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We supply Irish Lamb, Beef, Chicken and Goats.
OUR PRODUCTS
CHICKEN GRILLER
Chicken as it should be: Plump, succulent, and with proper flavour owing to its rich diet. Perfect for roasting whole as a Sunday lunch, our chickens reflect our supply chain of only trusted farmers who use traditional techniques of raising poultry, coupled with high welfare standards so their birds plump up gradually in adequate living space.
CHICKEN DRUMSTICKS
Our succulent Drumsticks boast plenty of meat, and are perfect for marinating and cooking the year round, either for Summer spreads or for a Winter grill. The wholesome flavours reflect our traditional techniques of raising poultry, coupled with high welfare standards and rich diets so our birds plump up gradually in adequate living space.
CHICKEN LEGS
Fresh chicken, grilled on the barbecue with its crisp skin is something to truly savour. All our chicken packs proper flavour due to its expert rearing, juicy and rich. All of our chicken is characterised by its standout flavour, we pride ourselves on the fact that our chicken is how chicken used to taste, with succulent, deep flavour. So, if you have yet to try chicken cooked on the barbecue, it may just surprise you how good it tastes. Whether you go for our barn-reared or free-range, all our birds have grown to maturity unlike standard fare, which makes for real character and perfect for grilling on the barbecue.
CHICKEN THIGH
Our versatile Chicken Thighs boast the standout deep flavour that sets our chicken apart, succulent meat retaining their natural juiciness. Their quality reflects the full attention paid to the providence of our poultry. Suitable for a range of cooking styles, our thighs come with either bone in or out, and skin on or off, depending on how you like them.
CHICKEN NECK
Chicken necks contain a good amount of meat and bone.
They can be fed as a main meal or as a treat / reward.
Our necks are sent frozen and are cut into blocks.
CHICKEN WINGS
Our flavoursome two-jointed chicken wings lend themselves to marinating in sauces American-style, whether you’re wanting hot, spicy, or sweet wings. As with all our natural and wholesome chicken, these wings promise great taste, and reflect the attention paid to the providence of all our poultry.
CHICKEN MIDDLE JOINT WING
The Chicken Mid Joint Wing (also known as Mid-Joint Wing, Wing Mid Joint, Winglet, the Flat, the Paddle, the Second Segment, and the Second Section), are the ulna and radius bones of the Chicken Wing along with the Chicken Meat and Chicken Skin that adheres to them.
The Mid Joint Wing is produced by cutting a whole Chicken Wing between the Drumette (the first section) and the Wing Tip (the Third Section). The Mid-Joint Wing is White Meat.
LAMB FLANK
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: Bulalo, a Filipino beefshank stew.
LAMB LEG
When cut from the Leg, Leg Steaks contain a portion of the cross-sectional Leg bone that can be removed, if desired. Leg Steak is more tender than the Shoulder Chop but less tender than the Loin Chop.
Although a lamb has fourlegs, only the two hind legs produce the cut referred to as “leg of lamb“. It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.
LAMB SHANKS
Lamb Shank is a meaty part of the lower leg. This cut is low on tenderness due to the presence of connective tissues but produces an amazingly flavorful meal when cooked right. To take care of its tough connective tissue, it is best to cook this portion using slow, moist cooking techniques.
LAMB SHOULDER
Shoulder Roast is sizeable portion of meat, which is usually sold deboned and rolled. The meat from this cut contains a good amount of intramuscular fat, which gives it a nice juicy flavor. Compared to roasts from the Leg, Shoulder Roast can be a tad tough since a Lamb uses its front legs more actively than the hindquarters.
BEEF SHANK
The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts ofbeef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.
BEEF KNUCKLE
Eye of Knuckle is a round cut of Beef that can be cooked in a variety of different ways. This is a lean cut and can be a little tough if not cooked properly. This cut is more popularly used in Australian cuisine.
To tackle its toughness and making sure that its connective tissues are well done enough for ease in consumption, it is imperative that this cut be cooked using the slow, moist cooking techniques. When braised or stewed in a cooking liquid, such as any type of cooking liquor or beef stock, the connective tissues develop a gelatinous texture, which is a fine addition to all the flavors in the dish. Before being set to cook on low heat for a few hours, it is important to sear the meat in a pan and brown its sides first. In this way, the moisture of the meat portion remains intact and it remains juicy even after the long hours of cooking. If sliced thinly and marinated for some time, this cut can also be pan fried and barbecued.
BEEF RUMP TAIL
Complex and hardworking, the rump of a beef carcass yields three muscles – cap, eye and tail. While the eye muscle makes perfect steaks, the rump tail comes into its own when cooked as a joint. Very well flavoured with a distinctive grain, rump tailis lean and without superficial fat.
BEEF FLANK
The flank steak is a beef steak cut from the abdominal muscles or buttocks of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning “over the belly”. A thin flank steak in South America is known as a matambre.
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WHAT CLIENTS SAY ABOUT US
EVERYDAY
I highly recommend this company, We just buy few products and was really fresh. Thanks guys for your services I would love to buy again soon.
Liam thompson
Nourfoods is the company we need here in the west for people whom consume halal food, thanks so much Ali for your great service.
Steve Guillian
Mix all the spices & sauces together . Add in ribs & marinate for few hours. Put some butter or ghee (Clarified butter) in pot add meat & cook until done. Serve with veggies of choice or chips & Salad.
Roulade- Grease a piece of foil with oil. Mix kebabs altogether and spread mixture onto foil making a flat rectangle. Wash and poke potato all over. Wrap in kitchen paper Bake potato in microwave for few minutes until cooked through.
marinade chicken for atleast 1 hour . steam the chicken a pot . grill on a braai (bbq) or indoor grill.
sauce heat on the stove with some water and pour over when sering
golden brown
2. add cinnamon, cloves, Jeeru (Cumin), pepper corn and cardamon
3. add meat, turmeric, ginger garlic and salt,aminas steak and chops marinade