01539 441433 info@yewtree-farm.com
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Home / Sheep

Sheep

Showing 1–9 of 29 results

  • Herdwick Hogget Boned and Rolled Leg

    Herdwick Hogget Boned and Rolled Leg

    £56.50     Add to basket
  • Herdwick Hogget Boneless Rolled Breast

    Herdwick Hogget Boneless Rolled Breast

    £9.25     Add to basket
  • Herdwick Hogget Chump

    Herdwick Hogget Chump

    £9.95     Add to basket
  • Herdwick Hogget Cutlets

    Herdwick Hogget Cutlets

    £19.50     Add to basket
  • Herdwick Hogget Diced Leg

    Herdwick Hogget Diced Leg

    £14.95     Add to basket
  • Herdwick Hogget Diced Shoulder

    Herdwick Hogget Diced Shoulder

    £12.95     Add to basket
  • Herdwick Hogget Half Leg Joint

    Herdwick Hogget Half Leg Joint

    £26.95     Add to basket
  • Herdwick Hogget Hamper

    Herdwick Hogget Hamper

    £145.00     Add to basket
  • Herdwick Hogget Heart: pack of 2

    Herdwick Hogget Heart: pack of 2

    £9.95     Add to basket
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Yew Tree Farm
Coniston
Cumbria
LA21 8DP

t: 01539 441433
e: info@yewtree-farm.com

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Recipes

Food business recognised as the best in the North

Jon Watson, owner of Heritage Meats based at Yew Tree Farm, Coniston, has just discovered (Friday 29th October) that he has won two prestigious national awards in the 2021 Great British Food Awards. Cumbrian farmer and food producer Jon operates his butchery and...

BBC Countryfile 15th August BBC1

Jon gave Steve Brown a tour of the farm including Tarn Hows and Heritage Meats butchers shop. He then helped Steve with some basic meat Herdwick Hogget cuts. (We were incredibly privileged ... Ryan Blackburn, Michellin star chef from The Old Stamphouse restaurant then...

Braised Venison with carrots

Braised Venison with carrotsTake Ingredients Recipe by Mark Hix. Serve with the vegetables of your choice. Try to use a singular cut from a seamed haunch, shoulder, neck or shank for this recipe, as the cooking time will then be consistent. If you buy ready-diced...

Minute Venison Steaks

Minute Venison SteaksTake Ingredients 4 venison steaksKnob of butter1 tbsp olive oil2 tbsps port225g (8oz) redcurrant jelly100g (4oz) Brie de MeauxSalt & freshly ground pepper.Make   Make the sauce by simmering the port and redcurrant jelly together for about...

Awards