open for direct sale to the London public
of organic and biodynamic meat, eggs,
flour and bread from Kent and Sussex
of organic and biodynamic meat, eggs,
flour and bread from Kent and Sussex
Saturdays - 9am - 2pm
104 Druid Street, SE1 2HQ (map)
and other locations here.
This week's butchery here.
Jacob's Ladder Farms exists to provide an opportunity for smaller farms and artisan food processors to trade in London viably by working in association with each other. Those who participate share a common interest in natural and sustainable farming practices and in the production of interesting and uncomplicated local food.
Where we will be this week
This Saturday, we’ll resume our normal formation with Phill & Jayne at Druid St. Jane will be at Brockley. Steve, Darren and the crew will be back at The Real Food Festival at Southbank.
Offal
Whilst not commonly vaunted in many butchers shops, one delicacy that forms an inevitable by product of butchery is offal. Considered in some places to be ignoble and unworthy of consumption, in others it’s considered a welcome treat and is used as it comes, or in various recipes that embellish its potent, gamey flavours.
The word offal has a mixed origin which lies in cultures who are seemingly more reticent about the finer points of its use. From a common term found in German - Abfall, Dutch - Afval and Scandinavian languages - Avfall, its primary meaning is literally ’that which falls away/falls off’ and therefore refers to offal as a remnant of the knife skills that have prepared the rest of the animal.
But in our opinion, it deserves more credit than the rather meagre name we give it, and this week, with a rare delivery of beef offal in, we’ll be focusing on it in our counters.
As we buy specific animals from specific farms, when it comes to getting the offal, we demand an equal degree of precision. And in the case of beef, this is less obvious than it seems. When our beef animals go to slaughter from Perry Court or Hophurst Farms, they are left in the hanging rooms of the abattoir for at least 3 weeks before they’re taken to Phill as the meat needs this time to tenderise. The offal however, needs to be used and eaten straight away, so there’s a natural juggling act where timings are concerned to make sure we collect from the abattoir on the correct week for both offal and meat. Happily, this week both coincided and so there’s beef tongue, liver, kidneys and tail all available. We’re aiming to make this provision a regular occurrence, but until we’ve fine tuned our delivery schedule, this Saturday will prove a good opportunity to try out some of the traditional british recipes that prize this type of meat.
This week we also have a new delivery of hoggets from Martin Hole at Montague Farm, so there’ll be liver in abundance and hearts & sweetbreads too. For inspiration on these, turn to Turkish and Middle Eastern recipes where sheep farming & butchery is dominant and has produced many great ways to prepare them. Or stay local and try blending heart, liver and trim to make your own haggis.
This week’s butchery
The usual lamb, pork, beef and sausages will be available.
See you at the counter.
Pork Leg at £13/kg - order by weight
Shoulder at £10/kg - order by weight
Spare rib at £10/kg - order by weight
Loin roast at £16.50/kg - order by weight
Belly at £10.00/kg - order by weight
Tenderloin at £22.50/kg - order by weight
Leg steaks at £15/kg - order by weight
Loin chops at £15.50/kg - order by weight
Sausages at £12/kg – order by number
Barnsley chops at £22/kg – order by number
Chump steaks at £18/kg – order by number
Leg of Lamb at £14.50/kg – order by the leg, roughly 2kgs each
Merguez Sausages at £12/kg – order by number
Minced Lamb at £8/kg – order by parcels of 500gs
Neck fillets at £18/kg – order by the fillet, roughly 0.25kg each
Noisette of lamb at £22/kg – this is rolled and boned loin of lamb - order by piece, roughly 750gs
Rack of lamb at £22/kg – order by the rack, roughly 600gs
Shoulder of Lamb at £7/kg – order by the shoulder, roughly 2kgs each
Braising steak at £12/kg – order by weight or thickness
Brisket at £10/kg - order by weight
Contre filet (Rolled Sirloin) at £48/kg – order by weight or thickness
Leg of beef at £10/kg – prepared off the bone or as steaks if required - order by weight & cut
Minced beef at £8/kg – order by parcels of 500gs
Rib of beef at £38/kg – order by weight
Ribeye steak at £42/kg - order by weight or thickness
Roasting joints - Topside, Silverside & LMC at £12/kg – order by weight
Rump steak or roasting joints at £22/kg – order by weight or thickness
Sandwich steaks at £18/kg - order by number
Sirloin steak or roasting joints at £30/kg – order by weight or thickness
If you have any questions about our meats or our farms, please get in touch with Jayne Duveen on 07565 303 559 or Jane Hastings on 07990 607 264.
We look forward to hearing from you.
Jacobs Ladder Farms
104 Druid St, London SE1
This Saturday, we’ll resume our normal formation with Phill & Jayne at Druid St. Jane will be at Brockley. Steve, Darren and the crew will be back at The Real Food Festival at Southbank.
Offal
Whilst not commonly vaunted in many butchers shops, one delicacy that forms an inevitable by product of butchery is offal. Considered in some places to be ignoble and unworthy of consumption, in others it’s considered a welcome treat and is used as it comes, or in various recipes that embellish its potent, gamey flavours.
The word offal has a mixed origin which lies in cultures who are seemingly more reticent about the finer points of its use. From a common term found in German - Abfall, Dutch - Afval and Scandinavian languages - Avfall, its primary meaning is literally ’that which falls away/falls off’ and therefore refers to offal as a remnant of the knife skills that have prepared the rest of the animal.
But in our opinion, it deserves more credit than the rather meagre name we give it, and this week, with a rare delivery of beef offal in, we’ll be focusing on it in our counters.
As we buy specific animals from specific farms, when it comes to getting the offal, we demand an equal degree of precision. And in the case of beef, this is less obvious than it seems. When our beef animals go to slaughter from Perry Court or Hophurst Farms, they are left in the hanging rooms of the abattoir for at least 3 weeks before they’re taken to Phill as the meat needs this time to tenderise. The offal however, needs to be used and eaten straight away, so there’s a natural juggling act where timings are concerned to make sure we collect from the abattoir on the correct week for both offal and meat. Happily, this week both coincided and so there’s beef tongue, liver, kidneys and tail all available. We’re aiming to make this provision a regular occurrence, but until we’ve fine tuned our delivery schedule, this Saturday will prove a good opportunity to try out some of the traditional british recipes that prize this type of meat.
This week we also have a new delivery of hoggets from Martin Hole at Montague Farm, so there’ll be liver in abundance and hearts & sweetbreads too. For inspiration on these, turn to Turkish and Middle Eastern recipes where sheep farming & butchery is dominant and has produced many great ways to prepare them. Or stay local and try blending heart, liver and trim to make your own haggis.
This week’s butchery
The usual lamb, pork, beef and sausages will be available.
See you at the counter.
Hophurst Farm’s Sandy & Black pork
Pork Leg at £13/kg - order by weight
Shoulder at £10/kg - order by weight
Spare rib at £10/kg - order by weight
Loin roast at £16.50/kg - order by weight
Belly at £10.00/kg - order by weight
Tenderloin at £22.50/kg - order by weight
Leg steaks at £15/kg - order by weight
Loin chops at £15.50/kg - order by weight
Sausages at £12/kg – order by number
Montague Farm’s Romney Marsh Lamb
Barnsley chops at £22/kg – order by number
Chump steaks at £18/kg – order by number
Leg of Lamb at £14.50/kg – order by the leg, roughly 2kgs each
Merguez Sausages at £12/kg – order by number
Minced Lamb at £8/kg – order by parcels of 500gs
Neck fillets at £18/kg – order by the fillet, roughly 0.25kg each
Noisette of lamb at £22/kg – this is rolled and boned loin of lamb - order by piece, roughly 750gs
Rack of lamb at £22/kg – order by the rack, roughly 600gs
Shoulder of Lamb at £7/kg – order by the shoulder, roughly 2kgs each
Perry Court Farm’s Luing Beef
Braising steak at £12/kg – order by weight or thickness
Brisket at £10/kg - order by weight
Contre filet (Rolled Sirloin) at £48/kg – order by weight or thickness
Leg of beef at £10/kg – prepared off the bone or as steaks if required - order by weight & cut
Minced beef at £8/kg – order by parcels of 500gs
Rib of beef at £38/kg – order by weight
Ribeye steak at £42/kg - order by weight or thickness
Roasting joints - Topside, Silverside & LMC at £12/kg – order by weight
Rump steak or roasting joints at £22/kg – order by weight or thickness
Sandwich steaks at £18/kg - order by number
Sirloin steak or roasting joints at £30/kg – order by weight or thickness
Hophurst Farm’s Naked oats at £6/kg – order by weight
Blended wheat flour at £2 per 1kg bag – order by number
Brockwell Bake loaves at £5.00/kg - order by weight
Ladymead Farm eggs at 3.50 per half dozen
If you have any questions about our meats or our farms, please get in touch with Jayne Duveen on 07565 303 559 or Jane Hastings on 07990 607 264.
We look forward to hearing from you.
Jacobs Ladder Farms
104 Druid St, London SE1
