Our Recipes, Beef, Lamb and Pork Recipes Norwich, Norfolk

Orchard Farm Shop

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We are a professional farm butchery company based in Norwich

Recipe Ideas

Selection of recipe ideas that we have on offer

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Twice Cooked Belly Pork


  • 700grms (11/2lb) Lean piece of belly pork
  • 300mls (1/2 pint) Cloudy cider
  • Seasoning
  • 5ml (1tsp) Chinese 5 spice
  • 2 Star Anise
  • 2 Cox's apples, cored and quartered
  • 15ml (1tsp) Honey


Pre oven to Gas 4-5 180 C, 350 F

Take flat piece of belly, dry the rind and score deeply with a sharp knife.

Line a shallow roasting pan with 2 large pieces of foil. Add to this cider, seasoning and spices.

Place the belly onto the foil and tuck the foil around the joint so that the liquid is against the belly joint, but leave the top dry and exposed. Brush rind with oil and sprinkle with salt.

Open roast for about 1 hour foil parcel. Add the apples (add more cider if too has evaporated), cover the whole joint with foil and return for a further hour.

When cooked carefully open foil, drizzle rind with honey and place under a preheated grill. Cook for about 5 minutes to finish off the crackling. Serve cut into thick slices, drizzle with sauce and serve with apples and chinse steamed vegetables or seasonal veg.


Fruity Lamb Stew


  • 700gms bonless leg of lamb
  • 1 medium onoin chopped
  • 2.5ml ground ginger
  • 2.5ml ground corriander
  • 2.5 ground cinnamon
  • 900ml stock
  • 50gms no-soak dried prunes, stoned and halved
  • 50gms no soak dried apricots halved


Place lamb, onoin, spices and stock in a saucepan

Bring to the boil, cover and simmer for 1.3/4 hours or until meat is tender.

Add fruit and bring back to the boil

Simmer for 15mins

Serve with rice


Country Beef Bake


  • 450g lean minced beef
  • 1 medium onion, sliced
  • 100g mushrooms, sliced
  • 198g can sweetcorn and peppers
  • 225ml beef stock
  • 5ml mixed herbs
  • 40gms English cheddar, grated
  • 40g Sage derby cheese, grated
  • 450g Cooked mash potato


Dry fry mince until browned, add onion and mushrooms and cook for a further 5mins, stir occasionally.

Add sweetcorn, stock and herbs.

Bring to the boil, cover and simmer for about 15mins

Transfer into a ovenproof dish.

Mix cheeses up together and stir half into the mashed potato

Spoon over top of the meat

Sprinkle remaining cheese over potato


Gingered Pork


  • 1 kilo Pork fillet-cut into thin strips
  • 25g plain flour
  • 1.5 teaspoon salt
  • ground black pepper
  • 2.5 teaspoon ground ginger
  • 350g carrots cut into strips
  • 2 tablespoons olive oil
  • small carton double cream (you may want slightly less)
  • Sauce
  • For The Sauce

  • 0.5 teaspoon hot pepper sauce
  • Can of tinned tomartoes with garlic (or 2 cloves of garlic)
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons soft dark brown sugar
  • 4 tablespoon vinegar
  • 1 bay leaf
  • 1 small onion-chopped


Pre heat oven 200 C

Mix flour, seasoning and ginger together and coat pork

Heat oil olive oil and fry pork quickly browned, then add carrots.

Combine sauce ingredients and pour over pork, place bay leaf on top

Cover and cook for 20 mins at 200 c, then turn down to 180 c for approx. 1.5 hours or

until meat is tender

Remove bay leaf and stir in cream before serving.


Gammon in Guiness


  • 2.2kg (5lb) smoked gammon
  • 2 tbs brown sugar
  • 1 tbs breadcrumbs
  • whole cloves
  • 600ml (1 pint) Guinness
  • 1 pinch ground peppercorn
  • 1 punch mace


Soak ham in cold water for 24hrs, drain, place in a large pan with the Guinness, half the sugar, pepper,mace and enough cold water to cover.

Bring to the boil and simmer, allowing 20-25 minutes per 450g (1lb)

Remove from the heat and leave ham in the liquid for 30 mins. Remove ham, gently ease off the skin, cover with remaining sugar and breadcrumbs and stud generously with whole cloves.

Place in a fairly hot oven for 20 mins.

Serve hot or is delicious cold.

Buying locally means the food is much fresher, and has not had any preservatives or fillers added. This means that what you see is what you get, and your meat is free from any kind of addatives.

Five reasons to buy locally sourced meat instead of buying from supermarkets...

  • Happier Animals
  • Always Know What Your Getting
  • Bigger Selection / Better Quality
  • A Better, More Personal Service
  • Support Local Business

Opening Hours

Monday to Tuesday - Closed

Wednesday - 8:00AM - 4:00PM

Thursday - 7:00AM - 6:30PM

Friday - 7:00AM - 6:30PM

Saturday - 7:00AM - 4:00PM

Sunday - Closed

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