At Crump Butchers, not only do we supply the very best quality meat, we’ve also years of experience of cooking it as well!

Below you’ll find some of our favourites recipes. Nothing fancy, just honest, easy to cook, good food using one essential ingredient – Crump’s beef, lamb, chicken or pork.

We hope you enjoy them.

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> Pork Hotpot With Potatoes And Veggies - 19/01/2017

As the nights draw in and the temperature plummets, cosy up with this delicious winter warmer!

Serves 5
Cooking Time: 120 minutes

900g (2lb) Lean pork collar or shoulder joint cut into large chunks
15ml (1tbsp) Oil
2 Onions, peeled and cut into chunks
3 Parsnips, peeled and cut into thick chunks
2 Large sprigs fresh sage, chopped
150ml (¼pt) Sweet fruity ale
2 White turnips, peeled and sliced
2 Large potatoes, peeled and sliced
15g (1tbsp) Butter


Preheat oven to 180°C/Gas Mark 4.


Heat oil in a pan. Add onion and pork, and brown on all sides. Add parsnips, sage, seasoning and ale.

Transfer to large oven-proof pot. Top with slices of turnip and potato and dot with butter.

Cover with lid or foil and cook in oven for 2 hours (remove the lid for the last 30 minutes to brown off).


Serve the hotpot traditionally with pickled red cabbage and additional seasonal vegetables.

> Scotch Lamb and Garlic and Red Wine - 18/04/2016

Spring is in full flow and there's no better time to enjoy some fabulous Scottish lamb.

And here at Crumps, we think this dish with lamb, garlic and red wine with a creme fraiche dip is just what the doctor ordered!

Serves 3-4
Preperation Time: 5 minutes
Cooking Time: 30-40 minutes

8 lean Scotch Lamb PGI cutlets (chops or steaks)
300 ml red wine
2 cloves garlic, crushed
2-3 sprigs fresh rosemary and mint
15ml olive oil
To coat meat during cooking:
50g butter, melted
2 garlic cloves, crushed
1 tbsp fresh rosemary, chopped
1 tbsp fresh mint, chopped
Dip to serve: 60ml crème fraiche; 15ml finely chopped chives


1. Mix together the red wine, garlic, herbs and olive oil. Add the lamb cutlets and mix well to coat.

2. Cover, refrigerate and leave for 2 – 3 hours to allow the flavours to infuse. Barbecue or grill, 4 – 6 minutes each side. Mix together the melted butter, garlic and herbs and brush or drizzle over the cutlets during the last 2 – 3 minutes of cooking time.

3. For the dip, mix together the crème fraiche and chives.


Serve on the side of the cooked cutlets with a bowl of potato salad and a large mixed green salad.

> Jamie's Pulled Pork - 16/04/2015

Here's a very special recipe from our very own Jamie that's perfect for summer partying.

And it's using Jim Beam's Original Bourbon Sauce! The perfect partnership when smothered over a Hand of Crump's Pork for the ultimate pulled pork banquet.

We recommend a 5.5lb hand of pork, which will serve 6 and cost about £8.50.

Serves 6
Preperation Time: 5 minutes
Cooking Time: Between 4 & 10 hours depending on size

5.5lb Hand of Pork
Jim Beam Original Bourbon Sauce
Pineapple/Orange/Apple Juice (optional)


1. Inject Pork with Pineapple/Orange/Apple juice (optional)

2. Put Pork into tray lined with foil

3. Pre-heat oven to 240 degrees C/Gas 9 and cook for 20 minutes or until coloured nicely

4. After 20 minutes take meat out, cover with tin foil and cook in cooler oven (140 degrees C/Gas 1) for 4-5 hours for half a hand or 8-10 hours for a whole hand. Basting every 2 hours.

5. Once finished, pull pork off the bone with 2 forks and serve. Done!


Serve in pittas, wraps or buns!

> Szechuan Style Fillet - 10/02/2015

They do say you can't beat a proper bit of red meat to get your heart pulsing on Valentine's Day.

So with the most romantic time of the year now upon us, here's a quick and easy recipe ideal for Valentine's Day.

And being that its Szechuan Style, why not try it too later on this month to celebrate the Chinese New Year!

Serves: 2
Preperation Time: Approx. 10 mins
Cooking Time: Approx. 10 mins

2tbsp light soy sauce
1 tbsp fine cut orange marmalade
1tbsp clear honey
Juice of 1 orange
1 tbsp Shaoxing rice wine
1/2 tsp Szechuan pepper, crushed
2 Scotch Beef fillet steaks (150g each)
2 tbsp groundnut or sunflower oil
150g shiitake mushrooms, thinly sliced
1 orange, peel and pith removed and cut into segments
watercress and cucumber salad to serve


1. Make the marinade by mixing all those ingredients together. Put the steaks in the marinade and turn them to coat thoroughly and rub in the Szechuan pepper.

2. Heat a deep non-stick saute pan or wok until the oil is just beginning to smoke (don’t allow to burn!). Shake excess marinade from the steaks and sear in the hot oil for 2 minutes before turning to sear the other side, cook 2 more minutes then add the remaining marinade mixture, turning the steaks until coated in the sticky sauce. Remove the meat to 2 warm plates and spoon over the sauce from the pan.

3. Steam the mushrooms in the traces of sauce left in the pan with 3 tbsp water added, until soft and aromatic. Spoon around the steaks.


Dress the finished dish with watercress, slivers of cucumber and the orange segments. No salad dressing will be needed.

> Quick Scotch Lamb and Vegetable Bake - 06/02/2015

With it looking like being colder than ever this February, nothing beats a hearty, meaty meal to warm up the whole family come home time.

Serves: 2
Preparation Time: Approx. 5 mins
Cooking Time: Approx. 20 mins

350g cold roast leg or shoulder of Scotch Lamb, thinly sliced or shredded
300g selection of chargrilled aubergine, courgettes , onions, peppers etc from the supermarket deli counter
4 large tomatoes thinly sliced
1 tsp dried oregano
300g plain Greek-style yogurt (not too low fat)
1 egg yolk
3 tbsp grated parmesan, plus extra for the top


Preheat the oven to 220°C and place a baking sheet on the middle shelf to heat.

Grease a shallow oven proof dish and layer the meat and vegetables, finishing with a layer of sliced tomatoes sprinkled with oregano.

Whisk the topping ingredients together with a little salt and freshly ground black pepper and spoon over the top of the lamb and vegetables, sprinkle with a little extra parmesan and bake in the oven for 20 minutes till the topping is set and golden brown.


Serve with a nice crisp salad.

> Classic Hotpot - 30/10/2014

With Halloween & Guy Fawkes night upon us, here's a fantastic, easy recipe that's warm your cockles before you go out. Perfect for the whole family.

Cooking Time/Servings

Prepare: 15 Minutes Cook: 1 hour 45 Minutes Serves 4


1 tbsp olive oil
500g cubed Scotch Lamb shoulder
1 large onion, thinly sliced
2 large carrots, peeled and thinly sliced
25g parsley, finely chopped
500g potatoes, peeled and thinly sliced
700ml hot lamb stock
large knob of butter
Broccoli or cabbage to serve


Heat the oven to 180C, gas mark 4. Heat the oil in a large ovenproof casserole pan and cook the lamb over a high heat until nicely browned. Lift out the lamb with a slotted spoon and transfer to a bowl.

Cook the onions in the same pan for 5 minutes until dark golden then add to the bowl with the lamb. Stir in the carrots and parsley then spoon half of the mixture back into the pan and top with a layer of potatoes followed by the rest of the lamb and a final layer of potatoes. Pour over the stock and dot with butter.

Cover with a lid and bake for one hour then remove the lid and bake for a further 30 minutes until golden brown.

Serve with broccoli or cabbage.

> Beef and Ale Pot Roast - 13/10/2014

An easy-to-make hearty meal that's sure to warm you up in the colder Autumn weather!

Serves: 6
Temperature: Gas mark 3, 170C, 325F
Cooking time: Approx. 2 1/2 hours


1.25kg (2 1/2 lb) lean brisket of Scotch Beef, boned and rolled
15ml (1tbsp) oil
2 red onions, quartered
6 - 8 baby carrots, peeled
4 sticks celery, cut into chunks
2 bay leaves
Black pepper
450ml (3/4 pt) beef stock
150ml (1/4 pt) dark ale
15-30ml (1 - 2tbsp) gravy granules


Heat the oil in a large saucepan, add the joint and brown all sides.

Place in a deep 3.4 litre (6pt) ovenproof casserole dish. Arrange the onions, carrots, celery and bay leaves around the joint and season well. Add the stock and brown ale. Cover with a tight fitting lid and cook for 2 hours.

Thicken with gravy granules if desired.


Serve joint cut into thick slices with braised vegetables and new potatoes.

> Moroccan Style Scotch Lamb Kebabs - 17/05/2014

Perfect for grilling or barbecuing if the sun comes out!

Serves: 2
Preparation Time: 5 mins
Cooking Time: 10 mins


1. Mix together the yoghurt and Harissa paste in a bowl. Add the lamb, coating the cubes thoroughly.

2. Thread the lamb alternately with the peppers and onion onto skewers.

3. Cook under a preheated hot grill or over the coals for 10-12 minutes or until the lamb is cooked to your liking, turning the kebabs occasionally and brushing with any leftover marinade.


Scotch Lamb, lean and tender and succulently coated with yoghurt and spices – perfect for grilling or barbecuing. Serve on a bed of couscous or in warmed pitta bread with crisp lettuce and cooling yoghurt, mint and cucumber.

Hints and Tips: Cube the lamb from gigot or shoulder steaks or a boned half leg of lamb.

Not into spices? Then stir some mint sauce into the yoghurt with a chopped green chilli, or some mango chutney and finely chopped onion.

Prepare ahead! Cover the lamb and yoghurt marinade at the end of stage 1 and keep refrigerated overnight or until required.

Enjoy the kebabs with simply cooked couscous, rice or bulgur wheat: just add your own twist of ingredients: chopped spring onions, cucumber, sultanas or chopped dried apricots.

Harissa is a fiery blend of Middle Eastern spices conveniently bought as a paste. Delicious brushed over meat when grilling or stirred into casseroles.

If using wooden skewers, soak them first in water to help prevent them from charring during grilling.

> Big Beef Biryani - 23/04/2014

Celebrate Great British Beef Week with this classic favourite!

Serves: 4
Preparation Time: Approx. 30 mins
Cooking Time: Approx. 2 1/2 hours

450g (1lb) lean Scotch Beef braising steak, cut into 1.25cm (1/2 ") cubes
15ml (1tbsp) oil
1 onion, peeled and chopped
1 clove garlic, crushed
45ml (3tbsp) medium curry paste
397g (approx) can chopped tomatoes
150ml (1/4 pt) stock
Black pepper
1 large potato, peeled and cubed
2 carrots, peeled and sliced
175g (6oz) cauliflower, cut into florets
150g (5oz) basmati rice
2.5ml (1/2 tsp) ground turmeric


In a large saucepan, heat oil. Add onions and garlic and cook until softened. Add the beef and cook until browned. Stir in curry paste, tomatoes, stock and seasoning. Cover and cook for 1 hour.

Add vegetables, or until meat is tender. Cover and cook for a further 30 minutes.

Meanwhile boil rice with turmeric and water, until cooked. Drain. Place half the rice in the bottom of an ovenproof casserole. Add most of the meat and vegetable curry. Place a layer of rice on top and pour over any remaining mixture.

Cover with a tight fitting lid and cook for approx 40 minutes.


Serve with poppadoms and Indian style chutneys.

> Tarragon and Lemon Lamb with Spring Vegetables - 17/04/2014

A great spring recipe to mark the start of the new season!

Serves: 4
Preparation Time: 5 mins
Cooking Time: 25-30 mins

350g/12oz baby new potatoes
225g/8oz Chantenay carrots, trimmed
15ml/1tbsp olive oil
salt and freshly ground black pepper
4 Scotch Lamb gigot leg steaks each weighing 225g/8oz
100g/4oz asparagus tips, trimmed
100g/4oz baby leeks, trimmed
30ml/2tbsp chopped fresh tarragon
30ml/2tbsp clear honey
juice of half a lemon


Preheat the oven to 200oC/Fan 180oC/400oC/Gas Mark 6. Place the potatoes, carrots and olive oil in a large roasting tin. Season then toss together. Roast for 10 mins.

Add the asparagus, leeks and half the tarragon to the roasting tin. Lay the lamb steaks on top and season. Scatter the remaining tarragon, the honey and lemon juice over the lamb steaks then roast for 15-20mins or until the steaks are golden and cooked to your liking.

To serve, divide the vegetables between four warm serving plates and top each with a lamb steak. Spoon over any pan juices and serve.

> Pork Roast Pork Belly With Five Spice, Honey And Apples - 15/03/2014

We find this the simplest technique for cooking pork belly, best served with sweet potatoes! An ideal dish for all-year round.

1kg pork belly, skinless and boneless
1 tbsp sea salt
2 tsp Chinese five spice powder
1 tsp freshly ground black pepper
1 tsp vegetable oil
2 apples with reddish skin such as Pink Lady or Braeburn
4 tbsp honey
1 tbsp soy sauce


Turn the pork belly fatty side up and lightly score the fat in a criss-cross pattern with a sharp knife, 1cm. apart, and about 1/2cm. deep. Season each side with the salt, five spice and pepper.

Heat a heavy casserole dish or fry pan over a medium heat. Fry the pork belly in the oil until nicely browned on each side. Turn the pork belly fatty side down and add half a cup of water. Cover tightly and turn the heat down very low.

The juices in the pan should just be simmering. Cook slowly for 2 hours, checking every half hour. Add a little more water if it evaporates.

When cooked, the meat should be browned and have formed about a small cup of gravy juices. Remove the pork to a baking sheet, keeping the scored fatty side up and allow to rest for 10 minutes. Meanwhile spoon any fat off the juices and set aside for the moment.

Wash the apples and cut into quarters lengthwise. With a small knife remove the cores, then cut each in half lengthwise again.

Warm the honey and mix with the soy sauce. Toss the apples with half of the honey/soy mixture.

To finish, preheat the grill to high. Scatter the apples around the pork belly, and place about 15cm. below the grill. Grill for approx 10 minutes, tossing the apples as necessary.

When the pork is slightly crisped, pour the remaining honey/soy mixture over it, and cook out under the grill for about another 5 minutes until the honey mixture has reduced to a sticky glaze.

Carefully carve the pork into thick slices and serve with the apples and the juices along with roast sweet potatoes.