Simply Beef and Lamb - Autumn 2014

thirteen simple and delicious autumn recipes

on our new cuts of the season

the midweek mini roast - why wait till Sunday?cook tips news

SimplyBEEF & LAMB

Making the most of quality assured beef and lamb

Autumn EssentialsWelcome to the first online version of Simply beef and lamb. With so many of us embracing technology it seems like the ideal time to go digital! More delicious beef and lamb recipes, cuts information and seasonal hints and tips, just in a new, exciting format.

To be notified when each new edition goes online, go to:

www.simplybeefandlamb.co.uk/recipes/simply-magazine

Why not try one of our great Keema recipes this autumn? This simple minced lamb dish with Indian spices is hugely versatile. Think of it as the lamb alternative to bolognese.

Try our mini roasts, they are a fabulous midweek option and can be on the table in 50 minutes – why wait till Sunday?

Contents

Quality as Standard 02-03Adventures with Lamb Keema 04-05Keema Jacket Potatoes 06Keema Tortilla Stack 07Keema Bake with a Rustic Topping 08-09Lamb Pilau 10-11Slow Cooked Spiced Lamb 12-13Cut of the Season 14Marinated Denver Steaks 15Lamb and Butter Bean Soup 16-17Steak Topped with Mushrooms 18-19

Maple Glazed Lamb Chops 20-21Beef and Butternut Squash Stew 22-23The Midweek Mini Roast – Why wait till Sunday?

Beef Mini Roast with Mustard 24-25Beef Mini Roast with Chipotle Butter 26-27Lamb Mini Roast with Rosemary Butter 28-29Store Cupboard 30-31Look us up on facebook: simplybeefandlamb

Follow us on twitter: @simplybeeflamb

If you have a fan assisted oven remember to reduce all cooking temps by 10°C

02 Simply beef and lamb

Quality as StandardAs every chef will tell you, the key to preparing a great tasting meal is using quality ingredients. When cooking with beef and lamb there is one sure way of finding quality meat in your chosen retail store, just look for a quality mark. The Quality Standard label is one such mark and is an easy way to identify quality beef and lamb.

The Quality Standard Mark scheme for beef and lamb provides you with high levels of assurance about the meat you buy and is independently inspected right from the farms the meat comes from through to the shops and restaurants it is sold in.

All beef and lamb carrying the mark is chosen according to a strict selection process to ensure that it is consistently succulent and tender. This is achieved by excluding older animals, which often give tougher meat, from the Quality Standard scheme and by stipulating the time for which meat must be hung in order to mature properly. We continually review and revise these tough standards we set producers, to ensure Quality Standard beef and lamb always delivers tender results for you.

We realise that more and more people are interested in knowing exactly where their food comes from, which is why the Quality Standard label provides you with a provenance guarantee. Wherever you see the distinctive label you can be certain the beef or lamb has been farmed in the country identified on the logo. So if it carries the Union flag you know it comes from a UK farm and if it carries the St George flag it comes specifically from an English farm.

Simply beef and lamb 03

Adventures with Lamb KeemaKeema is a meat based dish from the Indian sub-continent. It is also known as Kheena, Qeema or Kima (in the Hindi language). Keema translates to `minced or ground meat’. It is normally prepared as a curry with lamb or beef mince, peas and or potatoes. It’s a staple dish in many households due to its versatility and is used in a variety of dishes such as fillings for samosas, naan bread or, if you are feeling a little more adventurous, an alternative to shepherd’s pie or jacket potato toppings.

Origins of Keema

It is believed that Keema has Persian

origins but it is popular throughout

North India and Pakistan and each

family has their own version of it.

Essential Ingredients for Keema

The ingredients for making keema

will vary from household to

household but generally you will

need lamb or beef mince, fresh

garlic, chilli, ginger, onions and a

variety of spices to produce garam

masala. This is a blend of ground

spices that may include ground

cloves, cumin, coriander and

cardamom. Many Asian households

blend it themselves but it is readily

available as a complete spice mix at

most supermarkets. Keema is a great

base for other recipes, quick

to make and often tastes even

better the following day.



Method

1 Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.

2 Add the ginger, chillies, cumin and garam masala or curry powder. Cook over a moderate heat for 1-2 minutes, stirring occasionally.

3 Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and gently simmer uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed.

4 10 minutes before the end of the cooking time add the peas.

5 Garnish with the coriander and serve with flat or naan bread, plain basmati rice or poppadoms and a selection of relishes.

Tip

If preferred, replace the spices with a prepared curry paste of your choice.

To make your keema go further, add cooked pulses such as beans and peas or lentils of your choice.

Keema can be frozen very successfully and used at a later date. Simply cool, transfer to a rigid container, label and freeze for up to two months. Remember to defrost thoroughly (in the fridge) and reheat until piping hot.

LAMB KEEMA

Ingredients

• 450g/1lb lean lamb mince

• 10ml/2tsp sunflower or vegetable oil

• 1 large onion, peeled and finely chopped

• 2 garlic cloves, peeled and finely chopped or crushed

• 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped

• 1-2 green chillies, deseeded (if preferred) and finely chopped

• 10ml/2tsp ground cumin

• 45ml/3tbsp garam masala or medium curry powder

• 4 medium tomatoes, chopped

• 5-10ml/1-2tsp white sugar

• 30ml/2tbsp tomato purée

• Salt and freshly milled black pepper

• 100g/4oz fresh or frozen peas

• Large handful freshly chopped coriander, to garnish

Serves: 4Prep time: 20 minsCooking time: Under 40 mins

Serves: 4Prep time: 10 minsCook time: 30-35 mins

KEEMA JACKET POTATOES

Ingredients

• 225-375g/8-12oz prepared lamb keema

• 4 small to medium baking potatoes, washed

• 150ml/¼pint good, hot lamb or vegetable stock

• Thick Greek yogurt, to serve

• Freshly chopped coriander leaves, to garnish

Method

1 Prick the potatoes several times all over with a fork and arrange on a microwave-proof dish lined with absorbent kitchen paper. Cook in a microwave on high, according to your manufacturers’ handbook. Preheat the oven to Gas mark 7, 220°C, 450°F.

2 Drizzle the potatoes with a little oil, transfer to the top shelf of the oven and continue to cook for a further 20 minutes or until the skin becomes crispy. Turn halfway during cooking.

3 Meanwhile, put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.

4 Split the potatoes, spoon over the keema then garnish with the yogurt and coriander before serving.


Ingredients

• 450g/1lb prepared lamb keema


• 4-6 corn or flour tortillas

• 100g/4oz grated mild hard cheese eg Cheddar

Serves: 4-6Prep time: 10 minsCook time: Under 15 mins

KEEMA TORTILLA STACK

Method

1 Preheat the oven to Gas mark 6, 200°C, 400°F.

2 Put the keema and the stock in a large non-stick pan and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.

3 Place a tortilla on a large non-stick baking tray and spoon over a portion of the keema evenly and a handful of cheese. Repeat with the remaining ingredients finishing with cheese.

4 Bake in the oven for 10 minutes or until the cheese melts. Cut into equal portions and serve with salad.

Tip - If preferred, scatter some baby spinach on top of each keema layer.


Serves: 4Prep time: 15 minsCook time: 20 mins

KEEMA BAKE WITH A RUSTIC TOPPING

Method

1 Put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon. Preheat the oven to Gas mark 4, 180°C, 350°F.

2 Spoon the lamb into a large ovenproof baking dish or 4 small ovenproof dishes. Heat the mash and spoon over the keema. Sprinkle over the breadcrumbs.

3 Cook in the oven for 20 minutes until the mash is golden. Garnish with the herbs and serve with a selection of seasonal vegetables.

Tip

If you prefer a crispier topping, leave in the oven for a further 10-15 minutes.

Ingredients

• 450g/1lb prepared lamb keema


• 675g/1½lb prepared root vegetable mash or any mash of your choice

• 30ml/2tbsp fresh or dried breadcrumbs

• 30ml/2tbsp freshly chopped flat-leaf parsley or coriander



This is our new take on a traditional shepherd’s pie but with a twist. The topping is prepared mash (or you can make your own with either a mixture of sweet potatoes or butternut squash and potatoes) and sprinkled with breadcrumbs for extra crunch. It’s a comforting dish that all the family will enjoy, especially at this time of year.

Simply Keema Lamb Bake…

04 Simply beef and lamb 10 Simply beef and lamb

This dish originates from Central Asia and the Middle East with many variations to it. Other names include pilaff and pilaw. Essentially, rice is cooked in seasoned stock with the addition of meat, chicken and vegetables until the stock is absorbed by the rice. Nuts and dried fruit may be added too.

Simply ingredients…


Serves: 4Prep time: 15 minsCook time: 1½-2 hours Ingredients• 450g/1lb lean lamb cubes (neck

fillet, shoulder or leg)

• 15ml/1tbsp rapeseed or sunflower oil

• 1 onion, peeled and thinly sliced

• 10ml/2tsp ground paprika

• 1 cinnamon stick

• 600ml/1pint good, hot vegetable stock or water

• 2 x 150g packs flavoured pilau or savoury rice of your choice

• 50g/2oz dried apricots, chopped

• Handful freshly chopped coriander

• Lemon wedges, to serve

Method


2 Heat the oil in a large non-stick frying pan, season and cook the lamb for 6-8 minutes until golden brown. Spoon into a large flame/ovenproof dish.

3 Add the onions to the same frying pan with the ground paprika and cook for 3-4 minutes until soft then spoon into the dish with the lamb. Add the cinnamon stick and stock.

4 Bring to the boil, reduce the heat, cover and cook for 1-1½ hours in the oven.

5 Stir in the rice, cover and return to the oven for a further 20 minutes until all the liquid has been absorbed.

6 Remove from the oven discard the cinnamon stick, stir in the apricots and chopped coriander and serve immediately.

7 Serve the pilau with lemon wedges.

Tip

The pilau can be cooked on the hob too. If you prefer, replace the packs of pilau rice with couscous.

LAMB PILAU



12 simplybeefandlamb.co.uk

Chickpeas are available dried or canned with a nutty flavour and are similar to hazelnuts in appearance. They can be used in a variety of ways and are perfect with lamb and in casseroles. Chickpeas can be ground into flour too (called gram or chickpea flour), which is used extensively in Indian, Mediterranean and Middle Eastern cookery.

Dried chickpeas should be soaked overnight in cold water and boiled for 1-2 hours before use. Canned chickpeas are a great alternative as they require no soaking or boiling.


Serves: 6-8Prep time: 10 minsCook time: 3-3½ hours Ingredients

• 1.8kg/4lb lean whole shoulder of lamb


• 1 x 125g jar curry paste of your choice (we used Madras)


• 1 x 400g can chopped tomatoes

• 600ml/1pint good, hot lamb or vegetable stock

• 1 x 400g can chickpeas, drained

• Freshly chopped mint and coriander leaves, to garnish

Method


2 Put the curry paste, tomato puree, chopped tomatoes and stock in a large non-stick roasting tin approximately 40 x 30cm (16 x 12inch). Stir well.

3 Place the lamb on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and transfer to the roasting tin. Spoon over the curry mixture.

4 Cover with foil and roast for 3-3½ hours, turning occasionally. 20 minutes before the end of cooking time add the chickpeas and continue to cook uncovered.

5 Garnish with the herbs and serve with warm naan or flat breads, a selection of chutneys and salad.

SLOW COOKED SPICED LAMB


Tip

If preferred, try this recipe with a half shoulder of lamb instead.


Simply... CUT OF THE SEASON

SimplyDenverSteak

CUT of the SEASONThis is a relatively new

steak, but is popular in the US and becoming increasingly popular in the UK. Denver steak is good value for money and has a robust beef flavour. It’s best marinated in an acidic based mixture (eg vinegar, citrus juices, etc.) This steak is at it's best rare to medium.


Serves: 4Prep time: 10 minsCook time: (Based on 2.5cm/1inch thick steak): Rare: 1½-2 mins on each side Medium: 2-2½ mins on each side

MARINATED DENVER STEAKS

Ingredients

• 2 Denver steaks

For the Marinade

• 1 large garlic clove, peeled and finely chopped

• 30ml/2tbsp sherry vinegar

• 10ml/2tsp Dijon mustard

• 30ml/2tbsp light soy sauce

• 30ml/2tbsp rapeseed or olive oil


Method

1 In a shallow dish mix all the marinade ingredients together. Add the steaks and coat on both sides.

2 Cover and refrigerate for a minimum of 4 hours or if time allows, overnight.

3 Remove the steaks from the fridge and bring up to room temperature.

4 Heat a non-stick griddle pan, remove the steaks from the marinade and cook according to your preference. Remove the steaks from the pan, transfer to a warm plate and leave to rest for 5-10 minutes.

5 Serve with French fries and a crisp salad.

Tip

If preferred, cook the steaks under a preheated grill or on a prepared barbecue.



Cumin is cultivated for its seed (which is really the fruit of the annual herb). An essential ingredient in curry powder, it originates from Egypt and is grown across North Africa. It has a characteristic flavour, similar to caraway seeds.

Method

1 Season the lamb and dust with the cumin.

2 Heat the oil in a large saucepan and brown the lamb in batches for 4-5 minutes. Add the onion, garlic and tomato purée and cook for 1-2 minutes. Add the stock, rosemary and half the thyme leaves.

3 Bring to the boil, reduce the heat and transfer to a large heatproof dish. Reduce the heat, cover and cook on the hob for 1½-2 hours or until the meat is tender.

4 20 minutes before the end of the cooking time add the beans.

5 Garnish with the remaining thyme leaves and serve with crusty bread.

Tip

Try adding seasonal vegetables to the soup for added crunch and flavour. For the slow cooker version of the recipe see:

www.simplybeefandlamb/recipes

LAMB AND BUTTER BEAN SOUP

Ingredients

• 375g/12oz lean boneless lamb neck fillet or shoulder cut into 2.5cm/1inch cubes


• 10ml/2tsp ground cumin


• 2 medium onions, peeled and finely chopped

• 2 garlic cloves, peeled and finely chopped


• 600ml/1pint good, hot lamb stock

• 1 x 400g can butter or cannellini beans, drained

• 1 large sprig rosemary leaves, roughly chopped

• 4 sprigs fresh thyme leaves

Serves: 4Prep time: 10 minsCook time: 2 hours

Simply beef and lamb 23 Simply beef and lamb 17

08 Simply beef and lamb 18 simplybeefandlamb.co.uk

SimplyPicanhaSteak

CUT of the SEASON


Method

1 To prepare the topping; heat the butter in a frying pan suitable for use under the grill. Cook the mushrooms for 2-3 minutes or until soft.

2 Add the garlic and cook for a few minutes. Add the wine and simmer until the wine has evaporated. Transfer to a large bowl, add the cheeses and stir gently.

3 Heat a non-stick pan (suitable for use under a grill) until hot, season the steaks, brush with the oil on both sides and cook according to your preference.

4 Spoon the topping over the steaks, transfer the pan to a preheated moderate grill and cook for 1-2 minutes until the topping is golden brown.

5 Transfer the steaks to warmed plates, garnish with the parsley and serve with salad leaves and potato wedges.

STEAK TOPPED WITH MUSHROOMS

Ingredients

• 2 lean picanha, sirloin, rump or rib-eye steaks



For the Mushroom Topping

• 25g/1oz butter

• 75g/3oz fresh mushrooms, cleaned and finely sliced

• 1 garlic clove, peeled and chopped

• 30ml/2tbsp white wine

• 30ml/2tbsp soft cheese with herbs

• 15ml/1tbsp hard, grated cheese eg Parmesan

• 15ml/1tbsp freshly chopped flat-leaf parsley

Serves: 2Prep time: 10 minsCook time:

(Based on a 2cm/¾inch thick steak) Rare: 2½ mins on each side Medium: 4 mins on each side Well done: 6 mins on each side

Picanha steak is beginning to emerge on the steak scene and originates from Latin America, where it is much prized. The steak is cut across the grain from the corner cut of the rump, providing a tender steak.

Tip

If preferred, try fillet steaks instead but follow the cooking times below for 2-3cm/¾-1¼inch thick steaks:

Rare: 3-4 mins on each side

Medium: 4-5 mins on each side

Well done: 6-7 mins on each side

Simply Picanha Steak


These chops are seasoned and coated with lemon zest just before cooking. Choose from a variety of lamb chops that are available from your meat counter or independent butcher.



MAPLE GLAZED LAMB CHOPSMethod

1 Season the chops and coat with the lemon zest on both sides.

2 Cook under a preheated moderate grill for 5-7 minutes on each side.

3 Meanwhile, mix the vinegar, maple syrup (or honey) and cinnamon together.

4 Remove the chops from the grill, brush with the glaze on both sides. Return and cook for a further 1-2 minutes on each side.

5 Serve on a bed of tabbouleh salad and garnish the chops with the extra lemon zest.

Serves: 2Prep time: 5 minsCook time: Under 15 mins

Ingredients• 4-6 lean lamb chops

or cutlets


• Grated zest of 1 lemon

• 30ml/2tbsp good balsamic or red wine vinegar

• 30-45ml/2-3tbsp maple syrup or honey

• 2.5ml/½tsp ground cinnamon

• Extra lemon zest, to garnish

Bulghur wheat is wheat grain that has been partially cooked, dried and cracked. It is an important ingredient in Middle Eastern cookery and appears in tabbouleh – a salad made with bulghur wheat, onions, tomatoes, herbs, lemon and olive oil.



10 Simply beef and lamb 22 Simply beef and lamb

Slow Cooker version

Follow method points 1-3 and transfer to the slow cooker. Add 400ml/14floz stock and the wine. Cook for either 4 hours on the HIGH setting or 8 hours on the LOW setting. 20 minutes before the end of the cooking time add the kale or spring greens. Before serving garnish the stew with the herbs and serve with mustard mash.

Simply Your ingredients snapshot…


BEEF AND BUTTERNUT SQUASH STEWMethod

1 Place the seasoning, mixed herbs and flour in a large plastic food bag. Add the beef and coat well.

2 Heat 30ml/2tbsp oil in a large non-stick frying pan and brown the beef in batches. Transfer to a 1.7L/3pint flame/ovenproof casserole dish.

3 In the same frying pan heat the remaining oil and cook the onion and garlic for 1-2 minutes then transfer to the casserole dish. Add a little stock to the pan and stir to release any sediment. Pour into the casserole dish.

4 Add the remaining stock, sherry or wine and star anise. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 2½-3 hours or until the beef is tender. 40 minutes before the end of the cooking time add the butternut squash or pumpkin.

5 10 minutes before the end of the cooking time stir through the kale or spring greens.

6 Garnish the stew with the parsley and serve with creamy mash.

Serves: 6Prep time: 20 minsCook time: 2½-3 hours

Ingredients

• 900g/2lb lean braising or stewing steak, cut into 2.5cm/1inch cubes (we used shin)


• 30ml/2tbsp dried mixed herbs

• 25g/1oz plain flour


• 1 large onion, peeled and chopped

• 2 large garlic cloves, peeled and finely chopped

• 600ml/1pint good, hot beef stock

• 30ml/2tbsp sweet sherry or Marsala wine

• 1 star anise, optional

• 350g/12oz butternut squash or pumpkin, peeled, deseeded and cubed

• 50g/2oz kale or spring greens, rinsed and roughly chopped



BEEF MINI ROAST WITH MUSTARD

Method


2 In a small bowl mix together the mustard, garlic purée and oil.

3 Place the joint on a chopping board, make several slashes over the surface, season and spread with the mustard mixture. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.

4 Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.

5 Slice the roast and serve with gravy, mini sauté potatoes and seasonal vegetables.

Serves: 2-3Prep time: 5-10 minsCook time: 40-50 mins (for medium)

Ingredients

• 1 x 400-450g/14oz-1lb lean beef mini roast (we used a mini topside joint)


• 30ml/2tbsp Dijon mustard or similar

• 10ml/2tsp garlic purée


24 simplybeefandlamb.co.uk

The Midweek Mini Roast - Why wait till Sunday?The mini or easy carve roast is a fantastic new meal option for 2-3 people that is

boneless and easy to carve. There is a wide range of beef and lamb cuts to choose

from, such as beef topside and silverside joints or lamb Victoria roasts, to name a few.

Log on to www.simplybeefandlamb.co.uk for further information on these roasts.

Oven-to-table in 40-50 minutes makes them perfect for midweek meals.


Choose from a variety of mini or easy carve roasts. Topside and silverside roasts are featured here but ask your butcher for more suggestions.

Simply beef mini roasts

SimplyTakeFive

SimplyMiniRoast

Simply step-by-step…


1 In a small bowl mix the chipotle paste butter ingredients together.

2 Make several slashes over the surface of the joint with a sharp knife.

3 Spread the butter mixture over the surface of the joint.

SimplyTakeFive

SimplyMiniRoast

Serves: 2-3Prep time: 10 minsCook time: 40-50 mins (for medium) Ingredients

• 1 x 400-450g/14oz-1lb lean beef mini roast (we used mini topside roast)


For the Chipotle Butter

• 50g/2oz unsalted butter


• 10ml/2tsp prepared chipotle paste

Method


2 To prepare the chipotle butter; in a small bowl mix all the ingredients together.

3 Place the joint on a chopping board, make several slashes over the surface, season and spread with the butter. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.

4 Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.

5 Slice the roast and serve with any juices, chips and seasonal vegetables or salad.

BEEF MINI ROAST WITH CHIPOTLE BUTTER


Simply lamb mini roasts

Don’t forget about lamb mini or easy carve roasts too. They have a slightly lower cooking time but just as tasty. We’ve featured a lamb mini topside and thick flank. Another roast to look out for is the Victoria roast.


SimplyTakeFive

Serves: 2-3Prep time: 10 minsCook time: 35-40 mins (for medium) Ingredients

• 1 x 400-450g/14oz-1lb lean mini lamb roasting joint (we used lamb thick flank)


For the Rosemary Butter

• 50g/2oz unsalted butter, softened

• 30ml/2tbsp freshly chopped rosemary leaves or 10ml/2tsp dried rosemary leaves

Method


2 To prepare the rosemary butter; in a small bowl mix the butter and rosemary together.

3 Place the joint on a chopping board, make several slits over the surface and season. Spread with the rosemary butter. Transfer to a roasting rack in a medium roasting tin and roast for 35-40 minutes (for medium).

4 Remove the lamb from the oven, transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Carve and serve with creamy sliced potatoes and seasonal vegetables.

Tip

If preferred use dried mixed herbs instead.

LAMB MINI ROAST WITH ROSEMARY BUTTER


SimplyMiniRoast

SimplyTakeFive


Store CupboardCooking delicious recipes need not be an uphill struggle but keeping a well-stocked cupboard is really the starting point for easy, no-fuss midweek meals or for an extra special treat at the weekend.

Your store cupboard is the hub of the kitchen – keep it well stocked and it will save time rushing around for those essential recipe ingredients later. If you keep a good selection of our suggested store cupboard essentials below, with a little help from Simply you’ll always have a delicious beef or lamb recipe at hand to rustle up, as your cupboard won’t be bare!

01 Rapeseed oil 02 Tomato ketchup03 Tinned tomatoes 04 Long-grain rice05 Garlic 06 Tomato purée07 Chilli sauce08 Sunflower oil 09 Egg noodles 10 Pasta shapes11 Worcestershire sauce 12 Chick peas 13 Kidney beans 14 Wholegrain mustard15 English mustard 16 Mixed herbs 17 Chilli flakes 18 Cinnamon 19 Couscous20 Soy sauce 21 Salt 22 Peppercorns23 Fresh ginger24 Olive oil

01

02

03

04

05

06

09

07

08


11

12

10

13

14

15

16

22

19

18

17

20

2321

24

09/14

Contact us: [email protected] www.simplybeefandlamb.co.ukor call 0870 606 3030

EBLEX is a d iv is ion of the Agr icul ture and Hort icul ture Development Board

EBLEX, Stoneleigh Park , Keni lworth, Warwickshi re CV8 2TL

For media requests only p lease cal l : 020 7861 3143

Simply Beef and Lamb - Autumn 2014

Documents

Transcript of Simply Beef and Lamb - Autumn 2014