Danny's Days - A Week in the Life of a Butcher's Shop
I am writing this newsletter while on my way to the Brecon Beacons in Wales to visit a lamb farmer we are potentially going to be working with. It is important to me to see first hand the farms that supply the business. Will’s farm is in the heart of the Welsh countryside and lamb farming has been in his family for generations. Look out for pics on our Instagram page in the coming days.
Last week was a busy week right through to Saturday with people stocking up to enjoy the glorious sunshine. It looks likes like this week will be similar with more fantastic weather plus Father’s Day on the weekend to look forward to so the team is gearing up for another busy week.
With Father’s Day in mind, we recommend a Butterflied Leg of Lamb as a quick and easy option. It takes about 25 minutes to cook, 10 minutes to rest, 5 minutes to carve and an hour or more to enjoy...
...especially with a medium bodied red wine and side of Yottam Ottolenghi’s classic Harissa & Confit Garlic Roast Potatoes.
This week we will be offering our butterflied legs of lamb in half portions too.
And on a completely different note, we have been busy placing Christmas orders with our suppliers this week. Can you believe it?
Everything from turkeys through to chocolate. It’s a big job but these days securing quality produce and products early is more important than ever.