Call Us: 01943 609 436
Call Us: 01943 609 436

Bravo for British Veal

We are proud to join the campaign to encourage people to enjoy British veal. British rosé veal is experiencing a well-deserved surge in popularity throughout the UK thanks to recent exposure on television programmes such as BBC’s Countryfile and Channel 4′s The F Word.

Now on the menu  for the first time at Lishman’s is British rosé veal from Heaves Farm on the Levens Hall Estate, near Kendal in the Lake District.Roblox HackBigo Live Beans HackYUGIOH DUEL LINKS HACKPokemon Duel HackRoblox HackPixel Gun 3d HackGrowtopia HackClash Royale Hackmy cafe recipes stories hackMobile Legends HackMobile Strike Hack

Heaves farm, with its 270 acres of prime quality grassland is part of DEFRA’s Environmental Stewardship Scheme, and has been farmed by the Mason family for over 100 years. It is now run by Roger, Carole and their 5th generation farmer son, Gary. Roger explains: “We rear our calves in the best possible welfare-friendly conditions, resulting in the best and tastiest rosé veal.”

The Farm is renowned for its British rosé veal, the premium meat from young bull calves between six and eight months old, which are raised completely naturally on a mixed diet of milk, grain and grass. The wholesome diet of the bull calves creates a veal that is pinker (it actually resembles the colour of a glass of rosé wine) and more ‘beefy’ in appearance than traditional Dutch veal. Traditional veal tends to be very light in colour, though I am also a fan of Dutch veal because it is now produced to much higher welfare standards than was the case some years ago. British rosé veal has a smoother texture, greater tenderness and a richer taste.

Most people associate veal with escalopes but it’s far more versatile than that. It is also available as steaks, roasting joints, chops and casserole pieces for stewing. Minced veal is very popular on the continent with pasta dishes and terrines, and our butchers have some wonderful recipes for you to experiment with in the kitchen. Speciality cuts such as calves liver and shin (more commonly known as Osso Buco on restaurant menus) are also available and well worth trying.

You can enjoy British rosé veal from Monday, March 12, and orders can be placed in advance by calling the shop on 01943 609 436.

Try this recipe: Veal Saltimbocca alla Romagna

Why British Veal?

It is a sad fact of modern-day production that there is little room in the dairy industry for bull calves because they are not economically viable. However, the tide is turning. Both the RSPCA and Compassion in World Farming (CIWF) are now fully endorsing British rosé veal in a bid to redeem the meat in the eyes of UK consumers.

The CIWF says: “Veal shouldn’t be a dirty word. British rosé veal is something we are happy to endorse and we are promoting its consumption as a way of dealing with the problem of wasted bull calves.”

The National Farmers’ Union Dairy Board comments: “Eating British veal would be great for our farmers, none of whom wish to export bull calves, so there has to be a market for veal here.”

A spokesperson for the RSPCA notes: “At the moment the UK has a small market for veal, but the more butchers that sell it, the more people will eat it, and then farmers will rear the cattle.”

Just the best quality you can wish for.

— Sarah, via facebook