Wholesale

Check out our whole Hogget deal guarenteed to help you with your gross margins whilst providing your customers with provenance and quality. See Below.

Heritage Meats is based at the well known Yew Tree farm near Coniston the farm was owned by Beatrix Potter and featured in the Miss Potter film.

We rear Herdwick lamb/hogget/mutton, Belted Galloway beef and a small amount of traditional breed outdoor reared pork.

Our meat is of the highest quality and fullest flavour due to the natural long lifestyle and mixed herb rich diet of our animals.

Our animals are slaughtered at Aireys’ abattoir when they have naturally reached the correct confirmation, we do not fatten to order nor do we kill by weight, this means we can offer a more consistent size and fat marbling.

Post slaughter the carcass is handled back at the farm’s small meat plant, we hang the meat for 7-10 days for Herdwick and 3-5 weeks for Belted Galloway.
We butcher and prepare all the meat using highly skilled butchers to offer a exceptionally presentable cut for your use.

If you are interested in looking at the animal production methods or processing system (as many other chefs have done) we would be very pleased to give you a tour.

We can offer you a very fine meat product and a close working relationship between producer and chef, by using our meat you are:
• Providing customers with the very highest quality delicious tasting meat (no need for pricey additional ingredients to cover up the lack of flavour from cheap meat).
• Providing exceptional dish provenance on your menu (setting your establishment ahead in this highly competitive time).
• Showing your customers that you use traditional Lakeland breeds (proven to be desirable to visitors who want to ‘taste the district’ and supported by locals who want a sustainable lakeland).
• Directly supporting Lakeland farming, this can be indicated to the customer.
• Creating a link with a well known and saleable Lakeland Farm and Beatrix Potter. (The farm was owned by Beatrix Potter and she was passionate about saving the Herdwick Sheep breed.)

We usually agree a suitable day in the week that is convenient for us to ring you, we aim to deliver on Thursdays. (other days may be possible). Due to the long hanging/rearing times we find it helpful to know well ahead of any changes to regular orders.

We can send our meat anywhere in the country via courier.
We pack (or not) the meat to your specification.

Invoices are sent monthly to your accounts department.

HERDWICK HOGGET DEAL
£120 butchered and delivered

You can make a saving of up to £40 on a full animal by taking up this opportunity; this can make a huge difference to the gross profit margins on your lamb dishes.
We butcher the animal to your specification and are happy to help with any aspect of planning your menu. Included is a ‘hogget planner’ to help you see what options there are from each part of the animal. (this is not exhaustive so please do ask if you want something that is not shown).
The average weight of a whole animal is approx 20 kilo on the hook.

We are very interested in working closely with high quality Lakeland eating establishments and are also happy to ship the meat anywhere in the uk.
Please feel free to ring me on 015394 41433 or e-mail info@heritagemeats.co.uk and we will send you a Wholesale price list.

Here are some of the places we currently supply-
www.sharrowbay.co.uk
www.samling.com
www.thelonsdale.co.uk
www.lucysofambleside.co.uk
www.churchhouseinntorver.com

Menu Planner
We understand that sometimes you chefs are just too tired to be creative so here are a few ideas that may help trigger inspiration! All of these combinations are based on the full use of a whole hogget.

Pub 1
Mince 5.6 kilo Rolled leg off the bone x2 20 noisettes
Herdwick Chilli - on the lunch menu Sunday Carvery Pan fried noisette of Herdwick served with dauphinoise potatoes and balsamic roast cherry tomatoes. -on the Dinner menu
Pub 2
Lamb henry x 8 Leg steaks cut into strips and 2 shanks (collect in freezer over a couple of weeks and then swap for henry on menu) 14 cutlets and 12 loin chops
Minted Cumberland lamb henry (we can marinade in the vacuum pack if required) - on the dinner menu Lamb fajita wraps with minted yoghurt dip (slow cooked shanks in cider) - on the lunch menu 1 cutlet and 1 loin chop glazed with treacle and rosemary served with seasonal veg. –used for special party menu.
Pub 3
Diced shoulder 5.6 kilo Rolled leg off the bone x2 16 valentine steaks
Cumberland tattie pot - on the lunch or dinner menu Hot lamb baguettes – on the lunch menu (we can provide bones for the stock) Valentines of Herdwick served with a port gravy on a root vegetable rosti
Restaurant 1
Shoulder off the bone x2 Whole leg diced Rolled loin x2
Part of – slow braised herdwick shoulder with seared noisette on a bed of wilted wild garlic with wild buttery mushrooms. Herdwick steak and lamb kidney pudding with local ale and caramelised onion gravy. (can provide suet) Part of – slow braised herdwick shoulder with seared noisette on a bed of wilted wild garlic and wild buttery mushrooms.
Restaurant 2
Minced lamb 5.6 kilo Rolled leg x2 Rolled loin x 2 (cut into portions)
Lamb and pork terrine with a redcurrant sauce – starter on the dinner menu Roast Herdwick – on the Sunday lunch menu Individual lattice lamb wellington (using black pudding and apricot stuffing.) – on the lunch menu
Restaurant 3
Whole shoulder x2 Diced leg Rolled Loin x2
Confit shoulder shredded to make the base of (Sues vide saddle of lamb served with a cep, kidney risotto on a nest of shredded shoulder) Herdwick Pie with damson and Juniper served with braised red cabbage and crab apple – on the lunch menu Sues vide saddle of lamb served with a cep, kidney risotto on a nest of shredded shoulder