We’ve said it many times but we will say it again, on the Isle of Wight, we are beyond lucky to have a long list of quality producers – local meat and butchery being no exception. Here are a few places that need to be on your list to look for your Easter roasting joints.
At the Isle of Wight Meat Co. their philosophy is that if people are going to eat meat, they need to do it better. They believe in raising their livestock with the highest welfare standards with a supply chain that is transparent all the way from the field to the plate. They believe, that by eating a little less you can, more importantly, eat a lot better quality meat that has been reared with the best welfare standards in a less intensive way – resulting in benefits to both our health and the environment. They also work with other local farmers to supply the community with quality farm products. You can order online via their website and see what they have available.
The Brownrigg’s family has been raising free-range chickens and turkeys at Sheepwash Farm for a long, long time! So long that they are the first stop to get yourself a locally reared free-range chicken. Their farm shop also stocks a vast range of other meats on the butchers counter. During the lockdown, they are of course observing strict social distancing in-store as well as offering click and collect service. If you’re self-isolating at home, they also offer delivery on online via their website as well as taking phone orders.
Briddlesford Lodge Farm, alongside their award-winning dairy business, also has a butchers counter in their farm shop. Stock up on a full range of specialist Isle of Wight meats including Briddlesford veal, award-winning sausages, the farm’s own pies and casseroles, as well as local favourites Cheverton Farm beef and lamb, Idlecombe Farm lamb and Brownrigg poultry. They are offering home delivery Monday to Friday but contact them for details.
Farmer Jack’s Farm Shop has an extensive range of locally-reared meat, poultry and game on offer at their on-site butchery. All carefully sourced, hung and hand-cut for your needs. With over 40 years of experience, their head butcher Paul is perfectly primed to provide you with advice on cooking. The shop is, of course, observing strict social distancing guidelines from the government so please respect this.
You will find that most of your local butcher shops are actually still open during this time either operating on an online basis or with strict social distancing rules for people collecting orders from the shops. W. W. Woodfords and Sons are one of the Island’s oldest butchers – serving the island for over 100 years. They are still open for telephone orders for delivery which they are offering for free on orders over £20.
Once you’ve decided where you’re getting your local lamb, why not give this mouth-watering easter recipe below a try?
Lockdown Lamb Chop Recipe
- 12 lamb chops
- Large handful of rosemary leaves (get them off the stalks)
- 6 ‘Wonky’ Garlic Farm cloves peeled
- Wight Salt sea salt
- 100ml Oil of Wight rapeseed oil
- New potatoes 1kg
- A handful of fresh mint leaves to cook the potatoes with (if you don’t have it you can leave it out as the rosemary will be lovely on it own anyway)
- We would recommend asparagus (as pictured) but it’s a little too early for Easter this year! So why not substitute with your favourite green veg instead.
- In a blender, pulse the rosemary and ‘wonky’ garlic cloves with a pinch of Wight Salt and pepper until coarsely chopped.
- With the machine on, gradually add the oil until the rosemary and garlic are finely chopped.
- Scrape the mixture into a large baking dish and add the lamb chops. Turn the chops so they are well coated. Refrigerate for at least 2 hours or overnight.
- Boil your new potatoes with your handful of mint and prep and cook your green veg.
- Light a grill or preheat a grill pan. Season the lamb chops with salt and pepper.
- Grill over high heat, turning once, until nicely charred outside and medium-rare within, about 6 minutes.
- Transfer the lamb to a platter and let rest for 5 minutes.