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The awkward bits of a farm shop haul — chard stems, carrot tops, beef shin, bacon rind, stale loaf ends and squash seeds — are not leftovers. They are the quiet economy of buying whole and using whole, and they stretch a weekly budget further than any discount.
Buying half a lamb sounds like an enormous commitment and a slightly reckless use of a freezer drawer. It is neither, once you've done the sums. Here's what actually arrives, what it costs, and how to cook your way through the awkward cuts.
A good Sunday roast starts before the oven is switched on — at the farm shop counter, where the right cut and a few sharp questions make all the difference. Here is a practical cut-by-cut guide to beef, lamb and pork, plus what to ask when you want flavour and value rather than a anonymous supermarket pack.