Specialities
Burns Night Friday 25 January
Why not celebrate burns night with our Gold Award winning Haggis. Made on the premises our Haggis is becoming sought after by connoisseurs from all corners of the country and is acclaimed bycustomers from Scotland as well as England
At the National Food and Meat Exhibition at the G- Mex Manchester Steadmans of Sedbergh claimed Fifth Prize in the National Black Pudding Competition. It was Garth Steadmans first attempt at this prestigious competition and he was awarded a Trophy and Replica for the best Newcomer. The Judges said that the standards were excellent and the last five entries were nearly impossible to split. The only other time Steadmans have entered a Black Pudding competition was in Belgium, earlier this year, when they came home with a Silver Award. This sample was a genuine production run and is available as a Baked Loaf at Steadman's shop in Sedbergh and at Watson and Woollard of Kendal.
Garth said that to get success on the doorstep of the Bury and District Butchers who are renowned worldwide for their famous Bury Rings was most satisfying.
Update.At the 2007 Smithfield product evaluations Steadmans Black Pudding was awarded Gold and 100% perfect score.
Longboat of Lamb is a perfect dish to impress your friends at a dinner party. It is a boneless middle of Tender Dales Lamb filled with a subtle fusion of Sage, Onion, Rosemary, Mint and Garlic. As the bone is removed it is easy to cut and can be cooked rare with confidence if wished. This preparation won the prize for the best product using British Beef or Lamb at the National Guild of Q Butchers Product Evaluation Smithfield in November 2005. £13.99 Kg
Local Dales Cheeseboard selection
225 gm Each of: Mature Wensleydale,Yorkshire Blue,Smoked Wensleydale, Ribblesdale Ewes and Wensleydale with Chives and Onions.Total weight 1.25 Kg Serves 12-15 persons £15.99
Festive Cheesboard selection
225 gms Each of: Cropwell Bishop Blue Stilton, Wensleydale with Cranberrys, Somerset Brie, Red Leicester,Cheddar Gorge.Total Weight 1.25 Kg Served 12-15 persons £12.49
The following products are boneless Organic Free Range Chicken Cuts filled with two entirely different forcemeat stuffings.They are produced exclusivly by Steadmans.
1.) Cranberry and Orange
2.) Apricot and Ginger
Organic Chicken Crown Min Weight 900 gms £12.99
Organic Chicken Cushion Min Weight 350 Gms £3.99
Organic Chicken and Bacon Parcels Min Weight 225 Gms £3.49
Guard of Honour. Two racks of Dales Lamb linked together serves 4-6 (14-16 Ribs)
£14.38 Kg
3,4,5,6 Multi Bird Roasts (Boneless Poultry and Game)
Layers of boneless poultry interleaved with rosemary and cranberry stuffing and stitched bach together to look like a whole bird.These boneless multi bird roasts are a speciality of our skilled Q Guild butchers
. We usually use a turkey as the outside bird, leaving on only the drumsticks with bone in for effect, then we use Chicken, Duck/Mallard, Pheasant,Partridge and Pigeon.Goose is only used on the 6,7 & 8 bird option's due to the size.
Available as 3 Bird Roasts (10lbs nett) £59.00
4 Bird Roasts (12lbsnett) £69.00
5 Bird Roasts (15 lbs nett) £89.00
6 Bird Roasts (18 lbs Nett) £119.00
7 Bird Roast (20lbs Nett0 £129.00
8 Bird Roast (22 lbs Nett) £139.00
Please note that 7 days notice is required for the above products
Cooking the bird
The biggest battle is to prevent the breast meat of the turkey drying out. So, smear the skin of the bird thickly with soft butter or, better still goose fat. Then cover the breast with streaky bacon if not already supplied and wrap a single layer of tin foil over it. Place in a pre-heated oven at 200°C for a good hour. Then turn the temperature down to 140°C, and cook for another four to six hours, depending on the size of the bird. By far the best and safest way to test that the meat is done is to stick a meat probe into the very centre of the roast. When the temperature reads 70°C, the roast is cooked. Baste the bird regularly throughout the cooking, and remove the foil for the last hour or so and turn up to 200c to brown and crisp up the skin.Rest the bird in a warm place covered with tinfoil for 10-20 minutes before carving.
GOURMET GOOSE. A few left from Christmas £10.00 off usual price
A Free Range Fresh Goose boned and stuffed with a boneless Free Range Chicken and a boneless Pheasant,or two partridge, interleaved with our speciality Pork Orange and Cranberry or Orange and Thyme stuffing.The drumsticks are left on the bird for cosmetic appearance and it is sewn back together to resemble the original bird.Carving could not be more simple as there are virtually no bones to worry about and the appearance of the multi coloured meats is fit for a Kings table.
4 Kg £69.99 feeds 8-10.
5 Kg 79.99 feeds 10-12.
Preheat the oven to 200C/400F/ gas mark 6
Prick the skin of the goose with a fork and rub it all over with salt and pepper. Pull out any loose fat from the cavity. To prepare the stuffing, mix the apples with the onion, sage leaves, cinnamon, cider and salt and pepper. Leave to stand for about 10 minutes, then stuff the bird.
Place the goose on a rack, breast-side up, and place in the preheated oven. After 15 minutes turn down the oven to 160C/325F/ gas mark 3. Allow 20 minutes per 450g (1lb) plus an extra 45 minutes when roasting a goose in this way; a 4.5kg (10lb) goose will need about four hours. Leave to rest for about 15 minutes before serving.
