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Eversfield Organic is the lifelong dream of Mark and Emily Bury along with Mark’s daughter, Anna, and son, Hamish. Mark always strived to provide his family with the finest quality food produced in an honest and natural way with animal welfare at its heart and wanted this to be available to all. Kick-starting it all, Mark bought the farm 15 years ago and spent two back-breaking years planting over 30,000 trees, reinstating miles of hedgerows and laying fencing to nurture the land back to its natural state after years of intensive farming. Once the trees had taken root and the natural flora was flourishing once again, wildlife in the area began to return and the soil was rejuvenated. After months of toil, the farm was finally granted organic status in 2004. Eversfield’s main priority is quality; from the health of the soil and lustre of the pasture, the high quality of care for their animals, and their skilled team of butchers who use traditional methods in Eversfield’s own state-of-the-art, fully EU licensed butchery on the farm.
A roasting joint of lamb needs between 12 and 20 minutes per pound, or 25-45 minutes per kilo. The joint should be started at around 230C/450F/Gas mark 8, then lowered to 200C/400F/Gas mark 6 after 15 minutes. Lamb joints are perfectly safe to eat whilst still pink in the middle, but entirely raw lamb is to be avoided. Lamb chops and cutlets are perfect grilled with a little gravy and mint sauce. Make sure the grill is hot, then cook them until they brown on the outside. The centre should still be moist and tender. Lamb neck fillet and diced leg can be used in stews or currys, including Lancashire hotpot and Irish stews. Lamb should be kept in the fridge, although it can be frozen on the day of purchase.