Alternative Main Features to Turkey for Christmas Dinner

For many, Christmas dinner conjures up images of a perfectly roasted turkey, with all the trimmings. 

However, as delicious as it can be, turkey isn’t to everyone’s taste or it may simply be time to try something new. 

If you’re thinking of shaking up your festive feast this year, there are a variety of alternative main features that can be just as special, flavourful, and festive. Here are some fantastic substitutes to consider for your Christmas table.

1. Roast Beef

A classic choice for any special occasion, roast beef can bring a hearty and rich flavour to your Christmas dinner. Opt for a prime rib or a tender fillet, seasoned with garlic, rosemary, and thyme for a truly luxurious dish. The robust flavours pair perfectly with traditional sides like roast potatoes, Yorkshire puddings, and a rich red wine gravy. Beef offers a comforting yet indulgent alternative that will certainly impress your guests.

2. Glazed Ham

A succulent glazed ham is another fantastic substitute for turkey. Ham is easy to prepare, and the sweet glaze – often made with honey, brown sugar, or maple syrup – provides a delightful contrast to the salty, savoury meat. You can serve it hot or cold, making it a versatile option for both formal and casual gatherings. The leftovers are ideal for sandwiches or adding to a Boxing Day buffet!

3. Goose

Historically, goose was a popular choice for Christmas before turkey took over as the dominant bird on the table. With its rich, full flavour and crisp, golden skin, roast goose is an indulgent centrepiece that feels celebratory. While it’s fattier than turkey, this makes it incredibly moist and flavourful. Goose fat can also be saved and used to make the most amazing roast potatoes!

4. Lamb

For those who prefer a more tender and succulent meat, roast lamb could be the perfect choice. The rich, earthy flavours of lamb, especially when paired with herbs like rosemary and mint, provide a delicious contrast to the lighter taste of turkey. A leg of lamb or a slow-roasted shoulder can be the star of the table, served with roasted vegetables, mint sauce, and perhaps a Mediterranean twist like roasted garlic and lemon.

5. Vegetarian Wellington

For vegetarians, or those looking to reduce their meat intake, a vegetarian Wellington makes a stunning and satisfying centrepiece. This dish typically involves a flaky puff pastry encasing a filling of mushrooms, nuts, lentils, or even butternut squash, seasoned with festive herbs. It’s a showstopper of a dish, with layers of texture and flavour, and pairs beautifully with all the usual Christmas sides like Brussels sprouts, parsnips, and roast potatoes.

6. Salmon en Croute

For a lighter but still luxurious alternative, salmon en croute is an elegant dish to serve at Christmas. The salmon, wrapped in buttery puff pastry along with spinach or a creamy dill sauce, makes for a sophisticated and delicious main. It's a particularly good option for those who may prefer seafood, and it offers a lovely contrast to the heavier, meatier choices. Pair it with new potatoes, roasted vegetables, and a crisp white wine for a refreshing festive meal.

7. Nut Roast

For a truly plant-based option, the nut roast has long been a staple of vegetarian and vegan Christmas dinners. Far from being bland or dry, modern recipes for nut roasts incorporate a wide variety of flavours and textures, including chestnuts, walnuts, mushrooms, lentils, and herbs. 

With the right seasoning, it can be an incredibly tasty alternative to a meat dish. Serve with vegan gravy, cranberry sauce, and all the usual Christmas trimmings.

8. Duck

Duck is another richly flavoured bird that can serve as a delightful alternative to turkey. Its dark, tender meat, combined with crispy skin, offers a more intense and luxurious taste. Whether you opt for a whole roast duck or duck breasts, it pairs beautifully with festive sauces like orange or cherry, and can be served with sides such as red cabbage, roasted carrots, and creamy mash.

9. Stuffed Squash

For those seeking a more unique vegetarian option, roasted stuffed squash makes for a visually striking and hearty main course. You can fill the squash with a mixture of grains, nuts, dried fruits, and herbs, then roast it until tender and caramelised. The combination of the naturally sweet squash and savoury stuffing creates a delicious balance of flavours that even meat-eaters will love.

10. Pork Loin

A roast pork loin, especially when stuffed with herbs, garlic, or even apples, can be a fantastic option for Christmas dinner. The crackling adds a delightful crunch, while the tender meat offers a satisfying alternative to turkey. Serve it with roasted root vegetables, apple sauce, and perhaps a sage and onion stuffing to keep the meal festive.

Choosing an alternative to turkey doesn’t mean compromising on tradition or flavour. Whether you opt for a rich roast beef, a succulent ham, or a creative vegetarian Wellington, there’s an abundance of options to suit every taste and preference. 

With a bit of creativity, your Christmas dinner can be just as special and memorable, giving you the perfect opportunity to try something new while still enjoying all the festive joy of a Christmas feast.

This year, why not break from tradition and surprise your guests with a new star of the show?

Mastering the Perfect Roast

Roasting meat to perfection is both an art and a science. Whether it's a Sunday roast or a festive feast, achieving the perfect roast requires the right techniques, the finest ingredients, and a touch of patience. 

Here’s your guide to mastering the perfect roast.

Choosing the Right Meat

The foundation of a great roast begins with selecting high-quality meat. Here are some popular choices:

Beef: Opt for a rib roast, sirloin, or fillet. Ensure it has a good marbling of fat for flavour.

Lamb: A leg or shoulder of lamb is ideal for roasting.

Pork: Choose a loin or shoulder joint, preferably with the rind on for that perfect crackling.

Chicken: A free-range whole chicken provides the best flavour and texture.

Preparation is Key

1. Seasoning

Generously season your meat with sea salt and freshly ground black pepper. For additional flavour, consider using herbs like rosemary, thyme, or garlic.

2. Room Temperature

Take the meat out of the fridge about an hour before roasting to bring it to room temperature. This ensures even cooking.

The Perfect Roast Beef

Ingredients:

2kg rib of beef

2 tablespoons olive oil

Sea salt and freshly ground black pepper

3 sprigs of rosemary

Method:

Preheat the Oven: Preheat your oven to 220°C (fan 200°C)/425°F/gas mark 7.

Prepare the Meat: Rub the beef with olive oil, salt, pepper, and rosemary.

Searing: In a hot pan, sear the beef on all sides until browned. This locks in the juices.

Roasting: Place the beef in a roasting tin. Roast for 20 minutes at the high temperature, then reduce to 180°C (fan 160°C)/350°F/gas mark 4 and continue roasting. Calculate cooking time: for medium-rare, roast for 15 minutes per 450g plus 15 minutes.

Resting: Remove from the oven and cover with foil. Let it rest for 20 minutes. This allows the juices to redistribute, making the meat tender.

The Perfect Roast Chicken

Ingredients:

1.5kg free-range chicken

1 lemon, halved

4 garlic cloves

2 tablespoons butter, softened

Sea salt and freshly ground black pepper

Fresh thyme

Method:

Preheat the Oven: Preheat to 200°C (fan 180°C)/400°F/gas mark 6.

Prepare the Chicken: Stuff the cavity with lemon halves and garlic. Rub the skin with butter, and season with salt, pepper, and thyme.

Roasting: Place the chicken in a roasting tin. Roast for 20 minutes per 450g plus 20 minutes.

Basting: Baste the chicken with its juices halfway through cooking.

Resting: Once cooked, cover with foil and rest for 15 minutes before carving.

Achieving Perfect Crackling on Roast Pork

Ingredients:

2kg pork shoulder with rind

Sea salt

Olive oil

Method:

Preheat the Oven: Preheat to 240°C (fan 220°C)/475°F/gas mark 9.

Prepare the Pork: Score the rind with a sharp knife. Rub with olive oil and a generous amount of sea salt.

Roasting: Roast at the high temperature for 30 minutes. Reduce to 180°C (fan 160°C)/350°F/gas mark 4 and continue roasting for 25 minutes per 450g plus 25 minutes.

Resting: Rest the meat under foil for 20 minutes before serving.

Accompaniments

A perfect roast isn’t complete without its accompaniments. Here are a few classic British sides:

Yorkshire Puddings: Light and fluffy, these are a must with roast beef.

Roast Potatoes: Crispy on the outside, fluffy on the inside. Parboil, shake in the pan to rough up the edges, and roast in hot oil or fat.

Vegetables: Carrots, parsnips, and Brussels sprouts are traditional choices. Roast with a drizzle of honey and thyme.

Gravy: Made from the meat's roasting juices, thickened with a bit of flour and enhanced with stock.

Final Tips

Use a Meat Thermometer: For precision, use a thermometer to check the internal temperature. For beef: 50°C for rare, 60°C for medium, and 70°C for well done.

Rest the Meat: Always rest your meat after roasting to ensure it stays juicy.

Quality Ingredients: The better the ingredients, the better the final dish.

Mastering the perfect roast takes practice, but with these tips and techniques, you’ll be well on your way to creating a memorable meal every time. Happy roasting!

Exploring Traditional Cheshire Recipes: A Culinary Journey Through Cheshire

Nestled in the heart of North West England, Cheshire is renowned for its picturesque landscapes, historic towns, and, of course, its rich culinary heritage.

 From its famous cheese to hearty stews and sweet treats, Cheshire's traditional recipes offer a delightful glimpse into the region's history and culture.

 In this blog post, we'll explore some beloved Cheshire recipes that you can recreate at home to savour the authentic flavours of this beautiful county.

Cheshire Cheese

No discussion about Cheshire cuisine is complete without mentioning its iconic cheese. Cheshire cheese is one of the oldest recorded cheeses in Britain, dating back to Roman times. It's a crumbly, salty cheese with a tangy flavour, perfect for both cooking and eating on its own.

Cheshire Cheese and Onion Pie

This comforting pie is a classic example of Cheshire's homey and satisfying fare. It's a perfect dish for a family meal or a hearty lunch.

Ingredients:

300g Cheshire cheese, grated

2 large onions, thinly sliced

250g plain flour

125g unsalted butter, chilled and cubed

2 large eggs

100ml whole milk

Salt and pepper, to taste

A pinch of mustard powder (optional)

Instructions:

Prepare the Pastry:

In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Add a pinch of salt. Beat one egg and mix it into the flour mixture to form a dough. If the dough is too dry, add a tablespoon of cold water. Wrap in cling film and chill in the fridge for 30 minutes.

Cook the Onions:

While the dough is chilling, heat a little oil in a frying pan over medium heat. Add the sliced onions and cook until soft and golden. Set aside to cool.

Assemble the Pie:

Preheat the oven to 180°C (350°F). Roll out the pastry on a floured surface and line a pie dish with half of it. Prick the base with a fork. In a bowl, mix the grated cheese with the cooled onions, mustard powder (if using), and season with salt and pepper. Spoon the mixture into the pastry-lined dish.

Top and Bake:

Roll out the remaining pastry and place it over the filling. Seal the edges, trim any excess, and make a few small slits in the top to allow steam to escape. Beat the remaining egg and brush it over the top of the pie. Bake for 30-35 minutes, or until the pastry is golden brown.

Serve:

Allow the pie to cool slightly before serving. It pairs wonderfully with a crisp green salad or steamed vegetables.

Cheshire Lamb Stew

Cheshire lamb stew is a hearty and warming dish, perfect for those cold winter nights. This stew is traditionally made with local lamb and a medley of root vegetables, slow-cooked to perfection.

Ingredients:

500g lamb shoulder, diced

2 large potatoes, peeled and chopped

3 carrots, peeled and sliced

1 large onion, chopped

2 cloves garlic, minced

1 litre beef or lamb stock

1 tablespoon Worcestershire sauce

2 tablespoons plain flour

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

Brown the Meat:

In a large pot, heat a little oil over medium heat. Add the diced lamb and brown on all sides. Remove the meat and set aside.

Cook the Vegetables:

In the same pot, add the chopped onion and cook until soft. Add the garlic and cook for another minute. Sprinkle the flour over the onions and garlic, stirring to coat.

Simmer the Stew:

Return the browned lamb to the pot. Add the potatoes, carrots, stock, and Worcestershire sauce. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

Serve:

Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread to soak up the delicious broth.

Cheshire Seed Cake

For a sweet treat, try making a traditional Cheshire seed cake. This simple, yet flavourful cake, flavoured with caraway seeds, is a delightful accompaniment to afternoon tea.

Ingredients:

225g self-raising flour

225g unsalted butter, softened

225g caster sugar

4 large eggs

2 tablespoons caraway seeds

A pinch of salt

Instructions:

Prepare the Batter:

Preheat the oven to 170°C (340°F). Grease and line a loaf tin. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, adding a little flour with each egg to prevent curdling. Fold in the remaining flour, caraway seeds, and salt.

Bake the Cake:

Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven for about 45-50 minutes, or until a skewer inserted into the centre comes out clean.

Cool and Serve:

Allow the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely. Slice and serve with a cup of tea for a true taste of Cheshire hospitality.

Conclusion

Cheshire's traditional recipes are a testament to the region's rich culinary heritage. From savoury pies and hearty stews to sweet cakes, these dishes bring a sense of comfort and nostalgia to any table. Try your hand at these classic Cheshire recipes and enjoy a delicious journey through the flavours of this historic county.

Exploring the Unique Cuisine and Drinks of Iceland

Iceland, a land of stunning natural beauty with its majestic waterfalls, volcanic landscapes, and expansive glaciers, also offers a unique culinary experience. 

The island's cuisine is deeply rooted in its history and environment, with traditional methods of preservation and a reliance on local ingredients playing a significant role. 

From ancient preservation techniques to modern culinary innovations, Icelandic food and drink are as captivating as the country's scenery.

Traditional Icelandic Cuisine

Icelandic cuisine has historically been shaped by the need to preserve food through harsh winters. This has resulted in unique dishes that may surprise the uninitiated.

1. Hákarl (Fermented Shark)

Perhaps the most infamous Icelandic dish, hákarl is Greenland shark that has been fermented and hung to dry for several months. The result is a strong-smelling, ammonia-rich delicacy that is often an acquired taste. Hákarl is traditionally enjoyed during the midwinter festival of Þorrablót, accompanied by a shot of Brennivín, Iceland's signature schnapps.

2. Skyr

Skyr is a thick, creamy dairy product similar to yoghurt but technically a cheese. It has been a staple in the Icelandic diet for over a thousand years. Rich in protein and low in fat, skyr is enjoyed with berries, honey, or on its own, making it a versatile food for both breakfast and dessert.

3. Lamb Dishes

Lamb in Iceland is known for its exceptional quality, owing to the free-range farming practices and natural diet of the sheep. Traditional dishes include "Kjötsúpa" (a hearty lamb soup with root vegetables) and "Hangikjöt" (smoked lamb), often served during festive seasons.

4. Seafood

Iceland’s surrounding waters are teeming with fish, making seafood a cornerstone of the diet. Cod, haddock, and Atlantic salmon are commonly found in various dishes. Plokkfiskur, a comforting fish stew made with mashed potatoes and white fish, is a traditional favourite.

5. Rye Bread (Rúgbrauð)

Rúgbrauð, a dense, dark rye bread, is traditionally baked in a geothermal oven buried in the ground. This slow-cooking method gives the bread its distinctive, slightly sweet flavour. It’s typically served with butter, smoked salmon, or herring.

Modern Icelandic Cuisine

The modern Icelandic culinary scene is a blend of traditional flavours and contemporary techniques. Reykjavík, the capital, boasts a variety of restaurants that showcase innovative dishes using local ingredients.

1. New Nordic Cuisine

Inspired by the New Nordic movement, Icelandic chefs focus on fresh, seasonal, and locally sourced ingredients. This approach highlights the natural flavours of Iceland’s produce, seafood, and meats, often with minimalistic presentation.

2. Vegetarian and Vegan Options

Despite its meat-heavy traditional cuisine, Iceland has embraced the global trend towards plant-based diets. Many restaurants now offer creative vegetarian and vegan dishes that utilise local vegetables and herbs.

Icelandic Drinks

Iceland’s beverage offerings are equally fascinating, ranging from traditional spirits to contemporary craft beers.

1. Brennivín

Known as the “Black Death,” Brennivín is a potent schnapps made from fermented grain or potato mash, flavoured with caraway seeds. It’s a traditional accompaniment to many Icelandic dishes, particularly during celebrations.

2. Craft Beer

The craft beer scene in Iceland has blossomed in recent years, with local breweries producing a diverse range of beers. Brands like Einstök and Borg Brugghús have gained international recognition for their high-quality brews, often incorporating unique Icelandic ingredients such as Arctic thyme and lava rock filtration.

3. Icelandic Water

Icelandic water is renowned for its purity, coming from natural springs and glaciers. Bottled water brands like Icelandic Glacial export this exceptionally clean and crisp water worldwide.

4. Coffee Culture

Icelanders are avid coffee drinkers, and Reykjavík boasts numerous cosy cafés offering high-quality brews. The coffee culture is strong, with an emphasis on community and conversation.

Iceland's cuisine and drinks are a testament to its rich heritage and innovative spirit. From ancient preservation techniques to modern culinary artistry, the flavours of Iceland offer a delicious journey through its history and landscapes. Whether you're savouring a traditional dish or enjoying a modern Icelandic meal, the island’s food culture is sure to leave a lasting impression. So, next time you find yourself in this Nordic paradise, be sure to indulge in its unique gastronomic delights.

Redefine Meat Smashed "Lamb" Hot Cross Bun

Caper aioli, fennel slaw and watercress

Yield: 4 servings

Time: 30 minutes 

Difficulty: Moderate

Smashed Lamb burgers

250g Redefine Lamb kebab mince, defrosted 

Olive / cooking oil

Salt & pepper

Caper Aioli

100ml vegan mayonnaise

1 lemon, zested & juiced 

15ml dill chopped finely

30ml capers roughly chopped

Salt & pepper to taste

Fennel Slaw 

1 fennel bulb, finely sliced (keep the tops of the fennel to add to the slaw) use a mandolin 

60ml olive oil

30ml lemon juice

5ml mint, roughly chopped

5ml parsley, roughly chopped

Salt & pepper 

Assemble

4 hot cross buns 

30g watercress

Preparation

    1. Add mayonnaise, lemon zest and juice, chopped dill and capers in a small mixing bowl. If needed, add a pinch of salt. Mix everything to prepare the sauce.

    2. In a large bowl, whisk together oil and lemon juice. Add sliced fennel, mint and parsley. Toss to coat, and rest for about 15 minutes to allow the fennel to wilt and the flavours to meld. Check the seasoning and adjust as needed.

    3. Add the lamb mince to a mixing bowl, season with salt and pepper, form into 4 even balls approx. 60-65g each.

    4. Pre-heat a large frying pan on a medium-high heat, add a splash of oil to the pan once hot. Add the lamb balls to the pan and using the back of a large spatula push down to form smashed patties. Allow to caramelise nicely (approx. 3 minutes per side - try avoiding turning to soon), turn then cook on the opposite side. Once cooked remove from the heat and allow to rest while you assemble the burgers. 

    5. While the burgers are cooking halve the hot cross buns and gently toast in a toaster or under the oven grill. To assemble add a generous amount of the caper aioli to each side of the toasted buns, on the bottom of the bun, add water cress and the dressed fennel slaw, add the cooked smashed patty, finish with the top of the bun. 

Redefine Easter Lamb Pie

Served with minted spring peas 

Yield: 6 servings

Time: 1hr 30 mins

Difficulty: Moderate

Easter Lamb Pie

250g Redefine Lamb Kofta Mix, defrosted 

120ml red wine

60ml olive oil

1 bay leaf

1 rosemary sprig

250ml tomato sauce / pasta base, store bought

1 vegetable stock, gel pack

5ml gravy browning 

1 shortcrust pastry pack (vegan) 

30ml soy cream / milk alternative 

Minted Peas

450g spring peas / petit pois 

60ml olive oil

1 lemon, juice and zest

2 fresh mint sprigs

Salt & pepper

Preparation

    1. Heat a large frying pan on a medium-high heat, once the pan is hot adding the oil. Then add the Redefine Lamb Kofta Mix. Allow to caramelise, working the mince to avoid the mince clumping together.

    2. Add the tomato sauce base, vegetable gel stock pot, browning gravy, rosemary and bay leaf. Bring the sauce to the boil, then reduce to a simmer. Allow the sauce base to reduce to desired consistency, remove from heat and check the seasoning.

    3. Preheat the oven to 200°C/180°C fan. Remove the dough from the fridge. Roll out ⅔ of the pastry on a lightly floured surface to twice the diameter of a 26cm round pie dish or baking tin, then place the dough into the tin and carefully push down into the corners of the tin evenly. Place the base in the fridge to chill. Roll the remaining pastry and cut out a piece slightly larger than your base, this will be the lid.

    4. Once the lamb base has cooled add to the chilled pie base, top with the pastry lid and crimp the sides to seal. 

    5. Brush the top of the pie with soy cream, use a sharp knife make 2 holes in the centre of the pie and top with nigella seeds, cracked salt and pepper.  Place into the pre-heated oven and bake for 20-30 mins, or until golden brown. Remove the pie from the oven and leave to stand for 10 mins before slicing.

    6. Add salt to a saucepan of water and bring it to a boil. Add the peas and mint sprig. Bring back to the boil, then lower the heat and simmer for 3 to 4 minutes until the peas are just tender.

    7. Drain the peas. Return them to the saucepan and toss them with olive oil, lemon juice and zest, freshly cracked salt and black pepper. Transfer to a warmed serving dish and garnish with chopped mint.

    8. To serve portion the pie and serve with a side of minted spring peas.

https://www.redefinemeat.com

The idea of a "lamb" hot cross bun is certainly not something That's Food and Drink had ever thought of before, but it does make perfect sense, seeing the connections between lamb, Hot Cross Buns and Easter.

Put Mutton On The Menu This Easter With Langley Chase Organic Farm

* Langley Chase Mutton - Winner Best Organic Meat at the National Organic Food Awards 2011.

* Mark Hix, Rick Stein and Hardeep Singh Kohli recommend Langley Chase's rare breed Manx Loaghtan meat.

* Buy online at: www.langlechase.co.uk. All orders delivered with recipe ideas.

Enjoy a sumptuous and different feast this Easter with Langley Chase Organic Farm's multi-award-winning Manx Loaghtan mutton, a luxurious dark and gamey rare breed meat judged by top chefs as the Best Organic Meat at the Soil Association's prestigious National Organic Food Awards in 2011.

Mutton - praised in Mrs Beeton's Book of Household Management (1861) as "the meat most generally used in families" - was once part of the UK's staple diet, but suffered a dramatic decline after the Second World War as food fashions moved towards lamb.

Today, despite still being a rarity on most menus, chefs and food lovers are rediscovering the delights of this versatile, tasty meat. The Langley Chase award winning organic produce enables people to sample the very best mutton in the UK. To help those new to mutton, the farm has created a wide range of recipes delivered with every order.

Langley Chase Organic Farm, in Chippenham, Wiltshire, run by Mrs Jane Kallaway, exclusively rears Manx Loaghtan sheep, a striking four-horned primitive rare breed. Jane's produce has won 14 National Organic Food Awards - including winning the top accolade, Best Organic Meat, for both her lamb and mutton three times - and as we say, her meat has been praised for its taste and tenderness by some of Britain's best-loved chefs, including Mark Hix, Rick Stein and Hardeep Singh Kohli.

All produce is raised on the family farm's species rich wildflower and hay meadows - giving the meat its distinctive taste and succulent flavour and providing traceability from the farm to the customer's door.

Easter Meat Boxes
Easter Meat boxes start from £75 and can be ordered from the farm's online shop: www.langleychase.co.uk www.langleychase.co.uk. Each meat box is full of different cuts and joints all prepared by a Soil Association accredited Master Butcher. [Box contents listed below]. The contents are clearly labelled and provided with recipe ideas.

Popular orders include Mutton and Lamb Meat Boxes while the Mixed Taster Box enables customers to sample a wide range of the farm's other delights including its unique Lamb Chorizo Picante Salami with smoked paprika, spices and chilli. Meat boxes can be delivered direct to any UK address or picked up from the farm.

Praise for Langley Chase Organic Farm's lamb and mutton:

2011 National Organic Food Award judges: "Langley Chase mutton is tender, flavourful, succulent, really satisfying with great presentation - a lesson in why people should eat good mutton." [See names of judges below]. Hardeep Singh Kohli (National Organic Food Award judge): "You can taste the love in great food and you can certainly taste it in Langley Chase mutton." Mark Hix: "Langley Chase lamb is delicious and tender with a little hint of game." Rick Stein: "Langley Chase is one of my favourite sources for lamb."

Mrs Jane Kallaway said: "Mutton can be a really wonderful and versatile meat if it's grown and produced well. We run our muttons as a separate flock, ensuring they get the best grazing and time to fully mature. They stay on the farm for around five years, grazing a diverse range of species rich organic pastures.They are traditionally hung for over 14 days and the result is a tender meat full of flavour that is a joy to cook.

"We know that many people are new to the delights of mutton so we're introducing recipes for all orders. From mutton tagine to roast mutton shoulder - let Langley Chase help you make a perfect Easter."


FACTFILE:
Langley Chase Organic Farm's meat boxes are available fresh once a month or frozen within three days, in large or small sizes. Produce can be picked up from the farm or delivered to the door. Orders are sent in insulated meat boxes ensuring produce reaches the customer in optimum condition fresh or frozen. Orders can be left with friends or neighbours and even sent as gifts.

Small meat box contains:
One whole shoulder on the bone One whole leg on the bone One breast boned and rolled Ten chops minimum Neck fillet One Kidney Prices £79 - collected from farm. £92.50 - delivered direct.

Large meat box contains:
Two whole legs on the bone Two whole shoulders on the bone Ten chops (approx) Two French trimmed racks Two breast boned and rolled Neck fillet Two kidneys Prices £148 - collected from farm. £161.50 - delivered direct

Mixed taster box contains:
One lamb shoulder One 375g stick of Langley Chase chorizo picante salami* Two 500g packs of diced Mutton 12 Rosemary and Garlic lamb sausages in two packs of six. Prices £75 - collected from farm. £88.50 - delivered direct

Langley Chase Chorizo Picante Salami is made with Langley Chase organic lamb and organic ingredients, but is not yet a registered organic product.

Jane's story: "I started the flock, with the help of my family, after the BSE crisis and my concern over what my family was eating, where it came from and how it was reared. I also wanted to help save a rare breed, produce food organically and share my passion with my customers and the school children and adult groups who visit the farm.

"Now, 14 years since I started, my produce has been recognised as the best in the UK and I have customers across the country. Being Organic - and registered by the Soil Association - is hugely important to me. Organic production is the direct connection between our health and the food we eat, it is about supporting native species, localised production and having the highest possible standards of welfare for animals and the environment."

The National Organic Food Awards, run by the Soil Association, is recognised as the premier competition of its kind in the UK with major retailers to small specialist producers taking part. For the Meat Category judges had the difficult task of selecting the winner from all different types of meat produce including fish, chicken, venison, beef, lamb, mutton, pork, sausages and charcuterie.

Soil Association Director, Helen Browning, presented the 2011 awards. The Prince of Wales, Patron of the Soil Association and well know for his interest in organic farming, was in attendance and spoke to the award winners, including Jane Kallaway at length. His Royal Highness has a particular interest in mutton having founded the Mutton Renaissance campaign in 2005 to encourage people to eat more mutton.

2011 National Organic Food Award judges included writer, broadcaster and comedian, Hardeep Singh Kohli, top chefs Sophie Grigson and Sara Berg; organic entrepreneur Jo Wood and food critic and journalist William Sitwell to name a few.

Manx Loaghtan: Low in Fat and Cholesterol
The Manx Loaghtan is significantly healthier than commercially reared lamb. The Scottish Agricultural College found the Manx Loaghtan to be 23 per cent lower in fat and almost 10 per cent lower in cholesterol than commercial breeds. Full details on the farm's website.

The Manx Loaghtan is one of the oldest and most striking breeds of sheep in the UK. Termed 'a primitive rare breed' it is classed at as 'at risk' by the Rare Breeds Survival Trust. The Manx Loaghtan (pronounced Manx Lockton) has been around unchanged since the Iron Age. The Manx Loaghtan used to exist in high numbers on the Isle of Man and across the UK. However by the 1950s there were only a handful left. Today, as with many rare breeds, it is found in a few small flocks around the UK. Find out more here www.langleychase.co.uk/the-breed

The Importance of Rare Breeds
One breed of farm animal becomes extinct every month around the world, according to the Rare Breeds Survival Trust. In the UK, industrialised farming has discarded those breeds that don't fit with commercial production. Between 1900 and 1973 the UK lost 26 native breeds of livestock, according to the Rare Breeds Survival Trust.

The result is a farming system centred around a handful of animal breeds, crops and vegetables - with some traditional breeds, like the Manx Loaghtan, at risk. Shoppers purchasing rare breed meat help keep rare breeds alive by assisting in the economic viability of farms rearing rare breed animals, thus helping these farms to keep going and the increasing the number of rare breeds animals and helping others taste these fantastic breeds and plants and become interested in our farming heritage