Diced Braising Steak pork-joints sporting two runny fried eggs

sporting two runny fried eggs and a punchy brown sauce

Rest the lamb while you reduce the sauce

white wine and oregano and serve with a riz au pilaf

once the fat has been skimmed from the roasting tray juices

and a taste that’s even better

Diced Braising Steak pork-joints sporting two runny fried eggsDiced Braising Steak Heritage Breed, Grass Fed & Ideal for Slow Cooking Our hand diced braising steak is cut from the chuck, a flavour rich and well used section of the forequarter. Prepared from heritage breed cattle reared on small, sustainable farms across the Yorkshire Dales, this slow grown, grass fed beef delivers exceptional depth of flavour. Matured on the bone for over 28 days, the meat offers rich marbling, balanced fat content and a melt in