link to my recipe blog
Since then used the mince in Spaghetti and in pies again. The quality and taste are very good indeed, but the lack of fat is a problem with certain traditional mince dishes as its too dry. 96% lean is just too lean for say burgers which need 20% fat. But did try their beef sausages which are very good as well, as good as St Boswells who has the best sausages in the Borders.