Cumbrian Speciality Meats

As time has gone on, I’ve learned how to source my meat, sacrificing qunatity for quality. Good meat is worth every penny, cooking up with succulence and flavour
Chatting with butcher Steven Airey revealed his passion for his prized Galloway beef and Herdwick lamb from his farm in Cumbria. The meat is aged for a minimum of 3 weeks
I picked up some mutton, which is difficult to find. For those who don’t know, mutton is lamb which is 2 years or older. Needing slightly slower, longer cooking than lamb, it has a deeper flavour
I also bought a deep red fillet of Galloway beef to try. This is what I love about Borough Market. Always something new to try