Diced Braising Steak pork-joints Rest the lamb while you

Rest the lamb while you reduce the sauce

white wine and oregano and serve with a riz au pilaf

once the fat has been skimmed from the roasting tray juices

There are grassy notes in the flavour along with the rich beefy notes

the lace-thin fat gently renders

Diced Braising Steak pork-joints Rest the lamb while youDiced Braising Steak Heritage Breed, Grass Fed & Ideal for Slow Cooking Our hand diced braising steak is cut from the chuck, a flavour rich and well used section of the forequarter. Prepared from heritage breed cattle reared on small, sustainable farms across the Yorkshire Dales, this slow grown, grass fed beef delivers exceptional depth of flavour. Matured on the bone for over 28 days, the meat offers rich marbling, balanced fat content and a melt in