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Traditional butchers - top products
Philip Warren & Son are professional Cornish butchers who farm and work closely with local farmers to provide the very best high quality meat.
Their business and reputation is built upon an extremely loyal customer base who, throughout the year, will buy a variety of meat to suit all seasons, from a roasting joint or a great steak to the Christmas turkey. No matter what you buy, they will always aim to meet your expectations.
As well as having their own progressive and vibrant retail business, they have built strong relationships with a great network of chefs throughout the country, many with Michelin stars to their name.
The one common theme among their customers is the desire for a unique product, at a down to earth price and with a commitment to deliver quality and consistency.
To this day, they ‘dry age’ and mature their meat in the traditional way on the bone, before cutting for today’s modern consumer.
Find them at Pennygillam, Launceston or online at www.philipwarrenbutchers.co.uk
Why not try this recipe during the Christmas holidays?
Lamb Cutlets with Madeira Gravy (Serves 4)
Ingredients
8-12 Lamb cutlets
Diced Mango
100ml Madeira
500ml Beef stock
300g Brussel sprouts
1 Pomegranate
Knob of butter
Method
Brussel sprouts – remove the outer layers. Blanch for two minutes in boiling, salted water and set aside to cool.
Pomegranate – cut in half, remove seeds and set aside.
Heat beef stock with Madeira, reduce to a thick sauce consistency and set aside.
Season the lamb cutlets with salt and pepper. Pan fry in hot oil for two to three minutes on each side (for pink). Adjust timings to your taste.
While the lamb is resting, fry Brussel sprouts in hot oil until nicely coloured. Add a knob of butter, salt, pepper and pomegranate seeds.
Serve the lamb cutlets on the brussels, garnish with the diced mango and drizzle over the sauce.