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Seasonal Specials

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Seasonal Specials

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  • Sale! lamb cutlets

    Grass-Fed Lamb Cutlets

    Grass-Fed Lamb Cutlets are French-trimmed and chunky cut.

    These are quick cooking, and are made from top-quality, grass-fed lamb.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Pack of 6.

    Weight ranges between 520 – 570g.

    Our recommended cooking instructions:
    • Firstly, bring the Grass-Fed Lamb Cutlets to room temperature
    • Meanwhile, preheat your oven to around 185c
    • Cook the cutlets for around 2 minutes in a very hot pan creating a nice crust and colour on both sides and on the fat.
    • Place into the oven for around 10 minutes turning over halfway through
    • Leave to rest for 5 minutes

    Try next… Another cut of lamb to try are our wonderful lamb shanks.

    To learn more about how we farm follow us on Instagram! @randjyorkshiresfinest

    £14.00 £13.50 Add to cart
  • Rack of Lamb

    Rack of Lamb (Pack of 2)

    The Rack of Lamb is one of the most prestigious cuts of lamb.

    Our Butchers find the racks in the upper section of the saddle, directly behind the shoulders. It contains some beautiful soft creamy fat, and is incredibly tender.

    We only select the finest Yorkshire Lambs from across this fine historic county.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. We age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    (Pack weight to range between 700-780g)

    Recommended cooking instructions:
    • Bring the Rack of Lamb to room temperature
    • Get a heavy-based ovenproof pan hot
    • Season with salt and pepper
    • Seal the fat side first in a very hot pan. After that seal the other side
    • Place in the oven at 180C for 20mins for Medium rare.
    • Finish by basting some garlic and rosemary over the lamb
    • Rest and Enjoy

    Try next… Our Lamb Shoulder Bone & Rolled

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Lesly A

    Extremely tasty

    £18.00 Add to cart
  • Sale!

    Barnsley Chops (Pack of 2)

    Barnsley Chops are a great example of Yorkshire’s fantastic food heritage & provenance.

    “A big chop, a real chop. You know, a Barnsley chop”

    The Barnsley chop is a cut that offers flavour, texture and heritage all in one chop. The chop contains two pieces of lamb fillet and two pieces of loin, delicately nestled on the bone with a section of the belly for good measure.

    The origins of the Barnsley chop stretch back to the mid-1800s when it is suggested a group of Yorkshire Farmers requested a larger/proper Yorkshire Lambchop during market days. From this, the Barnsley chop was born, becoming a celebration of Yorkshire Lamb and food provenance.

    We only select the finest Yorkshire Lambs from across this fine historic county.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. We age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Recommended cooking instructions:
    • Allow the Barnsley Chops to come to room temperature and pat dry
    • Pan fry in a hot pan for 2 minutes per side and one minute on the fat side
    • After that place in the oven at 180C for about 8-10mins
    • Rest and enjoy

    For the Cooks :

    Try James Mackenzie of the Pipe and Glass famous Barnsley Chop Reciepe 

    Try next… Another show-stopping piece of lamb, is our lamb rumps.

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £16.00 £12.95 Add to cart
  • Sale! 2 Rib Racks of Lamb

    2 Rib Racks of Lamb

    2 rib racks of Lamb come Porterhouse cut.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home

    Sold in packs of 4 with an average pack weight of 600g

    Our Recommended Cooking Instructions:
    • Bring your 2 Rib Racks of Lamb to room temperature
    • Get a heavy-based pan smoking hot
    • Meanwhile, season the lamb with salt and pepper
    • Sear fat side down, moving in the pan to stop burning. Add some butter and garlic and rosemary and baste the lamb.
    • Turn over and subsequently place into a preheated oven for 10 minutes at 160c
    • Rest and enjoy

    Try next… Our delicious Salt Aged Two Rib of Beef!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

     

     

    £20.00 £15.25 Add to cart
  • Sale! Lamb Pencil Fillets

    Lamb Pencil Fillets

    Our skilled butchers take the Lamb Pencil Fillets from the lamb loin.

    They are lean, succulent, and possibly the most tender cut of lamb.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    Pack contains 6 fillets.

    Our Recommended Cooking Instructions:
    • Bring the Lamb Pencil Fillets to room temperature
    • Meanwhile, prepare your salad or sides
    • Heat your barbecue or pan and rub some oil on the fillets plus salt and pepper
    • Quickly cook for a couple of minutes a side
    • Enjoy

    Try next… If you need a larger join, try our large Leg of Yorkshire Lamb

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Victoria

    Great quality. Quick supper

    £15.00 £13.50 Add to cart
  • Sale! Spearhead Steak

    Spearhead Steak (Pack of 2)

    The Spearhead Steak is taken from the prime beef fillet.

    The steaks are seamed and butterflied by our skilled butchers to create our unique steaks. This means it has the same incredible texture and flavour as a prime fillet steak but with a kinder price tag.

    Our centre cut fillets are currently served on Michelin starred tables around the UK. As such, you are getting some exceptional offcuts.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.

    Pack weight ranges between 350-450g

    Our Recommended Cooking Instructions:
    • Bring the Spearhead Steak to room temp and then season.
    • Get a pan hot and then sear the sides before adding some butter, thyme and garlic.
    • Pan fry in a hot pan for 2 mins per side for medium rare. Baste as you go.
    • Allow to rest for 5 mins

    Try next… For a fantastic, popular alternative steak why not try our Flat Iron Steaks

    Join our community on Instagram! We love to see the finished product, tag us #MyRandJ and give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐- Mark

    First try for us as we were not disappointed

    £9.00 £8.00 Add to cart
  • Sale! Beef Fillet Medallions

    Beef Fillet Medallions (Pack of 6)

    Beef Fillet Medallions are super tender and full of flavour, packed into a 3oz medallion.

    They come off the whole fillet and are expertly trimmed whilst preparing the barrel fillets for our chefs. Our centre cut fillets are currently served on Michelin starred tables around the UK. As such, you are getting some exceptional off cuts.

    Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.

    Pack weight ranges from 450-550g

    Our Recommended Cooking Instructions:
    • Bring the Beef Fillet Medallions to room temp and then season.
    • Get a pan hot and then sear the sides before adding some butter, thyme and garlic.
    • Pan fry in a hot pan for 2mins per side for medium rare. Baste as you go.
    • Allow to rest for 5 mins

    Try next… love fillet try the centre cut.

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐  – Victoria

    So please with these…

    £18.00 £15.00 Add to cart
  • The Nidd Sausage

    The River Nidd runs through the famous valley and region we’re based in; Nidderdale. Each spring and summer, we collect wild garlic to add to specifics dishes.

    This week we have been walking along the river Nidd and this wild garlic is directly from those river bank edges, it is handpicked each morning making sure we identify each stem, and then washed, blanched, washed again and then added to our free-range pork shoulder. Next, we add some Parmesan, a pinch of chilli, salt and pepper and that’s it!

    Simplicity, nature and provenance are all that are needed to create this amazing barbecue friendly sausage.

    Due to the natural element of this sausage, the colouration might be different.

    The pack contains 6 delicious sausages. This product will be despatched frozen and should not be re-frozen.

    Please be aware that this product is made from 100% natural, raw ingredients with no additives that can result in short shelf life. 

    Allergen Information – Contains Milk, Eggs

    Our Recommended Cooking Instructions:

    Cook on a lower heat than other sausages to stop the skin from bursting. Ideal temperature is 180 till browned.

    Try next… More of our incredible our Yorkshire’s Finest Sausages

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £7.50
  • Lamb Mergeuz

    Lamb Mergeuz

    Lamb Mergeuz is a small but oh so mighty sausage.

    Since the late twentieth century, Lamb Merguez has been popular in France and England due to the Moroccan & Algerian populations and influences.

    Our Mergeuz contains Rose Harrisa, Paprika, and many other delicious spices. Perfect on the barbecue served with flatbreads and maybe a bit of yoghurt for those who like a little less heat.

    Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.

    Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.

    500-550g per packet

    Allergen information – Contains No Allergens

    Our Recommended Cooking Instructions:
    • Firstly, bring the Lamb Mergeuz to room temperature
    • Fry or grill or cook on the barbecue.
    • Turn the Merguez till it has gained plenty of colour and flavour and continue to cook for 10-15 minute.
    • Check the Merguez is fully cooked through.
    • Most importantly, enjoy.

    Try next…Our incredible Lamb Arrosticini 

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £7.00

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‘For the Cooks’ newsletter focuses on; R&J chef-inspired produce, rare and native breed cuts, limited edition & on offer items.  Our mailing list is also the first to know about our special items and any seasonal discount codes.