The sun is out and the kids are off school, so why not take the opportunity to fire up the barbecue? Who doesn’t love that caramelised meat with those sweet, smokey flavours that only come with barbecuing. It’s a great way to share food with friends and family, plus, if you’ve got a gang of kids over, it is perfect for feeding a large group.
As National Butchers Week continues, a customer in the shop asked Lewis what was the point of this sort of event? It’s a good question and the answer is simple, it is to promote the skills of butchers throughout the UK.
Lewis of Radlett – Traditional Butcher achieves highest possible food hygiene rating. We are very proud to announce that we have been awarded the highest possible food hygiene rating of 5 from The Food Standards Agency.
This week at Lewis of Radlett we are celebrating British Pie Week with offers and tips on fillings and flavours. But have you ever thought about how the pie came into our cooking heritage?
Mint with lamb, apple and pork ever wondered why these go together? Why do we have horseradish with beef or lemon with chicken? And how come those well known flavour combinations work so well?
If music be the food of love, then cook Chateaubriand this February 14th for Valentines Day. Forget the over-priced wilted red rose and silly cards, do something special and cook your loved one a meal to remember.
It’s been a lot of hard work and we’ve had to pull in some favours, but it’s all done and our lovely new butcher’s shop is now open in Watling Street, Radlett.
Because during the Second World War they added a lot of water, so the sausages would burst as they cooked and that’s why they were called bangers. We still add a little water, but it’s only to rehydrate the breadcrumbs. Otherwise you will end up with very dry sausages.
As with every profession, if you don’t have the right tools for the job, then it’s not going to get done properly. That’s why when you come into Lewis of Radlett you will see our butcher’s using an array of knives, each one fit for a different purpose because a professional butcher simply cannot make all of the needed cuts with just one knife.
We can’t speak Welsh but we can sing it’s praises! – Why Welsh lamb is one of the best.
I popped into my local supermarket the other day (no, not for meat!) and noticed they predominantly sold only lamb from New Zealand. It got me thinking, why would anyone buy lamb that has been shrink wrapped, frozen, then taken six weeks to travel over 11,000 miles to England, when you can buy the best lamb that’s from Wales.