Easter

Greendale lamb is supplied by David Lockwood, who farms in nearby Aylesbeare. After enjoying the rich grazing pastures of East Devon, the lambs are carefully selected when they reach the correct weight; they are slaughtered at a local abattoir to keep stress to a minimum. Hung for a minimum of ten days, the meat becomes even more flavoursome and tender. Our master butchers then prepare it on_site at Greendale Farm Shop, skilfully turning it into plump chops, classic roasts, burgers, meatballs and much, much more.

Cauliflowers are at their seasonal best at the moment; at Greendale Farm Shop, our shelves are currently boasting some delicious, locally-sourced caulis grown here in East Devon, and we’re keen to make the most of them! A member of the Brassica family (like cabbages, kale and Brussels sprouts), cauliflower is a surprisingly versatile vegetable that pairs really well with stronger flavours – there’s nothing wrong with cauliflower cheese, but there is so much more you can do with them, from cauliflower ‘rice’ and ‘steaks’ to curries, soups and even baking them whole.