A butchers staple. We take fresh pork & beef trim, lamb hearts and livers. This is folded through slowly caramelised red onions. This heady mix is then folded through fresh herbs and minced twice to emulsify.
Wrapped in cawl fat and frozen to enjoy at home.
To cook, place in preheated oven at 180c for 30 minute in either 1cm of water or your favourite gravy, basting regularly.
A butchers staple. We take fresh pork & beef trim, lamb hearts and livers. This is folded through slowly caramelised red onions. This heady mix is then folded through fresh herbs and minced twice to emulsify.
Wrapped in cawl fat and frozen to enjoy at home.
To cook, place in preheated oven at 180c for 30 minute in either 1cm of water or your favourite gravy, basting regularly.
