Beef and pork from the farm

We go weekly to a local farm to get raw milk. The farm is called Meadow Cottage Farm. They are on the Churt Road in Churt.


They have a lovely Jersey herd. Their milk is divine. I have rarely tasted milk so good.
But as they also have males born, they occasionally butcher one. When that happens we get the offer of buying some of that meat. I am so impressed by the meat of these boys. It is the most tasty I have ever had. I have bought organic and grassfed before from farms local to me before we moved here. One had Marchigiana cattle. That meat was very nice as well, but in all honesty the meat of these Jersey boys is the best I have ever had.

They also keep pigs and occasionally butcher one of those as well. So recently we ended with a package of pork on top of our beef. Our freezer can hardly keeps its doors closed.
these pigs are kept very naturally and also with the pigs you taste it. It is such tasty meat. The sausages are the best I have ever tasted.

So in a nutshell, naturally raised animals taste better.

Lasagne

Difficulty: easy
Time: Oven 1 hour, slow cooker 4 to 7 hours
Serves: 6
Yield: 6 pieces 
Traditional/GAPS/SCD legal, Primal

Equipment:

• Oven or slow cooker
• Pan
• large oven safe bowl in case the oven is used

Ingredients:

• 1 kg beef mince or 500 gr pork mince and 500 gr beef mince
• butter, lard, tallow, beef drippings
• courgette
• onions
• mushrooms
• garlic
• passata
• grated cheese
• salt, peper, oregano

Things to do ahead:

• 1 day ahead thaw meat

Directions:

• Preheat the oven on 180C/350F, fan assisted on 160C, gas 4 when using the oven
• Clean and slice the courgette
• Cube the onions and set aside
• Slice the mushrooms and set aside
• Brown the beef in a pan in some butter, lard, tallow or beef drippings, add onions, mushrooms and garlic to the pan and fry with the meat until soft
• Add the passata and let it cook for a bit.
• Add salt, pepper and oregano to taste, keeping in mind that there will be courgette used in stead of the traditional lasagna sheets, which means that the sauce may need a bit more salt and pepper
• Spoon some of the sauce into the bowl or slow cooker crock, top with a layer of sliced courgette, again a layer of sauce, topped with a layer of courgette, until the sauce and the courgette are all done, finishing with a layer of sauce.
• Top with grated cheese.
• When using the oven put the bowl in the oven for about 35 to 45 minutes, keep an eye on it by the time you reach the 35 minutes mark.
• When using the slow cooker, put it in for 6 hours on low or 3 hours on high.
• Buon apetito!

Possible substitutions:

1. butter - coconut, tallow, lard, beef drippings

2. cheese - omit or use a bechamel sauce