Easter is special for families as they share good food that welcomes new life and the joy of spring.

Farmison & Co, the online sustainable butcher, is embracing the new season with a celebration of new seasonal ingredients across its Easter range - a true ode to the rich landscape and depth of flavour rooted in the historic county of Yorkshire.

Marking the beginning of Spring and the warmer months to come, Farmison & Co showcase the luscious Dales to the harsh Moors and rolling Wolds in a chef-prepared range of award-winning seasonal roasts and heritage breed meats that will make any Easter Sunday table special.

Highlights include:

• A 125 Day Cockerel centrepiece – a tasty twist on traditional poultry. Succulent, full-flavoured deeper and richer than chicken yet lighter than goose. This product is a true Easter showstopper and has been awarded the Best Chicken Centrepiece in the Good Housekeeping Easter product review

• Seasonal cuts bursting with unique flavour combinations have been prepared in house by Farmison & Co's very own Michelin star chef, Jeff Baker. These include:

• Crown Of Lamb with Apricot, Fennel and Citrus Peel
• Fillet Barrel of Beef with Wild Garlic Butter
• Stuffed Saddle of Lamb with Wensleydale

125 Day Cockerel

The Loose Birds 125 Day Cockerel is the ultimate showstopping centrepiece for Easter Sunday lunch this year. This is one not to be missed, Farmison & Co only has 50 available; when they're gone, they're gone. They will be live on their website from 11th April 2022.

Cockerel is a tasty twist on traditional poultry. Supplying Farmison & Co cockerels, Dr Paul Talling rears these birds right from their hatching in the picturesque countryside of the North York Moors. Ensuring these birds plump up nice, they are kept free-to-roam the fields and great outdoors, foraging from nature's larder that is supplemented with grains, helping the birds to mature slowly. For the best taste, the meat is game-hung which helps to emphasise the nuanced and deep flavour of these carefully reared birds. Each bird comes with the giblets for making a classic seasonal gravy.

Product information:

• £55.00
• 5kg, serves 8
• Available from 11th April 2022

The Carvery Leg of Lamb with Spring Herb Butter is a real British favourite, perfect for a family gathering on Easter Sunday. Studded with a spring herb butter composed of garlic, lemon, parsley, thyme, and rosemary, this leg of lamb promises the best of the seasonal flavours that showcase the best meat the Dales has to offer.

Product information:

• £54.95
• 2kg, serves 6
• Available from 20th March 2022

The Free Range Chicken Wellington is a beautiful Farmison & Co twist on the classic beef wellington. Crafted with two large free-range chicken breasts, the chicken is cushioned with Madeira-infused mushroom duxelles and wrapped in air-dried ham and an indulgent buttery puff pastry. It's the perfect show stopping dish for the table on Mother's Day; you only need to wait for it to fully defrost and then cook within 24 hours of delivery for the best and most delicious results.

Product information:

• £40.00
• 800g, serves 4
• Available from 20th March 2022

The Rosemary Scented Lamb Guard of Honour is a visually striking artisanal-made lamb centrepiece. Prepared in-house by hand, the two French-trimmed free-range rib racks face each other fat side out forming a beautiful arch. It's seasoned with a subtle hint of rosemary, enriching all the natural flavours of the succulent lamb.

Product information:

• £39.95
• 1kg, serves 4
• Available from 11th April 2022

The Crown Of Lamb With Apricot, Fennel And Citrus Peel is another centrepiece that truly celebrates the life of this animal with a decadent free-range rack of lamb forming an impressive 'crown'. The inside is filled with apricot, fennel and citrus peel bringing a welcomed freshness to the grassy lamb. 

Product information:

• £59.95
• 25kg, serves 4
• Available from 11th April 2022

The Stuffed Saddle Of Lamb With Wensleydale is a real Yorkshire spin on a British treat brought to you from a smallholding farm in the unspoilt luscious countryside in Yorkshire. This cut is everything you'd expect from this part of the lamb; tender, sweet and deliciously soft. It has been crafted carefully and rolled with a classic Wensleydale cheese, parsley and lemon peel stuffing.

Product information:

• £48.95
• 25kg, serves 4
• Available from 11th April 2022

The Fillet Barrel with Wild Garlic Butter is a meltingly tender and heavenly piece of meat ideal for an Easter celebration meal. This popular cut doesn't need any more lavishing, which is why it's been kept uncomplicated with a simple yet luxurious wild garlic butter for the ultimate seasonal gift.

Product information:

• £95.00
• 900g, serves 6
• Available from 11th April 2022

Farmison & Co stands for better meat - free-range, grass-fed and dry-aged, sourced from responsible and sustainable British farms.

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Notes to Editors

Farmison & Co                                  www.farmison.com | 01765 824 050

Social Media:                                   Instagram, Facebook & Twitter: @farmisonUK

Butchers Shop of the Year:               https://butchershopoftheyear.co.uk/live/en/page/home

Farmison & Co Press                         Vickie Rogerson | vickie@arena-pr.com | 07951 602410

About Farmison & Co:     Farmison & Co is an multi-award-winning online butchers for modern times based in Ripon, North Yorkshire.  They sell British dry aged, hand-cut and always free-range meat to home cooks and professional chefs throughout Britain and beyond. 

The Farmison & Co butchers work with artisan farmers from the North of England, slow-rearing ancient heritage breeds native to the British Isles on lush pasture lands.  The resulting meat is layered with deep and distinctive flavour tones.  Farmison's mission is to empower people to Eat Better Meat.

Heritage breeds  Farmison & Co works with hand-picked farmers of heritage breeds from across the counties of Yorkshire, Lancashire and Cumbria including the North York Moors National Park, the Yorkshire Dales National Park, the Yorkshire Wolds and Nidderdale AONB. 
They're in the happy position to be able to offer the widest variety of cuts by breeds in the world to customers.

About Jeff Baker Jeff Baker is Farmison & Co's inhouse Executive Chef. Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, Barack Obama and worked alongside some of the world's most respected chefs such as Pierre Koffmann at La Tante Claire, Christian Germain at the Chateau de Montreuil and Brian Turner and Nigel Davis at The Greenhouse in Mayfair.