never get good crackling.' - L E G O F P O R K B O N E D & R O L L E D P I C T U R E D Dinner party dish CONFIT DUCK from Matt Mason of the Jack in The Green This is my favourite way to eat duck as the crispy skin, tender meat and just the right amount of saltiness make this deliciously more-ish. WHOLE DUCK 7.55 per kilo A great way of cooking duck is to ask us to cut it in half, lay each half in an oven tray, skin facing up and roast at 190 c for around an hour and 20 minutes Succulent PORK Lovingly reared, high welfare pigs make for mouthwatering pork and melt-in-the-mouth crackling COOKING TIME 2 ½ hours METHOD 1) Add peppercorns, bay leaves, thyme and garlic and just enough coarse sea salt to cover the required amount of duck legs in a single layer and place in a suitably sized tray and leave for at least 24 hours under clingfilm in the fridge. 2) Rinse the duck legs to remove the salt and herbs and pat dry. 3) Melt enough duck fat to cover the duck legs in a large, heavy based pan. They should be a snug fit and you can use the fat again for roast potatoes. 4) Cook for 2-2 ½ hours at 140 c. It should never boil, just gently simmer. After this time, take out one leg using tongs and if the meat gently falls away from the bone they are ready. If not, return to the oven and check at 10 minute intervals until cooked through. 5) Leave to cool in the fat they can be left in a sealed container covered in the fat for weeks if required. 6) When you can resist the temptation no longer, take 1 leg per portion (I like to French trim the leg for presentation purposes), remove any excess fat and re-heat in a really hot oven for about minutes, until dark brown, sizzling crisp and utterly delicious. DUCK BREAST per kilo So quick to cook, so tasty and so easy. We love it served with an orange sauce BONED AND ROLLED DUCK per kilo Skilfully prepared just like our chicken cushion. This easy carve option is available with your choice of stuffings see page 49 LEG OF PORK BONED & ROLLED 8.99 per kilo One of the leaner cuts of pork, this will give you lots of crunchy crackling LOIN OF PORK ON THE BONE 8.10 per kilo The bone adds moisture and flavour to this premium roasting joint. We can chine and score your loin, this will help when carving into lovely roasted chops LOIN OF PORK BONED AND ROLLED 9.99 per kilo A premium roasting joint that is delicious and the best pork joint for lots of crackling 26 FREE NATIONWIDE HOME DELIVERY (on orders over 100)

15 BUTCHERY PORK BUTCHERY PORK Champion CHOPS Pork chops have made a magnificent resurgence. Choose a large, meaty chop and pan fry or grill, making sure you crisp the fat up. Serve with a couple of slices of apple fried in the fat LOIN STEAKS per kilo Cut from the eye of the meat, this is a premium steak We re proud to work with Devon pig farmers Tom Lockwood (pictured) of Lashbrook Farm in Talaton, and Andrew Freemantle of Kenniford Farm in Clyst St Mary. Both share our high standards to bring beautiful, quality pork to the Darts Farm butchery PORK CHOPS 8.10 per kilo A family favourite and easy to cook. If grilling, top with cheese and apple sauce, and when nearly cooked let the cheese melt HAND OF PORK 6.99 per kilo Boned, rolled and stuffed with sage and onion, this tastes wonderful when cooked slowly, as the stuffing adds to the flavour DICED PORK 9.25 per kilo Diced for a casserole with a difference, as well as kebabs and stir frying. Can be portioned for home freezing LOW AND SLOW ROASTING SPARE RIB 8.50 per kilo Cut from the shoulder. Very succulent and sweet, makes a great roast BUTCHERY Offers Some of our pork cuts are available at great discounted prices. Save on any of the following: LEG STEAKS per kilo Simple to cook, these always taste delicious PIGS' KIDNEYS 75p each A delicious extra to go with your pork chop BELLY PORK 7.50 per kilo Great value and tastes best cooked slowly. This is a great favourite in many top restaurants. We can also cut into slices PIGS' LIVER 5.81 per kilo Wonderful in casseroles and great with streaky bacon TENDERLOIN per kilo Grill it, fry it, even make kebabs; it's the most tender cut of pork you can buy. We can butterfly your tenderloin ready for stuffing Let belly pork dry before you blast it on the highest setting for 20 minutes. Then cook it low and slow for five hours. Yum! MINCED PORK 9.25 per kilo Great for weekday suppers such as meatballs with spaghetti Whole leg of pork 6.99 per kilo SAVE 2 per kilo Whole low and slow roasting spare ribs 6.50 per kilo SAVE 2 per kilo Whole or half pig prices vary according to time of year, please call for availability DROVERS' ROAST per kilo CALL US ON: for more details Loin of pork, boned, rolled and stuffed with plum and ginger. A great idea for a dinner party 28 FREE NATIONWIDE HOME DELIVERY (on orders over 100) ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 29

16 BUTCHERY PORK BUTCHERY PORK GAMMON HOCKS BACON CHOPS BONELESS GAMMON Beautiful BACON & GAMMON 3.99 each An old fashioned favourite, this is one of the most satisfying joints to slow cook per kilo Back bacon cut thickly, this is the pork chop of the bacon world 9.99 per kilo We recommend soaking this overnight with bay leaves to give the best traditional flavour. See cooking instructions on page 51 GAMMON ON THE BONE 8.50 per kilo The best meal of the week? Bacon sarnies on a Saturday morning: thickly cut black treacle cured bacon in fluffy white bread with lashings of Devon butter and a splodge of ketchup Fabulous for a family occasion. When cooking, the added flavour of the bone gives depth to the meat UNSMOKED MIDDLE 9.99 per kilo UNSMOKED STREAKY per kilo UNSMOKED BACK P I C T U R E D - G AMMO N S T E A K S per kilo SMOKED BACK per kilo GAMMON STEAKS 9.99 per kilo Serve with pineapple or fried egg, or add a slice of cheese and a spoonful of chilli jam CHRISTMAS GAMMON OFFER! See page 48 SMOKED MIDDLE per kilo SMOKED STREAKY per kilo GAMMON + MARMALADE = PERFECT PAIRING DRY CURING All our bacon is cured by hand using our family method for traditional bacon at its best with no added water. We smoke our bacon over oak for 12 hours, so it's no wonder it's so delicious. BACON BITS 2.99 per 600g pack BLACK TREACLE BACON per kilo 1. Simmer the gammon in water for 15 minutes to remove the salt and reduce shrinkage during cooking. 2. Dry and grill the gammon until golden on each side. 3. Just before ready, dollop a spoonful of marmalade onto the gammon and let it bubble until it caramelises. ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 31

17 BUTCHERY PORK BUTCHERY PORK THE Great British BANGER Not to be confused with simply a sausage, we like to celebrate the much loved banger in all its forms. A winter supper of toad in the hole is hard to beat, especially with rich onion gravy and a glass of red... PORK & RED ONION GLUTEN-FREE 6.99 per kilo A great tasty sausage blended with fresh red onions for a subtle, sweet flavour 'My perfect accompaniment to sausages especially rich, meaty venison bangers is a hearty dollop of creamy mash with a spoonful of dijon mustard,' says Jim Dart BESPOKE BANGERS Ask us to create your own bespoke sausage recipe the perfect pressie for a foodie friend or we can even supply you with sausage skins and rusk to make your own at home. SAUSAGE Offer HAND MADE BY OUR Master Butcher TRADITIONAL PORK 6.99 per kilo A great, old fashioned-flavoured sausage COUNTRY STYLE 6.99 per kilo A breakfast sausage, blended with herbs, like the renowned Cumberland sausage. PORK & CHILLI 6.99 per kilo We have teamed up with Christian of Eat The Smoke to create this unique sausage with smoky flavours and a naga chilli punch PORK, APPLE & BLACK PUDDING 6.99 per kilo Alastair s favourite, this is made with chunks of Devon black pudding and fresh apples from the farm shop HONEY ROAST 6.99 per kilo A family favourite. Once roasted you will get a hint of caramelisation from the fresh honey we use BEEF 6.99 per kilo New and improved recipe, our beef sausages are now gluten-free LAMB & MINT 6.99 per kilo If you're looking for a different sausage, this is the one to try for its minty moreish taste 18 sausages (3lb) ONLY 8.50 Mix and match flavours CALL US ON: for more details VENISON 6.99 per kilo A lean rich sausage that's high in protein, this is only available in the game season 33

18 BUTCHERY SOUS-VIDE BUTCHERY GOURMET BURGERS Superb SOUS- VIDE Our new sous-vide range features dishes already slowly cooked in a waterbath or bain marie and ready to heat. They're the quickest route to professional quality cooking at home in under half an hour Gourmet BURGERS One of the biggest dining trends of the decade, you don't need to go out to tuck into gourmet burgers with these homemade patties OUR HANDMADE, BEEF STEAK BURGERS ARE GLUTEN-FREE SLOW COOKED ASIAN SCENTED CHICKEN BREAST 9.99 Cooked with lemongrass, ginger, star anise, chilli and coriander. Serves 2 COOKING TIME 9 minutes SLOW COOKED PORK BELLY Cooked with sea salt, cracked pink and black peppercorns, butter and tequila agave syrup. Serves 2 COOKING TIME 18 minutes SLOW COOKED DUCK LEG CONFIT Cooked with fresh rosemary and bay leaves. Serves 2 COOKING TIME 20 minutes BEEF STEAK BURGERS 8.99 per kilo WE THEM WITH... crispy lettuce, thinly sliced beef tomatoes, a smear of French's mustard and mayo PORK & APPLE BURGERS 8.99 per kilo WE THEM WITH... fresh apple and celariac slaw LAMB & MINT BURGERS 8.99 per kilo WE THEM WITH... tomato salsa charged with freshly chopped mint SLOW COOKED SMOKIN' BBQ RUBBED CHICKEN 9.99 Cooked with a spicy blend of paprika, cumin, garlic, chilli, ginger, syrup and oregano. Serves 2 COOKING TIME 25 minutes SLOW COOKED LAMB RUMP CONFIT Cooked with rosemary, garlic butter, sea salt and cracked black pepper. Serves 2 COOKING TIME 18 minutes NOTE Due to the special nature of this product we cannot always guarantee that they will be in stock DUCK WITH CHINESE FIVE SPICE BURGERS 9.99 per kilo WE THEM WITH... plum sauce and thinly sliced scallions in a soft doughy bun BEEF & STILTON BURGERS 8.99 per kilo WE THEM WITH... a wedge of oozing, melted stilton and caramelised onions in a brioche bun VENISON BURGERS 9.99 per kilo WE THEM WITH... red onion marmalade and a grilled portabella mushroom in a toasted bun 34 FREE NATIONWIDE HOME DELIVERY (on orders over 100) ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 35

19 BUTCHERY GAME BUTCHERY GAME Good GAME OUR FAMOUS PHEASANT BOMB 8.50 each Pheasant that's boned and rolled with your choice of stuffing. Choose from wild sage and roast onion; cranberry, orange and roast chestnut; parsley, thyme and lemon or cider, apple and English sage Game SEASONS We love game for its low fat, high flavour properties. Enjoy a taste of the wild this winter HAUNCH OF VENISON per kilo Great for braising and pot roasting on chilly evenings PHEASANT 1 Oct - 1 Feb PARTRIDGE 1 Sep - 1 Feb QUAIL GROUSE 12 Aug - 10 Dec SADDLE OF VENISON 22 per kilo A lean and tender joint 4.50 per brace A very fine meat, this is great as a dinner party starter. We recommend two per person if serving as a main SNIPE WOODCOCK WILD MALLARD TEAL 12 Aug - 31 Jan 1 Sep - 31 Jan 1 Sep - 31 Jan 1 Sep - 31 Jan VENISON STEAK per kilo Great for a tasty midweek meal as these are super quick to cook DICED VENISON per kilo Cook just as you would a beef casserole, and at the end of cooking add four dollops of redcurrant jelly P I C T U R E D - H A U N C H O F V E N I S O N RED WINE + VENISON = PERFECT PAIRING Crack open a bottle of Kiwi pinot noir, a mature red burgundy or a côtes du rhône to complement the gamey flavours and lean nature of roast venison. PARTRIDGE 8.50 per brace Juicy and succulent with a great flavour. Allow one per person PIGEON 4.99 per brace A very underrated bird and very reasonably priced too GUINEA FOWL 8.49 per kilo Guinea fowl has a flavour somewhere between chicken and pheasant WILD DUCK 5.99 each If you're a duck fan you'll love the slightly stronger taste of wild duck PHEASANT 4.25 each, 2 for 8.00 The full flavoured game bird that's great braised or in a casserole NEW - WILD DUCK BOMB 9.50 each New for this year, this is wild duck with a twist that's boned and rolled with your choice of stuffing GROUSE each A premier wild bird. We need your order in advance for grouse as they are a delicacy GAME MIX 9.25 per kilo A mix of seasonal game, diced ready to casserole WIDGEON DUCK & GOOSE (INLAND) ROE DEER (BUCKS) ROE DEER (DOES) RED DEER (STAGS) RED DEER (HINDS) WOOD PIGEON STEP 1 1 Sep - 31 Jan 1 Sep - 20 Feb 1 Apr - 20 Oct 21 Oct - 31 Mar 1 Jul - 20 Oct 21 Oct - 15 Feb Open Season HOW TO BREAST Pheasant Part the feathers at the breast bone and expose the skin as best you can. Gently cut the skin for an inch or two down the breast bone. Pull it apart with your fingers, tearing it all the way down and away from the meat. STEP 2 Slide your knife down one side of the breast bone. Cut the meat from the bone using the breast bone and wishbone as a guide. 37

20 BUTCHERY FAGGOTS, HOG'S & BLACK PUDDING BUTCHERY BURNS NIGHT AWARD WINNING CHARLES MACLEOD STORNAWAY BLACK PUDDING per kilo Multi-award winning, including six Great Taste Awards from the Guild of Fine Food. Stornoway Black Pudding is made with Scottish oatmeal to give a unique texture and the deep flavour is a result of high quality ingredients and fine balance of seasoning. Essential in a traditional breakfast or the perfect accompaniment to a range of savoury ingredients such as scallops, chicken, beef and pork CLASSIC PAIRING Black pudding with scallops is on many top restaurant menus HAGGIS, FAGGOTS, HOG'S & Black Pudding Whether it's black pudding with a full English, meaty faggots for a winter supper or a haggis worthy of a Burns supper, it's all about the use of top quality meat DEVON BLACK PUDDING per kilo Made using good hearty chunks of pork fat, this recipe hasn t changed in years HOGS PUDDING 9.50 per kilo A Devon favourite, made with pork, oatmeal, suet and barley FAGGOTS 99p each All the faggots are handmade by our butchers and a real comforting classic. Each one comes wrapped the traditional way in caul fat WHISKY + HAGGIS = PERFECT PAIRING Choose a whisky that doesn't overpower the haggis. We recommend the Robert Burns Single Malt Scotch Whisky ( 32.99) which is available at Darts Farm. AWARD WINNING MACSWEEN HAGGIS Serves 1 Serves 2-3 Serves 4-5 Serves 6-7 Serves each 5.59 each 8.99 each each each Although a traditional Burns Night staple, we have MacSween Haggis in store all year round. A blend of lamb, beef, oatmeal, onions and our special mix of spices, it is a hearty source of iron and fibre JANUARY 25 Burns Night SUPPER Celebrate the life and poetry of the celebrated Scottish poet Robert Burns with a Burns Night supper. Pipe in the guests, start with scotch broth then serve haggis with neeps (mashed turnips) and tatties (potatoes), along with plenty of toasts, speeches, poetry and a few wee drams of whisky of course. CHIEFTAIN HAGGIS per kilo Perfect for celebrations or your Burns Night ceremonies. Serves 16. 'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race' Address to a Haggis, Robert Burns 38 FREE NATIONWIDE HOME DELIVERY (on orders over 100) ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 39

21 BUTCHERY CHRISTMAS FEASTING BUTCHERY CHRISTMAS FEASTING CHRISTMAS Feasting Will you plump for the traditional whole roast turkey, serve it as a turkey bomb or ring the changes with stunning beef or goose this year? Read on for inspiration... TRADITIONAL WHOLE GOOSE per kilo We use two Devon farmers for our Christmas geese: Ross Gardner of Uppottery near Honiton and Paul Edworthy from Dartmoor. Goose is a wonderful alternative to turkey and a traditional treat. COOKING TIME 30 minutes per kilo + 30 minutes TAKE A Goosey Gander The bird of choice for our original winter pagan feasting, goose has always been a strong contender for the big day, not least because of its association with Dickens' A Christmas Carol [Mrs. Cratchit] 'Looking slowly all along the carving-knife, prepared to plunge it in the breast; but when she did, and when the long-expected gush of stuffing issued forth, one murmur of delight arose all round the board' HOW TO COOK YOUR Christmas Goose To roast, weigh the bird after it's stuffed, then allow 15 minutes per 500g, plus an extra 30 minutes. Serve with a sharp, fruit-based sauce such as apple or cherry. For a selection of our festive hampers please see page 50 or visit our website THEBUTCHERSATDARTSFARM.CO.UK 40 41

22 BUTCHERY TURKEY BUTCHERY TURKEY Traditional DRY-AGED TURKEY All our turkeys are free-range, reared locally, dry aged and hand finished for the best traditional flavour FAMILY VALUES We work with two of Devon's very best turkey farmers - Nigel Broom of Colyton and Steven Slade of Aylesbeare, who are both members of the Traditional Farm Fresh Turkey Association. They're dedicated to rearing the most succulent, flavoursome and traditional turkeys on their family farms. Their high standards in traditional animal husbandry and concern for welfare mean the birds live a healthy life, enjoying natural diets and the freedom to roam grassy paddocks. We specially select our turkeys for a proper layer of fat under the skin to lock in the flavour and moisture when cooked. 'Turkey rearing has become a passion for me and I take great pride in the way the turkeys are cared for and the environment in which they live,' says Nigel Broom. ORDER IN TIME! Place your order by 2pm on 17 December for Christmas, or by 2pm on 24 December for New Year. TURKEY + CHARDONNAY + PINOT NOIR = PERFECT PAIRING Choose a wine that is full, fruity and oaked. A creamy, quality champagne is the classic choice or go buttery with an oaked chardonnay. Alternatively, choose a light red such as a pinot noir. CHOOSE YOUR Beautiful BIRD WHAT SIZE TURKEY DO I NEED? TO SERVE WEIGHT 2-4 8lb-10lb lb lb lb lb Note: For larger parties we have bigger birds available HOW TO COOK A CHRISTMAS TURKEY Set your oven to gm 5 / 190 c/170 c fan. For accurate timing, always weigh your turkey after it has been stuffed you'll probably need to use bathroom scales. The latest advice from the British Turkey Information Service is that if the turkey is over 4kg, calculate 20 mins per kg + 90 minutes. If the bird is under 4kg, calculate 20 minutes per kg + 70 mins. To test if it's cooked, pierce where the thigh meets the body the juices should run clear. If still bloody, put it back in the oven for another 20 minutes, then test again. HOW TO COOK A BONED AND ROLLED CHRISTMAS TURKEY Bring the joint up to room temperature. Weigh the joint and calculate the cooking time, allowing 15 minutes per 450g, plus a further minutes. Preheat the oven to gm 7 / 220 c/200 c fan. Put the turkey (skin-side up), into a roasting tin and pour around 450ml water or a mix of white wine and chicken stock. Spread butter over the skin and season well with salt and freshly ground black pepper. Cover the bird and tin completely with foil, sealing it well under the rim, then roast for 20 minutes to get the heat right into the centre of the joint. Lower the temperature to gm 6 / 200 c/180 c fan for the remainder of the cooking time, removing the foil for the last 20 minutes to brown the bird to a lovely caramel colour. TRADITIONAL BRONZE TURKEY 4-7kg per kilo (5.12lb) 7-9kg per kilo (4.89lb) 9kg per kilo (4.67lb) Slow reared, dry plucked, hand finished and dry-aged for a minimum of 10 day days for old fashioned flavour TRADITIONAL WHITE TURKEY 4-7kg 9.99 per kilo (4.53lb) 7-9kg 9.49 per kilo ( 4.30lb) 9kg per kilo (4.08lb) A traditional free range bird which has been dry-aged for a minimum of 10 days to ensure tender, juicy meat and a traditional flavour TURKEY BREAST per kilo Great for a smaller gathering, we can hand cut the size you need. We will happily stuff your turkey breast and wrap with streaky bacon TURKEY BREAST FARM ASSURED per kilo A great value turkey breast, this can be stuffed and wrapped with streaky bacon Choose from any of our stuffing flavours to complement: Wild sage and roast onion Cranberry, orange and roast chestnut Parsley, thyme and lemon Cider, apple and English sage For a selection of our butchers hampers please see page 50 or visit our website THEBUTCHERSATDARTSFARM.CO.UK 42 43

23 BUTCHERY TURKEY BUTCHERY ALTERNATIVE CHRISTMAS CHOOSE YOUR Beautiful BIRD WHAT SIZE BIRD DO I NEED? See page 43 for turkey size guide All our turkeys are fed with natural feed and grown to mature weight, which they reach six weeks before Christmas. This is crucial to achieve the best taste and texture. Nigel Broom Alternative CHRISTMAS LUNCH Feel like a change from turkey? There are lots of superb choices, from beef wellington to a traditional fore rib to a big juicy goose TURKEY BOMB From per bird Our traditional dry-aged turkey, carefully boned, rolled and filled with your choice of stuffing. Ask us to top your turkey with bacon for an extra succulent and tasty roast COOKING TIME See page 43 TURKEY CUSHION From per bird This delicious boneless roast is carefully boned and rolled into the classic cylindrical shape, with the option of stuffing and a bacon topping to suit your needs COOKING TIME See page 43 EASY CARVE TURKEY From per bird For those who want the best of both worlds, we will bone, roll and stuff your turkey while leaving the legs for delicious meat on the bone COOKING TIME See page 43 THREE BIRD ROAST TURDUCKEN FOUR BIRD ROAST 6/ , 10/ / , 16/ A pheasant wrapped in a chicken, wrapped in a wild duck then wrapped in our traditional free-range turkey. To feed 6, 10, 12/14, 16+ COOKING TIME See page 43 PRIME RIB ROAST per kilo Carefully crafted from the fore rib, our prime rib roast is the succulent rib eye left on the bone 6/ , 10/ / , 16/ A chicken wrapped with a duck, wrapped in our wonderful traditional white turkey. To feed 6/8, 10, 12/14, 16+ COOKING TIME See page 43 DESIGN YOUR OWN MULTI-BIRD ROAST Our Master Butchers are happy to help, just ask in-store or call to discuss Note: All turkey costs are based on the weight of the bird in its entirety. If you choose to have bones removed, these will still be included in the weight and price. 44 FREE NATIONWIDE HOME DELIVERY (on orders over 100)

24 BUTCHERY ALTERNATIVE CHRISTMAS BUTCHERY ALTERNATIVE CHRISTMAS Christmas is a great time for lamb that is well matured and had the whole summer to feast on grass SHEPHERDS' ROAST each Whole shoulder of lamb skilfully boned, de-fatted, then rolled with a delicious cylinder of our hand blended stuffing running through the middle. A great way to enjoy the flavour of the shoulder, made easy to carve 'A roast duck is a perfect Christmas lunch for two,' says our Master Butcher, Alastair. 'Ask us to cut it in half for you and then roast at gm 3 / 160 c for 2 hours, before glazing (orange is good) and finishing under the grill' WHOLE DUCK 7.55 per kilo From a local farmer we've known for decades, this is for those who dare to be different at Christmas BONED & ROLLED DUCK per kilo To make it easy for you, we offer boned, rolled and stuffed duck with a choice of stuffings. Available to feed from 4, 6 and 8. LAMB CROWN ROAST per kilo A display of 16 bones, stuffed with minced lamb and your choice of stuffing gives this huge wow factor Beef wellington is a classic show-stopper and while it's a great alternative to turkey, it's also an ideal and easy dinner party main As you bring this to the table, get ready for your guests' delight. We decorate the top with a chequered pattern to make it even more impactful BEEF WELLINGTON Everyone loves beef wellington, and this is a wonderful beef fillet on a bed of mushroom marmalade topped with Patchwork brandy and herb pate and wrapped in puff pastry. Handmade by our Master Butchers, each order is individually created, so we need at least five days notice to prepare. To feed 4-6, minimum 1kg To feed 6-8, minimum 1.5kg To feed 8-10, minimum 2kg For larger parties please ask-in store or call 46 FREE NATIONWIDE HOME DELIVERY (on orders over 100) 47

25 BUTCHERY CHRISTMAS HAM BUTCHERY CHRISTMAS TRIMMINGS Christmas HAM A festive feast isn't worthy of the name without a roast ham to create the centrepiece of the Boxing Day table. Just add pickles, Christmas Day leftovers and a groaning cheeseboard to complete the indulgence All the TRIMMINGS A festive roast needs all the good bits to go with it, but our handmade pigs in blankets are just as good served sizzling hot at your festive drinks party as at Christmas lunch SPECIAL OFFER! Order gammon with your Christmas order for only 6.99KG (whole or half, normally 9.99kg) GOOD STUFF CHRISTMAS CREATIVITY There are lots of ways of preparing your ham. Do a Nigella and cook it in cola before roasting smeared in cherry jam, go classic with a treacle and mustard mix studded with cloves, or pair the salty meat with a tangy marmalade glaze. WHOLE GAMMON APPROX 5 KILOS 6.99 per kilo A Christmas favourite, this will see you through the festive period. Will feed up to 16 people HALF GAMMON APPROX 2.5 KILOS 6.99 per kilo Stuffed with sage, or red pepper and shallot. Will serve up to 8 of your very lucky guests. We love to honey roast ours GUARD OF HONOUR 9.50 per kilo A delicious loin of pork with the ribs left in and serious crackling powers EASY CARVE LEG OF LAMB per kilo Boneless leg of lamb with the shank left on. This looks really impressive when carved at the table. Add 2.50 to the total and we will stuff with garlic and rosemary too SADDLE OF VENISON BONED & ROLLED per kilo Not dissimilar to our wonderful lamb noisette. Hand crafted from the loin of the venison with all the bones removed and made easy to carve. Looks amazing at the head of the table with our hand blended cranberry, orange and roast chestnut stuffing running through the middle. WHOLE CHICKEN 6.20 per kilo From a local farmer we've know for decades, this is for those who dare to be different at Christmas! BONED & ROLLED WHOLE CHICKEN per kilo A classic roasting bird from the West Country that's packed with flavour, completely boneless and easy to carve. Choose the stuffing of your choice PHEASANT BOMB 8.99 each Pheasant with a twist that's boned and rolled with your choice of stuffing. Choose from garlic and herb, cranberry and orange, chestnut, or sage and onion PIGS IN BLANKETS 1 pack of pack of pack of Packs of 12 festive favourites using the very best quality sausage and bacon. All handmade by our Master Butchers STREAKY BACON per kilo From wrapping your own pigs in blankets to covering your turkey it's a Christmas must-have FOR PERFECT ROAST POTATOES Goose fat 3.49 per 320g jar Beef dripping 2.25 per 500g tub Want to use your traditional family stuffing recipe? Just give it to us and we'll prepare your bird for you. Alternatively, pick up some of our topquality sausage meat and make and stuff your own at home. If you want to choose one of our stuffings, don't forget to let us know by 16 December and our butchers will handblend it with delicious sausage meat. SENSATIONAL STUFFING MIXES 150g pack (serves 5-6 people) 1.89 Choose from: Wild sage and roast onion Cranberry, orange and roast chestnut Parsley, thyme and lemon Cider, apple and English sage HOMEMADE SAUSAGE MEAT 3.50 per 450g Great for homemade stuffing, to add a personal touch to your Christmas lunch 48 FREE NATIONWIDE HOME DELIVERY (on orders over 100) 49

26 BUTCHERY HAMPERS BUTCHERY EXETER MARKET BUTCHERSHampers Treat yourself or friends and family to a sumptuous collection of beautiful butchery favourites, delivered right to the door For a larger selection of our hampers please visit our website THEBUTCHERSATDARTSFARM.CO.UK We're proud TO SUPPORT EXETER MARKET Our lambs are hand-selected by Philip and Alastair from Exeter and Sedgemoor markets, and also direct from local farms. We pride ourselves on providing our customers with the highest quality lamb. James Dart and Alastair David with farmer Geoff Hosegood of Crediton at Exeter Market It s great when I see the David boys hand-selecting each lamb, from what can be 2000 lambs at Exeter Market. It s always nice to watch professionals at work, especially those with a real passion for what they do. - BEST OF THE WEST pork chops (856g), 4 lamb chops (420g), 4 chicken breasts (908g), 4 rump steaks (680g) - FAMILY PARCEL x topside beef joints (2.72kg), 2 x spare rib pork joints (2.72kg), Whole leg lamb cut in half (2.5kg), free range chicken (1.81kg), 6 pork sausages (453g), 3 x 2 pork chops (1.28kg), 3 x 2 lamb chops (630g), 3 x 2 sirloin steaks (1.02kg) Russell Steer, Kivells, Exeter Market DARTS FARM Roasting times Next generation: Alastair and son Sam at Exeter Market MEAT / CUTS MINUTES (LB) MINUTES (KG) GAS MARK C IS IT COOKED? BEEF Rare 10/lb /kg + 20 mins C Medium 15/lb + 20 mins 35/kg + 20 mins C Well done 20/lb + 20 mins 45/kg + 20 mins C NOTE: Rest for up to 30 minutes after cooking LAMB Medium 25/lb + 25 mins 55/kg + 25 mins C Well done 30/lb + 30 mins 65/kg + 30 mins C NOTE: Rest for up to 30 minutes after cooking PORK Medium 30/lb + 30 mins 65/kg + 30 mins C Well done 35/lb + 30 mins 75/kg + 30 mins C - DELUXE STEAK PARCEL T bone steaks (1.13kg), 2 fillet steaks (400g), 2 sirloin steaks (360g), roasting sirloin joint (1.36kg) - THE CARNIVORE COLLECTION Topside beef (1.36kg), spare rib of pork (1.36kg), Half leg of lamb (1.1kg), 4 x pork chops (856g), 4 x lamb chops (420g), 4 x sirloin steaks (680g), free range chicken (1.36kg) NOTE: Rest for up to 10 minutes after cooking GAMMON Roasted 30/lb + 30 mins 65/kg + 30 mins C Boiled 20/lb + 30 mins 45/kg + 30 mins C VENISON /lb 35-45/kg C DUCK - 25/lb 55/kg C CHICKEN - 20/lb 45/kg C Note: weights listed are approximate and the total for each product, so for example, the total of two T bones is 1.13kg not 1.13kg each. The roasting times on this page are approximate. A meat thermometer should be used to ensure that the meat has been cooked as desired. This is particularly important for larger roasts (over 3Kg) for which cooking times can vary considerably depending on their shape. 50 FREE NATIONWIDE HOME DELIVERY (on orders over 100) ORDER LINE OPEN 8.30am-5pm thebutchers@dartsfarm.co.uk 51