Our single suckled, Hereford beef animals spend their days grazing our herb rich river meadows. Matured and cut to order our beef joints are a perfect centrepiece for family meals. We offer a full range of cuts - rib, sirloin, fillet, top rump, topside and silverside according to the size you would like. If you have something special in mind, please don’t hesitate to ask, our butcher will be happy to help. Steaks, the best braising steak you’ll ever eat (don’t ask us, our customers will tell you that!), stewing cubes and minced beef that is naturally lean and full of flavour.
Late Spring sees the arrival of our lambs heading straight from the ‘nursery’ to the meadows. Grazing under the shelter of trees in our orchards, they grow quickly. We believe our best, tastiest lamb is in the late autumn and early winter. A leg of lamb roasted or a shoulder of lamb slowly baked is difficult to beat for a large gathering. But ideal for smaller occasions are the deliciously tender rack of lamb, perfect for two.
Rearing a small herd of pigs throughout the year means that there are lots of occasions to try one of our particularly succulent and tasty pork joints. A cross of rare breeds including Oxford Sandy & Black, Gloucester Old Spot and Tamworth, this meat never disappoints. Raised in small family groups these animals grow without stress, expressing their natural, inquisitive behaviour, rooting through our organic land. Pork and gammon joints can be cut to order for larger occasions.
Early ordering for Christmas Meat is recommended.
The story of geese at our farm…
Will has always enjoyed rearing a gaggle of geese. As a teenager he raised them for family and to sell in the Christmas auction at Ledbury Market. He took a dressed goose to his Mother-in-Law’s in Hertfordshire for Christmas lunch in 2000. She liked it so much she moved to live in Worcestershire the following year, just a mile from the farm, what a draw these geese have!!
Seasonal breeders, geese lay their eggs in March/April over a period of several weeks and then brood them together, sitting on the nest, keeping the eggs warm for around 28 days until they hatch. Our organic goslings come from a closed, organic flock of breeding Embden geese. The day-old goslings arrive at out farm in early June. We keep them warm and dry for a week or two until they have true feathers and are eager to explore! They range and graze our organic pastures, enjoying the opportunity to stretch their wings whenever they choose. They are the most observant and loudest of our livestock, calling out in unison at a glimpse of anything out of the ordinary. We get to know each other and raise them with great respect.
For many farms raising poultry to a ‘finished weight’ is the end point. For us this respect continues right through to the finished, oven ready bird. Whilst not often talked about, we think it is important that those who choose to eat our poultry have the opportunity to know and ask questions about this process if they wish. More information is here. LINK
A goose from Roots will be presented with goose fat, giblets, fresh herbs, cooking instruction and some recipe ideas from Megs kitchen.
Christmas orders can be collected from Ludlow Fresh Produce Market on Thursday 20th December, Cheltenham Farmers Market on Friday 21st December or from Roots directly on Sunday/Monday 23rd/24th.
Organic Chicken and Duck
Raised in small flocks, ranging our organic pasture, our chickens and ducks grow steadily producing a bird that is mature and healthy. We slaughter and dress all our poultry by hand on the farm in our small but perfectly arranged facilities. More information is available in our section ‘Food for Thought’.