Our dispatch days are Monday – Friday. All orders will be dispatched via DPD 24-hour service and packaged in sustainably sourced wool insulation – British sheep’s wool provides the recycled, recyclable, biodegradable and sustainable alternative to polystyrene insulated boxes that would otherwise go to landfill.
You will be sent a 1-hour time slot for your delivery, please ensure that someone is available to accept the order. However, if you aren’t available the meat box will be left in a pre-arranged safe place as re-deliveries are not possible.
Once you receive your meat please transfer it immediately to the freezer or defrost it in the fridge for 24 hours before cooking.
Deliveries are only available to UK addresses.
The health and welfare of our animals is our highest priority and we are proud to be members of many assurance schemes.
We strive to exceed the industry standards on welfare and use the latest technology and bespoke handling systems to reduce stress on the animals and to ensure the safety of our farm team. Systems such as EID tagging ensure that all the information regarding our animals is held safely and securely.
Reared on our farms in Somerset by our Herdsmen, Simon Collins and our Farm Manager, Peter Lord
Peter would be very happy to answer any questions you have about our animals and our farms. If you have any questions for Peter Lord please get in touch: email@example.com
Recipe ideas from Dyson’s very own Head Chef, Joe Croan:
Dyson Farming Beef Burgers
500g Dyson Farming Beef Mince (12% fat)
150g Onion (finely chopped)
50g Flat Leaf Parsley (finely chopped)
1 tbsp Vegetable Oil
Salt & Pepper
- Place the Dyson farming beef mince, onion and parsley in a bowl, season with salt and pepper.
- Divide the mixture into four and roll into even sized balls, then flatten the balls out into 4 round patties 3cm thick.
- Put the patties on a tray and cover, place in the fridge for 1 hour, so the patties firm up.
- Heat the frying pan, add the vegetable oil and place the patties in the pan and caramelise on both sides, cooking them for 5 minutes for medium cooking.
- To serve, place the patties in seeded baps, adding crunchy lettuce, tomatoes and gherkins.
Make a double batch and put half of the patties in the freezer.
Dyson Farming Farm Steak & Peppercorn Sauce
4 x 225g Steak
50g Salted Butter
100ml Beef Stock
150ml Double Cream
2 tbsp Brandy
1 tbsp Dijon Mustard
1 tbsp Worcestershire Sauce
2 Shallots (finely chopped)
1 tbsp Black peppercorns (crushed)
1 Garlic Clove (crushed)
Flat Leaf Parsley (chopped)
- Season the steaks with salt and half of the crushed black peppercorns, then allow the meat to come to room temperature.
- Heat a heavy based frying pan, add the olive oil and fry the steaks for 3mins on each side, with good caramelisation on each side, remove the steaks from the pan, keeping any roasting juices in the pan.
- For the sauce, place the pan back on the stove and add the butter to the roasting juices, add the chopped shallots, crushed garlic and peppercorns and gently cook in the pan for 5 minutes.
- Add the brandy and reduce by half, then add the stock, Worcestershire sauce, Dijon mustard and reduce again by half.
- Finally add the double cream, bring to the boil, correct the seasoning and add the chopped parsley.
Place the steaks on plates, coat with the peppercorn sauce, serve with seasonal vegetables and potato gratin.
– Very important to let your steak rest, this relaxes the meat.
Braised Dyson Farming Shoulder of Lamb, with Peas, Broad Beans & Mint
1 x Shoulder of lamb
500g Round Shallots or Baby Onions (peeled) 200g Peas 200g Broad Beans
4 Baby Gem Lettuces (cut into quarters and washed)
2 Garlic Gloves (crushed)
1 tbsp Olive Oil
300ml Lamb Stock
2 tbsp Oregano (chopped)
Juice and zest of one lemon
Salt & Pepper
Top Tips –
- Pre heat the oven to 140C/120 fan/gas 1, then mix the crushed garlic, oregano, olive oil, salt and pepper together, then score the meat all over with a knife and rub the oregano mixture into the meat.
- Place the lamb shoulder into a deep casserole dish with the shallots and lamb stock, cover with a lid and place into the pre heated oven for 3 hours.
- Remove the lamb shoulder from the oven, then add the peas, broad beans and baby gem lettuce to the casserole, increase the oven temperature to 180C/160fan/gas 4, place the lamb back into the oven for a further 20-30 minutes, uncovered.
- When the lamb is ready remove from the oven and add the lemon juice and chopped mint.
The lamb shoulder can be left over night with the meat scored and the oregano mixture rubbed into the meat, for maximum flavour.
Harissa Spiced Slow Leg of Dyson Farming Lamb, Pomegranate & Cous Cous Salad
1 x Leg of Lamb
4 tsp Harissa Paste
300 ml Water
2 tsp Ground Cumin
2 tsp Ground Coriander
1 x Lemon (juice & zest)
Salt & Pepper
For the salad:
600g Cous Cous
200g Vine Cherry Tomatoes
1 x Red Onion (finely Chopped)
1 x Cucumber (diced)
100g Toasted Flaked Almonds
100g Pomegranate Seeds
1 x Bunch of Leaf Parsley (chopped)
1 x Bunch of Coriander (chopped)
200ml Vegetable stock
50 ml Extra Virgin Olive Oil
Salt & Pepper
- Pre heat the oven to 160C/140fan/gas 3. Mix the harissa paste with the ground spices, lemon, zest and juice, then rub the mixture over the leg of lamb and season with plenty of milled black pepper and a little salt.
- Place the leg of lamb in a roasting tray and put It in the pre heated oven for 30 minutes uncovered, then pour 300ml water around the lamb and cover with aluminium foil, then roast for a further 3 hours, until the lamb is tender, remove from the oven and allow the lamb to rest.
- Put the cous cous in a bowl with the ground cumin and coriander, then add the boiling vegetable stock, cling film the bowl to make it air tight and leave for 5 minutes.
- Fluff the cous cous with a fork, then add all the other salad ingredients to the cous cous, season with salt and pepper.
- Place the cous cous salad In a shallow serving dish, with slices of the lamb on top, drizzle with extra virgin olive oil and more chopped coriander and parsley.
– Greek Yoghurt, Lemon and Coriander dressing is great with this dish. Marinate the lamb over night with the harissa mixture. The cooking juices from the roasting tray, can be reduced by two thirds and added to the cous cous salad.
Gingered beef stir-fry with rice
2tbs sunflower oil
200g dried basmati rice
500g Dyson Farming frying steak, all visible fat removed, thinly sliced
3 garlic cloves, finely chopped
1 tsp finely grated fresh root ginger
2 onions, thinly sliced
650g ready-prepared stir-fry vegetables
1 tbsp medium curry powder
4 tbsp gluten free dark soy sauce/tamari
3 level tbsp sweet chilli sauce
1 red chilli, de-seeded and thinly sliced, to garnish
Lime wedges, to serve
- Cook the rice according to the packet instructions.
- Meanwhile, place a wok or large frying pan with Sunflower oil over a high heat. When hot, stir-fry the beef for 3–4 minutes, or until just cooked through. Transfer to a plate and keep warm.
- Rinse the wok, wipe dry with kitchen paper and re-spray it with low-calorie cooking spray. Fry the garlic, ginger, onions and stir-fry vegetables for 6–8 minutes, or until just beginning to soften. Add the curry powder and cook for 1 minute. Add the soy sauce/ tamari and sweet chilli sauce. Stir-fry for a further minute.
- Drain the rice. Toss the beef through the vegetable mixture, then divide between four shallow bowls. Serve, garnished with the chilli, with the rice and the lime wedges for squeezing over.
– Infuse the Dyson Farming Beef overnight with the ginger and spices for maximum flavour.
Lamb & Root Vegetable Hot Pot
500g Dyson Farming Lamb diced
2tsp of olive oil
1 red onion, peeled and roughly chopped
4 celery sticks, roughly sliced 500ml vegetable stock
2 garlic cloves, peeled and thinly sliced
3 turnips, peeled and roughly chopped
2 carrots, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
3 medium potatoes, peeled and cut into bite-sized pieces
60g yellow split peas
2 x 400g cans chopped tomatoes
300g small button mushrooms
2 rosemary sprigs
Salt and freshly ground black pepper
Freshly chopped flat leaf parsley, to garnish (optional)
- Pre heat the oven to 170oc
- Place the diced lamb into a thick bottomed pan with a small amount of olive oil and gently brown the lamb evenly.
- Place the onion, celery and half of the stock into lamb and Bring to the boil, reduce the heat and simmer gently until the lamb is tender ( approximately 50 minutes)
- Add the remaining stock along with the garlic, turnips, carrots, parsnips and potatoes. Bring back to the boil and add the split peas, tomatoes, mushrooms and rosemary.
- Bring the mixture back to boil once again, reduce the heat, season well and simmer gently for minutes or until the vegetables are tender. Sprinkle over the chopped parsley, if using, and serve immediately
– Marinade the Lamb in the olive oil and the chopped rosemary overnight.