Sleeping piglet
Family Farming
1 day old piglets getting mothers colostrum so they grow healthily, heat lamps and bars keep them warm and safe
Straw Bales on the farm at East Riding Country Pork


Local Lamb with a Lovely Taste

Our Lamb is bred and lovingly reared by Mike Evison of Halsham and Jane Kirkwood whose farm is on Sunk Island this is just 3 miles from our shop in Halsham.

Lamb cuts available

  • Leg of Lamb
  • Shoulder of Lamb
  • Lamb Steaks
  • Barnsley Chops
  • Lamb Chops
  • Rack of Lamb
  • Breast of Lamb
  • Scrag Neck
  • Minted Lamb


Braised Shoulder of Lamb

Serve with creamy mashed potatoes and seasonal vegetables.


  • 1 x 1.8kg/4lb lean shoulder of lamb
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil
  • 2  medium onions, peeled and quartered
  • 2  large carrots, peeled and roughly chopped
  • 2  sticks celery, roughly chopped
  • 30ml/2tbsp runny honey
  • 300ml/½pint good red wine
  • 150ml/¼pint good, hot lamb stock
  • 10 sprigs fresh rosemary


  1. Preheat the oven to Gas mark 3, 170°C, 325°F.
  2. Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
  3. Cook the lamb for 3-4 minutes on both sides until brown and transfer to a 2.8L /5pint casserole dish with a lid or a large non-stick roasting tin.
  4. Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.
  5. Add the honey, wine, stock and rosemary. Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours. Turn the lamb over half way through the cooking time.
  6. Serve with creamy mashed potatoes and seasonal vegetables.


Use a large roasting tin if your frying pan is not large enough. If preferred halve the recipe and use 1 x 900g (2lb) lamb half shoulder joint instead.

‘Sausages are wonderful – no fat comeout of them. All the pork is sweet and succulent.’

B Conroy, Beverley