National Butchers Week

National Butchers Week 11th – 17th MarCH

The 11th – 17th March is National Butchers Week – a great opportunity to celebrate the hard work of our highly-skilled butchers here in the UK.  Unfortunately, most people now shop at large supermarkets (because they can get everything under one roof) rather than use local butchery’s and farm shops. Supermarkets have removed the need for customer interaction with butcher’s, as everything is available pre-packaged and ready to go off the shelf. However, in recent years there has been a gradual increase in awareness of food provenance, and customers seeking trust and transparency with what they’re buying. This is where supermarkets will never be able to compete with our beloved butchers. A butcher can advise you on the best cut of meat to suit your budget, and you know exactly where your meat is coming from. Yes, sometimes supermarkets can beat butchers on price (depending on cut) – but the true cost of cheap meat has been exposed many times in recent years. When you buy from your local butchery you’re getting better quality and you’re supporting local farmers and communities. You’re also helping to support our vital eco-systems by enabling farmers to encourage bio-diversity in the pastures. Our butchers are an integral part of the farm to table movement. Show your support this week by choosing locally produced, premium-quality meat!


National Butchers Week


As part of National Butchers Week, we’re having a week of special offers on our delicious handmade sausages – featuring a different sausage every day:

Monday 11th – Honey Roast Pork Sausage

Tuesday 12th – Traditional Pork Sausage 

Wednesday 13th – Pork & Leek 

Thursday 14th – Garlic Pork Sausage

Friday 15th – Old English Sausage

Saturday 16th – Cracked Black Pepper Sausage

Sunday 18th – Lincolnshire Sausage

You can purchase in store or online! 




Sausage, Bacon & Cauliflower Bake


  • 6 x Lobbs Pork Sausages
  • 4 x Slices Bacon
  • 1 x Cauliflower (1/2 if it’s a very large cauliflower!)
  • 2 x Leeks
  • 1 x Onion
  • 1 x Clove Garlic
  • 1 x Tsp mixed herbs
  • 6 Tbsp breadcrumbs (or you can use ready salted crisps, crushed)
  • 1 Tbsp oil
  • 30g mature cheddar

For the bechamel sauce (if you’re making your own):

  • 60g butter
  • 60g plain flour
  • 600ml milk
  • salt & pepper
  • 1 tsp english mustard


Firstly, pre-heat the oven to 180.

Place the sausages on a baking tray.

Finely chop the onion and garlic.

Then, cut the bacon into strips.

Once the oven has heated up, put the sausages in for 25 mins.

Heat 1 tbsp of oil in a frying pan and place the onion, garlic & bacon in the pan and fry for 7 mins – stirring frequently. Take off the heat once cooked.

Next, wash the leeks & cauliflower and then chop into chunks ready for boiling.

Put the veg into a large saucepan with boiling water and boil for 10 mins (or until tender, but not too soft!).

Meanwhile, start making the bechamel sauce: click  the link here for a video/instructions on how to make if you’d like to make your own. I always add 1 tsp of mustard too – gives it a lovely flavour!

Once the sausages are cooked, remove from the oven. Cut into chunks.

Place the sausages, bacon/onion/garlic & veg in to a medium baking dish and stir together – add a pinch of salt and pepper.

Once you’ve made the sauce, pour it over the ingredients in the baking dish (or if you’re using shop bought, pour straight from jar/packet).

Top with grated cheese & the breadcrumbs (or crushed ready salted crisps). Finish by sprinkling over some mixed herbs.

Place in the oven at 180 for 25 mins. Serve with a chunk of fresh bread or roast potatoes!







Ham, Brie & Cranberry Frittata

Christmas & New Year’s Eve may feel like a distant memory, but you probably have a lot of cheese and meat still lingering in your fridge/freezer! Therefore, why not make the most of those delicious left-overs! You could use any meat, but ham or bacon are best for this recipe.


8 Eggs

100ml whole or semi-skimmed milk

1 Red/orange Pepper

1/2 Green Pepper

1 cup frozen peas

150g Brie

3 slices of cooked ham

4 Tbsp of cranberry sauce

1/2 tsp pepper

1/4 tsp salt

1 Tbsp dried mixed herbs

2 Tbsp oil


Pre-heat oven to 200 degrees (Fan ovens 180).

Chop the green & red pepper into thin slices.

Next, whisk the eggs, milk, salt, pepper, herbs & cranberry sauce in a large mixing bowl. Don’t worry about the lumps! You might need to use the back of a fork to break up the cranberry sauce in to the mixture.

Now, thinly slice the Brie. Then, chop the ham in to small chunks.

Grease a large flan dish or a large baking tin.

Give the egg mixture another whisk and then transfer to the dish. Scatter the peppers and peas in to the mixture.

Now add the ham.

Finally, carefully place the brie on top of the mixture and push down slightly. Sprinkle a little more dried herbs over the top.

Place the frittata in to the oven for 40 mins. If you poke a knife through the center, you will be able to tell if the egg is cooked or not. Sometimes just leaving to cool for 5 mins will set it.

Serve with salad and a nice dollop of chutney!

Christmas Gift Guide

Looking for that last minute gift? Don’t worry – we’ve got it covered. I think we can all agree that the majority of people love food and drink. That’s why it makes the perfect Christmas gift. Have a read of our gift guide below. This is just a small selection of what we sell in the shop, so come and have a look to see more! 

However, if you’re not sure about what to pick, then why not buy a Lobbs Farm Shop gift voucher instead – you can’t go wrong with a voucher! We sell meat vouchers or general gift vouchers. 

If you’re looking for something a little more bespoke, then why not make up your own gift hamper. That way you can fill it with all of your loved ones favorites. 

Gin has become very popular over the last couple of years – so many new flavours are being produced. If you’re looking for a gift for a gin-lover then you’re in luck! We sell a great range of locally produced gin – sloe gin, damson gin, rhubarb gin… the list goes on! We also sell two different Tarquin’s Gin gift sets.

If you know someone who likes vodka then why not buy them a bottle of Aval Dor Cornish Potato Vodka. It’s carefully produced from King Edward Potatoes grown on Colwith Family Farm – gorgeous bottles too. They also produce gin, too. As well as the full-size bottles, we also sell the miniatures, too. They’re ideal if you’re in need of stocking fillers – for adults, obviously!! If you’re looking for ‘a gift for him’ then perhaps one of the Ale or Cider gift sets would be just perfect! (pictured below).

Does your friend or loved one have a sweet tooth? We have some lovely locally produced chocolate, fudge and other sweet treats – bound to go down well with any chocoholic! There’s something very special about giving a gift which has been so carefully and lovingly produced. For example, Trenance chocolate – they hand-craft the most beautiful luxurious chocolates. Finished off with lovely packaging too. For something a little different, you could buy the Prosecco Sparkle All The Way gift set by Cottage Delight. Packaged in the shape of a Christmas cracker, including a prosseco & elderflower curd and a Raspberry and prosecco jam. Sounds divine!

What goes well with chocolate? Tea or coffee of course! Whether you know someone who’s a coffee addict or a tea connoisseur, we have a huge range of locally produced tea and coffee. 

There’s always someone who dives straight for the cheeseboard on boxing day. Any avid cheese fan will love our selection of cheeses and chutneys. Why not buy your loved one a cheese platter or a chutney gift set? How cute is the watering can planter containing small jars of preserves! (pictured below). 

Winter Warming Sausage Casserole


6 sausages

1 onion

1 can chopped tomatoes

1 red pepper

1 carrot

5 chestnut mushrooms

1 clove of garlic

1 tsp thyme

1 tsp paprika

3 Tbsp gravy granules dissolved in 150ml boiling water

1 can baked beans

1 Tbsp oil


Pre-heat oven to 180 degrees.

Peel carrot, onions and garlic and finely chop in to small chunks.

Chop the red pepper and mushrooms in to small chunks.

Place the 1 Tbsp olive oil in a large saucepan or wok. Gently fry all of the veg with the spices for 8 mins.

Meanwhile, place the sausages on a baking tray and cook for 30 mins. Turn occasionally.

Add the chopped tomatoes, stock/gravy and beans to the veg and gently simmer.

Once the sausages are cooked, slice them into chunks and add to the pan.

Continue to simmer for 30 mins.

Serve with mash!

(If you’re using a slow cooker then you can place all of the veg, spices etc in to the slow cooker without frying first. Just add the sausages once they’ve been browned in a frying pan or under the grill. Then cook for 6 – 7 hours on low).


Christmas mail order timetable

Last day for receipt of mail orders

Sunday 9th December


Last day for despatching mail orders          

Thursday, 13th December


Last day for delivery of mail orders

Friday, 14th December


Delivery should arrive by 12:00 midday but subject to traffic, weather & courier workload!


Local deliveries – please contact the office for further information.

Spicy Squash Soup

There’s nothing more inviting than the smell of fresh homemade soup. This delicious treat is perfect for warming up on a chilly autumn evening. It’s also a great immune-booster for this time of year!


1 large butternut squash

2 celery sticks

2 potatoes

3 shallots or 1 onion

2cm piece of ginger

1 clove garlic

1 tsp mixed spice powder

1/2 tsp of chilli powder

2 litres veg stock

2 Tbsp olive oil

Salt & pepper to season

Topping suggestions:

Crispy bacon


Fried chorizo

Double cream


Peel the butternut squash, potatoes, ginger & garlic clove. Chop the squash and potato in to small chunks. Finely dice the garlic & ginger.

Chop the leeks, celery & shallots in to small chunks.

Place all ingredients into a slow cooker or pan with the stock, spiced & olive oil.

Cook for 45 mins on the hob. If using the slow cooker – 4.5 hours high or 6 hours low.

Once done, use a hand blender to blend to a smooth consistency. Use the salt & pepper to season and stir through. Top with any of the suggested toppings. Pesto is my personal favourite!

Autumnal Chocolate Orange Muffins

Autumnal chocolate orange muffins



240g self-raising flour 

150g chocolate 

100g caster sugar 

2 eggs 

150ml natural yogurt 

100g unsalted butter or stork (if using butter, leave out to soften or it will be difficult to mix)

1 tsp mixed spice 

1 tsp cinnamon 

Orange zest of 1/2 orange 

Icing & decoration

1 chocolate bar (orange chocolate works well)

4 Tbsp cocoa powder

100g icing sugar 

Juice of 1/2 orange 

zest of 1/2 orange or 20ml orange juice (fresh orange works best)


  1. Heat the oven to 180C fan/gas 6 and line a 12-hole muffin tin with muffin cases. Sift the flour and bicarbonate of soda into a large bowl. Place your chocolate on the chopping board and chop in to small chunks. Stir in the chocolate, spices, orange zest and the sugar. Gradually add the beaten eggs, yogurt and butter, and stir to combine. Don’t worry if the mixture looks lumpy, just try not to over-mix it or the muffins will turn out too doughy and tough. 

  2. Spoon the mixture in to the cases and smooth out the surface with the back of a spoon. Bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. Keep in an airtight container and consume within 3 days. 

  3. Whilst the muffins are cooling, sift the icing sugar and cocoa powder in to a large mixing bowl. Add the orange juice very gradually. Keep stirring and checking the consistency – you want the icing to be smooth, but not too runny or it won’t set on the cakes. You may not need all the juice or you may need more, just add until you reach the desired consistency. If it becomes too runny, just add some more icing sugar. 

  4. Now lay the bar of chocolate flat on a chopping board. Drag the edge of the knife along the back of the chocolate bar to produce curls of chocolate. Start from the top of the bar and drag the knife to the bottom. 

  5. Once the muffins are cool enough to ice, slice the tip of the muffin off to make it a slightly smoother surface. Now drizzle the chocolate over the top. Finish by sprinkling the chocolate curls and orange zest over the top.


We sell a great variety of chocolate bars in our shop – here are a few which would work perfectly in this recipe!




Pork & Apple Sausage Tray Bake

Pork & Apple Sausage Tray Bake


pork and apple sausages




Now that we’ve said farewell to summer, we can welcome back the comfort food! Tray bakes are just perfect for this time of year, plus they require minimal washing up. That means more time for putting your feet up with a glass of vino – win, win! Sausages are always a great option for tray bakes, as they don’t require long in the oven and have bags of flavor. Here at Lobbs we sell a great range of sausages – all handmade in our butchery!

For this recipe, we’ve used our delicious Pork & Apple sausages. They marry perfectly with the rest of the flavours in the dish. It’s a very quick and easy recipe – ideal for when you get in from a busy day at work.

Serves 2 (3 if serving with potatoes).


5 – 6 Lobbs pork & apple sausages (5 if just serving for 2).

3/4 pack of puy lentils

1 large green pepper. sliced in to chunks

3 apples (or 4 small), sliced in to chunks

1/2 jar of apple sauce

4 tbsp Worcestershire sauce

2 sprigs rosemary

2 sprigs thyme

Juice of 1/2 lemon

2 slices of lemon

2 garlic cloves (crushed)

1 onion, diced

3 tbsp olive oil or rapeseed oil


Pre-heat oven to 200 degrees.

Put the onion, crushed garlic cloves, pepper & the apple in to a large baking tray.

Place the sprigs of herbs & sliced lemon on top.

Add a sprinkle of cracked black pepper.

Drizzle over 1 tbsp of the olive oil, Worcestershire sauce & lemon juice. Mix all of the ingredients together with a wooden spoon.

Now place the sausages on top (make sure they’re not covered by any of the veg/apple). Drizzle over another 2 tbsp of olive oil.

Dollop spoonfuls of the apple sauce in-between the sausages.

Cook in the oven for 45 mins. Keep turning the sausages every 10 – 15 mins. When there is 10 mins remaining, sprinkle over the puy lentils (try to avoid covering the sausages). Stir the lentils in with the veg.

If the sausages still appear undercooked at the end of the cooking time – finish for a few mins under the grill. Just be cautious of burning the apple.

Serve with gravy.

Delicious on it’s own, but great with roast potatoes or mash too!


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